Sandwiches & Wraps

Collard Green Enchiladas

Collard green enchiladas made with rice and beans wrapped in collard greens and smothered in enchilada sauce and topped with vegan cheese.

“Do you get a lot of free stuff?” people asked when they find out that I’m a food blogger.

“So much!” I always respond, not to brag, but to be totally transparent.

And it’s true, being a food blogger has its most definite perks.

It’s fun being the first try try healthy products and getting restocked on my favorite brands.

But what people don’t ever think about is…what do *do* with all of it?!

Or maybe you do think about that, I’m not sure.

My friends aren’t strangers to the “care packages” I gift them when we meet.

And I’m definitely a favorite at M’s work, where he takes boxes of goodies to share upon my request.

But sometimes I like to keep things for myself, particularly if it’s fresh delivered produce.

Some of the best recipes come from forced creativity, and I was definitely pressed to be creative 2 giant bundles of collard greens arrived on my doorstep.

These Collard Green Enchiladas are made with rice and beans wrapped in…collard greens!!!

Afterwards, they’re smothered in enchilada sauce and topped with vegan cheese.

How’s that for creativity, hmm?

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Roasted Carrot Tofu Tacos

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Roasted Carrot Tofu Tacos served with cilantro yogurt sauce and taco toppings in almond flour tortillas. Perfect for a legume-free plant-based taco!

Last year on the way home from a day trip to visit friends, M and I decided to try a taco place in downtown Bethesda.

It was a hip little taco place with plant-based taco combinations that you wouldn’t find at Chipotle.

M and I decided to divide and conquer the menu, our order almost spanning the entire taco selection.

This was Spring of 2022, and fresh flavors were on everyone’s plate!

They had a seasonal carrot taco with chili-tofu on the menu that I absolutely LOVED.

After one bite I immediately wished I’d ordered 2 or 3 more!

The combination of roasted sweet carrots and spicy tofu with an herbed green sauce wrapped in a soft shell is delicious.

It’s kind of an unexpected flavor combination, and friends, it works.

Since then, I’ve been making carrot and tofu tacos at home to keep the goodness going.

This recipe is too good to hoard, so let me indulge you with this fresh take on tacos.

These Roasted Carrot Tofu Tacos are served with cilantro yogurt sauce and your favorite toppings in almond flour tortillas.

They’re perfect for a legume-free plant-based taco!

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Salad Crunch Wrap

By Flora & Vino 1 Comment

Salad crunch wrap for easy lunch in 5 minutes with lots of crunch. This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

I’m writing to you from the dog days of summer.

Lately my pace has felt long and languid, somewhere between that of a tortoise and a 20-minute mile.

Whichever is slower.

I’ve been forgetting to set my alarm, working and eating intuitively, and listening to what my body and soul needs.

At first it felt really jarring to be “off my routine”.

Routine; the rhythm of life I cling to so I feel an inkling of control over my days, my time, my future.

But sometimes the only way to move forward is to loosen the grip, just a little, for just a bit.

I know I can’t and won’t always have the luxury of waking up whenever, doing whatever, so I’m enjoying this slice of life while it’s here.

And lately when it’s lunchtime and I check in, like, really check in with my gut, my literal gut talks back.

And it asks for this Salad Crunch Wrap.

It’s really easy to make in under 5 minutes from start to finish at home in your kitchen.

This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

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Best Black Bean Burgers

By Flora & Vino 1 Comment

Best black bean burgers made with Black Beans, almond flour, and oats. Enjoy with your favorite toppings for plant-based burger night!

So, are you on Threads yet?

I finally joined last week just to see what all of the fuss was about.

If you’re curious, it feels reminiscent of Twitter with a mix of circa ~2013 Instagram thrown in.

It’s funny that I first heard about this trending new social media network via M, who really doesn’t use social media at all.

I wanted to hop on to see if it might be a nice way to connect with the F&V community in a more conversational way.

As social media platforms pop up and change, I’m super grateful that I have a forever home in this website.

And all of you, friends, are my forever family!

And since we’re family, we should really sit down this summer to a meal together, don’t you think?

These Best Black Bean Burgers are super easy to make with Eden Foods Organic Black Beans, almond flour, and oats.

Enjoy them with your favorite toppings for a plant-based burger night!

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Kimchi Summer Rolls

By Flora & Vino Leave a Comment

Kimchi summer rolls with crunchy raw veggies and cooked rice noodles with kimchi and almond butter sauce. Perfect for a light and spicy wrap!

Lunch is the meal of the day that gives me the most trouble.

And by trouble, I mean this picture:

Me standing in front of the refrigerator staring deadpan at vegetables, willing them to magically make themselves into a cohesive meal.

When this happens, I usually suffice with a big plate of hummus, veggies, and crackers.

When I was in Germany, it’s common to only eat “hot” once per day.

This means they only cook one meal.

Which means if there’s a big feast around lunchtime, dinner is usually bread with meat and cheeses.

While I don’t do meats and cheeses, or bread for that matter, I do like the idea of only cooking once.

And with warmer weather, I’m craving cool, light, refreshing things for my mid-day meal.

This week I decided to mix it up and make myself something fresh, light, and unique for lunch.

Allow me to introduce you to Kimchi Summer Rolls, your new favorite summer lunchtime meal or appetizer.

These spring rolls are made with crunchy raw veggies and cooked rice noodles with kimchi and an addicting almond butter sauce.

This will absolutely be a repeat meal at F&V this summer, I hope it will be for you too!

Grab yourself a plate and make yourself something *good* for lunch.

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Smoky White Bean & Beet Burgers

By Flora & Vino Leave a Comment

Smoky White Bean & Beet Burgers made with beets, oats, navy beans, walnuts, and smoky seasonings. Serve over vegetables or between buns!

This past weekend I hiked the North Folk Mountain Trail to Chimney Top in West Virginia with friends!

We got up at 5 AM to get to the trail for a mid-morning start and afternoon finish.

The 5.3 mile there-and-back trail was rated “hard” on Alltrails and it lived up to its name.

At the top you can see 360 degree views from the chimney top, a massive rock formation that looks like a giant chimney jutting up through the hills.

So it goes without saying that we absolutely earned the burger feast we grilled at the end.

I was so impressed with our food spread that we set up over pavilion picnic benches.

My friends brought their camping cooktop and condiments, I brought vegan burgers, pasta salad, and chips.

If you were to ask me what my current favorite burger is, I’d tell you these Smoky White Bean & Beet Burgers.

They’re a little sweet, a little smokey, and packed with texture from oats, white beans, and walnuts!

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Rainbow Rice Paper Wraps with Black Sesame Sauce

By Flora & Vino 1 Comment

Rainbow rice paper wraps with crunchy raw veggies and baked tofu with black sesame sauce. Perfect for a light and fresh summer meal!

This year M and I have been making our way through the Marvel universe.

It started with all of The Avengers films and led us all the way to, most recently, to Venom (which kind of loosely connects to the Spiderman world, right?).

Anyway, this is all relevant because the night we made these Rainbow Rice Paper Wraps with Black Sesame Sauce I took a giant bite of rice paper wrap dipped in black sesame sauce.

I overestimated the size of the bite and drippiness of the sauce so black sesame sauce dribbled down my chin while I greedily chewed.

M took one look at me and burst out laughing, saying that I looked just like Venom.

If you know, you know.

Afraid to look at myself in the mirror, I hastily wiped the inky sauce off of my face with a wet paper towel.

Anyway, these Rainbow Rice Paper Wraps with Black Sesame Sauce are too good to worry about looking cute while you eat them.

They’re made with crunchy raw veggies and baked tofu with a delicious black sesame sauce that you’re going to want to drink.

Make them this summer for a light and fresh warm weather meal!…

Vegan Bean Burrito

By Flora & Vino 2 Comments

Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!

Team tacos or team burritos?

When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.

I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.

When I got older I redefined myself as more of sophisticated taco lover.

But, that’s *totally* a foodie limiting belief, y’all.

Why can’t I be both?

I’m bringing burritos back with these Vegan Bean Burrito.

Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.

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Sweet Potato Black Bean Quesadilla

By Flora & Vino Leave a Comment

Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!

Do you eat certain types of meals on certain days of the week, too?

We do.

Wednesday is pasta night, Thursday is usually leftovers from recipe testing, Friday is homemade pizza, Saturday is takeout, Sunday is a big clean out the veg soup, Monday is an easy one pan meal, and Tuesday, well, Tuesday is tacos!

Not *always*, but having a general outline of recipes for rotation that we enjoy helps me grocery shop and plan meal time and meal prep.

On a recent taco Tuesday, I decided to branch out and make quesadillas!

But not just any quesadillas…Sweet Potato Black Bean Quesadillas, made with spicy sweet potato mash, fajitas veggies, and your favorite toppings.

If you love the sweet potato and black bean combo, you’re going to adore this meal!

When I first created today’s recipe, M argued that they weren’t “real quesadillas” because they’re cheese-less and packed with sweet potatoes.

But I’ll let you make them and decide for yourself.

Classic quesadilla or not, these Sweet Potato Black Bean Quesadillas now have a permanent place on my meal plan rotation.

You need them for Taco Tuesday, Super Bowl Sunday, and any day in between!

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Sweet Potato Black Bean Burgers

By Flora & Vino Leave a Comment

Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!

Hi, friends!

I’m writing to you from my *new* studio space in my new home in Maryland.

It’s been quite a week here at F&V.

The main focus has been unpacking boxes, arranging and rearranging furniture, and searching for many metaphorical needles in haystacks.

The night we moved in, my girlfriend pointed out that we didn’t have a microwave.

“Yeah we do,” I said matter-of-factly, searching around the messy kitchen for a microwave box and handle that didn’t exist.

Somehow in the process of falling in love and signing on this place, neither M or I recognized the lack of or thought to ask about…a microwave!

We hurriedly ordered one for the counter, because, takeout leftovers after a long day of moving are better hot.

Anyway, I’m really looking forward to getting the kitchen set up and starting back up with recipe testing and creation.

For now, let’s settle on these Sweet Potato Black Bean Burgers that are perfect for backyard barbecues, outdoor entertaining, or your summer meal prep menu.

They’re made totally vegan and gluten-free with mashed sweet potato, black beans, cooked quinoa, and almond flour!

My place is a bit messy at the moment…mind if we bake them at yours?

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Sandwiches & Wraps

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