Couscous Stuffed Red Peppers

A fresh late-summer dinner. Red peppers are stuffed with a delicious mix of lemony kale, mint, pine nuts, and cilantro. Vegan, gluten free option.

I’m not always good at simple. Looking back at some of recipes I’ve posted recently, I realized that I heavily rely on my Vitamix and my food processor. To me, these things are not a hassle, but “old me”, (in a previous life, I never used to cook), would completely skip over a recipe if it asked me to drag out my food processor. Even if i could find all of the pieces for it, I wasn’t interested in the mess and the cleanup. So the other night, I set out to make something that didn’t require fancy ingredients or any…

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Zucchini Noodles & Avocado-Miso Sauce

Toss your summer zucchini with a gingery avocado sauce, mango, edamame, and toasted almonds to make this light 30-minute dinner. Vegan and gluten free!

vegan / gluten free

I was on a raw (well raw-ish) kick last week. Lately, I’ve been trying to eat lighter, and a bit healthier… less heavy starches, that sort of thing. I’ve been feeling really low-energy, so I’m trying to eat more veggie-focused meals and to incorporate healing foods like miso, hemp seed, and ginger. I love zucchini noodles because they really trick the senses and make you feel like you’re eating more than a bowl full of raw vegetables. Don’t get me wrong – they’re not pasta, but they have a nice tender bite that I find to be reminiscent of an al…

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Fig & Arugula Wheat Berry Salad

This hearty grain & greens salad makes a healthy side or main in fall or late summer. Packed with fresh veggies & herbs, it can be made vegan & gluten-free!

summer / salads

This is actually the third time I set out to make farro. And for one reason or another, a farro post is still yet to happen. Thanks to my superior pantry labeling system (a million unlabeled bags), I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably similar to each other. Not that it matters… in these salads, any grain will do. The formula is simple: grain + green + nut + chopped fresh herbs + a tangy cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs. But unlike my other…

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Grilled Tofu Tacos with Avocado Cashew Cream

The stars of these tofu tacos are the sauces: a smoky chipotle marinade coats the grilled tofu, and a tangy avocado cashew cream tops them off.

summer / vegan / gluten free

Who doesn’t love a fish taco? Now that I’m a vegetarian, I love veggie-filled vegetarian tacos, but I miss ones filled with flaky fish. My solution? These delicious tofu tacos! To spice up my tofu, I made a chipotle/paprika/lime marinade, which lends a nice smoky balance to the other elements of these tofu tacos: tangy avocado sauce and crisp cabbage slaw. Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco. I can tolerate very little dairy, and people give me such sad looks when I tell them that. But really folks… I’m not missing out. You’ll love…

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Summer Squash & Corn Orzo

Use up your summer zucchini squash haul with this light pasta recipe. Pine nuts & corn add crunch to this healthy 30-minute dish. vegan & gluten-free option

summer / pasta

I brought these little cuties home from the farmers market last weekend. If you’ve been following, you might have noticed that I have a little obsesssion for all things mini, so I just couldn’t resist the these teeny tiny patty pan squashes. I’m going to chalk it up to the heat, but I’ve been spacey lately. When I was ready to start cooking, I stood in my kitchen and realized the only thing I had intentionally planned to go with my sautée of mini squashes were some chives. I mean, there’s something to be said for turning vegetarian “sides” into…

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Fig & Arugula Flatbread

Topped with fresh figs, pine nuts, arugula & creamy almond-lemon spread, this healthy flatbread makes a sweet & savory late summer appetizer or entree.

summer / vegan

I was really excited to see figs pop out at our farmers market. I feel like fig season is so short… I can never show up at the store expecting figs to be there on any given day, so I just snatch them up when I see them. That night I put together this simple flatbread… a no-fuss, no-oven, casual Saturday dinner that we shared with nice summery white wine. Oh, and by the way, we’re becoming old people this summer. We’re the old married couple that strolls to the farmers market early on Saturday mornings. The old married couple…

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Roasted Shishito Peppers

Serve these spicy roasted shishito peppers as a fun & healthy appetizer for your next summer cookout! Peanut and miso dipping sauces up the fun & flavor.

summer / vegan

Before this year, I don’t think we even knew shishito peppers existed. Now we can’t get enough of them. They seem to be on the menu of nearly every restaurant we frequent and we’ve ordered them countless times… finally, I started making them at home. And I’ll tell you, they are just as good. And as with any simple vegetable preparation, the goodness is likely due to the fact that we’ve had really amazing ones available to us all summer long at our farmers markets. The fun thing about eating these mildly sweet peppers is the fearful anticipation that you’ll…

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Grilled Bell Pepper & Chickpea Salad

A summer salad with red and yellow bell peppers, chickpeas, fresh oregano, and basil! A simple & healthy weeknight dinner for vegans and meat eaters, too.

summer / salads / gluten free

This Monday, like no other, calls for a healthy start. We got home late Saturday night after spending the week in Chicago. We ate way too many things at way too many places… which is generally how our vacations go. The difference this time is that because we’re food blogging now, I’d make the excuse that we were eating in the name of “inspiration”, or even more ridiculous, “research.” While I might have brought home a few new ideas, I also brought home probably a few extra pounds. So this week is gonna be a healthy one. Yesterday we went to…

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Edamame & Corn Succotash

A fresh & healthy one-pan summer vegetable recipe full of red pepper, green beans, corn, edamame, and tons of fresh herbs. Vegan and gluten free.

summer / vegan / gluten free

I’ve gone on about my love of midwestern corn before. Sweet, juicy, crunchy… the quintessential taste of summer. I’m in Chicago visiting my family this week, and that corn is every bit as good as I remembered. Salt, a little bit of butter, that’s it. I made this succotash a few weeks ago at home with what I call “pretty-good” local Texas corn. It’s the kind of that I don’t feel guilty mixing with other things… crunchy colorful vegetables, spicy jalapeños, and some bright herbs. I love a succotash that is rich and creamy, but to keep this on the lighter side I…

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Roasted Tomato Brown Rice Pasta

Roasted cherry tomatoes burst over gluten-free pasta, basil, and arugula in this simple summer dish. Perfect after a visit to your Farmers Market. Vegan.

summer / vegan / gluten free

Did you know that slavery is happening in today’s tomato fields? Did you know that it is happening, not in a distant land, but right here in the US? They are calling Florida’s tomato fields “ground-zero” for modern-day slavery. I didn’t know this, but it sure inspires me to become even more aware of where the food I eat comes from. Nicole Gulotta, who writes the beautiful food philanthropy blog The Giving Table, has organized today as Food Bloggers for Slave-Free Tomatoes. A whole bunch of food bloggers are posting their slave-free tomato recipes today as a collective voice for change. Here’s the…

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Quinoa Taco Salad

Enjoy this salad for a summer lunch or weeknight dinner. Corn, poblanos, cilantro, and plenty of lime give this hearty vegan salad crunch and zest.

vegan / gluten free / favorite

I eat a lot of tacos. Here in Austin, you can’t walk 10 feet without tripping over another taco truck or Mexican restaurant. But my favorite thing is actually the taco in its deconstructed form: the taco salad. You can take this in as many different directions as there are taco fillings, but I especially like this with red quinoa (although if you had non-red quinoa it would taste pretty much the same). The chewy little red kernels sort of take on the essence of taco meat. The rest of the ingredients came together from what I happened to have on…

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Hello, we're Jeanine and Jack.