Sandwiches & Wraps

Sweet & Spicy SunButter Spinach Wrap

Sweet and spicy SunButter spinach wrap with cranberries and sriracha. An easy vegan lunch or snack made with simple pantry ingredients.

The snowstorm on the east coast left the world quiet and blinding bright white outside.

However, inside, it’s been a bit of chaos as M and I try to keep Flora busy with puzzles and inside activities.

It’s been unseasonably cold throughout much of the U.S. the past few weeks, so I’ve mostly been hibernating indoors with deep gratitude for the heat.

The days feel long and heavy lately and yet somehow January is slipping by oh so quickly with that strange mix of endurance and fleeting time.

This “snowed in” cabin fever feeling has given me eerie flashbacks to the pandemic, when everyone was stuck at home and practicing yoga online.

I take comfort in knowing that the darkest days are behind us and we get a little more sunlight each day.

This January has been all about finding comfort in small, grounding routines that are reproducible and good for you.

One of my favorite little acts of self-care lately has been making this Sweet & Spicy SunButter Spinach Wrap.

It’s made with creamy SunButter, fresh spinach, shredded carrots, and a hint of sriracha all wrapped up in a tortilla.

It’s simple, nourishing, and a little spark of warmth and heat on a cold winter day.

Let this wrap be a small reminder that even in the cold and blue days of winter, we can create something comforting and sustaining for ourselves.

Grab your favorite tortilla and let’s make Sweet & Spicy SunButter Spinach Wraps today!

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Cranberry Chickpea Salad Sandwich

By Flora & Vino 1 Comment

Cranberry Chickpea Salad Sandwiches made with cranberries, walnuts, and sliced celery. Add to sourdough bread with toppings!

The end of the year always feels like a strange mix of gratitude and burnout, doesn’t it?

Between yoga teacher training weekends, future wedding and family planning, and wrapping up business for the year, it’s been….full.

I’m feeling both super thankful and a little stuck in the messy in-between-ness.

Yoga has taught me that that both can be true; to feel joy and exhaustion at the same time.

I have to remind myself that balance doesn’t always come from doing more, but from pausing and nourishing myself in small, intentional ways.

Something M is constantly reminding me is that when life serves us chaos, I don’t need to serve us a five course meal.

So on weeks when life feels full and I’m craving simplicity, I turn to recipes like these Cranberry Chickpea Salad Sandwiches.

It’s easy, protein-packed, and ready in minutes.

A simple sammy can be a gentle reminder that feeding yourself well doesn’t have to be complicated, even when everything else feels like it is.

So if you’re feeling that same end-of-year overwhelm; that delicate pull between slowing down and showing up, I see you.

Let this simple sandwich be a moment of reprieve from the holiday happy and haggard.

Take a deep breath, step into your kitchen, and make something that nourishes you without asking for much in return.

Let’s make Cranberry Chickpea Salad Sandwiches!

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Buffalo Tempeh Sandwich

By Flora & Vino Leave a Comment

Buffalo Tempeh Sandwich made with marinated tempeh on toasted bread topped with lettuce, tomato, herbed nut cheese, and avocado.

How was your Fourth of July this year and long holiday weekend?

We took a beautiful 3 mile hike with Flora that left her tongue hanging out the side of her mouth like the happiest little dope.

After that, we visited our friends for a cookout in the afternoon and evening.

I brought my Vegan Maple Baked Beans to share with friends as a contribution to our feast.

We made it home before the fireworks (that was the goal!) so Flora was safe within the walls of our condo and the roar of AC that dulled the noise of exploding lights.

So seemed slightly concerned about several of the bigger “BOOMs”, but nothing that we couldn’t control with positive reinforcement and lots of treats.

The rest of our weekend was busy, too!

We met my parents for my mom’s birthday for dinner on Saturday, and then visited my cousin on Sunday for her gender reveal party (it’s a girl!!!).

So, there was a a lot to celebrate early this July and so many things to be grateful for.

Including bread and everything that goes in between it.

Yes, it’s sandwich summer here at F&V and my latest favorite sandwich is this Buffalo Tempeh Sandwich.

I love that it’s easy to meal prep for our rolling summer schedules for a quick and intentional lunch.

This Buffalo Tempeh Sandwich is made with marinated tempeh on toasted bread topped with lettuce, tomato, herbed nut cheese, and avocado.

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BBQ Lion’s Mane Mushroom Sandwich

By Flora & Vino Leave a Comment

BBQ Lion’s Mane Mushroom Sandwich made with Eden Foods Organic Dried Lion’s Mane Mushrooms and served with tahini slaw on toasted buns.

The summer solstice has come and gone and it is HOT right now in the DMV.

Last weekend I attended another full weekend of my 300 hr yoga teacher training program, where we talked props and how they can support our poses.

And I was supported all weekend not only by my yoga blocks, but by a personal portable fan that I angled anywhere sweat pooled.

Oh, yeah, the hot yoga studio where I’m completing my training doesn’t have AC.

So, it took some reminding myself that I am resilient and being a little uncomfortable is OK.

I chatted with my friend after the weekend about attachment to creature comforts, and how important it is to let go of those every now and then.

And I’m most definitely attached to my perfectly thermo-regulated 72 degree air conditioned room.

I’m glad that we made it through the weekend before it got *really* hot like it has this week.

As I’m writing this post, temperatures are hovering just below 100 degrees!

With the extreme heat, we’ve been walking Flora first thing in the morning and staying indoors as much as possible.

The best thing you can do when cooking in the heat is to keep that oven off!

Today I’m excited to share a fresh sandwich that’s perfect for cookouts, summer entertaining, and weekly meal prep.

This BBQ Lion’s Mane Mushroom Sandwich is made with Eden Foods Organic Dried Lion’s Mane Mushrooms and served with a tangy tahini slaw on toasted buns.

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Avocado & Cucumber Rolls with SunButter Sauce

By Flora & Vino 3 Comments

Avocado & Cucumber Rolls wrapped in toasted sushi nori sheets with a creamy SunButter Sauce. Perfect for a date night meal!

I’ve been thinking a lot lately about how I never really got back to “normal” after the pandemic.

I didn’t really need to, because my normal can be working in pajamas in the comfort of my own home.

Outside of teaching yoga once a week, climbing, and heading to our favorite coffee shop every Saturday, I otherwise don’t *need* to venture out.

During the pandemic, my house became my safe space, my place of work, and my workout studio.

I stopped attending hot yoga at the local studio (something at the time I couldn’t imagine living without), and started practicing exclusively at home.

So it was rather magical this weekend, when I attended my first hot yoga class in over 5 years during my 300 hr YTT program.

Sitting in an easy seat chanting with a chorus of of “OM” vibrating around me, tears prickled behind my closed eyelids.

THIS, I thought, is what yoga is about.

It’s nothing short of magical and it’s about me but it’s also about embodiment inside of community.

While I’m grateful for my strong personal practice at home, I’m remembering what drew me to yoga classes in the first place.

I’m so glad that I ventured outside of my comfort zone to learn, grow, and connect again; it’s been a while.

It’s also been a while since I’ve made sushi at home.

It’s interesting because sushi is both so simple and so complex at the same time.

It has a few parts that take some foresight, but if you take the time to plan, you’ll be very grateful that you did.

These Avocado & Cucumber Rolls are wrapped in toasted sushi nori sheets with a creamy SunButter Sauce.

It’s the perfect meal to make with others so dinner is a shared experience.

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Vegan Refried Bean Tacos

By Flora & Vino 1 Comment

Vegan Refried Bean Tacos with pinto beans and seasonings in 1-pan on the stovetop. Serve in hard shell tacos with your favorite toppings!

Last weekend I taught yoga outside at one of my favorite local gluten-free breweries.

Between you and me, I was grateful to finish class without a coughing fit or a sneeze attack.

Yes, this time of year I have special kind of jealousy reserved for all of the people I see outside, enjoying the beautiful weather, and doing it allergy free.

Sure, they could all be heavily medicated, but I have at least a few friends who claim that the thick yellow dust that coats my car every day doesn’t bother them.

Blasphemy, right?!

So I’ve been hiding indoors in self pity and self preservation, until I realized that Flora is bringing the outdoors indoors via her double coated fur.

One shake from her is all it takes to make my throat scratchy, my eyes watering, and my nose stuffy.

There’s only so much cleaning I can do, and let me tell you, my robot vacuum is heavily employed right now.

It’s an all hands on deck situation as I fight a never ending battle against nature.

This past week was also cinco de mayo, and whenever I think of cinco de mayo I remember a trip I took with my sister at the beginning of May to New York.

Now, I think my allergies are bad here, but they’re *nothing* compared to what I experienced in NYC 5+ years ago.

I remember walking through Times Square, the wind whipping between the sky scrapers, bringing with it lots of…whatever it is I’m heavily allergic too (I think oaks!)

My respiratory system was NOT happy.

I sneezed through every crosswalk, tears streaming down my face, my pockets full of soggy used tissues.

My sister looked over and asked repeatedly, “Are you OK?!” to which of course I responded, “Yes, I’m fine, it’s just allergies.”

I hadn’t thought to pack allergy meds and was too stubborn to buy them, so I suffered through the trip half-seeing and half-crying all the time we were outdoors.

Telling this story always makes me feel better, because whatever Flora is dragging inside, it’s nowhere near what NYC on the 5th of May has to offer.

So here’s what I have to offer this first week of May.

My favorite Vegan Refried Bean Tacos that we’ve been eating on repeat here for taco Tuesday.

I wanted to get this recipe out before Cinco de Mayo, but, it’s always a good day to eat tacos, right?

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Vegan Chickpea Salad Sandwich

By Flora & Vino 2 Comments

Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas. Smash it on sourdough bread with your favorite toppings!

This past year I became a sandwich person for the first time since high school, when I brought smashed peanut butter and lettuce sandwiches to school for lunch.

(Don’t knock it ’til you try it.)

To be honest, I think once I started food blogging I deemed sandwiches not elevated enough for a recipe.

Then there is the whole issue of finding bread that’s vegan and gluten-free…

And, the whole toxic diet culture monologue that still whispers in the back of my head, saying, “but, bread is BAD.”

Nope, bread is amazing and it’s even more amazing with stuff smashed between it.

Which leads me to today’s recipe.

I’ve been unintentionally gatekeeping this Vegan Chickpea Salad Sandwich for *way* too long.

It ends with us…eating this Vegan Chickpea Salad together.

I can honestly say that this is the best sandwich that I’ve ever had, and one that I keep coming back to on a regular basis.

This Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas.

Smash it on sourdough bread with your favorite toppings!

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Crispy Rice Paper Dumplings

By Flora & Vino Leave a Comment

Crispy rice paper dumplings made with nori sheets, baked tofu, and vegetables. Serve with a peanut sauce for dipping!

Since we last spoke, I planned an epic surprise party for M at a brewery.

With surprise parties, especially ones where friends are involved, you never know if you’re going to pull it off.

But I knew by the look on his face when we rounded the corner towards a table with friends and family that he didn’t have a CLUE.

Which made my insides glow like the brightest nightlight, because, WE DID IT!

You know, surprising slash pranking M has become a bit of a passion of mine.

Let’s see, there was the time when my cousin and her husband surprised him on his birthday with Indian takeout.

There was the April Fools joke where I filled his cashew butter jar with tahini (I’m still laughing about this one!).

After thanking me at the brewery surrounded by his favorite people, M asked me, “Would you like it if I threw you a surprise party?”

And the answer is…I’m not sure!

In general, in life, I don’t *love* being surprised.

I like to know what’s coming, and plan for said event with a Plan A, B, C, and maybe D.

If I showed up at a brewery expecting some alone time with my partner and was suddenly the center of attention from a dozen people I love…

Well, M, if you ever get me back and surprise me, we will find out if I laugh or cry!

In the meantime, I have a surprise for you to fight off the winter doldrums.

It’s true, it feels like January has lasted forever, even with the promise of M’s birthday party to keep me going.

These Crispy Rice Paper Dumplings are made with nori sheets, baked tofu, and vegetables.

Serve them with a peanut sauce for dipping!

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Tofu Scramble Breakfast Burrito

By Flora & Vino Leave a Comment

Tofu Scramble Breakfast Burrito made with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Perfect to meal prep!

This has been the year of savory breakfast for me.

I realized that waking up and enjoying a plate of vegetables and protein *always* makes me feel amazing.

So I’m leaning into that with my latest recipe, Tofu Scramble Breakfast Burrito.

If you’ve been around here a while you know that I love a good tofu scram.

Adding it to a breakfast burrito with peppers and onion, sautéed kale, and breakfast potatoes raise it to the next tier of culinary captivation.

I also love these breakfast burritos because M and I typically make them together.

We don’t always eat breakfast together, but when we do, it’s usually something savory.

Because there are a few components to this meal, it just makes sense to heat them up at the same time and enjoy good company.

This past week, I’ve thoroughly enjoyed throwing breakfast burritos together in the kitchen while Flora gets into trouble in the living room.

We take turns monitoring the pup-induced chaos and the burrito assembly until we’re both sitting at the kitchen table with a loaded burrito.

Try these burritos out as a cozy fall breakfast meal that is as customizable as it is delicious.

And, these burritos aren’t *just* for breakfast.

You can also make them for lunch, dinner, or anytime a big burrito will make all of your troubles go away!

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Roasted Cauliflower Tacos with Chipotle Cashew Crema

By Flora & Vino Leave a Comment

Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings.

Recently M and I got into a heated debate about whether tacos and sandwiches were the same thing.

His argument was that they were both essentially breading wrapped around protein, making them essentially the same.

“NO!” I practically spat out in the kitchen, hardly suppressing my laughter.

“They’re nothing alike! A taco is in tortillas and a sandwich is made with bread and tortilla does not equal bread, end of story.”

He said both bread and tortilla are just carriers for deliciousness, which I suppose is true.

But it’s also true that tacos are magical and no sandwich could ever compare despite how hard it tries.

Do you agree or disagree?

I can M and I both agree, however, that this newest taco recipe I have to share with you has got *it* goin’ on.

These Roasted Cauliflower Tacos with Chipotle Cashew Crema are made with frozen cauliflower served in tortillas with chipotle cashews crema.

Add your favorite toppings and enjoy for Taco Tuesday or any day of the week!

Just don’t call it a sandwich, mmk?

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Sandwiches & Wraps

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