Flora & Vino

Plants & Wine Pairing

Jamaican Jerk Cauliflower Steaks & Rosé

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Vegan cauliflower steaks with a homemade Jamaican jerk seasoning and fresh squeezed orange. Serve with greens, grains, or protein of choice. 

Jamaican Jerk Cauliflower Steaks & Rosé by Flora & Vino

I’ve been craving a big fancy meal lately.

The kind of meal you get dressed up for and spend hours devouring the courses.

Most of the time I’m the type of person who would choose a home-cooked meal over going out any day of the week.

Something about the helter-skelter of moving, though, has made me crave the simplicity and charm of eating out.

Partially for the food and also heavily because of the fact that I don’t have to do the dishes afterwards.

But instead of immediately jumping on Happy Cow seeking your next fix of plants, let’s make a fun cruciferous steak of our own.

These Jamaican Jerk Cauliflower Steaks & Rosé are an easy plant-based pairing to elevate your summer dinner plans!

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Sweet & Savory Avocado Boats with Strawberry Salsa + Bourgogne Aligoté

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Easy savory and sweet avocado boats. Fill with savory spiced chickpeas and a sweet and chunky strawberry salsa. Serve with a glass of Bourgogne Aligote!  

Sweet & Savory Avocado Boats with Strawberry Salsa by Flora & Vino

Hi guys!

How was your weekend?

A lot has happened behind the scenes here at F&V since we last chatted.

The biggest thing being that I got a new camera after my Canon LCD screen died last week.

I’ve known for a while that I need to have an additional camera for backup (just in case!) so this seemed like a good a time as any to take the hint from the universe and make it happen.

So I’ve been busy playing around with new features and settings.

Another big thing was the creation of these Sweet & Savory Avocado Boats with Strawberry Salsa and Bourgogne Aligoté.

They’re packed with fresh flavors perfect for a sweet Mother’s day brunch or appetizer!

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Roasted Butternut Squash Quinoa Risotto & Pinot Noir

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Roasted Butternut Squash Quinoa Risotto & Pinot Noir

Yesterday Dan and I washed up a new set of silverware and I’ve been thoroughly enjoying eating off of them.

I ordered them last week after giving up the search for all of our tablespoons, which seemed to have sprouted legs Beauty & The Beast style and ran off to perform in the broadway musical.

Anyway, new silverware is good.

It’s similar to the feeling of getting new socks, or new bedsheets; the simple life upgrades that feel fresh and luxurious.

Basically, it feels like we’re fine dining somewhere out every time I pick up a fork.

By far my favorite thing to eat off them so far is this Roasted Butternut Squash Quinoa Risotto, which also extends that new new restaurant feel.

It’s equal parts easy weeknight meal or fancy dinner in but either way it’ll elevate your plate.

Grab a glass of Pinot and let’s warm up the oven!

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Quinoa Stuffed Eggplant & Cabernet Sauvignon

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On my recent trip to upstate New York I enjoyed a dinner dish packed with pillowy soft Japanese eggplant.

It was all I could do to eat the rest of my meal, because I was busy cherry-picking for eggplant.

I decided right then and there that I need more eggplant in my life!

This Quinoa Stuffed Eggplant is the perfect cozy dish to start thinking about cozy colder weather dining.

Pour a little cab sauv and let’s get stuffing!

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Peaches ‘N’ Quinoa Salad & Pinot Grigio

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Celebrate summer with this easy and light peach salad. Juicy peaches, crunchy pecans, hearty quinoa, and fresh spinach with maple tahini dressing.

I don’t get to the farmer’s market enough, guys.

I went there this weekend with Dan and Harper on Saturday morning, and it was such a treat!

Everything was ridiculously fresh and appealing, and I really wanted to just buy the whole stand and take it to go.

Instead, I picked out some juicy yellow peaches and a few bags of freshly picked spinach for a fresh summer salad.

This Peaches ‘N’ Quinoa Salad is simple and sweet with only a handful of ingredients to keep things light and easy for summer.

All you need is some juicy stone-fruit and an optional glass of white!

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Easy Raw Cashew Cheese & Rosé

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Easy creamy vegan cheese dip made with cashews, lemon, garlic, and nutritional yeast. Perfect for dipping veggies, crackers, and fruit!

Easy Cashew Cheese & Rosé

Did I ever tell you guys that Dan and I got married at a vineyard?

Yes, this year marks that scorching hot day in July when we said “I DO,” and enjoyed a glass of Rosé afterwards.

It’s that time of year again when winery lawns become alive with picnics and puppies and PEOPLE.

Plant-based options for dining at a vineyard are usually slim to none, so, naturally I roll in with my mini-cooler packed with all the snacks.

Some of my favorites are trail-mix, raw bars, or hummus and veggies to enjoy with a glass of my favorite.

Sometimes, though, nothing beats the creamy, salty, sharp taste of cheese to pair with a glass of wine, you know?

Enter this Easy Raw Cashew Cheese to compliment all of your summer shenanigans!

It’s the the perfect plant-based companion for picnics, parties, or portable healthy snacking made with only 8 real ingredients.

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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

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A colorful roasted beet salad for your spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies.

Roasted Beet Salad with Citrus Tahini & Prosecco by Flora & Vino

When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors.

I commented the whole way home to my parents how…”the trees…they have leaves!”

All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.

This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.

Watching everything dead routinely come alive again is a bit magical, no?

It’s Sunday and I want to propose a toast.

To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.

This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!

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Spinach, Artichoke, & Quinoa Stuffed Portobello Mushrooms + Wine

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Friends!

I’m excited to share something a little different with you here at Flora & Vino.

With Valentine’s Day approaching, I thought it would be fun to share my take on a date night in.

What better way to celebrate than with a hearty veg-centric meal and a cozy glass of red?

These Spinach, Artichoke, & Quinoa Stuffed Portobello Mushrooms are the perfect plant-based entree to enjoy when you’re feeling classy but don’t want to leave the comfort of your home.

These caps gluten-free, packed with protein, and flaunt all of the fancy flourishes to bring fine-dining to your dining room without getting out your wallet, or, you know, putting on a dress.

Pop open a bottle of red and let’s cook some plants!

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