Chipotle Cauliflower Nachos

The ULTIMATE vegan nachos, these are loaded with smoky cauliflower "cheese" sauce, sweet pineapple salsa, black beans, cilantro, and tomato.

If you made Thursday’s stuffed peppers and have leftover pineapple salsa and leftover chipotles, this recipe is for you! And if you didn’t, well that’s ok, you can still make it anyway 🙂 This is a nacho plate that you can feel good about! Instead of weird boxed nacho cheese, we’re making an oozy, spicy cheese-like sauce out of cauliflower. Seriously, is there anything that the mighty cauliflower can’t do? What’s in Chipotle Cauliflower “Cheese” Nacho Sauce? Good question! This irresistible sauce consists of 10 simple ingredients: Cauliflower makes up the bulk of the sauce and contributes to its luscious creamy…

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Stuffed Mini Peppers

Serve these stuffed mini peppers as a crowd-pleasing party appetizer, or pair them with smoky chipotle pinto beans and enjoy them for dinner!

summer / vegan / gluten free

These stuffed mini peppers are the perfect summer party appetizer! They’re bursting with bright, zesty flavor, they’re easy to make, and they’re just so darn cute. I already have an affinity for miniature things, so when miniature vegetables come into the picture, I’m automatically on board. I always love making stuffed red bell peppers and stuffed poblanos in the summertime, so when I saw these Organic Mini Sweet Peppers at ALDI, I immediately knew that I wanted to make a stuffed mini peppers recipe. They take everything I love about regular stuffed peppers and shrink it into a miniature, shareable…

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Four Simple Summer Snacks

Four easy, healthy, delicious snack ideas that are easy to make - perfect for busy weekdays or fun weekend bites.

vegetarian / gluten free / snacks & dips

On social media, everyone always talks about the concept of “not a sad desk lunch”… but what about “not-a-sad desk snack?” For me, snacks can get SO boring. Often, at 3pm when my stomach is growling, I reach for a handful of plain raw almonds because that’s all I’ve got (when I’ve already eaten through the roasted ones). And then I’m kind of bummed that I didn’t have something a little more flavorful and that I just wasted a perfectly good snack opportunity. So today – better snacks! Whether you work at a desk or you’re constantly on the go,…

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Nori Wraps

If you love sushi but don't love rolling it at home, these easy nori wraps are for you. They taste just as good, especially with spicy mayo drizzled on top!

gluten free / vegetarian

Meal #2 this week: Nori wraps! If you missed Monday’s post, I made these Mango Black Bean Ginger Rice Bowls as part of this week’s three meal series showing how ingredients from one meal can work into the next, and then again into one more. I did a similar five part plan a few months ago, and many of you wrote to tell me how helpful it was… so here we are again! At the end of the week, I’ll recap it all with a full grocery list. For this recipe, I started with these ingredients that I had on hand…

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Mango Ginger Rice Bowl

This rice bowl is one of our go-to meals when we're craving something light. It's easy to make, and mango, ginger & basil make it wonderfully refreshing.

dinner / vegan / gluten free

Welcome to another meal planning week! About a month ago, I wrote a 5-part series that was all about my basic approach to meal planning. This was the plan: I started the week with a set amount of groceries and ideas for 5 meals, each meal utilizing the ingredients from the day before. The “plan” was not set in stone, so that my dinners would be somewhat flexible if I got a new idea mid-way through the week. If you missed that series, check it out here 🙂 After getting such a wonderful response to that series, I thought, let’s…

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Strawberry Rhubarb Chia Overnight Oat Parfaits

This yummy parfait is one of my favorite strawberry rhubarb recipes. I dollop a simple jam over oats with granola & lightly sweet coconut cream.

breakfast / vegan / gluten free

Back when we lived in Austin, rhubarb season existed to me only via Instagram. Rhubarb didn’t grow where we lived, and I didn’t quite understand why there was a sudden explosion of rhubarb recipes all over the internet every spring… until now. After the longest winter ever, our farmers markets are open again(!) and the first types of produce to appear have been asparagus, rhubarb, and… cheese. Yes – I think cheese is considered a vegetable here in the Midwest. One of My Favorite Rhubarb Recipes So far, I’ve only used rhubarb to make crisps, crumbles, and this strawberry rhubarb…

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Grilled Potato Salad with Scallion Vinaigrette

This is not your average potato salad recipe! Grilled potatoes, grilled scallions & grilled blueberries make a fresh & flavorful summer side.

summer / vegan / gluten free

Happy Sunday! If you need one more recipe idea to make for your weekend celebrations, give this grilled potato salad a try! When I say the words “potato salad,” my mind can only think of the kind that is laden with mayonnaise… which, admittedly, I will eat and enjoy once in a blue moon, but I love this one SO much more. By using par-boiled and then grilled potatoes, you get to taste the wonderful char-ry taste of the actual potato and not just a bunch of mayo. Punch Up Your Grilled Potatoes with a Scallion Vinaigrette! And speaking of…

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Grilled Avocado with Veggie Ceviche

If you've never tried grilled avocado, break out the grill ASAP! Tart veggie ceviche over lightly charred, creamy avocado is a delicious grilling side.

vegan / gluten free

Grilling week continues! For the 3 recipes I’m sharing this week (the first was a grilled asparagus recipe if you missed it), I really wanted to choose produce that’s less commonly grilled. We’ll have all summer to grill my favorite staples like peppers, zucchini, and eggplant. I’ve never grilled avocado, so I thought “ooh, that’ll be fun!” It was fun, we loved it, and so will you: How to Make This Grilled Avocado Recipe Start by making the veggie ceviche filling with hearts of palm (they have a fish-like texture), tomato, serrano pepper, cilantro, and diced red onion for crunch. Toss…

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Healthy Breakfast Casserole

This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a secret layer of roasted sweet potatoes on the bottom!

vegetarian / gluten free

This healthy breakfast casserole would be perfect for an Easter or Mother’s Day get-together! It’s easy to make, it serves a crowd, and it’s packed with fresh veggies. I love making it when we host friends and family for brunch in the spring. My Mom’s Healthy Breakfast Casserole Speaking of Mother’s Day, my mom actually gave me the inspiration for this vegetarian breakfast casserole recipe! She’s been making breakfast casseroles for years, but she started using sweet potatoes in hers just recently. I LOVED that idea, and the hearty layer of roasted sweet potatoes on the bottom of this casserole…

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Strawberry Tart

You won't find any dairy or gluten in this delicious strawberry tart recipe! Instead, it has a bright coconut cream filling and a nutty almond crust.

gluten free

This strawberry tart recipe comes from the Sweet Laurel cookbook by Laurel Gallucci and Claire Thomas. I know you will absolutely love this book – there are SO many amazing allergen-free baking recipes (many are vegan as well). In addition to this simple strawberry tart, there are cakes, cookies, bars, pies, muffins, quick breads, and pop tarts. Each recipe is more decadent than the one before it, yet they all have short ingredient lists and simple instructions. I can’t wait to try the Apple Pie Bars and Double Chocolate Muffins in the fall, but right now, I’m obsessed with this…

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Cashew Broccoli Soba Noodles

I love these easy sesame-orange-cashew soba noodles for many reasons, but especially because they use a whole head of broccoli - stalk and all!

dinner / vegan / gluten free

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂 For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). To help the…

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Hello, we're Jeanine and Jack.