Avocado Sauce

This bright and creamy avocado sauce is delicious on tacos, quesadillas, veggie burgers, and more! With just 5 ingredients, it's a breeze to make.

This avocado sauce is the perfect topping for these roasted cauliflower tacos. Or any tacos, for that matter. It’s smooth, rich, and creamy, with a punch of bright flavor from lime. You only need 5 ingredients to make it, and it comes together in less than 5 minutes. I think it might be a new taco night staple in our house! The recipe comes from Julia Turshen’s new cookbook Simply Julia, which is packed with 110 recipes for healthy comfort food. Like this avocado sauce recipe (and these cauliflower tacos), each one is simple to make, but filled with flavor. They’re…

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What is Nutritional Yeast?

If you're wondering, "What is nutritional yeast?", you're in the right place! Read on to learn about what this tasty umami ingredient is and how to use it.

One of the most common questions readers ask me is, “What is nutritional yeast?”. I get it! At one time, this funky, flaky yellow powder seemed like a totally out-there ingredient to me. But today, it has a permanent place in my pantry. I use it for making “cheesy” vegan sauces and dips, punching up popcorn, and adding savory flavor to soups, scrambles, and more. Because so many of you have asked about nutritional yeast, I thought it deserved a post of its own. Below, you’ll find my Nutritional Yeast 101, complete with info on what nutritional yeast actually is,…

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Avocado Dressing

This avocado dressing recipe is bright, creamy, and super easy to make! Toss it with a salad, drizzle it over roasted veggies, or add it to a grain bowl.

dressings & sauces

I could eat this creamy, dreamy, dairy-free avocado dressing on just about anything. A salad? Of course! Roasted veggies? Yes, please. A grain bowl? I’m hungry already. This avocado dressing is rich, smooth, and bright, with a subtle complexity from fresh dill. It’s made with a few basic ingredients, and it whizzes up in minutes. The next time you have a ripe avocado on hand, be sure to try it. You’re going to love this recipe! Avocado Dressing Recipe Ingredients Here’s what you’ll need to make this recipe: Avocado, of course! I often make creamy salad dressings with nuts or…

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Quick Pickled Radishes

Get ready to fall in love with this quick pickled radish recipe! The crunchy, tangy, salty veggies are perfect for jazzing up tacos, toast, salads, and more.

spring / snacks & dips

If you opened my fridge right now, you’d see jars upon jars of these quick pickled radishes lined up inside. They’re so pretty and pink that it’s almost a shame to eat them. I love the vibrant patterns the radishes create against the glass, all those circles and stripes. The natural beauty of these humble root veggies never ceases to amaze me. Still, eat them I will. Tangy, salty, and delightfully crisp, they’re an addictive snack or topping for toast, tacos, bowls, burgers, salads…just about anything you like! This pickled radish recipe is easy to make (the fridge does most…

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How to Cook Artichokes

Once you learn how to cook artichokes, you won't be able to get enough of them! In the spring, I make this steamed artichoke recipe on repeat.

A few years back, when I saw a fresh artichoke at the farmers market for the first time, I knew immediately that I’d be taking it home. It was so pretty, with its tightly packed petals and thick stem tinged with purple. How could I resist it? But when I got back to the house, I realized that I had one tiny problem….I had no clue how to cook artichokes. That spring, I passed off the artichoke prep to my mom, who happened to be visiting (thanks, Mom!), but since then, I’ve mastered how to cook artichokes myself. I wanted to…

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How to Julienne Carrots

Learn how to julienne carrots 2 ways! These easy methods yield crisp, slender matchsticks that are perfect for soups, stir fries, salads, and more.

cooking basics

Learning how to julienne carrots might seem fussy, but if you like cooking with vegetables, this simple French technique will serve you well. It’s a fantastic example of how the way you cut a vegetable can totally transform its character. While whole carrots are hard and stocky, julienned ones are crisp and delicate. They’re a great way to add crunch and sweet, earthy flavor to all sorts of dishes. Toss them into stir fries, tuck them into a wrap, or sprinkle them on a salad! How to Julienne Carrots with a Peeler Most often, I julienne carrots in one of two…

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Carrot Cake Cookies

These carrot cake cookies live up to their name! They have a soft, cake-like texture, a sweet, spiced flavor, and a tangy cream cheese frosting on top.

baking / desserts

As I sat down to write this post, I remembered that I have a stash of these carrot cake cookies in the freezer. Just like carrot cake, they’re soft, moist, and filled with warm, spiced flavor. Walnuts or pecans add nutty crunch, and a tangy cream cheese frosting takes them over the top. Right now, I’m using all my willpower to resist running down the kitchen and devouring one on the spot. But no! I want to tell you all about these carrot cake cookies first. They’re the perfect spring treat – wholesome enough for an afternoon snack, brunch, or…

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Shredded Carrots

Want to make a grated carrot salad or carrot cake? For the best flavor, skip the store bought shredded carrots. Instead, learn how to shred your own!

cooking basics

Whenever I make a recipe that calls for shredded carrots – say, a salad or carrot cake – I always shred my own at home. I tend to avoid pre-cut produce as a rule, but I especially steer clear of bagged grated carrots. They’re drier and more brittle than ones I grate myself. Plus, when I shred carrots at home, I can taste their natural sweetness. Out of the bag, their flavor isn’t nearly as good. Taste aside, you could argue that buying shredded carrots saves time. But if it does, it doesn’t save much. This method for how to…

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Kale Smoothie

This energizing kale smoothie recipe is a great morning pick-me-up! Banana, peaches, and fresh ginger make it creamy, sweet, and refreshing.

breakfast

This kale smoothie recipe is such an energizing way to start the day! Now that the weather’s warming up in Chicago, it’s made its way into my breakfast rotation of freezer burritos, muffins, and avocado toast. Refreshing and nutritious, it’s what I crave on mornings when the sun is shining, the air smells sweet, and it really feels like spring is on its way. The magic of this kale smoothie recipe is that it doesn’t actually taste like kale. Don’t get me wrong, kale’s flavor has its time and place. It’s irresistible in a kale salad or pasta, but in…

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30 Best Cauliflower Recipes

These easy cauliflower recipes showcase how versatile cauliflower can be! They include fresh salads, creamy pastas, and everything in between.

vegetarian

Who else loves cauliflower recipes?! I’m a fan of this humble veggie not just because it’s delicious (which it is) or healthy (also true), but because it’s so darn versatile. It can blend into creamy soups and sauces without the help of nuts or dairy, and it can transform into a low-carb substitute for noodles or rice. You can boil it, steam it, sauté it, roast it, or even eat it raw. My question is, what can’t cauliflower do? Because cauliflower is one of the vegetables I cook most often throughout the winter and early spring, I thought now would be…

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Vegan Breakfast Burrito

This freezer-friendly vegan breakfast burrito is perfect for busy mornings! It's packed with fresh veggies, black beans, and a yummy tofu scramble.

breakfast / vegan

Can you imagine getting out of bed in the morning, knowing that a vegan breakfast burrito is already waiting for you in the kitchen? You don’t have to do a ton of prep or clean up. Heck, you don’t really have to do anything except for popping it in the microwave and eating it. Does that sound idyllic or what? Well, my friend, I have good news for you. This vegan breakfast burrito freezes perfectly, so you can a prep stash in advance and keep them on hand for busy mornings. They’re healthy, flavorful, and packed with plant-based protein. Served…

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Hello, we're Jeanine and Jack.