Soup

Black Bean Quinoa Chili

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!

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

By Flora & Vino 4 Comments

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

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

By Flora & Vino 18 Comments

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.

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

By Flora & Vino 4 Comments

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.

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

By Flora & Vino Leave a Comment

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.

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

By Flora & Vino 2 Comments

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

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

By Flora & Vino 6 Comments

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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Summertime White Bean Chili

By Flora & Vino Leave a Comment

Easy 1-pot white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!

Hi, guys!

I got my hair highlighted yesterday for the first time in a decade.

The last time was on a whim in college, and I’ll never forget watching in horror as the stylist descended on my capped head with sharp hooks that left my scalp hurting for days.

Oh, and the highlights were more like skunk-lights.

But this highlight left me feeling pampered and sunkissed– a much needed change.

Kind of like this Summertime White Bean Chili; the other “highlight” to my week, if you will.

It comes together in 1-pot with fresh seasonal summer veggies, white beans, and a perfectly spiced oil-free broth.

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White Bean & Kale Soup

By Flora & Vino 1 Comment

1-pot soup with white beans, kale, and vegetables in a cozy oil-free broth. Perfect for meal prep and anytime you’re craving something hearty and cozy!

Psst.

It isn’t too “April” for soup, is it?

Asking for a friend.

Spring weather is coming to Virginia in quiet spurts that don’t seem to stick.

It’s cold here today with a persistent drizzle– one of those rainy days where you wish it would just pour and get it over with already, ya know?

But April showers bring May flowers…

Until then, let’s cozy up and make this Easy White Bean & Kale Soup!

It’s packed with plant-based protein and leafy greens in a cozy oil-free broth.

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Spicy Tempeh Bell Pepper Chili

By Flora & Vino 2 Comments

Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.

When does soup season end, friends?

Asking for a friend.

And because I wanted to squeeze at least one more bowl in before things start to heat up.

I might be too late, though, because it’s almost 70 degrees here today in February!

I’m going to share a recipe with you like it’s winter, OK?

Ironically enough, tomorrow’s forecast calls for 100% chance of several inches of snow.

So if we prep this Spicy Tempeh Bell Pepper Chili tonight, it’ll be perfect for the cold weekend ahead, yes?

It’s the perfect oil-free, gluten-free, and protein-packed soup to cozy up to no matter the weather!

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