Vegan Pimento Cheese Dip

You won't believe how close this vegan pimento cheese recipe tastes to the real thing! It's tangy, creamy, and so delicious as a spring appetizer.

My husband Jack loves pimento cheese. Actually, he loves any kind of cheese but, having grown up in the south, pimento cheese has a special place in his heart. So I made this vegan version! Although he was skeptical as I was blending it together he was shocked and impressed by how close it tastes to the real thing. Cashews give this spread a creamy base while jarred pimentos, dijon mustard, and lots of lemon give it a proper tang. It’s best with Ritz-like crackers, but I also like to serve it with tons of chopped up veggies as well. This…

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Sweet Potato Appetizer Bites

These sweet potato bites are a fun and festive party appetizer! A nutty, tangy avocado tartare tops thin rounds of roasted sweet potato.

appetizers / snacks & dips / vegan

How cute are these sweet potato appetizer bites?! The topping is my plant-based riff on classic tuna tartare, with diced avocado in place of the fish. It tastes fantastic, with a yummy mix of nutty, tangy, creamy, and crunchy elements. It’s also pretty! The vibrant sweet potato contrasts with the pale avocado, and watermelon radish adds a big pop of pink. If you ask me, these sweet potato bites are almost as fun to look at as they are to eat. Speaking of eating, these sweet potato appetizer bites are totally vegan and gluten-free! As a result, they’re a perfect…

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Sweet Potato Noodles with Garlic & Kale

Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.

pasta / gluten free / vegan-option

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta. This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down…

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Chickpea Salad Wraps w/ Avocado Dill Sauce

This easy chickpea salad is my vegan version of a classic tuna salad. It's tangy & light, made with Dijon mustard, crunchy celery & cornichons.

vegan / spring / appetizers

I think there are 2 types of people in this world – those who love tuna salad and those who hate it. Because my mom made it all the time when I was growing up, I definitely fall into the first category. But today, I’m hoping to bridge the “hater” gap with these chickpea salad lettuce wraps. If you’re not into fishy things, no worries, these wraps are completely vegan. If you are into fishy things, I think you’ll love them just the same – mashed chickpeas combined with salty, briny flavors (i.e. good Dijon mustard, capers, and cornichons) and…

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Almost-Raw Carrot Cake Bliss Balls

We love snacking on these 7-ingredient carrot energy balls. They taste just like carrot cake, but they're nut-free, vegan, gluten-free, and easy to make!

snacks & dips / vegan / gluten free

It’s April which means – time for carrot desserts! Or, well, in this case, carrot snacks. These lightly sweetened carrot bites are great for 3pm snacktime or an on-the-go breakfast. They’re more carroty than cakey – and by that I mean that they’re not cake-like at all and there’s no baking required (if you’re really craving cake click here or here). They’re chewy little balls made from a mix of carrots, sunflower seeds, dates, coconut, and cinnamon. By popular request, I made these nut free (as long as coconut is ok) – I was very tempted to try an almond version, but I held…

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Best Buddha Bowl

The ultimate nutrient-packed vegan buddha bowl! Fresh veggies, beans, sauerkraut, and a vibrant turmeric tahini sauce make it hearty and flavorful.

vegan / gluten free / dinner

Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness like grains, legumes, steamed and raw veggies, and flavorful sauces. According to a 2017 Epicurious article by Katherine Sacks, the name could come from how Buddha collected alms, using a large bowl to gather small bits of food that the residents of whatever village he was staying in could afford to share. Before we started calling these colorful bowls “Buddha Bowls,” I knew them as macro bowls. When we lived…

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Creamy Vegan Shiitake & Kale Pasta

Creamy Vegan Shiitake & Kale Pasta - a healthy weeknight dinner coated in a simple, delicious 5-ingredient sauce made with miso and cashews.

vegan / gluten free / pasta

Happy Monday, it’s pasta time! This is a spin on a recipe that has been a reader favorite (also one of my favorites) from our cookbook. In the book, this creamy miso pasta is made with brussels sprouts – have you tried it? If so, you’re going to love this version with shiitake mushrooms and kale. If you haven’t tried it, well now’s your chance 🙂 The cashew cream has just 5 ingredients: cashews, miso paste, garlic, lemon, and black pepper. It’s so simple to make, yet it’s so hearty and delicious – especially with sautéed shiitake mushrooms. Shiitakes have such a wonderful umami flavor – I…

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Quinoa Risotto

This creamy quinoa risotto is just as delicious as traditional risotto, but it comes together with half the fuss! Top it with roasted veggies, and enjoy.

vegan / gluten free / dinner

This creamy quinoa risotto comes from The First Mess Cookbook. If you’re not already a fan of Laura’s blog, The First Mess, you should be! This quinoa risotto recipe exemplifies so much of what I love about her work. It appeals to the eyes as well as the appetite, it’s healthy and accessible, and it combines plant-based ingredients in a really unique way. Traditional risotto is made with arborio rice, and it requires a lengthy amount of time standing over the stove stirring. This recipe is every bit as creamy and delicious as the classic Italian dish, but it streamlines…

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Basil Zucchini Soup

This cool, creamy basil soup is everything I crave on a warm summer day. Top it with crusty garlic croutons for the perfect light meal.

spring / soups / vegan

Last summer, I had a lucky opportunity to spend a few weeks in France visiting vineyards, tasting wine, and of course eating great food. Whenever I travel, I come back with a list of recipes that I might want to recreate. Very often, the ones I actually end up making in my kitchen… the ones that stand out in my memory the most… are the simplest. Jack met me toward the end of the trip, which left me with some time alone in Paris while waiting for his flight to arrive. I knew exactly how to spend the day – I headed to the store Merci.…

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Black Pepper Turmeric Latte

I love this immune-boosting black pepper turmeric latte on cold mornings. With just 6 ingredients, this spicy, warming vegan drink is easy to make.

vegan / gluten free / beverage

Happy Saturday friends! We’re currently having a lazy morning that’s consisted of smoothies and Shark Tank… a.k.a our Saturday morning “cartoon.” It’s dark and drizzly outside, so we’re likely not leaving the house anytime soon. I thought I’d take a second to pop in and share this super simple turmeric latte recipe. I posted it on Instagram earlier this week, but I thought I’d share it here too. Earlier this year, I stopped drinking *so much* coffee (not that I feel there’s anything wrong with coffee!) and started drinking more matcha. This week, I’ve moved onto this herbal tea turmeric…

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Jessica’s Pistachio Oat Squares

6-ingredient Pistachio Oat Squares are a lightly sweet healthy snack, breakfast, or dessert! Easy to make, vegan, and gluten free.

vegan / gluten free / snacks & dips

I’m excited to share this recipe today – these Pistachio Oat Squares are SO delicious! It’s spring which means that the best cookbooks are coming out now. You know the ones – they’re brimming with fresh healthy, veggie-ful recipes. This recipe is from Jessica Murnane’s book One Part Plant. If you’re not familiar with my blog pal Jessica, you should go listen to her podcast – she’s hosted all of your favorite food bloggers (including yours truly!) and other inspiring folks who are part of the plant-forward food community. Her mission is simple – to inspire people to eat one plant-based meal a…

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Hello, we're Jeanine and Jack.