Search Results for: brussels sprouts

Spring Quinoa Salad Jars

Spring Quinoa Salad Jars with roasted radishes, green peas, fresh dill, and pistachios. Divide dressing and salad between jars for meal prep!

This past weekend M and I went hiking with two of our good friends and their (almost) one year old son.

It’s been such an honor and privilege to watch this little guy grow up, surrounded by so much love.

Each time we see him, he becomes more curious, more active, more himself.

This became even more apparent when we stopped after the hike for lunch.

As I watched him sprawled on a blanket, exploring his surroundings with all five senses, I told them they must never get bored.

They laughed.

Truly, though, I am in awe of my friends (there are so many!) who have bravely and newly become parents.

Sometimes, even on my best days, it feels like a struggle to keep me, myself, and I alive.

Sure, I have my plant babies, but every now and then one of them will get unhappy and won’t recover.

RIP two aloes, three cacti, and one alocacia. Hide your succulents, friends!

For many years F&V has been my pseudo baby; a hub and home that I birthed out of nothing and continue to nourish, foster, and grow.

But I still hope that someday I’ll have something squishier than sweet potatoes, warmer than freshly baked muffins, and sweeter than chocolate to hold in my arms.

And on that day, I will be calling up ALL of my mom friends for advice on keeping things (not green) alive.

But, until that day, I’m truly grateful to continue sharing my passion child with you!

Today we’re making Spring Quinoa Salad Jars.

These jars are made with roasted radishes, green peas, fresh dill, and pistachios.

Divide the dressing and salad between jars for a delicious and vibrant meal prep lunch!

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Coconut Creamed Kale

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Coconut creamed kale made on the stovetop with green and lacinato kale in a coconut-based sauce for a quick and cozy plant-based side.

If you need a last minute holiday side to end the year with pizzazz while also getting your greens in, I got you.

If you’ve been around here a while, you know I’m more than OK to eat most of my produce raw, steamed; zero frills, low effort.

But recently I went on a “creamed vegetable” kick.

Maybe because it’s winter and I felt like my vegetables deserved to have a lot of fun before the new year.

I was reminded of eating creamed corn as a kid, and how nice that was, so I set out to create a cozy vegan alternative.

While I tried both creamed corn and creamed kale, the greens won me over in the end.

Let’s tame our kale together and make this Coconut Creamed Kale.

It’s made on the stovetop with green and lacinato kale in a rich coconut-based sauce for a quick and cozy plant-based side.

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Labor Day Recipe Round Up

By Flora & Vino Leave a Comment

Labor Day Recipe Round Up with vegan and gluten-free mains, side dishes, and no-bake desserts that are perfect to celebrate the end to summer!

What if I told you that Christmas is a shocking four months away?

That’s right, friends, we have only FOUR months to make our lists, check them twice, and then deck the halls.

This year is flying by at a pace I can’t quite comprehend.

But for now, let’s be present, let’s be in the moment, and let’s enjoy the end of summer.

Labor Day always feels like a bittersweet ending, doesn’t it?

It’s hard to imagine that other countries don’t have such a pronounced “end to summer”.

Here in the U.S., I think most of us would agree that it feels like an abrupt end to to summer days.

It’s the last chance to jump in the public pool, the last day to fashionably wear white (No one listens to that, do they?), and the last weekend of summer break for kids.

That’s a whole lot of lasts.

But we should make those lasts, last, ya know?

So I collected a bunch of my favorite recipes that I think you should eat before summer is over as a part of your Labor Day spread.

Historically, my family did a classic American spread of burgers, chips, watermelon, and pie.

This Labor Day Recipe Round Up pays homage the classic burger bonanza while offering options for vegan and gluten-free appetizers, sides, and desserts.

Enjoy the last bit of summer and let me know which recipes you’re *so* glad you tried before September ends.

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Vegan Hiking & Camping Recipes

By Flora & Vino Leave a Comment

My favorite vegan hiking & camping recipes to make and take on long day-hikes and weekend camping adventures. Options for access to ice and without!

It’s camping season!

Recently, a reader reached out on Instagram suggesting a vegan hiking/backpacking recipe round up.

I immediately loved this idea, because I’ve definitely had time and experience to develop a food system that works for me when adventure calls.

It’s true, being vegan on the go and out in nature can be a bit tricky, especially if you want to go plant-based and not eat a ton of processed foods.

I’m not eating the fanciest plant-based meals on these trips, but I do have a few star recipes that are portable, delicious, and keep me nourished and thriving outdoors.

These Vegan Hiking & Camping Recipes are a collection of my favorite plant-based recipes to make and take on long day-hikes and weekend camping adventures.

I offer some options for access to a cooler/ice and for times you need food that will stay good without cooling for the day.

Bookmark this recipe roundup for your next adventure and let me know which ones you try!

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Vegan Chocolate Cherry Cake (No-Added-Oil!)

By Flora & Vino Leave a Comment

Vegan Chocolate Cherry Cake made with almond flour, cacao, and bursting with cherries. Add Chocolate SunButter as frosting for a decadent dessert.

In Germany, it’s common to serve tea and cake as an afternoon snack to guests *before* serving dinner!

M’s mom makes a mean Black Forest Cake for said tea times that was…out of this world good.

It had delicious layers of fluffy chocolate cake, juicy cherries, and sweet buttercream frosting.

I don’t know about where you live, friend, but, at in my household in the U.S, I grew up eating broccoli and brussels sprouts before getting any dessert.

So I politely served myself a small slice, thinking to myself, I’ll just have a bite or two and save room for dinner.

Well, that plan totally failed.

Because this cake was amazing and it’s not every day you’re in Germany with your boyfriend’s mom’s baking.

So, naturally, I enjoyed every morsel on the plate, delicately collecting the crumbs with the back of my fork.

If we’re being honest I probably would have licked the plate, had M’s extended family not been around, but, I held back.

Ever since then I’ve been wanting to make a vegan and gluten-free chocolate cake at home.

This Vegan Chocolate Cherry Cake is an ode to the Black Forest Cake I had in Germany.

It’s rich, moist, chocolatey, and bursting with cherries with a Chocolate SunButter frosting.

This is a cake that will have you eating dessert, first, too!

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Vegan One Pan Meals To Make

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Vegan One Pan Meals to make that get dinner on the table fast with less dishes. These meals also make great leftovers for meal prep for the week!

I recently asked on Instagram what kind of recipes you’re looking for to support your journey through January.

Most of the responses I received were for easy, one-pan meals with minimal clean up.

Friends…I hear you.

Lately, in the kitchen, I’ve been going with my tried and true recipes instead of the creative recipes

We have the rest of 2023 to reinvent the wheel, but right now, let’s just throw everything on a pan.

Making one pan meals will change the way you look at dinner time!

One pan meals make a creating a plant-based dinner effortless and delicious.

This collection of Vegan One Pan Meals To Make will help you get dinner on the table fast with lots of yum and less dishes.

These one pan meals also save well, so try doubling the recipes to save and reheat for easy meals throughout the week.

Let me know which one becomes your favorite this year!

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Favorite Plant-Based Thanksgiving Sides

By Flora & Vino Leave a Comment

My favorite plant-based Thanksgiving sides that are also hearty, delicious, and gluten-free! Mix and match to create a cozy vegan Thanksgiving spread.

I’ve seen 33 Thanksgivings but this will be the first year that I’m hosting people!

In preparation to be a good hostess, I have a lot of questions about hosting etiquette, like:

Is it too soon to decorate the house for Christmas?

How many camping chairs can I fit around the kitchen table?

Is there such a thing as too many Thanksgiving sides?

Thanksgiving sides are my *favorite* part of the whole holiday menu.

I’ve never found it hard to have an entirely plant-based Thanksgiving loading up on my favorite side dish recipes.

This collection of My Favorite Plant-Based Thanksgiving Sides has something for everyone this Thanksgiving Day.

I wish I could have you *all* over for Thanksgiving, friends, but I’m pretty sure I don’t own enough camping chairs for that, so this is the next best thing!

Mix and match these vegan and gluten-free dishes to create a beautiful bountiful holiday spread to share.

And these sassy sides aren’t just for Thanksgiving!

Save this recipe round and make them again for Christmas, New Years, and all of the winter holidays that bring you joy.

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Candied Yams with Cacao Nibs & Pecans

By Flora & Vino Leave a Comment

Candied yams naturally sweetened with coconut sugar and pure maple syrup served with cacao nibs and pecans. Perfect for a vegan holiday side to share!

Whenever we went to my grandma and grandpa’s house my grandma served candied yams for dinner.

I loved them because to they tasted *so* much better than your average sweet potatoes.

That’s probably because they were dripping in sugar-y syrup, which little Lauren thoroughly appreciated.

I haven’t had candied yams in years, but I wanted to make a lightened up version that’s vegan and naturally sweet.

This version is totally refined-sugar-free and lightly sweetened with coconut sugar and pure maple syrup.

These Candied Yams with Cacao Nibs and Pecans are still sticky sweet and comforting.

Top them with cacao nibs and chopped pecans for a fun vegan holiday side to share!

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Cauliflower Mashed Potatoes with Almond Butter “Gravy”

By Flora & Vino Leave a Comment

Lightened up mashed potatoes made with a mix of Yukon potatoes, cauliflower, and a creamy almond butter “gravy”. Perfect for a plant-based holiday side!

Thanksgiving is in one week, friends!

Last night during my virtual family game night, we plotted and planned all of the fun things we’re going to do to celebrate in person next week.

Including but not limited to: our annual Thanksgiving walk, GAMES, movies, and food.

Lot’s of food.

My parents oh so gently steered me away bringing the sweet potato casserole to our holiday feast this year.

Because I think I might be one of the only sweet potato lovers at the table.

My love for sweet potatoes isn’t exactly a secret, and I often use them in place of regular potatoes in recipes.

But perhaps there is a time and place for regular potatoes in a potato-dish, eh?

Like Mashed Potatoes.

How about Cauliflower Mashed Potatoes with Almond Butter “Gravy” ?!

Hey, no one said I couldn’t add cauliflower.

These Cauliflower Mashed Potatoes are bound to be a hit with everyone at your holiday table this year!

These lightened up mashed taters are made with Yukon potatoes and cauliflower, mashed up and served with a creamy almond butter-based gravy.

Let’s get excited for all of the sides!

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Harissa Roasted Cauliflower (True Foods Kitchen Remake)

By Flora & Vino Leave a Comment

Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower is my new favorite appetizer slash side for *every* occasion.

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Search Results for: brussels sprouts

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