Sandwiches & Wraps

Avocado & Cucumber Rolls with SunButter Sauce

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 Leave a 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 1 Comment

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

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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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SunButter & Jelly Quesadilla

By Flora & Vino Leave a Comment

SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Chopped Greek Wrap

By Flora & Vino Leave a Comment

Chopped Greek Wrap with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce. Perfect for a refreshing lunch!

M and I are not-so-patiently waiting for the hummingbirds to return to our backyard in Maryland.

A Google search will tell you that hummingbirds return to our area mid-April.

Now that we’re inching closer and closer to May, M and I have agreed that the hummingbirds are officially late!

Didn’t they receive the memo that our deck is fully furnished and ready for them?!

If you see one, please send it our way.

It kind of feels like an unspoken race between me and M…who will see a hummingbird first?

I’m betting on M, because he likes to sit on the couch and gaze out the window in tranquil silence.

The only time I really take to stare out the window is while I eat my lunch.

We have two feeders hanging on the deck within eyeshot from the couch and dining room table in our living room.

This means, while enjoying my latest recipe, I can check out the feeders for signs of impossibly fast wings and flashes of green.

There are also flashes of green in my current favorite lunch wrap that I eat will hummer-watching.

This Chopped Greek Wrap is made with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce.

It’s truly the perfect refreshing and nourishing lunch that keeps me satisfied until the hummers come home!

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Lentil Shiitake Barbacoa Tacos

By Flora & Vino Leave a Comment

Lentil Shiitake Barbacoa Tacos made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

One of the foods I missed the *most* when I was in Germany over the holiday season was tacos!

Tacos aren’t really a big thing there, and finding ingredients to make them vegan is even harder.

So as soon as we got back to the US, I got back into the taco tradition.

Yes, Taco Tuesday has become a bit of a weekly occurrence at F&V HQ.

We have all sorts of taco Tuesdays on deck, depending on the mood and energy levels.

There’s the lazy Taco Tuesday, where we open a can of beans and smash avocado on tortillas with a spoonful of salsa.

There’s the classic Taco Tuesday, where we emulate flavors inspired by the masters, Chipotle and Taco Bell, made healthier.

Then there’s the creative Taco Tuesday, where we put plants in tacos that taste amazing that you maybe hadn’t thought of before.

Lentil Shiitake Barbacoa Tacos are the latter, friends.

These tasty tacos are made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

They taste delicious on Tuesday or any day of the week!

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Curried Chickpea Salad Collard Wraps

By Flora & Vino 1 Comment

Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!

I’m taking a four week writing course this month.

I’ve always enjoyed writing.

As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer.

I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends.

All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front.

In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss.

After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like.

Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something.

Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend.

Writing isn’t a skill I’ve actively tried to improve since my school days.

So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are.

Today’s recipe is also taking an old idea and making it new.

This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch.

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Sandwiches & Wraps

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