Power Bowls

Black Bean Taco Salad

Black Bean Taco Salad for one made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

I’m not sure when it happened, but I am suddenly a fantasy (romantacy???) reader.

It all started when my bookclub selected ACOTAR for our April read and, like so many of you and the entirety of BookTok, I became obsessed.

The series quickly became my summer staple, and I devoured all 5 books in the series with a voracity that I haven’t felt since my Harry Potter days.

Since then, I moved on to the world of Fourth Wing, where I’m about half way done with Iron Flame (Book 2).

After realizing that Book 3 won’t be out for a while, I did my research and have another fantasy series lined up next, per your suggestions from Instagram.

When I asked what to read next, 100% of you said The Serpent & The Wing of Night.

I didn’t even question it; I downloaded the series on my Kindle immediately.

So, yeah…I like fantasy.

Who knew?

M, apparently, who is sitting smugly beside me while reading, saying, “I told you so!”

He’s always been a self proclaimed fantasy lover, while I’ve always been a self proclaimed fiction and non-fiction lover.

I always felt like if the story line wasn’t based in reality, it was hard for me to connect with the characters.

It was hard for me to IMAGINE.

But lately, all I want to do is pick up my Kindle and dive into a world of my mind’s creation, one that serves as a welcome escape.

Something else I’ve been escaping into lately is this Black Bean Taco Salad.

It’s so easy to meal prep for the week ahead made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

This means you have more time for reading on the couch with your fantasy friends!

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Forbidden Fried Rice

By Flora & Vino 2 Comments

Forbidden fried rice with asparagus, shiitake mushrooms, and steamed edamame. This hearty plant-based meal is a great way to use black rice!

Last Year True Food Kitchen had a Kimchi Fried Rice on the spring menu that had me completely captivated.

The next time M and I visited I ordered it without hesitation, substituting tofu for the jammy egg on top.

Friends, it was amazing.

I loved the untraditional combination of forbidden black rice, asparagus, and mushrooms with heat of kimchi.

So, I set out to create a recipe like this for our archives, so we can share in the deliciousness of this union of flavors.

I decided against making this a kimchi fried rice and instead made a Forbidden Fried Rice, because kimchi isn’t for everyone and sometimes they aren’t even vegan…

(Read the label for the addition of fish sauce!!!).

Plus, you can always add kimchi on top. Smiley face.

So, here is my favorite rendition of Forbidden Fried Rice, made spring-y and seasonal with asparagus, shiitake mushrooms, and steamed edamame.

Instead of kimchi, I paired it with a vibrant spicy sriracha aioli for a little kick.

This hearty plant-based meal is a great way to use black rice for a weeknight dinner!…

Vegan Egg Roll Bowl

By Flora & Vino Leave a Comment

Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Cabbage and carrots stir-fried in sesame oil with crispy sesame tempeh.

When I was growing up we regularly ordered takeout from a Chinese restaurant down the street.

They knew my dad and me by name when we walked into to pick up the bag loaded with Chinese takeout boxes, sweet & sour sauce, and fortune cookies.

We usually ordered classic egg rolls as a starter with our meal.

The egg rolls were, amazing, friends, with a fried golden exterior and insides teeming with cabbage and carrots.

Things I’ve been thinking about lately: What happens when you make your egg rolls vegan and de-construct them in a bowl?

Well, let’s see.

This vegan egg roll in a bowl is a plant-based egg roll inside out.

It’s made with shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

You’ll love this Vegan Egg Roll Bowl as a spin-off of classic egg rolls in bowl format.

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Curried Cauliflower Kale Salad

By Flora & Vino 1 Comment

Curried Cauliflower Kale Salad with tart cherries, cashews, chickpeas, and avocado in a yogurt tahini dressing. Perfect for winter lunches!

Let’s do a 2023 check in so far…how has it been?

It’s been so very full on my end– and all good things.

By morning I’m working through an inversion practice, using blocks and straps and prep to help me get upside down.

My goal is to be able to successfully hold an inversion by the end of the year!

By evening I’m learning German in a virtual course that just kicked off this week.

Sprechen Sie Deutsch?

It feels good to actively pursue my goals and dreams, and it feels even better to fuel them with my favorite foods.

I’m fiercely protective of my nourishment right now, because with all of the go-getting, there isn’t as much time for rest.

So, let’s make sure we have a cozy and nourishing lunch for the weeks ahead.

This Curried Cauliflower Kale Salad is made with tart cherries, cashews, chickpeas, and avocado in a creamy yogurt tahini dressing.

It’s the hearty salad you need for winter lunches in the colder months!

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Sesame Shiitake & Broccoli Stir-Fry

By Flora & Vino 2 Comments

Sesame Shiitake & Broccoli Stir-fry with dried shiitake mushrooms and broccoli in sesame sauce served over rice or your favorite grains.

A girlfriend and I switch off and on houses working remotely together.

Sometimes it’s challenging to schedule, but whenever we make it happen, I’m always *so* grateful for the change in scenery.

Last Friday I brought my laptop and planners to her place and worked at her kitchen table.

There’s something about working somewhere different that always kicks starts my creativity and motivation.

I need to remember this, I thought to myself, as I checked boxes off of my TO-DO list at an unusually quick pace.

And really I have our WFH session to thank for this Sesame Shiitake & Broccoli Stir-Fry recipe.

We brainstormed ways to use dried mushrooms after a lunchtime walk in her neighborhood.

What I finally came up with is this delicious stir-fry made with dried shiitake mushrooms and vegetables in a sticky sesame sauce over rice.

It’s better tasting and probably quicker to make than calling in takeout!

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Tempeh Reuben Bowl with Hemp Heart Ranch

By Flora & Vino Leave a Comment

Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!

This past week M and I mapped out our new daily walk around the neighborhood.

We used the blinking blue dot on Google maps to pinpoint our location and make connections between intersecting streets and trails.

28 minutes– the number we ended up with as we stood outside of our new place with the old doormat, reading “There’s No Place Like Home” in the bristles.

M has never seen The Wizard of Oz, so I’ve added it to the top of our To-Do list.

“I feel like it’ll be better to watch in the Fall,” I explained, dreaming of crunchy leaves and cooler winds and muted colors.

But for now, it’s still hot, and I’m living on bowls at the new place.

Today’s recipe isn’t complex, but it’s tasty, packed with plant-based protein, an oil-free dressing, and plenty of kraut.

This vegan reuben is served in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch.

Let’s make sandwiches into bowls with this Tempeh Reuben Bowl with Hemp Heart Ranch!

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Vegan Poke Bowl with SunButter Sauce

By Flora & Vino Leave a Comment

Vegan poke bowl with quinoa, marinaded tofu, pickled onions, and a spicy oil-free SunButter sauce. Perfect for a nutritious lunch or dinner!

Hi, friends, how’s your summer going?

It’s been a *whirlwind* here.

Packing, moving, and shuttling brown boxes labeled with black Sharpie back and forth across the Maryland/Virginia border.

July is my last month in Virginia, and I’m getting excited to start over in a new state.

Every time I create a new row of boxes in the new condo’s living room, I lock it and leave it feeling like the space is a little more mine; a little more ours.

Anyway, with all of the hustle and bustle of moving, I haven’t been creating a lot of delicacies over here.

There’s a collection of Sweetgreen, Cava, and Chipotle takeout bags in my recycling.

Maybe you’re doing a lot of takeout, too, this summer, or maybe you’re in the mood for a chilled bowl.

This poke bowl was on repeat before I signed my lease and I can’t wait to recreate it in my new kitchen.

This Vegan Poke Bowl with SunButter Sauce is made with quinoa, marinaded tofu, quick pickled red onions, and a spicy oil-free SunButter sauce.

It’s the perfect summer meal for a quick lunch or dinner!

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Warm Kale Salad with Citrus Tahini

By Flora & Vino 1 Comment

Warm kale salad with quinoa, chickpeas, and roasted sweet potatoes with an oil-free citrus tahini dressing. Perfect for a cozy working winter lunch!

Hi, friends.

It’s kind of a strange time of year.

The novelty of the new year has worn off and the next big holiday in sight is Valentine’s Day.

I’ve been hunkering down and working on the cookbook with the fire of a fast approaching manuscript deadline.

Honestly, the hardest part of cookbook recipe creation is keeping said recipes from you!

I’m so accustomed to the instant gratification of the blog posting process that hoarding all of this content feels downright miserly.

Which is why I’m letting one of the recipes slip through the cracks today…

This Warm Kale Salad with Citrus Tahini is my current, go-to lunch!

It’s served warm, and packed with complex carbs, plant-based protein, and a creamy, oil-free citrus tahini dressing.

So, if it can fuel me to write my first cookbook, I can’t wait to see what it does for you!
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Chickpea Meal Prep Bowl

By Flora & Vino 2 Comments

Plant-based bowl with arugula, chickpeas, steamed sweet potatoes, broccoli, sauerkraut, and an oil-free turmeric tahini dressing. Perfect for meal prep!

I’ve been happy lately, friends.

Maybe it’s the warmer weather, or maybe it’s just a newfound perspective this summer.

It feels like things are shifting, changing, and becoming.

Like good things are on the tip of my tongue, about to spill over my lips and into fruition.

I’m emerging from quarantine feeling the vibration of potential and possibilities that the remainder of the year allows.

My intention for 2020 was *forward* and I’ve definitely tested that two syllable word to the fullest in the past month.

Shedding old identities, stories, and thought patterns and trying on new ones.

In the midst of all of this self reflection and discovery, I haven’t really wanted to cook fancy meals.

In fact, I haven’t been thinking much about food at all.

There, I said it.

But, in the midst of so much change, we still need to eat and eat well.

This Chickpea Meal Prep Bowl is perfect to make for an easy plant-based meal!

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Cauliflower Rice Veggie Burger Bowl

By Flora & Vino Leave a Comment

Cauliflower rice veggie burger bowl with your favorite toppings. Perfect for a quick plant-based freezer-friendly meal!

Happy Sunday.

Honestly, I’m acknowledging what day it is more for me than for you, because all of the days are starting to run together here.

We’re living through such a weird time!

I’ve always viewed home as my safe space, the place I come back to to recharge between work and adventures with friends.

But I never thought it would have to become my solo sanctuary for weeks on end.

Whenever my crazy starts to feel unbearable, I throw on my shoes and walk winding loops around my neighborhood.

I’m still training for my half marathon in December, so that’s a LOT of paved residential loops, friends!

Meanwhile, my freezer is doing just fine.

I’m keeping myself stocked with my favorites as much as possible so I can throw together fresh meals without frequent grocery trips!

This Cauliflower Rice Veggie Burger Bowl is currently on repeat here and I eat it almost daily for a quick power bowl.

It’s super versatile, so grab a cauliflower rice blend, your favorite veggie burger, and your favorite toppings.

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Power Bowls

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