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Butternut Squash Quinoa Risotto

Easy creamy gluten-free and vegan risotto made with quinoa and roasted butternut squash! Perfect for a plant-based fall meal or side dish.

Yesterday Dan and I washed up a new set of silverware and I’ve been thoroughly enjoying eating off of them.

I ordered them last week after giving up the search for all of our tablespoons, which seemed to have sprouted legs Beauty & The Beast style and ran off to perform in the broadway musical.

Anyway, new silverware is good.

It’s similar to the feeling of getting new socks, or new bedsheets; the simple life upgrades that feel fresh and luxurious.

Basically, it feels like we’re fine dining somewhere out every time I pick up a fork.

By far my favorite thing to eat off them so far is this Roasted Butternut Squash Quinoa Risotto, which also extends that new new restaurant feel.

It’s equal parts easy weeknight meal or fancy dinner in but either way it’ll elevate your plate.

Grab a glass of Pinot and let’s warm up the oven!

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Oil-Free Sweet Potato Fries with Lemon & Tahini

By Flora & Vino 2 Comments

Easy oil-free baked sweet potato wedge fries served with lemon and tahini. Enjoy as a healthy plant-based snack or side dish.

Isn’t it funny how sometimes the recipes we love the most are the ones we are the least likely to share?

Maybe it’s that they seem too literal, too basic, too ordinary.

Don’t get me wrong, I love all of the recipes I share with you guys here at F&V, but some appear on my literal table more than others, you know?

Like this simple sweet potato fry plate combo that I’ve been making for a few years now.

It shows up at least once a week just to leave me drooling and re-establish that ordinary foods make extraordinary meals.

If you’re thinking, “OMG Lauren, you’ve been sitting on this deliciousness for over 365 days?!

I know, I know.

All I can do is offer to share with you now, in hopes that you’ll accept my most sincere apologies.

From one sweet potato lover to another, these Oil-Free Sweet Potato Fries with Lemon & Tahini are timelessly tasty.

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Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese

By Flora & Vino 4 Comments

Quick and easy plant based “nachos” with sweet potato chips and all the fixings. Perfect for a plant-based side, appetizer, or game time snack.

At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the giant plate juxtaposed with her tiny frame.

I’m starting to think she had the right idea, though, you know?

It’s been dark and overcast here with the the impending Hurricane Florence, so I’m thinking we should brighten up our plates a bit.

My plans tonight are simple and I thought you might want to join in.

I’m making a giant plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese to kick back for a little fiesta.

It’s the perfect plant-based appetizer, side, meal (no judgement!), or snack to munch on for sunshine-y vibes.

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Rainbow Roasted Carrots

By Flora & Vino Leave a Comment

Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!

Rainbow Roasted Carrots served on plates over quinoa with fresh lemon, shredded mint, toasted pine nuts, and drizzle of tahini

Spring has sprung!

Well, sort of.

We had a “fakeout” snow storm yesterday and now it’s 60 degrees and sunny.

Yeah, take that, winter.

I don’t know about you, but I’m giddy thinking about bright pastels and light spring dishes and jacket-less adventures.

These Rainbow Roasted Carrots with Toasted Quinoa, Mint, & Tahini makes all of that feel possible in one easy light dish!

It’s fresh, bright, nutritious, and comes together in under an hour for a hearty veg-centric entree or side.

I can’t get seem to reach my carrot quota lately.

When we were in California recently, I bought a big bag of them that I dipped in creamy peanut butter and hummus alike; the crunch seemingly deafening in our little hotel room.

If you’re conscious of the crunch too, these roasted rainbow beauties will help keep your carrot consumption on the DL.

In this recipe, we roast them until they’re fork tender, supple, and sweet.

Roasting the carrots brings their natural sweetness to the forefront for a slightly sweet smokey treat!

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Warm Spiced Sweet Potato Salad

By Flora & Vino 2 Comments

Warm spiced sweet potato salad with pistachios, root veggies, chickpeas, and a warming spice blend. Serve warm or chilled for an easy 1-pan meal!

Hey, you, do you feel it?

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Spring is in the air!

With March just around the corner, I feel like we can finally embrace that flowery light at the end of the wintry tunnel, don’t you?

This Warm Spiced Sweet Potato Salad is the perfect way to welcome slightly warmer weather.

It’s bright, fresh, nourishing, and all comes together on 1-pan for an easy plant-based meal.

We start with cozy roasted root veggies, warming spices, and hearty chickpeas, and then end in a satisfying pistachio crunch.

Sound good?

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Cajun Cauliflower Poppers

By Flora & Vino 3 Comments

Cajun cauliflower poppers ready in under 30 minutes with less than 10 ingredients for the perfect plant-based game time or anytime appetizer.

Friendsssss!

Happy Super Bowl weekend.

I initially intended to share a hearty tempeh-based chili with you for the occasion, but I received so many requests for Cajun Cauliflower Poppers on Instagram that I knew I had to document them before the big game.

This easy plant-based, gluten free appetizer comes together quickly in under 30 minutes with a cajun spice mixture that’s on fire!

Let’s make that cauli POP.

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Rosemary Three Bean Salad

By Flora & Vino 4 Comments

Rosemary three bean salad with cannellini beans, kidney beans, and chickpeas in an apple cider vinegar dressing. Perfect for potlucks and picnics!

Last weekend I decided at about 7 PM on a Saturday that our pantry situation wasn’t working for me.

I poured a glass of red, cleared off some kitchen counter space, and took out every last item I had heaped onto the buckling woven shelves.

It was one of those situations where I had to make an alarming mess before achieving a fully organized outcome.

A few hours later (after counting that I have a whopping 25 + bags of granola– granola anyone???) I had a still-packed but mostly organized pantry.

(Dan said it looked exactly the same, but I pretended he didn’t say that.)

I’ve been in “stock up” mode since we moved into our condo because I love to keep the pantry filled with all of my favorites so when I’m cooking, I’ll never run out!

The problem with this, though, is if you keep stocking up without taking STOCK of what you have, you might end up with 25 bags of granola, like me.

One of my goals for 2018 is to get creative with foods from my cabinet, so I’m sharing a recipe like that today!

This Rosemary Three Bean Salad takes only 15 minutes to prepare with ingredients I bet you’ve already got hiding in your cabinet that are nourishing and delicious!

So, dust off your cabinet collectibles, pick your three favorite BEANS and let’s get started.

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Pumpkin Cornbread Mini Muffins & Fawen Soup

By Flora & Vino 3 Comments

Hearty gluten-free and oil-free cornbread mini muffins with pumpkin and cornmeal. Perfect to pair with warm soup in colder seasons.

Oh, hey, December, why you moving so fast?

The countdown to Christmas has begun and this girl is officially WAY behind on her Christmas shopping.

Can I get still get some “nice points” for getting the tree up, though?

This past weekend, Dan and I took Harper to a Christmas tree farm and cut down a beautifully symmetric six foot Blue Spruce!

It’s been our tradition to cut one down for about 5 years now and I hope it’s one we’ll continue as we get older.

If you’re feeling a little behind, too, don’t worry, because I’ve got your covered in the kitchen.

Everyone needs some on-the-go staples to turn to when your day is packed with back-to-back holiday cheer.

I’m so excited to share this pairing with you of Pumpkin Cornbread Mini Muffins with Fawen Soup!

It’s the perfect duo to get you through December nourished and satisfied while you tackle family, friends, and fun.

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Orange Cranberry Sauce

By Flora & Vino 2 Comments

Orange cranberry sauce sweetened with maple syrup and fresh squeezed orange! Ready in under 20 minutes for your healthy holiday celebration.

Are you hosting Thanksgiving this year?

You might be surprised, but I’ve never hosted.

Nope, not even a Friends-giving.

Dan and I are still in a comfortable pattern of alternating between his parents and mine for holiday festivities.

But when I do, you can bet this 2-Way Low Sugar Orange Cranberry Sauce will be on the menu.

It’s lightly sweetened with maple syrup and fresh squeezed orange, with an optional chia twist, that comes together in under 20 minutes for you and yours.

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Sweet Potato & Beet Breakfast Hash

By Flora & Vino 2 Comments

Sweet Potato & Beet Breakfast Hash served with Apple Maple Breakfast Sausages. Perfect as weekend brunch, breakfast, or holiday side!

I woke up this morning totally befuddled by the time change.

All week I knew it was coming, both dreading the darker mornings and anticipating that free extra hour of sleep.

I stared at the kitchen clock, steaming black coffee in hand, and for a good 10 seconds I was pretty sure I was in an episode of Stranger Things. (Anyone else obsessed?)

I used to be a morning person, friends.

I loved waking up and getting as much done as I could before the rest of the world joined me.

If mornings were a race, I was a marathoner.

Now, I prefer that quiet time at night, because it feels like there’s less pressure to do all the things.

In the evenings, I’ve already made peace with the day, what did and didn’t get done, so I feel more confident to just BE.

I might be coaxed back to the morning life, though, with a big breakfast like this Sweet Potato & Beet Breakfast Hash waiting for me on the table.

Hint hint, nudge nudge.

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