Search Results for: meal prep

Vegan Vegetable Lasagna with Tofu Ricotta

Flavorful Vegan Vegetable Lasagna with tofu ricotta, garden vegetables, and chickpea lasagna noodles. Perfect for a cozy dish to feed the entire family!

I’ve been doing this food blogging thing for many many years now, but I’ve never made homemade lasagna before!

Not even before I was plant-based.

Even as a child, I would 100% choose a veggie lasagna over a meaty lasagna any day of the week.

My parents used to heat up these frozen family-sized vegetable lasagnas for an easy meal that we happily ate with regularity.

I loved them because it was cozy and cheesy while being *packed* with garden vegetables.

So, I set out to make my first vegan lasagna with soft oozing ricotta and all of the colorful vegetables.

This flavorful Vegan Vegetable Lasagna is made plant-based with a tofu ricotta, garden vegetables, and chickpea lasagna noodles.

It’s the perfect cozy dish to feed the entire family this winter!

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Lime Maple Roasted Kale

By Flora & Vino Leave a Comment

Lime maple roasted kale baked with garlic served with squeezed lime and a drizzle of maple syrup. Perfect for a plant-based side dish to your main meal.

This year we decorated the Christmas tree in the dark.

On this particular evening, I cleared our schedules for Christmas tree decorating and set the scene.

The ornaments were ready, the mini tree perched in the living room, the wine bottle uncorked and breathing.

And then…the power went out for most of the evening in our Maryland neighborhood area!

But we didn’t let that stop us from rocking around the Christmas tree, friends.

Instead, we lit soy candles and turned on our brightest camping lights, treading room to room with flashlights glowing in hand.

We decorated the tree by candlelight with Christmas music blasting from my iPhone speakers.

When the lights finally came back on an hour later, we were almost disappointed.

After the twinge of annoyance, we had fully committed to a cozy evening by candlelight instead of the TV.

We were, however, happy to have the kitchen fully functioning again.

I told M we could just turn off the lights…but maybe after we serve dinner?

For today’s dinner, I’m showing you how to transform cold kale into a warm and flavorful side dish.

This Lime Maple Roasted Kale is baked with garlic and served with squeezed lime and a drizzle of maple syrup.

It’s perfect for a plant-based partner to your main meal this winter!

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Sesame Tahini Soba Noodles

By Flora & Vino Leave a Comment

Soba noodle bowl with sesame, tahini, broccolini, and edamame. Ready in under 30 minutes for a cozy better-than-takeout plant-based meal.

It feels like M and I have been away more this fall than we’ve been home!

I can’t complain, because it’s all good things filling up our calendar.

This past weekend we were near Charlottesville, VA, exploring the outdoors and celebrating one of my friends’ birthdays.

We hiked Humpback Rocks and visited some local breweries and good eats all while staying at a beautiful B&B.

We arrived home last night and stuffed our suitcases up in the attic storage until next year.

As much as I loved all of our travels from this past year, I’m equally excited to cozy up at home until 2023.

That’s not to say that we don’t have things planned– there’s holiday parties and game nights and social engagements on the horizon, for sure.

But they’re all day trips and events that will find us sleeping in our own bed at the end of the day.

The temperature also dropped about 20 degrees this weekend, from the mild 60’s to the much chillier 40’s.

So I’m ready to make all of the cozy comforting food until it’s time to bring out the holiday menu.

This Sesame Tahini Soba Noodles is the quickest, most comforting meal I’ve made in a while.

It’s ready in under 30 minutes for a cozy better-than-takeout plant-based meal!

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Roasted Brussels Sprouts with Figs & Pecans

By Flora & Vino Leave a Comment

Sweet and savory oven-roasted brussels sprouts with chopped dried figs and pecans. Perfect to make for a winter appetizer or holiday side.

I know I say this every November, but I truly can’t believe that Thanksgiving is just a few short weeks away.

This year I’m preparing dishes for both my family Thanksgiving AND a Friendsgiving the following day.

That’s a lot of kitchen time here at F&V, friends!

For each of those feasts, you bet I made sure that brussels sprouts were included on the menu.

They’re one of my favorite vegetables and definitely one I think of first when I prepare a fall plate.

If you’re not a big fan of brussels sprouts, then today’s recipe is for you.

Roasted Brussels Sprouts with Figs & Pecans is my new favorite way to enjoy sprouts.

It’s a little salty, a little sweet, with a slight kick of spice and a lot of texture and crunch.

This dish is perfect to prepare for an easy and delicious winter appetizer or holiday side!

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Chickpea Macaroni Casserole

By Flora & Vino Leave a Comment

Cozy and quick chickpea macaroni casserole made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce. Ready in an hour!

When I was growing up my mom used to make a terrific tuna noodle casserole.

It was bubbling with flaky tuna, garden veggies, and noodles in a cheesy sauce.

I remember it being hot, hearty, and oh so comforting.

This Chickpea Macaroni Casserole has all of those same nostalgic vibes made entirely vegan and grain-free.

It’s made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce.

This plant-based meal is wonderful straight out of the oven and equally as delicious reheated as leftovers.

Bake it in under an hour for a cozy warm meal to share!

You’re going to love this cozy casserole in your oven and on your table this fall and winter!

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Chocolate Cherry Overnight Oats

By Flora & Vino 1 Comment

Chocolate Cherry Overnight Oats with dark chocolate and fresh or frozen cherries. Perfect for a healthy grab and go breakfast for the week.

I come from a long line of oat-eaters.

I’ve known for a while that my mom eats them almost every morning.

Then, when I was recently in North Carolina visiting extended family, I realized that the oat-love extends to my aunts and uncles, too!

We sat around the table and comparing notes on how we take our morning bowl of oats.

It’s actually comical how similar our tastes are, miles apart and without familial influence.

We all love texture– all the nuts, seeds, berries, and nut butter.

Some of them are even on the overnight oats bandwagon, or, ONOs, as I fondly refer to them.

So, how do you take your oats?

I’ll have to ask my family if they’ve ever thrown in chocolate and cherries– which is my current favorite combination.

These Chocolate Cherry Overnight Oats are made with dark chocolate and fresh or frozen cherries.

They’re perfect for a healthy grab and go breakfast for the week!

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

By Flora & Vino Leave a Comment

Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!

It’s grilling season!

Lately, when I take my daily walk through the neighborhood, I come back hungry.

And not because I walked 10,000 steps.

It’s because tantalizing smells are wafting from the neighboring houses.

It takes all I have not to pop in their garden or patio where upbeat music plays, voices carry, and smoke rises from the grill.

Clearly, I didn’t get the invite.

But friends, I’m cordially inviting you to my plant-based grilling party.

It’s a Rainbow Vegetable Kabobs with Creamy Sriracha Sauce party!

Attire: grilling casual.

RSVP, yes or no?

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Chocolate Tahini Banana Pops

By Flora & Vino Leave a Comment

Chocolate tahini banana pops are the vegan treat you need this summer! Frozen bananas drizzled in tahini and chocolate and rolled in nuts.

I swear, something magical happens to bananas when they freeze.

If you’re joining in on my current banana craze, then you’re going to love this week’s recipe.

Did you eat Nestle’s Drumsticks growing up?

Because that’s what these Chocolate Tahini Banana Pops remind me of.

They sit somewhere deliciously between an ice cream cone, fudgsicle, and popsicle.

I took halved bananas, froze them, covered them in tahini and melted chocolate, then rolled them in nuts.

This frozen treat is perfect for a sweet snack or healthy dessert.

Ready to make some banana pops?!

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Vegan Bean Burrito

By Flora & Vino 2 Comments

Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!

Team tacos or team burritos?

When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.

I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.

When I got older I redefined myself as more of sophisticated taco lover.

But, that’s *totally* a foodie limiting belief, y’all.

Why can’t I be both?

I’m bringing burritos back with these Vegan Bean Burrito.

Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.

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Beet Carpaccio with Avocado Yogurt Cream

By Flora & Vino Leave a Comment

Plant-based beet carpaccio with avocado yogurt cream, olives, toasted pine nuts, and vegan parmesan cheese. Perfect for a beautiful appetizer or side dish!

When I was visiting Germany with M over the winter holidays, his dad made a beautiful Beet Carpaccio.

So good, in fact, that we both requested second plates.

It was a refreshing reprieve from traditional German-style food, and I was immediately obsessed with the combination of flavor and textures.

It’s fresh, light, and intriguing, with an earthy beet base, lots of savory toppings, and an easy oil and vinegar dressing.

I knew I had to recreate it and share my version with you!

This Beet Carpaccio with Avocado Yogurt Cream is perfect to prepare as a beautiful appetizer or side dish to share!

Personally, I like to make a plate all to myself piled high with toppings and avocado yogurt cream.

You might find yourself doing this too.

Let’s see.

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Search Results for: meal prep

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