Roasted Beet Salad with Pears and Walnuts

This roasted beet salad gets a pop from tangy feta and balsamic dressing. We love it as a fall starter or packed up for a weekday lunch!

Let’s talk about beets, shall we? A hearty root vegetable, they’re available pretty much all year round, but they’re best June through October. I picked up some gorgeous ones at our farmers market last week and decided they would go perfectly with some ripening pears that were sitting on my countertop in this roasted beet salad recipe. To balance all of the sweetness, I added some tangy feta and toasty walnuts. Beet Salad Recipe Tips This sweet & savory fall salad is a delicious starter or meal, but if you’ve never worked with beets before, there are a few things you…

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Sweet Potato & Feta Crostini

Crispy toasts topped with feta, sweet potato, sage, and cranberries make a perfect fall snack or Thanksgiving appetizer. Simple, delicious & vegetarian.

appetizers / fall / holiday

It’s fall and I’ve been madly in love with this combo lately: roasted sweet potatoes, feta, dried cranberries, sage & honey. I like to think I’ve become more creative with my cooking since we started this blog (coming up on one year ago!), but in the past few weeks, I’ve used those 5 ingredients in a slightly different form nearly every single night. I’ve tossed them with kale or spinach as a side dish… mixed them with wheat berries or quinoa for a hearty grain salad… I haven’t made a dessert out of them yet, but I wouldn’t say that’s…

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Roasted Cauliflower Hazelnut Salad

I love eating this spiced cauliflower salad at the holidays. It's filled with juicy pomegranates, crunchy hazelnuts, fresh parsley, and crisp celery.

vegan / gluten free

As I mentioned a few weeks ago, I’ve been anxiously awaiting the US release of Ottolenghi’s newest book, Jerusalem… So I couldn’t have been more excited the day it showed up on my doorstep last week. I don’t know how you like to approach a new cookbook, but I like to start with a fast flip… trying to devour as much as I can all at one time. Later on during my second pass, I’ll settle down and take in the stories, reading through the recipes much more carefully than I did the first time around… This time I fast-flipped, intently…

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Tahini Zucchini Noodles

Light zucchini noodles are coated in creamy vegan tahini sauce & tossed with kale, baked tofu & crunchy pine nuts. A healthy, gluten-free weeknight dinner.

summer / vegan / gluten free

Let’s just call this a seasonal transitional dish. It’s like wearing shorts with a chunky sweater because you’re not quite sure if you are warm or cold, and most days you’re a little bit of both. This tahini sauce is rich and creamy… while the cold zucchini noodles are on the lighter side. I got the idea from this pin that caught my eye… which led me to the blog Earthsprout, a beautiful raw food blog with some amazing recipes. To be honest, I wasn’t sure Jack was going to be into this one. Don’t get me wrong, he’s not a finicky eater, and he…

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Sesame-Ginger Chickpea Cakes

These vegetarian sesame-ginger chickpea cakes make impressive healthy homemade appetizers. Cilantro lime yogurt sauce adds creamy texture & tons of flavor.

fall / vegetarian

As promised, here is the vegetarian followup to the tuna cakes I posted last week. I used most of the same ingredients (because I happened to have them all leftover)… the end result was pretty different, but delicious just the same. Of course, I really have a soft spot in my heart for panko-crusted anything… With this, I wanted to share a couple of handy tips: 1. Fresh ginger – keep it in the freezer, and grate it as you need it. No thawing required… by the time you grate, it’ll be thawed enough. I love to cook with ginger,…

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Ginger Noodles with Kale & Shiitakes

This noodle bowl is filled with a warm gingery broth & fresh herbs, sautéed shiitakes, kale, garlic & scallions. A healthy dinner in fall or spring. Vegan.

vegan / gluten free

Our vacation was filled with two weeks of unapologetic amounts of cheese, bread, wine, and pastries… so coming home, this is the kind of comforting meal I look forward to… healing Asian foods… shiitake mushrooms, ginger, sesame (and kale just for kale’s sake). This is inspired by a recipe of Heidi’s that I’ve made countless times in a variety of ways. I just love the basic flavor idea – simmering ginger broth kicked up with lime juice, basil, mint, and crushed red pepper flakes. Just because vacation is over doesn’t mean it’s time to eat boring food. I kicked up…

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Miso-Maple Sweet Potato Tacos

These Asian-inspired glazed sweet potato tacos are topped with a creamy cilantro-coconut sauce. Serve them for a healthy meat, dairy, and gluten free meal!

fall / vegan / gluten free

It’s good to be home. We got back from Barcelona late last night… a shower never felt so good, and my bed has never felt so soft. Yet I still woke up around 5am, in the dark, ready to start the day in some other time zone. Hours and multiple cups of coffee later, I’m still in my pajamas, the puppy is in my lap… and I feel like quite the energetic insomniac. Did you happen to see our kitchen tour yesterday? We shot that just before we left for our trip along with this recipe. The heat here in…

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Edamame Dumplings

These homemade dumplings filled with edamame, basil, ginger, miso & tahini make a delicious 30-minute vegan dinner! Perfect for spring & summer weeknights.

dairy free

Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day; it’s been such a huge help. This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of…

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Gluten-free Chocolate Chip Cookies

Make a batch of these chewy and moist gluten-free chocolate chip cookies, and they'll be gone in no time. One of our favorite treats!

gluten free / dairy free

I’ll be honest, most things I bake don’t make it to the blog. For starters, I don’t bake very often. Our household (not including the dogs), is just 2 of us. And if 12 cookies are made one day, 12 cookies will be gone the next day. When I do bake, I’d call it experimental more than anything else. I can’t bring myself to follow a recipe all the way through without changing at least a few things, sometimes as an attempt to healthify things. Other times, I’m just too lazy to go out and get the exact ingredients. You…

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Green Papaya Salad

Green papaya ribbons tossed with a bright Asian-inspired herb, lime, and lemongrass dressing make a unique and healthy vegetarian meal.

salads / gluten free

I’ve been dreaming of making a green papaya salad for a while now… I just don’t see them (the unripe not-sweet green kind) around too often. A few weekends ago Jack and I ventured out to the MT Supermarket, a ridiculously huge asian market that we’d somehow never been to. If you live here in Austin, have you been there? The only way I can describe it is that it’s maybe the Asian grocery equivalent to IKEA. Super overwhelming… fun but probably only because it was our first time… and make sure you are highly caffeinated before you go. Among other treasures, I came…

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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.

summer / favorite

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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Hello, we're Jeanine and Jack.