Flora & Vino

Sandwiches & Wraps

Grain-Free Flatbread Wraps with Tandoori Chickpeas

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Grain-free flatbread wraps with crispy chickpeas, baked kale, dill hummus sauce, and your favorite toppings. Perfect for a date night dinner in!

Grain-Free Flatbread Wraps with Tandoori Chickpeas by Flora & Vino

This week one of my girlfriend’s asked in a group text to share one word that best summed up our week. 

“Overwhelmed”, I found myself typing, grateful for the space to be open and honest. 

It’s true, there is a lot going on here at F&V lately.

I finally started photographing for the cookbook this week; making all of the dishes pretty propped on a white marble backdrop. 

I finished my taxes by myself for the first time in my adult life; squinting at a monstrous Excel spreadsheet to enter formulas and expenses and payments.

I created a resource for cookbook updates so anyone interested can sign up and receive updates on cookbook progress, pre-ordering, and publication. 

I also presented to my cousin’s middle school class on what it’s like being a digital creator and entrepreneur.

The interesting thing about the word overwhelmed is that it doesn’t have to be a bad thing. 

You can be overwhelmed by joy, overwhelmed by love, overwhelmed by gratitude.

With this post, dear friends, I hope you are overwhelmed by deliciousness. 

These Grain-Free Flatbread Wraps with Tandoori Chickpeas are an easy plant-based meal that is easy to create and fun to share! 

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Coconut Cream Cheese Bagel Sandwiches

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Vegan bagel sandwiches for breakfast, brunch, or lunch! Grain-free bagels loaded with coconut cream cheese, cucumber, tomato, red onion, and sprouts. 

Coconut Cream Cheese Bagel Sandwiches by Flora & Vino

Well, it certainly feels like summer here in Virginia.

As we enter Phase 1 of the reopening in northern Virginia, there’s a weird juxtaposition of summer sun against the uncertainty of the dog days before us.

Things are reopening but nothing feels as convenient or easy as it used to.

This new normal is strange, because with stay at home orders lifted, the decision to adventure or stay home ultimately is on us!

Everything requires masks, preparation, time, and social distance.

It makes me nostalgic for summer days growing up when getting out was as easy as stopping by the bagel bakery.

In the summertime growing up my mom used to take us to get bagel sandwiches at lunchtime.

I always ordered a bagel sandwich with a big smear of cream cheese and vegetables stacked so high they slid out the sides when you chomped down.

These Coconut Cream Cheese Bagel Sandwiches are made with a coconut based cream cheese and loaded with your favorite toppings!

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Hawaiian Hilary’s Burgers

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Vegan Hilary’s Eat Well veggie burgers topped with avocado, BBQ sauce, and grilled pineapple. Serve on gluten-free buns or on leafy greens! 

Hawaiian Hilary's Burgers by Flora & Vino

It was sticky sweaty hot this week, broken only by a series of thunderstorms and lots of rain.

There was one particular crack of lighting with a thunderous echo that I swear hit right outside my window.

My sister can vouch for this too, because we were chatting when the clap made both me and her scream simultaneously.

But then once the skies calmed down I fell asleep listening to the pitter patter of rain sidling down the siding of my townhouse; a rare perfect moment amidst the chaos of current events.

With everything going on in the world right now, it’s a little hard to believe that it’s the summer season.

There’s a weird juxtaposition between the welcoming warmth outdoors and the cold concern on the news.

For the first summer, perhaps ever, I don’t have any summer plans!

More than ever, right now, I’m grateful for the simple things, like mixing and matching my favorite nourishing foods.

Like these Hawaiian Hilary’s Burgers made with my favorite vegan veggie burger, grilled pineapple, and BBQ sauce!

If you’re still quarantining, let your taste buds take the Hawaiian vacation for you!

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Sweet Potato & Black Bean Tostadas

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Vegan tostadas with crunchy corn tortillas, refried black beans, roasted sweet potato wedges, and an easy purple cabbage slaw. Perfect for taco Tuesday! 

Sweet Potato & Black Bean Tostadas by Flora & Vino .

Well, I’m here to report that it *finally* feels like fall here in Virginia.

I woke up this morning to a crisp autumn morning that I embraced with a warm matcha latte and my maroon The North Face sweatshirt.

I’ve also been embracing the changing season with lots of roasted veggies.

You might have tried adding roasted sweet potatoes to your tacos, but have you ever tried tossing them on your tostadas?

Their jeweled juicy sweetness paired with savory smashed black beans is a gem in Mexican inspired cuisine!

Dawn a sweatshirt and let’s make these Sweet Potato & Black Bean Tostadas.

These plant-based and gluten-free tostadas are ready in under an hour with some serious texture and crunch.

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Vegan Zoodle Tostadas

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Easy vegan tostadas with zucchini spirals, lettuce, tomato, avocado, and refried pinto beans. Perfect for a different take on taco Tuesday! 

Vegan Zoodle Tostadas by Flora & Vino

I need to work on my sleep schedule.

I’ve never had insomnia, but lately I’ve had serious trouble getting my ZZZs in.

Maybe it’s because I got way too invested in Hulu’s new original series: The Act, or maybe it’s just my mind on overdrive with the move.

Either way, I find myself camped out on my recliner chair thinking about everything and nothing all at once until finally my eyes shut and my mind is forced to follow suit.

Going, going, gone.

The entire month ahead is going to be insane, with two work trips, yoga teacher training, and a move.

Wake me up when September ends?

Well, and for Vegan Zoodle Tostadas.

This staple plant-based Mexican dish is easy to whip up for a quick nutritious meal in less than 30 minutes.

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Cauliflower Chickpea Tacos

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Easy vegan and gluten-free tacos made with a hearty cauliflower and chickpea filling in baked corn tortillas. Perfect for a plant-based taco night! 

Cauliflower Chickpea Tacos

Oh my goodness I start my move in exactly ONE week.

Throughout this season of life, I’ve been eating out a *lot* more than normal.

Normal for me used to be a week or twice a month special (it helps that they’re aren’t ALL that many plant-friendly restaurants near me, haha), but lately it’s been an almost daily occurrence to eat out on plants.

At first I was upset by this and angry that I couldn’t seem to keep up with my stellar stacked Tupperware meal prep days.

“I mean, how hard is it to wash and chop some vegetables and fruit and cook some quinoa?” my inner mean girl scoffed.

Well, pretty darn hard if the knives are boxed up and the cutting board is in the dishwasher and the home inspector will be here in FIVE.

So, I eventually reasoned that while meal-prepping adds value to my life, it’s OK to temporarily let go of tasks where I can for the greater good of my sanity.

I also decided to frame my time dining out as “recipe research”, which automatically makes it sound relevant, valid, and biz-worthy.

It was on a dinner run at Naked Lunch that I first discovered their cauliflower tacos and was inspired to recreate them for the blog.

These Cauliflower Chickpea Tacos have a hearty hearty cauliflower and chickpea filling in baked corn tortillas for a healthier taco night.

Let’s taco through it.

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Carrot Hot Dogs with Japanese Yam “Buns”

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Veg-centric take on the classic hot dog that’s vegan, gluten-free, and grain-free! Vegan carrot “hot dogs” stuffed inside baked japanese yams “buns”.  

Carrot Hot Dogs with Japanese Yam Buns by Flora & Vino

Before I was vegan, I was vegetarian for a few months in college, trying on the veg-life for size.

It felt good.

I remember I sheepishly broke my veg-tastic streak on a night-out at the ballpark with friends.

Peer pressure persuaded me to order a ballpark hot dog because, hey, I didn’t want to be the oddball snacking on peanuts until the 9th inning.

My, how times have changed.

These days, I’ll gladly flaunt my veg while watching home runs.

And I’ve got just the quirky veg alternative that is sure to get noticed.

These Carrot Hot Dogs with Japanese Yam Buns might be the cutest and healthiest “hot dog” you’ve ever seen!

A smoky marinaded carrot “dog” placed between a perfectly baked japanese yam “bun” piled with my favorite ballpark toppings!

Hot diggity dog, let’s get to it.

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Chickpea Patties with Cashew Mayonnaise

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Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.

Chickpea Patties with Cashew Mayonnaise by Flora & Vino

Happy Friday, friends!

Do you have Mother’s Day plans this weekend?

We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.

Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.

Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.

These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!…

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Vegan Avocado & Roasted Red Pepper Sushi

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Vegan Avocado & Roasted Red Pepper Sushi

Making sushi has been on my bucket list for, oh, for quite some time now.

I used to watch the chefs behind the sushi counter, poised and confident in the exacting task, working quickly and efficiently to roll up works of art.

So yeah, I didn’t think I had it in me to learn.

It just seemed too hard. 

I figured I’d rather be on the other side of the counter; the one happily demolishing said art with a hearty appetite and a pair chopsticks.

That all changed this week when I finally felt the fear and did it anyway and rolled out the simplest and arguably tastiest plant-based sushi rolls.

Bring the sushi bar to your home with these Vegan Avocado & Roasted Red Pepper Sushi that are rolled and ready in just 30 minutes!

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Leftover Holiday Collard Wraps with “Turkey” Jackfruit

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Put your plant-based Thanksgiving leftovers to use in this gluten and grain free wrap that’s easy to assemble. Enjoy anytime holiday food is in the fridge!

How was your Thanksgiving?

Mine was stupendous.

We ate, drank, and played more than one to many rounds of the games Things (which you need to buy and play immediately!)

The day after Thanksgiving means blasting the Christmas music for real, although I’ve low key been listening since mid-November.

It also means we’re left with…all the leftovers.

Are you in a tofurkey coma today?

If your body is like mine, after a day celebrating the eats, it might be begging you for some greens, please.

What if I told you we could use up the leftovers and get your greens together in a succinct meal that won’t dirty up tons of extra dishes?

These Leftover Holiday Collard Wraps combine are light and easy and combines all of your favorite post-feast flavors in one gloriously green bite.

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