Sandwiches & Wraps

Chickpea Patties with Cashew Mayonnaise

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

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!

Why mom-approved?

Because this easy recipe is based on a salmon- patty recipe my mom used to make on school nights growing up.

We usually ate them with tomatoes and mayonnaise for dipping amongst other sides.

After my parents mentioned having them for dinner on the phone, I knew I had to recreate them for the blog.

My mom texted me the recipe and I set out making substitutions.

I was able to easily make it vegan by swapping in canned chickpeas for canned salmon and a flax egg for the egg.

Everything else follows my mom’s scrolling handwritten instructions, save for the few spoonfuls of tahini, because…tahini.

🙂

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Avocado & Roasted Red Pepper Sushi

By Flora & Vino 6 Comments

Vegan Avocado & Roasted Red Pepper Sushi with avocado and roasted red pepper in sushi rice and seaweed wraps. Perfect for date night dinner!

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 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

By Flora & Vino Leave a Comment

Eat up your plant-based Thanksgiving leftovers in these Leftover Holiday Collard Wraps with “Turkey” Jackfruit. 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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Curried Sweet Potato & Lentil Collard Wraps

By Flora & Vino 2 Comments

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

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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Crispy Garden Quinoa Burgers

By Flora & Vino 8 Comments

Quinoa-based burgers made with fresh seasonal summer veggies! Oil-free, gluten free, and extra crispy. Perfect for layering on a bun, lettuce, or by itself!

Happy July!

Can we talk about where June went?

Well, it’s July and I’m finding myself craving all of the fun fiery hot weather foods, lately, twin stacks of nutritious burgers included.

I thought I’d kick off the month with an epic plant-based burger combo– in case you needed another one for your Fourth of July shenanigans.

These Crispy Garden Quinoa Burgers require only a handful of ingredients that you probably already have in your fridge.

They’re the perfect plant-based, gluten-free, oil-free burger to bite into this summer!

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Grilled Tempeh Collard Wraps

By Flora & Vino 1 Comment

Grilled Tempeh Collard Wraps with Mango Salsa and spicy almond butter sauce on fresh collard greens. Enjoy as an easy summer meal!

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

By Flora & Vino Leave a Comment

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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Sweet Potato Veggie Burger Sliders

By Flora & Vino 4 Comments

Sweet potato veggie burger sliders with sweet potato buns featuring Hilary’s Eat Well veggie burgers. Stack everything up with your favorite toppings!

The yoga studio I go to is a solid 30 minute drive, sometimes more if there’s any traffic.

Many evenings I’m that girl, running up the steps to the studio lugging my heavy Manduka yoga mat and a water bottle under one arm.

I put on the brakes right before entering the studio so I can maintain some semblance of being a zen yogi, ready for practice.

I don’t think I’m fooling anyone.

I always emerge from my practice and the hot hot room fan hour later calmer, clearer, chill-er, oh, and HUNGRY.

On the walk down to the car I quickly assess the leftover situation and then get Dan on speed dial to ask him to preheat the oven to 400, please.

These Hilary’s Sweet Potato Sliders are currently my go-to post yoga noms for a quick plant-based meal that’s fun, filling, and FAST.

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Rainbow Hummus & Avocado Collard Wraps

By Flora & Vino 8 Comments

Easy collard green wraps stuffed with hummus, avocado, walnuts, and rainbow veggies. Perfect to throw together for a light lunch or dinner!

It’s Thursday and this post is a good one, friends!

I’m sharing a recipe that has been my favorite go-to lunch ensemble for the new year.

I first threw it together in a fit of post Hot Yoga Flow hanger on New Year’s Day.

One of those give me everything in the fridge and I don’t care what it looks like moments.

Luckily, it looked pretty good and tasted even better.

These Rainbow Hummus & Avocado Collard Wraps are so easy to load up for quick lunches and will leave you feeling light, energized, and GREEN.

I’ve laid out the basics, but the blueprint is totally customizable to make it yours with whatever you have on hand.

Let’s wrap up the week, shall we?

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Curried Cranberry Apple Chickpea Salad Cups

By Flora & Vino 4 Comments

1-bowl curried chickpea salad with apples, pecans, cranberries, and a delicious spicy yogurt base. Serve with radicchio cups for a fun lunch, snack, or appetizer.

I’m writing this post with the sniffles and a tickly throat…all of the telltale symptoms that a cold is coming for me.

Doh.

Sometimes I like being sick. Is that a weird thing to say?

OK, maybe I could do without the physical symptoms, but being a highly active person, sometimes I forget to slow down.

Being sick quite literally forces me to take some time to rejuvenate both my body and my mind.

Lounging on the couch eating nicecream while binge-watching This Is Us (who else is obsessed???) sounds pretty great right about now, but we’re about to road trip to Indiana to visit my extended family and there’s a lot to get done around here.

Mostly in the form of food preparation because when I travel, I tend to take my kitchen with me.

These Curried Cranberry Apple Chickpea Salad Cups are on my list of easy things to prepare for the trip.

You’re going to love whipping this mixture up for easy fall lunching!

And hey, curry is good for colds, right?

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Sandwiches & Wraps

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