Search Results for: meal prep

Vegan Viral “Salmon” Bowl

Vegan Viral “Salmon” Bowl with marinated tofu, diced cucumber, and kimchi served with nori strips and organic sesame seeds.

If you can’t tell, I’m on a bit of a sushi kick lately.

It’s a craving that only gets better when it starts to get warmer outside.

But today’s recipe is one that you might recognize from social media.

Like so many people, I was fascinated by Emily Mariko’s Viral Salmon Bowl on TikTok.

I was captivated by the ease of the ingredients and the frequency with which she made it.

And the fact that it went viral *must* mean it’s pretty good, if so many of us like it, right?!

I also love that the bowl is essentially deconstructed sushi, complete with a side of nori for wrapping.

For years, I’ve come back to the idea of creating the recipe…and making it vegan!

Here is my version of the Viral Salmon Bowl, with a few plant based tweaks and a lot of deliciousness.

This Vegan Viral “Salmon” Bowl is made with marinated tofu, diced cucumber, and kimchi served with nori strips and organic sesame seeds.

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Avocado & Cucumber Rolls with SunButter Sauce

By Flora & Vino 8 Comments

Avocado & Cucumber Rolls wrapped in toasted sushi nori sheets with a creamy SunButter Sauce. Perfect for a date night meal!

I’ve been thinking a lot lately about how I never really got back to “normal” after the pandemic.

I didn’t really need to, because my normal can be working in pajamas in the comfort of my own home.

Outside of teaching yoga once a week, climbing, and heading to our favorite coffee shop every Saturday, I otherwise don’t *need* to venture out.

During the pandemic, my house became my safe space, my place of work, and my workout studio.

I stopped attending hot yoga at the local studio (something at the time I couldn’t imagine living without), and started practicing exclusively at home.

So it was rather magical this weekend, when I attended my first hot yoga class in over 5 years during my 300 hr YTT program.

Sitting in an easy seat chanting with a chorus of of “OM” vibrating around me, tears prickled behind my closed eyelids.

THIS, I thought, is what yoga is about.

It’s nothing short of magical and it’s about me but it’s also about embodiment inside of community.

While I’m grateful for my strong personal practice at home, I’m remembering what drew me to yoga classes in the first place.

I’m so glad that I ventured outside of my comfort zone to learn, grow, and connect again; it’s been a while.

It’s also been a while since I’ve made sushi at home.

It’s interesting because sushi is both so simple and so complex at the same time.

It has a few parts that take some foresight, but if you take the time to plan, you’ll be very grateful that you did.

These Avocado & Cucumber Rolls are wrapped in toasted sushi nori sheets with a creamy SunButter Sauce.

It’s the perfect meal to make with others so dinner is a shared experience.

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Red Bean Brownies

By Flora & Vino Leave a Comment

Flourless vegan brownies made with aduki beans, nut butter, and naturally sweetened with maple syrup and dark chocolate chips.

Hi, friends.

How are you holding up this year so far?

For the second time this year, I was forced to take time off work due to germs.

Being sick is already a small business owner’s worst nightmare, but not being able to eat as a food blogger really takes the cake.

Maybe it was the flu, maybe it was a stomach bug, but whatever it was, *nothing* sounded good to me last week.

Correction: Nothing I normally eat sounded good to me.

Let me introduce you to my sick week menu.

I lived on applesauce, frozen bagels with vegan cream cheese, plain oatmeal, plain rice and curry, copious sweet potato fries, and many scoops of vegan ice cream.

If you had passed me a vegetable to eat last week, I would have thrown it back at you.

We replaced cooking together on Valentine’s Day with raiding the fridge of anything plain Lauren could digest.

But I am excited to report that my stomach is back to itself, craving veggies and creating recipes (but still eating vegan ice cream because, because).

However, I think M and I deserve a re-do on Valentine’s Day, starting with a nutritious and delicious dessert.

These flourless vegan brownies are made with aduki beans, nut butter, and naturally sweetened with maple syrup and dark chocolate chips.

They’re packed with protein and fiber and still manage to taste like decadent dessert!

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Vegan Maqui Berry Cheesecake

By Flora & Vino Leave a Comment

Vegan maqui berry cheesecake with a gluten-free almond-oat crust, and an optional strawberry compote topping.

I love it when M eats dessert with me.

Like, sharing dessert might be my love language.

For Christmas, he got me some fancy extra dark truffles that I happily divided it up between us so we could enjoy them in pairs.

It doesn’t happen very often, because he has more of a savory tooth than a sweet one.

It’s just special to share something sweet with someone you’re sweet on, you know?

Which is why I love when his birthday rolls around.

Every year to celebrate M’s birthday I make a variation of vegan cheesecake.

He always says he doesn’t need a birthday cake, but everybody needs a birthday cake, right?!

Cheesecake, while not a cake in the classical sense, is his favorite dessert, and one I’m happy to create and enjoy with him.

This year, I was inspired to create something a little funky and colorful.

This Vegan Maqui Berry Cheesecake is made with a gluten-free almond-oat crust, and an optional strawberry compote topping.

Add a little color to your year and make this for a fun dessert for any occasion!

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Vegan Mushroom Stroganoff

By Flora & Vino 3 Comments

Vegan Mushroom Stroganoff made with your favorite pasta and dried mushrooms in a creamy cashew based sauce. Serve with fresh herbs!

The days are flying by!

Each morning I change the advent calendar number in disbelief, truly baffled by where the time goes.

It goes to unhurried dog training, hurried walks before early sunset, teaching yoga class prep, and hand writing Christmas cards.

And it goes to baking Christmas cookies, dreaming of 2025, applying buckets of moisturizer, and bundling and unbundling myself in layers of clothes.

It also goes to holiday parties, cups of light roast coffee on the couch, watching Christmas Hallmark movies, and playing Christmas music on a loop until it annoys me.

The time goes to making too many social plans and then cancelling them, returning Amazon packages, replacing dead car batteries, and drinking ruby red wine.

Some also goes to reading my Kindle, moving my body every day, watering dehydrated plant babies, and rewatching all 8 seasons of House with M.

One thing is certain: the time goes.

With not many days left in 2024, I’m committing to eating cozy comforting meals for the remainder of the year.

Are you in?

Sure, I love a good holiday cookie as much as the rest, but I wanted to leave you with something hearty, cozy, and satisfying.

Something that will curb your appetite until 2025, so to speak.

This is our last recipe of 2024, and it’s Vegan Mushroom Stroganoff.

This Vegan Mushroom Stroganoff is made with your favorite pasta and dried mushrooms in a creamy cashew based sauce.

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Chocolate Stovetop Oats

By Flora & Vino Leave a Comment

Chocolate Stovetop Oats made with Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats for a cozy breakfast ready in 10 minutes.

2024 had been testing me already, friends.

As if getting sick last week wasn’t enough of an obstacle, the universe decided that my oven needed to go this week, too.

Yes, this week we said RIP to my oven, that’s seen more F&V recipes that I can count come out of its belly.

I’m grateful that we have a new one ordered and on the way with a delivery scheduled by the weekend.

But for the interim, I’m oven-less in Maryland.

Originally I was going to share a baked oatmeal recipe with you, but I’m kind of glad that the oven situation twisted my arm to make my oats on the stovetop.

Because its lack gave birth to my gain.

Ladies and gentlemen, I give you: Chocolate Stovetop Oats.

I realized going through F&V oat archives that we don’t yet have a chocolate oatmeal recipe.

Finally, a problem in 2024 that I can fix!!!

These super creamy and chocolate-y oats are made on the stovetop in just 10 minutes then topped with seasonal favorites.

Ditch the oven and get old school with me and let’s make Chocolate Stovetop Oats.

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Sweet Potato Pie Bars

By Flora & Vino 1 Comment

Vegan and gluten-free sweet potato pie bars with an almond flour crust, naturally sweetened with dates. The perfect portioned holiday bite!

While brainstorming pie flavors, I happened upon a recipe for sweet potato pie.

“Now that’s something I haven’t tried yet,” I thought.

Being a self-proclaimed sweet potato addict, I knew I had to make it happen before Thanksgiving to share with you.

As sweet potatoes are gloriously sweet all by themselves, I knew it would be easy to whip them into seasonal pie!

M’s brain tells him that everything orange is pumpkin, so he has referred to this recipe multiple times as “pumpkin pie”.

To which I corrected him with an exaggerated sigh and huffed, “it’s *sweet potato*!” in response.

While it’s understandable that you confuse the two (they’re both orange and delicious) I like to think these sweet potato pie bars are something special.

These vegan and gluten-free Sweet Potato Pie Bars are made with an almond flour crust and a fluffy sweet potato interior.

Served them in squares with a dollop of coconut whip for the perfect portioned holiday dessert!

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Vegan Chocolate Cheesecake

By Flora & Vino Leave a Comment

Vegan chocolate cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache topping.

It’s a rare occasion to see M really enjoy sweet things.

While I enjoy my daily dose of dark chocolate, he would much rather eat all of the salty savory snacks.

So he usually skips dessert, unless said dessert starts with “cheese” and ends with “cake”.

This Vegan Chocolate Cheesecake has three layers of chocolate-y goodness that work together for a cacao explosion.

It was inspired by the Vegan Raspberry Cheesecake that I make every year for M’s birthday.

This vegan chocolate cheesecake is made with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache.

It’s perfect to make for birthdays, the upcoming holiday season, or any day you want to celebrate with a forkful of something intensely chocolate.

You deserve it.

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No-Boil Spaghetti Bake

By Flora & Vino 2 Comments

No-Boil Spaghetti Bake made in the oven with chickpea pasta, your favorite marinara sauce, and simple seasonings. Perfect for a hands free dinner.

I just got a shiny new casserole dish this season because my former one was so loved that it showed it’s age in chipped and cracked edges.

So I’m currently baking all things in 9×13 and 8×8 sizes (the two sizes I got).

M groans when he sees the casserole dishes when he’s on dish duty for the evening.

It’s true, they’re not the easiest to clean, but it’s OH so easy to throw everything into them for a 1-pan dinner.

And that’s exactly what this recipe is; a dinner recipe that you can dump into a casserole dish and forget while it bakes.

With most pasta dishes, I feel like I’m scurrying around the kitchen without much time to relax from dinner beginning to end.

When I make this No-Boil Baked Spaghetti, I can actually sit down and drink my entire kombucha before the oven beep reminds me that dinner is ready.

Or when the smell of baking pasta and tomato sauce hits your nose.

This No-Boil Spaghetti Bake is made entirely in the oven with spaghetti noodles, your favorite marinara sauce, and Italian seasonings.

Grab a casserole dish and let’s fill it with delicious spaghetti without pots or boiling!

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Collard Green Enchiladas

By Flora & Vino Leave a Comment

Collard green enchiladas made with rice and beans wrapped in collard greens and smothered in enchilada sauce and topped with vegan cheese.

“Do you get a lot of free stuff?” people asked when they find out that I’m a food blogger.

“So much!” I always respond, not to brag, but to be totally transparent.

And it’s true, being a food blogger has its most definite perks.

It’s fun being the first try try healthy products and getting restocked on my favorite brands.

But what people don’t ever think about is…what do *do* with all of it?!

Or maybe you do think about that, I’m not sure.

My friends aren’t strangers to the “care packages” I gift them when we meet.

And I’m definitely a favorite at M’s work, where he takes boxes of goodies to share upon my request.

But sometimes I like to keep things for myself, particularly if it’s fresh delivered produce.

Some of the best recipes come from forced creativity, and I was definitely pressed to be creative 2 giant bundles of collard greens arrived on my doorstep.

These Collard Green Enchiladas are made with rice and beans wrapped in…collard greens!!!

Afterwards, they’re smothered in enchilada sauce and topped with vegan cheese.

How’s that for creativity, hmm?

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Search Results for: meal prep

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