Flora & Vino

Plants & Wine Pairing

Easy Raw Cashew Cheese & Rosé

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Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. Serve with veggies, crackers, fruit, and a glass of Rosé!

Easy Cashew Cheese served in bowl on wooden board with crackers dipped in with glasses of Rosé by Flora & Vino

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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Colorful roasted beet salad for a spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco!

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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Quinoa Stuffed Portobello Mushrooms

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Hearty quinoa stuffed portobello mushrooms baked with spinach and artichoke for a date-night in or dinner party. Pair it with a dry glass of red!

Quinoa Stuffed Portobello Mushrooms served in baking dish with red wine by Flora & Vino

Friends!

I’m excited to share something a little different with you here from 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 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 are gluten-free, packed with protein, and flaunt all of the fancy flourishes to bring fine-dining to your dining room.

The best part is that you don’t need to get out your wallet, or, you know, put on a dress.

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

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