Search Results for: meal prep

Coconut Stuffed Raspberries

Four ingredient refreshing summer dessert with fresh raspberries and creamed coconut! Perfect for quick healthy refined sugar-free dessert bites.

You guys.

I have the freshest dessert to end your summer and take you into Labor Day weekend.

It should be no surprise to you by now that I love “stuffing” things.

When I see the opportunity to create a compact finger food, I can’t just let it slip away.

If there’s a crater in a vegetable or fruit, you bet I’ll find a way to pack it with a complimentary food and call it a snack/meal.

These Coconut Stuffed Raspberries require only 4-ingredients to whip up.

I never had the pleasure of meeting my grandpa on my mom’s side, but my mom tells me he loved raspberries so I like to claim that I got my obsession from him.

Whether or not raspberry love runs in your family, you’re going to love these Coconut Stuffed Raspberries.

They’re made with only fresh fruit and coconut for a gluten free, grain free, refined sugar free dessert!

…

Raw Krazy Kale Salad with Miso Tahini Dressing

By Flora & Vino 4 Comments

Vibrant kale salad packed with raw vegetables, walnuts, and raisins topped with an oil-free miso tahini dressing. Enjoy for a quick and fresh lunch!

Are you ready to get KRAZY, friends?

If you’re thinking, ugh, not another summer salad….just wait.

This Raw Krazy Kale Salad with Miso Tahini Dressing will totally inspire you to mix up your obligatory lunch bowl of greens.

The mixture of crunchy raw veg, creamy walnuts, sweet plump raisins with a savory miso tahini is about as wild as my summer days get lately.

This salad is packed with raw veggies you probably already have in your fridge somewhere, so dig them out and allow them to shine.

Wanna join in on the fun?

…

Tempeh Burgers with Portobello Mushroom Buns

By Flora & Vino 3 Comments

Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!

I’ll be honest, friends.

I didn’t actually pick the epic pictured stack up and eat it sandwich-style.

It was more of a knife and fork kind of a meal.

But that doesn’t make the combo any less respected as a burger.

On the contrary, friends, only the most bad-ass epic burgers have to be eaten with utensils.

Burgers like these Tempeh Burgers with Portobello Mushroom Buns.

…

Sushi Quinoa Power Bowl

By Flora & Vino 1 Comment

Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.

My first date with Dan was at a sushi restaurant.

It was my first time having sushi, so I let him order for the both of us and tried to play cool.

Tried.

I was actually staring at my chopsticks nervously, debating the best method to transport those rolls from point A (plate) to point B (mouth) gracefully.

After figuring out the whole logistics, I decided that I liked sushi.

Spoiler alert: then I went vegan.

After going plant-based I sorely missed all of the sushi flavors without, well, the sushi.

I thought my sushi days were over until I discovered avocado rolls.

Whoever thought to stuff creamy avocado in a bed of sticky rice was a total genius.

I also found that most sushi places are also equipped to make cucumber, squash, or sweet potato rolls too.

Yum.

We always order an appetizer of steamed edamame, pinching the salty green pods hungrily while waiting for the main course.

I created these Spicy Veggie Sushi Power Bowls to combine all of my favorite sushi flavors from the sushi bar to your kitchen.

Recreating my favorite restaurant dishes at home because it allows me total control of quantities.

And of course, who would I be if I didn’t add extra veg to the mix?

I don’t think I’ve ever left a restaurant complaining about too many vegetables on my plate, how about you?

…

Cauliflower Rice Tabbouleh Bowls

By Flora & Vino 1 Comment

Cauliflower rice tabbouleh bowls made with, herbed tofu, hummus, olives, and artichoke. Perfect for a warm weather nutritious lunch or dinner!

I think it’s the artichoke in these bowls that has me hypnotized.

Or maybe it’s the delicious herbed tofu cubes.

Or that big dollop of hummus and mess of veggie-packed cauli rice tabbouleh…

Your turn.

Even though we moved nearly six months ago (has it really been that long??), I still haven’t established local “spots” where I stop in for a meal.

Until I find a good Mediterranean restaurant near me, these Cauliflower Rice Tabbouleh Bowls combine all of my favorites in one meal that comes together quickly and easily.

You’re going to love the way raw cauliflower “rice” acts as a rice substitute in this recipe.

This is the kind of bowl you mix up with satisfaction post-assembly and inhale.

These Cauliflower Rice Tabbouleh Bowls are also the first tofu recipe I’ve shared on the blog so far.

Admittedly, when I first went vegan, I ate quite a bit of tofu to transition.

Lately though, I have to remind myself that I still have a package to use in the fridge.

Let’s use it to make these Cauliflower Rice Tabbouleh Bowls!

…

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?

…

Stuffed Purple Sweet Potatoes with Turmeric Tahini

By Flora & Vino 23 Comments

Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!

Ah, sweet potatoes.

My love is blind when it comes to these starchy sweet root veggies.

Whenever my mom made them for dinner, I would cheer, and my sister would groan.

She didn’t like all of those “strings” she said.

She has since changed her feeling towards sweet potatoes.

But I haven’t.

Because I still ADORE them.

And I adored these Stuffed Purple Sweet Potatoes with Turmeric Tahini, too!

…

Lentil Walnut Beet Balls with Spicy Tahini Dressing

By Flora & Vino 6 Comments

Lentil Walnut Beet Balls that are vegan, gluten free, and no-oil-added. Serve as an appetizer with oil-free tahini dressing!

Whenever we go out, there’s always something I can eat.

It might not be the most appealing thing in the world, and more often than not it will be plain greens, raw veggies, or fries, but it’s something I can munch on to be social while I’m daydreaming about the giant glow bowl waiting on me for when I get home.

This year, I learned that cocktail parties can be some of the most inhospitable places for those who like to graze on whole foods and plants.

Dan and I attended a lovely holiday party this year, and aside from the fact that I had worn heels for the first time in months and it was standing room only (lots of shifting from left to right) we were standing around tiered tables of appetizers; none of which I could eat.

Let me just say that I’m not the type of person who expects their dietary choices to be catered to by the masses.

I’m the girl who shows up to a party with raw bars in my immediate bag and my purple lunchbox packed in the car.

…

Chunky Chickpea Noodle Soup

By Flora & Vino Leave a Comment

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well.

I used to love getting sick as kid, because it meant I could eat all the Campbell’s Chicken Noodle Soup I wanted, washed down with Fruit Punch Gatorade that turned my tongue and lips redder than my stuffy nose.

Fighting my first cold as a vegan, I definitely daydreamed about those sodium laced red and white Campbells soup cans.

There is something so healing and restorative about broth.

Everyone around me seems to be coming down with something lately, so I figured I’d head off any potential bugs by making a vegan version of this classic.

So, just in case I catch the sniffles, I’ll be adequately prepared, you know?

This Chunky Chickpea Noodle Soup has all of the same flavors I loved about being sick as a kid, with some significant healthy upgrades, like a lower sodium content, three times the chunky veg (including the unexpectedly amazing addition of brussels sprouts), and protein to boot.

…

Hi, I’m Lauren!

If you stumbled upon my space on the Internet, welcome.

I’m an avid yogi, reader, and writer currently living in Maryland.

I also eat a lot of plants and like to document my creations to share!

Flora & Vino promotes healthy and balanced living through a whole foods diet. All of my recipes are plant-based and made with real ingredients. Many of them are also refined-sugar-free, gluten-free, and oil-free. I try to keep my recipe ingredients to a minimum because whole foods are delicious as-is. I’m just here to play mix and match!

I’ve been plant-based since 2013, when I decided to go vegan to correct high cholesterol.

At first, I did vegan the “convenient” way—stocking up on prepackaged frozen meals and snacks, thinking vegan choices were synonymous with healthy choices.

Not always, friends.

My cholesterol went down, but I found myself stuck in a rut of the same foods day after day.

Mealtime was a monotonous march to the same end each day. Snooze.

So I slowly began to teach myself to cook using seasonal whole foods ingredients.

I was amazed by how good everything tasted and how good I felt preparing my own meals steeped in simplicity.

I wanted to share my newfound love of plants with everyone.

Naturally, I was inspired to start an Instagram account to share my pretty plates and bowls with other plant lovers on the ‘gram.

In 2017, I decided that all of that typing on Instagram just wasn’t working for me, so I launched Flora & Vino. On my website, you’ll find easy plant-based recipes with lots of flavor and short ingredient lists. These are the kinds of recipes I was looking for when I first went vegan, from easy one-pan meals to power bowls to sweets & treats that parallel as both healthy desserts and nutritious snacks.

I love how this space and industry combine both my art background and writing background to create narratives around design and food that you can (hopefully) relate to.

And here we are today, lots of plants later, and I couldn’t be happier that you’re here with me.

Back in 2013, when I first considered starting a blog, I left a comment on another blogger’s page asking for advice.

What she told me has become my mission statement.

She told me that her goal for each day was to put something beautiful out into the world, whether that was a pretty food photo, a witty blog post, or simply a thoughtful note to a friend.

I love this idea of continual creation and giving back.

What I ultimately hope to do with Flora & Vino is to create something that inspires you.

Maybe it’s a yummy plant-based meal, maybe it’s a striking color-blocked photo, or maybe it’s an anecdote that makes you chuckle.

Whatever it is, I want to give back to you, friend, so that you can turn around and do the same.

XO, Lauren

Coconut Stuffed Raspberries

Raw Krazy Kale Salad with Miso Tahini Dressing

Tempeh Burgers with Portobello Mushroom Buns

Sushi Quinoa Power Bowl

Cauliflower Rice Tabbouleh Bowls

Italian Stuffed Spaghetti Squash

Stuffed Purple Sweet Potatoes with Turmeric Tahini

Lentil Walnut Beet Balls with Spicy Tahini Dressing

Chunky Chickpea Noodle Soup

About Flora & Vino

Hi, I’m Lauren!

She told me that her goal for each day was to put something beautiful out into the world, whether that was a pretty food photo, a witty blog post, or simply a thoughtful note to a friend.

what’s happening now on instagram

Search Results for: meal prep

Hi, I’m Lauren!

She told me that her goal for each day was to put something beautiful out into the world, whether that was a pretty food photo, a witty blog post, or simply a thoughtful note to a friend.

Footer

what’s happening now on instagram