Flora & Vino

Sandwiches & Wraps

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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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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Curried Sweet Potato & Lentil Collard Wraps

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Fall inspired collard wraps with a creamy curried sweet potato cashew spread, lentils, pecans, apples, and sprouts. Perfect for easy light lunches!

Curried Sweet Potato & Lentil Collard Wraps

Happy Halloween, buddies!

Do you have anything spooky planned for today?

I’m not big on scary movies ever since I decided to watch The Ring by myself in my parents’ basement when I was 15.

I’m probably still making up for sleepless nights after that episode; equal parts terrified and smug at 2 AM because hey I got through the whole thing alone and ALIVE.

I think the scariest thing I might do today is cleaning the massive pile of dishes on the kitchen island…

When you’re done with all of the tricks and treats, these Curried Sweet Potato & Lentil Collard Wraps will be waiting for you in all of their zippy orange glory.

They’re perfect to enjoy for a fresh fun fall lunch, or to nourish and refuel after one too many sweets.

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Grilled Tempeh Collard Wraps with Mango Salsa

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Grilled lime cilantro tempeh, mango salsa, and spicy almond butter sauce piled on fresh collard greens. Enjoy as an easy summer lunch, dinner, or appetizer.

Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce

Who’s ready for a vacation get-away?

*waving both hands over here*

It’s really starting to feel like summer here in Virginia, and I’m in the mood to do a whole lot of nothing.

And by nothing I mean lay beach-front with a guilty pleasure good book, an ostentatiously fruit drink, and some tropical eats.

I can’t really help you out with the beach trip (we’ll get there!) but I’m excited to share these wraps that will take your taste-buds on vacation.

These Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce are the perfect protein packed meal with a sweet tropical vibe and a spicy finish.

Grain-free, plant-based, and oil-free; they’re perfect for the entire vacation party.

Better to send our taste-buds to paradise than nothing, right?

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Black Bean Collard Burritos with Beet Salsa

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Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.

This morning I posted on Instagram and asked how everyone’s Wednesday was going.

Which is all fine and good, except that it’s Tuesday.

It’s the last day of travel for us here in California, and if you can’t tell, I’m sort of losing track of the day and time.

Yesterday we saw Napa Valley and today we drive to Sonoma and then on to San Fransisco!

But really, vacation brain or not, how could I forget a “Taco Tuesday”, particularly when I have such a killer Mexican-inspired recipe to share with you?

You’re going to love these Black Bean Collard Burritos stuffed with a mix of raw and roasted veggies and topped with a fun and fresh Beet Salsa!

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