Flora & Vino

Soup

Chickpea & Wild Rice Soup

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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!

Chickpea & Wild Rice Soup by Flora & Vino

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

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

Lentil Tomato Soup by Flora & Vino

“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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Miso Mushroom Soup

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Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

Miso Mushroom Soup by Flora & Vino

Happy December, friends. 

How was your Thanksgiving? 

It was different this year, yeah? 

I definitely teared up when I saw the Macy’s parade broadcast on the TV on Thanksgiving Day. 

It’s the most ordinary and normal things that make my heart swell and my heart ache, lately. 

But I had a really special holiday with the best food and company that I’m oh so grateful for. 

I’m still working my way through leftovers and coming down from that holiday high. 

We won’t be down long, though, because Christmas is just 25 short days away. 

My evergreen wreath is already hanging against my brick red front door in a festive complementary color scheme. 

I’m getting a miniature Christmas tree sometime this week to perch in my living room and cover in all of my childhood ornaments. 

I’ve been craving some simpler, lighter meals to balance things out after a heavier holiday feast.  

It’s getting colder here in Virginia, so I thought we could cozy up to a bowl of Miso Mushroom Soup.

This vegan and gluten-free take on the classic ensures each spoonful is teeming with umami flavor and mushrooms.

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Black Bean Quinoa Chili

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Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Perfect to prep in advance and load up with toppings!

Black Bean Quinoa Chili by Flora & Vino           

Is it still soup season?

As long as we’re staying safe at home, I’m saying it is.

Each Monday throughout April I’ve made a new pantry-friendly recipe via Instagram stories.

And surprise, surprise, almost all of them have been soup!

It’s so satisfying to throw legumes, grains, and veggies in a cook pot and let them simmer to deliciousness.

Give me a pot, some quinoa, black beans, and spices, and I can make you a vegan, gluten-free, and totally satisfying meal.

This Black Bean Quinoa Chili is packed with black beans, quinoa, and mushrooms in a sweet tomato broth.

It’s made with only pantry-friendly ingredients that you probably already have tucked away in your cabinets.

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The Quickest Vegan Curry

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Easy vegan curry made with coconut milk, warming spices, and your favorite veggies. Serve over quinoa or cauliflower rice or by itself!

The Quickest Vegan Curry by Flora & Vino

Helllllllo.

Did you watch the Academy Awards on Sunday?

I may or may not have teared up over my dinner when Lady Gaga and Bradley Cooper took the stage to sing “Shallow”.

Oh, maybe I didn’t tell you yet– I finally watched A Star Is Born last week and I’ve been low-key obsessed with the movie and music ever since.

Which looks like me listening to the soundtrack on repeat in the studio with my camera hovering over my curry.

Curry! Do you like it?

Dan hates the smell of it,  but I love everything about it, so he dealt with the aromatic kitchen after I tested and retested today’s post.

The Quickest Vegan Curry is what you need in your life to get you through the rest of winter.

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Everyday Carrot Lentil Soup

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Easy carrot lentil soup teeming with vegetables and garnished with fresh green onion. Perfect for an every day fall, winter, or spring one-pot soup.

Everyday Carrot Lentil Soup by Flora & Vino

Recently on Instagram, I asked what one food you could eat for a week and not get sick of.

The most common answer…was soup!

Soup people, you’re my people.

I’ve always been a soup lover, way back to childhood when my parents gave us big bowls of lentil soup on busy weekend days packed with activities.

I imagined my spoon to be a tiny raft, corralling tender lentils and the occasional carrot and celery chunk to their delicious demise.

Recently, I recreated my favorite with lots of leftover vegetables in my fridge.

This Everyday Carrot Lentil Soup is flavorful and filling, with an easy recipe you can make in 30 minutes in one pot.

Grab a bowl and a spoon and let’s get to herding legumes and veg.

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1-Pot Vegetable Minestrone

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Easy 1-pot minestrone teeming with vegetables in a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.

1-Pot Vegetable Minestrone

Friends, it’s been a week and it’s not even Friday.

I know you know what I mean.

A few weeks ago some pixels decided to party on my MacBook pro screen and they’ve been dancing up and down in vertical lines on the right side of my screen ever since.

I decided to let them do their thing, rock on, since I could still see the food photos on the left.

Annoying, but manageable.

Fast forward to last night, when, to add add insult to injury, I managed to actually crack the screen.

It went something like this– the laptop in the living room with Lauren.

I fell asleep on the couch, laptop open and sprawled across my lap, and sat up to watch said laptop crash into the hardwood floor at a dizzying 45 degree angle.

When it rains, it pours, right?

If only it was raining 1-Pot Vegetable Minestrone Soup…

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5-Spice Squash & Chickpea Stew

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Plant-based stew made in one pot with five spices and lots of veggies and chickpeas! Make a big pot on Sunday night and enjoy leftovers all week.

5-Spice Squash & Chickpea Stew

Last night Dan and I had the pleasure of babysitting my niece and nephews.

We went over, ordered pizza, and watched the kids get sleepier and sleepier on the couch watching Nick Jr. before the procession upstairs to read a Paw Patrol book before bed time.

And I’ve got to say, they were so well behaved, they made parenting almost look easy (although I’ve heard that’s not the case!!!).

The hardest part was staying up a bit past our usual bedtime.

I caught Dan falling to sleep on the job several times while I stayed awake dreaming of cozy recipes to be.

And what else do you dream up a quarter to midnight but a big comforting stew?

This 5-Spice Squash & Chickpea Stew is perfectly spiced, subtly sweet, tomato-based, oil free, protein packed, veggie goodness.

Despite the long descriptors, all you need are five spices, chickpeas, and your most favorite squash!

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Roasted Pumpkin & Vegetable Soup

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Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!

Roasted Pumpkin & Vegetable Soup

Whenever I called my grandma, we always started out our conversation by asking each other about the weather.

Always.

It was a comfortable routine, the common ground we could both answer easily and confidently, politely paving the way to more in-depth topics.

Sometimes small talk can lead to big things, right?

So…how’s the weather where you are?

We almost had our first frost here this past week, so I’m cozying up to mugs brimming with warmth.

The mugs you see in this picture are what I drink my matcha out of every morning!

I discovered this week, however, that they’re also my favorite way to eat Roasted Pumpkin & Vegetable Soup.

This soup is super creamy, orange, and packed with unexpected veg and subtle sweetness!
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1- Pot Vegetable Chana Masala

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1-Pot Vegan chana masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice. 

When I worked at the library in college, my then boss introduced me to my first taste of Indian buffet down the street.

Not having ever tasted Indian food before, I did what any hungry college kid would do when faced with a sea of interesting new food for the grabbing.

I tried a little bit of everything.

I sat down with my plate a patchwork of dishes with names I didn’t know how to pronounce and grubbed out.

Hours later at the library, my body told me (not so subtly, I might add)  that it wasn’t very unhappy with my decision to consume all of those new flavors and spices.

I was all, “Keep it together, body, I have books to shelve!”

Then it was all, “<insert nauseous green emoji>”

…and I haven’t been to an Indian buffet since.
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