Stuffed Veggies

Breakfast Stuffed Squash

Breakfast Stuffed Squash with yogurt, nuts, seeds, dried fruit, granola, and sunflower seed butter. Perfect for meal prepped cold weather breakfasts!

Did you remember to fall back, friends?

I like to play this game where I live in the pre-time changed world for as long as I possibly can.

It works best if you’re too lazy to change the analog clocks in the house; their striking hands acting as a portal to that parallel universe where 8 AM is still 8 AM.

Looking at the time, I’m transported to that other world where time marches on unchanged by Federal Law.

At this time, pre-Daylight Savings Time Lauren is bowing deeply in child’s pose on her yoga mat.

There she is serenely sipping on a steaming green Cinnamon Almond Matcha Latte.

Oh, and now she’s standing by the glowing oven, impatiently waiting on squash halves to bake.

Get it girl.

This Breakfast Stuffed Squash is the perfect meal prep breakfast for colder months; ready in just 30 minutes for you and your doppelgänger.

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Veggie Burger Stuffed Peppers

By Flora & Vino 1 Comment

Veggie Burger Stuffed Peppers packed with black beans and your favorite veggie burger! Perfect for an easy flavorful plant-based weeknight meal.

I was starving to begin with, as one usually is when foodie tragedy strikes.

I remember pulling a single stuffed pepper out of the oven piping hot.

Anxious to eat but not anxious to burn my tastebuds off, I started quickly cutting into the pepper to allow it to cool.

In slicing into it, something went wrong, silverware fumble, and the pepper slid, seal- like, onto the floor, a hundred specks of salsa peppering the carpeted circumference around me.

I did what any fierce famished foodie would do– I sank to my knees and bawled my eyes out.

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Aren’t you glad that isn’t your dinner story?

Luckily, it isn’t the story of these particular peppers either.

I managed to eat them unscathed.

I used to make these Veggie Burger Stuffed Peppers all of the time a few summers back, and they always remind me of that ONE TIME.

That time when I lost it over spilled peppers.

I’m pretty sure I dried my tears and threw another one in the oven, because when you’ve got stuffed peppers on the brain, nothing else will really do, you know?

They’re quick, compact, and packed with tons of protein, veg, and spice!

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Quinoa Stuffed Eggplant

By Flora & Vino 8 Comments

Hearty veggie-centric dish featuring eggplant stuffed with vegetables and quinoa. Enjoy for a special occasion and pair with Cab Sauv!

On my recent trip to upstate New York I enjoyed a dinner dish packed with pillowy soft Japanese eggplant.

It was all I could do to eat the rest of my meal, because I was busy cherry-picking for eggplant.

I decided right then and there that I need more eggplant in my life!

This Quinoa Stuffed Eggplant is the perfect cozy dish to start thinking about cozy colder weather dining.

Pour a little cab sauv and let’s get stuffing!

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Sweet Potato Boats with Sweet Potato Cream

By Flora & Vino Leave a Comment

Sweet potato boats with chickpeas and roasted broccoli with ginger turmeric sweet potato cream. A hearty plant-based meal for the family!

Happy Friday Eve!

I used to worry that writing about food would get old.

As it turns out, it’s mostly thinking up ways to describe how amazing something tastes that really uses brainpower.

If you think about it, it’s actually pretty hard to describe what a sweet potato, for example, tastes like if you were describing it to someone who’d never had one before (poor soul!).

How would you describe it? Sweet? Fluffy?

Every word feels a bit inadequate to encompass all that is…a sweet potato.

So you’re just going to have to trust me when I tell you that these Sweet Potato Boats with Sweet Potato Cream are out of this world good eating.

How’s that for a descriptor?

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Double Baked Stuffed Spaghetti Squash

By Flora & Vino Leave a Comment

Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.

Home ownership, while being comforting and fulfilling, is also a whole lot of maintenance.

I never thought I’d miss that friendly repair man who came to fix everything in our old apartment whenever I wanted for FREE.

Last week our microwave filter needed to be replaced.

If you’re thinking, “Hold up…microwaves have a filter?”, you’re not alone.

That’s what I said, too!

To be honest, I’ve never really been my microwave’s biggest fan (it never reheats stuff the second time around to taste quite as good, does it?), but I’d come to rely on it for warm food after a long day.

So I decided to create an easy meal that reheats quickly and deliciously in the oven, instead.

Enter these Double Baked Stuffed Spaghetti Squash!

The perfect plant-based meal to make in advance for hearty food that will steal your heart in just 15 minutes.

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Spicy Marinara Stuffed Cabbage Bowls

By Flora & Vino Leave a Comment

Spicy Marinara Stuffed Cabbage Bowls with quinoa, lentils, and spicy marinara. Perfect for weeknight dinners, lunches, and meal prep.

Hey you! How’s it going?

Virginia had it’s first snow of the season this weekend!

It didn’t stick much, but it was that wet snow-man kind of snow that makes the world look like a real-life snow globe.

We discovered that Harper loves snow, and Harper discovered that she can eat that white stuff on the ground, so it was a good time for all of us.

Being “snowed in” had me craving hearty meals that warm you from the inside out.

What’s more cozy than edible cabbage “bowls” stuffed with a hearty mixture of quinoa, lentils, veg, and spicy marinara?

Nothing.

These Spicy Marinara Stuffed Cabbage Bowls are a lighter plant-based version of classic cabbage rolls with a twist! …

Mexican Stuffed Acorn Squash

By Flora & Vino Leave a Comment

Mexican Stuffed Acorn Squash packed with quinoa, steamed corn, and red beans. Perfect for a plant-based dinner or holiday meal!

Who’s planning out their Thanksgiving menu?

Being plant-based, my family and friends like to give me a hard time about bringing a “Tofurkey” to dinner, or some other pesudo-meat creation.

No offense to you Tofurkey eaters out there, (I’ve actually never tried it!) but I usually take a pass on the “Frankenstein” food products, as I like to call them.

You know, the ones that try oh so hard to imitate dairy products but will never quite get there?

I prefer to throw to throw all of the seasonal harvest in a bowl and call it a holiday.

Bonus points if the bowl is edible, too.

How about we try this easy Mexican Stuffed Acorn Squash that’s packed with protein, spice, and earthy flavors!

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Italian Stuffed Spaghetti Squash

By Flora & Vino 7 Comments

Spaghetti squash stuffed with vegetables, crispy chickpeas, and Italian seasoning. Perfect for an easy weeknight meal or plant-based pasta substitution!

I watched a documentary on Minimalism this week on Netflix and by the end of the movie I was ready to scour my closets and cabinets and get rid of everything that didn’t serve a clear purpose.

But then it got late and I went to bed.

I still have a reminder on my “TO-DO” list to minimize the clutter in my life and go through things.

Ironically, the list itself is so cluttered that I probably will skip over that one unintentionally, bombarded by reminders and alarms and the feeling of constantly forgetting something.

It’s OK, at least I never forget dinner.

While watching the documentary, I also enjoyed this Italian Stuffed Spaghetti Squash!

If you can forgive me for not eating mindfully (I TRY not to typically watch TV while I eat, but…it happens. Sometimes it just works!)… let me share with you how amazing it is.

These spaghetti squash boats are packed with veggies, loaded with chickpea protein, and bursting with all the good Italian seasonings.

This is pasta night upgraded, my friends.

For the tie in, what can be more pleasing to a minimalist than this squash, a meal in itself, so concise and neat that you don’t even need a plate for serving?

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