Search Results for: meal prep

Vegan Strawberry Rhubarb Crumble

Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream!

Growing up, my mom made a *mean* rhubarb pie.

The recipe was first my grandma’s, who passed it down to my mom, who made it hers.

She made it delightfully tart and sweet by reducing the sugar by 1/2 of the original recipe, with a light buttery crust.

I love cutting into it warm and watching the sweet pink filling ooze out the sides, only to be scooped up by my spoon.

We didn’t have to eat it very often, because fresh rhubarb isn’t something that we found very often at the store.

So it was indeed a real treat whenever mom found the ingredients to make it.

I’m channeling that pie in today’s rhubarb recipe.

I asked my mom recently for the full recipe to adapt, and she commented that lately she’s been turning the pie into a crumble.

Perfect, I thought, because I can make a *mean* vegan crumble.

This Vegan Strawberry Rhubarb Crumble is made with an oat and almond butter crumble topping sweetened with maple syrup.

Serve it with vegan ice cream for dessert or plant-based yogurt for breakfast!

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Smashed Cucumber & Black Soybean Salad

By Flora & Vino Leave a Comment

Smashed Cucumber & Black Soybean Salad with raw vegetables in sesame sauce served over grains with avocado. Perfect for light lunch or dinner!

Lately I’ve been feeling good in my skin, strong in my body, and confident in my presence.

Maybe it’s the warm weather that cocoons our condo by noon, maybe it’s the dumbbells I’m lifting before breakfast, or maybe it’s the shorts and t-shirt uniform.

I really think summer is my season, and every time it rolls around, I wonder if I might be 10% happier if I lived in a place that was habitually 70 degrees and sunny.

Maybe.

But I also want summer to be like the candle I only light on Friday, Saturday, and Sunday evenings; special and significant when it comes and glows.

Because it’s been warmer here, I’ve been enjoying a lot more fresh vegetables in our meals.

This Smashed Cucumber & Black Soybean Salad is bound to make you feel good in your body, your skin, and your soul.

It’s made with raw vegetables and black soybeans in an easy sesame sauce served over grains with avocado.

I think it’s perfect for a light lunch or dinner for warmer weather!

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Vegan Mushroom Omelette

By Flora & Vino 1 Comment

Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!

When M and I first started dating, he showed me the art of omelette-making.

Because we started dating during the pandemic, our first dinner together was over a computer screen.

We made meals separately in the kitchen and then hopped online to eat and chat.

I brought my Cauliflower Rice Veggie Burger Bowl (my go-to recipe at the time), and M brought a circular omelette piled high with vegetables and avocado.

And of course, lots of mushrooms, always mushrooms, because M loves them.

Before we moved in together, and even for a while after, omelettes were his go-to meal for breakfast, lunch, or dinner.

When he finally made them in front of me, my mouth watered at how good they smelled.

There’s something about a good savory breakfast that feels like the ultimate form of self care.

Because I started a new strength program in recent weeks, I’m focusing on vegan sources of protein to fuel my body pre and post-workout.

While M’s omelettes weren’t vegan, but the ones I’m sharing with you today are.

These vegan made with silken tofu and chickpea flour stuffed with sautéed mushroom and spinach.

I love to serve them with avocado, berries, and hot sauce for a protein-packed breakfast!

They’re also totally worthy of a virtual first date, just sayin’.

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Spring Quinoa Salad Jars

By Flora & Vino Leave a Comment

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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Chopped Greek Wrap

By Flora & Vino Leave a Comment

Chopped Greek Wrap with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce. Perfect for a refreshing lunch!

M and I are not-so-patiently waiting for the hummingbirds to return to our backyard in Maryland.

A Google search will tell you that hummingbirds return to our area mid-April.

Now that we’re inching closer and closer to May, M and I have agreed that the hummingbirds are officially late!

Didn’t they receive the memo that our deck is fully furnished and ready for them?!

If you see one, please send it our way.

It kind of feels like an unspoken race between me and M…who will see a hummingbird first?

I’m betting on M, because he likes to sit on the couch and gaze out the window in tranquil silence.

The only time I really take to stare out the window is while I eat my lunch.

We have two feeders hanging on the deck within eyeshot from the couch and dining room table in our living room.

This means, while enjoying my latest recipe, I can check out the feeders for signs of impossibly fast wings and flashes of green.

There are also flashes of green in my current favorite lunch wrap that I eat will hummer-watching.

This Chopped Greek Wrap is made with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce.

It’s truly the perfect refreshing and nourishing lunch that keeps me satisfied until the hummers come home!

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Forbidden Fried Rice

By Flora & Vino 2 Comments

Forbidden fried rice with asparagus, shiitake mushrooms, and steamed edamame. This hearty plant-based meal is a great way to use black rice!

Last Year True Food Kitchen had a Kimchi Fried Rice on the spring menu that had me completely captivated.

The next time M and I visited I ordered it without hesitation, substituting tofu for the jammy egg on top.

Friends, it was amazing.

I loved the untraditional combination of forbidden black rice, asparagus, and mushrooms with heat of kimchi.

So, I set out to create a recipe like this for our archives, so we can share in the deliciousness of this union of flavors.

I decided against making this a kimchi fried rice and instead made a Forbidden Fried Rice, because kimchi isn’t for everyone and sometimes they aren’t even vegan…

(Read the label for the addition of fish sauce!!!).

Plus, you can always add kimchi on top. Smiley face.

So, here is my favorite rendition of Forbidden Fried Rice, made spring-y and seasonal with asparagus, shiitake mushrooms, and steamed edamame.

Instead of kimchi, I paired it with a vibrant spicy sriracha aioli for a little kick.

This hearty plant-based meal is a great way to use black rice for a weeknight dinner!…

Brownie Batter Overnight Oats

By Flora & Vino Leave a Comment

I can’t think of a meal prep breakfast more intrinsic to my morning routine than overnight oats.

It’s my rock, my go-to, my staple of all staples, the quickest breakfast ever that I fondly refer to as ONOs.

Traveling? Make ONOs.

Didn’t go grocery shopping? Make ONOs.

Zero time for meal prep? Make ONOs!

If you have yet to hop on the overnight oats (ONOs!) train, I’m certain that this will be the recipe to convince you.

These Brownie Batter Overnight Oats are basically a gooey brownie in breakfast form, made with lots of cacao, chopped walnuts, and dark chocolate chips.

And you can make them in just 5 minutes for an easy breakfast for the weekend ahead.

I meal prepped them for my birthday weekend trip a few weeks ago, and I was so grateful to have them stacked in the Air B&B refrigerator.

No matter where you are or what you’re doing, start your day with protein and fiber with Brownie Overnight Oats!

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Kale Caesar Salad

By Flora & Vino Leave a Comment

Kale caesar salad with crispy chickpeas and vegan caesar dressing. Serve with cherry tomatoes, hemp hearts, and cheezy white bean dip!

I’m hard to please when it comes to eating out.

That’s facts.

It’s something that I’m working on accepting about myself, because my whole life I’ve wanted to be easy going, relaxed, and go-with-the-flow.

But many times when I purchase food out, I take a few bites and would honestly rather be eating something at home.

Now, in my defense, that’s because I’m super sensitive to salt, garlic, and spiciness, three things that people love to dump on vegan food to make it “tasty”.

Yeah, it’s kind of like I’m allergic to flavor (HA!), but I truly believe that plants taste delicious as they are.

Can anyone else relate?

Anyway, there used to be a kale caesar salad from my local Greenheart Juice Shop that I always grabbed for a healthy lunch along with a juice or smoothie.

It was delicious and flavorful and made you feel a bit like you’re glowing from the inside out after consumption.

I’ve spent a long time trying to recreate that salad at home, because they don’t sell the salad anymore!

Now, I haven’t had the salad in years, but I think what I came up with is pretty darn near perfect.

For my picky eater-outers, this is a salad that doesn’t compromise flavor but also won’t knock you over with the big three!

This kale caesar salad is made with crispy chickpeas and a creamy vegan caesar dressing.

I highly recommend it with cherry tomatoes, hemp hearts, and my latest cheezy white bean dip!

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Shiitake Avocado Toast

By Flora & Vino 2 Comments

Shiitake Avocado Toast with sourdough bread, smashed avocado, and sautéed shiitake mushrooms. Perfect for a savory breakfast!

This week I finally finished the 30 Day Minimalism Game and donated, trashed, and gifted a whole lot of stuff.

I also finished a massive spring cleaning that unearthed every square inch of my condo.

There is finally order in the the bathroom pantry, the kitchen cabinets, and *gasp* the refrigerator.

Now comes the truly hard part; keeping it that way.

I’m already witnessing difficulty in closing the junk drawer, and vegan products without designated pantry places.

You can only do so much with the space and time given to you, right?

At least I can keep order in any toast situation.

This Shiitake Avocado Toast is made with sourdough bread, smashed avocado, and sautéed shiitake mushrooms.

It’s the perfect for a savory breakfast packed with umami flavor, healthy fats, and complex carbs.

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Tahini Chocolate Chip Bliss Balls

By Flora & Vino Leave a Comment

Tahini Chocolate Chip Bliss Balls that taste like an oatmeal chocolate chip cookie in energy ball form! Perfect for a meal prep snack.

Last week I wore shorts outside on a warmer day for the first time this season.

As is annually customary, I felt naked pretty much the entire walk.

I kept a good pace so as not to blind neighbors with my ghostly legs and managed to stress-walk the 30 minute walk in about 20.

Since it’s warming up, I’ve stopped baking as much and am focusing more on hand-mix snacks and bites.

These Tahini Chocolate Chip Bliss Balls are my favorite fuel right now.

They taste like an oatmeal chocolate chip cookie in energy ball form!

If you’ve been here a while, you know that I’m tahini obsessed.

When I realized I didn’t have a bliss ball made with tahini, I was disappointed in myself.

So, please enjoy this post and consider its deliciousness as an apology for keeping you waiting for so long!

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Search Results for: meal prep

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