Soup

Pumpkin Chickpea Curry

Pumpkin Chickpea Curry made in 1-pot with pumpkin, coconut milk, vegetables, and chickpeas. A cozy curry for cold weather!

Now that we’re looking into February, it’s a good time to assess where you fall with your new years intentions.

So, how’s it going?

In some areas, I feel like I’m crushing it, and in others, eh, let’s talk about that in March. 🙂

Lately I’ve been checking in with my girlfriends to make plans together for the year, share goals, and keep each other accountable.

They say it takes 21-days to form a habit, right?

If so, I’m currently in the habit of making a big pot of soup for the week ahead.

Even I think we don’t *need* the extra food, we *always* eat it.

In the winter months, I find re-heating a bowl of soup is such a satisfying and cozy lunch.

It’s one that I always appreciate mid-day when I’m typing on my computer with chilly fingers.

This Pumpkin Chickpea Curry is my current favorite soup obsession.

I love adding pumpkin to this recipe because it makes the texture thick and velvety.

It’s made in 1-pot with pumpkin, coconut milk, vegetables, and chickpeas.

It’s an easy, cozy, and customizable curry for cold weather!

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Vegan Chili Mac

By Flora & Vino Leave a Comment

Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.

Growing up, my mom *always* added macaroni noodles to the chili she made.

I loved the way the velvety noodles complimented buttery beans and veg in a flavorful tomato broth.

It’s something I didn’t see a lot in the chilis I made, ordered, and shared later in life.

So, since it’s soup, stew, and chili season, friends, I’m here to bring you my latest favorite combination of Chili + Mac.

I’m excited to share my first recipe in a bowl this Fall with you, this Vegan Chili Mac.

When I first mentioned the concept of noodles in chili to M, he looked mildly confused.

It could be said that we at F&V love thick chunky chilis in this house, so this Vegan Chili Mac didn’t disappoint.

This Vegan Chili Mac is made with two kinds of beans, your favorite noodles, and vegetables.

It’s super versatile so you can add your favorites and leave the rest.

This chunky chili is great to make for fall meal prep and reheat with all of your favorite toppings!

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Thai Carrot Sweet Potato Soup

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Thai Carrot Sweet Potato Soup made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

It’s jarring when things that used to feel easy start to feel hard.

Maybe it’s physical challenges, maybe it’s maintaining relationships, maybe it’s your routine.

If I’m being honest, a lot of things feel hard for me personally, right now.

Every morning I snooze my alarm, wishing for *just 5 more minutes* of sleep.

I struggle on the indoor climbing wall doing climbs that normally would be within my grade.

Meeting up with friends feels like an epic adventure, one that I would rather embark on in pajamas, please.

I’m ready for warmer weather, longer days, and lightness.

Right now, I’m in a self-imposed crunch time; sticking to a routine, chasing dreams, and marking off action items.

Luckily, when everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy.

It also tastes amazing and every warm spoonful is like a comforting embrace.

This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

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Vegetable Quinoa Stew

By Flora & Vino 1 Comment

Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!

It’s soup season and I’m super excited to share my first soup of the season with you.

When the weather starts getting chilly, I love to create a big soup on Sunday that ensures leftovers for the week ahead.

It’s the perfect way to use old vegetables and make them new in a soothing broth-based bath.

Call it meal prep, call it call-out-the-fridge, call it leftovers, call it whatever you want.

…I call it delicious!

This Vegetable Quinoa Stew is made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens.

I love it because you actually cook the dry quinoa INTO the soup, which is what gives the soup its thick “stew”-like texture without any thickeners.

It’s the perfect vegan stew to meal prep and reheat for cozy cold weather lunch or dinner.

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Vegan Vegetable Korma

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Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner!

So, do you like Indian food?

The only time I ever tried it pre-M was an Indian buffet in college that ended with me in the library bathroom, like, all afternoon.

(Note to self and to you: When trying new cuisines, DON’T go for the buffet option.)

So, naturally, I was super apprehensive when, after meeting M, he told me that Indian was his favorite cuisine.

I gulped with the realization that if this relationship was going to work, I wouldn’t get away without at least *trying* it again.

Since then, (our 3-year anniversary is this fall!) I’ve been cautiously dabbling in Indian food.

As M likes to say, he loves how “in your face” it is, by which he means, it has so many flavors, spices, colors, textures…

In other words, it’s a lot.

I started with chana masala, worked my ways into creamy curries, and recently fell in love with korma.

Well, I fell in love with the *idea* of Vegetable Korma.

My usual complaint with Indian takeout isn’t about the spice or flavor, it’s about the sodium content.

I’m pretty sensitive when it comes to salt, so after a few bites of any given dish, I feel sodium satisfied for the rest of the day.

My second complaint is, as you probably already guessed; I wish there were more vegetables.

So, I set out to create a veg-forward rendition of korma that’s teeming with fresh vegetables, the perfect level of spice, and a lower sodium-content.

This might not be traditional Indian, but it’s Indian you can make at home and feel good about eating.

You’re going to LOVE cozying up to this Vegan Vegetable Korma as the weather starts to get colder this year!

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Heart-Beet Soup

By Flora & Vino 2 Comments

Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!

Hi, Valentines.

How has your week been so far?

I’m popping in with a BEE-YOU-TEE-FULL recipe for you today.

I made this beet soup last week and asked on Instagram how many of you were brave enough to try it.

The responses were definitely varied, but majority rules; 75% of you said you’d totally give it a go!

To be honest I probably would have shared it on the blog either way, because this easy beet soup is as delicious as it is visually stunning.

It’s also perfect as an elevated date night dinner idea for Valentines Day or a nutritious Super Bowl side.

This Heart-Beet Soup is basically the closest thing to a love potion that a food blog could provide.

Grab a bunch of beets, your stock pot, and prepare to fall in love with this soup and even more so with the person that made it-

…that’s YOU, boo.

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African Peanut Butter Stew

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Vegan peanut stew made with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve by itself or over grains!

When we had my friends over for dinner a few months back, they raved about a peanut stew they’d made together.

“It tasted *better* than takeout!” they both agreed.

I’m all about reducing my takeout budget, and the thought of a peanut stew really sounded like something special.

So I set out testing my own peanut stew with root veggies, leafy greens, and plenty of peanut butter.

What I came up with is my variation on African Peanut Stew that tastes like a big winter win.

This African Peanut Butter Stew was an instant favorite of ours, so I’m really excited to share it with you.

It’s flavorful, thick, creamy, cozy, and so versatile!

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Vegan Chocolate Chili

By Flora & Vino Leave a Comment

Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.

Hi guys, what’s up?

I’m sitting on the couch in my living room as I type up this post.

The patio is to my right, showcasing the changing colors and falling leaves through sliding glass doors.

I’ve been feeling like I want to do all of the outdoor things, like, NOW, because I know fall is so fleeting and this perfect weather won’t last.

So I’ve been prioritizing hikes with friends, dining outdoors at sunset, long runs, and outdoor climbing with M.

It hit me today that we basically only have two more months left in 2021.

Two months left in the year after 2020; is that even possible?

A lot happened this year that invited me stay in and go inward– moving to a new state, working on a cookbook, reconnecting physically with friends and family.

But I’m not here today to do a recap of 2021 (yet), I’m here to share a uniquely cozy recipe that you’ll have on repeat this fall and winter.

Say hello to Vegan Chocolate Chili.

It’s made in 1-pot with a thick broth with legumes, vegetables, and a dark chocolate twist.

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Chickpea & Wild Rice Soup

By Flora & Vino Leave a Comment

Chickpea & wild rice soup packed with garbanzo beans, wild rice, and savory herbs in a light broth. A classic soup staple for all year round!

It’s a good day, friends.

Today I woke up early to make the trip to my local Giant pharmacy to get my first COVID vaccine.

Other than a sore arm that smarts every time I lift my shoulder, I’m doing great, and I’m grateful.

Grateful to have had the opportunity to receive something that a year ago was only a dream, a hope, a wish.

I’m thankful for this protection for my health and the health of all those around me, along with the peace of mind it brings.

I’m starting to excitedly plan to see family and friends in a more intimate way after we’re fully vaccinated.

The thought of enveloping my family and friends in a giant bear hug makes me outwardly squeal with anticipation.

It’s going to be so good.

I want all of this for you, too, friend, and more.

But until then, I’m going to gift you with a new soup recipe that’s sure to make you feel cozy and comforted in the mean time.

This Chickpea & Wild Rice Soup is made in 1-pot in 30 minutes with garbanzo beans and real wild rice!

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Lentil Tomato Soup

By Flora & Vino Leave a Comment

1-pot soup made with dry green lentils and tomatoes in a sweet spiced tomato broth. Perfect for meal prep and cozy winter dinners.

“Are we there yet?” I asked, after we stepped across the border into West Virginia on a snowy incline.

Last week, we hiked Raven Rocks in the snow!

The adventure came into being when I stated to M that I *needed*, not wanted, to get out.

It’s been nonstop winter precipitation here in Virginia, so when the forecast showed a clear, 45+ degree day, I cleared my schedule and packed my hiking bags.

So, Raven Rocks.

The path primarily follows the Appalachian Trail, with the peak overlook just past where Virginia and West Virginia converge on the Blue Ridge Mountain.

Seconds after I asked the obvious question the overlook appeared to our right, breathtaking and beautiful.

The sun came out and we ate protein bars and took silly selfies out over the expansive valley of fir trees.

We hadn’t intended on a snow hike setting out, but I guess the white stuff takes a lot longer to melt at higher elevation.

Luckily, it was a sunny day so the snow and ice softened into an occasionally slide-y slush that accompanied us to the top.

Still, it was chilly on the descent with the setting sun and I found myself dreaming of warm foods to create at home.

Now, correct me if I’m wrong, but is there anything cozier than a big pot of soup?

This Lentil Tomato Soup is made with dry green lentils and tomatoes in a sweet spiced tomato broth.

It’s the perfect cozy companion for chilly weather!

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Soup

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