Red Curry Kuri Squash Soup

This creamy curried squash soup comes together in two easy steps: roast & blend! Made with coconut milk and plenty of veggies, it's totally vegan.

I had this red kuri squash sitting on my countertop for the longest time. I didn’t really know what to do with it until I picked up some lemongrass from the market and then it hit me – Red Curry Kuri soup! They say “what grows together goes together.” Well in this case, what rhymes together… also works. If you can’t find a red kuri squash, you could sub in kabocha squash or butternut squash. If you can’t find lemongrass, use a bit of lime zest here instead. The rest is pretty straight forward and simple – plus this is…

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Pumpkin Pudding

This pumpkin pudding recipe is far easier than pie, but it's just as delicious! I love to serve it with toasted pecans for extra richness and crunch.

fall / vegan

This pumpkin pudding is my grown-up version of the pumpkin pie I adored as a kid. Back then, my favorite thing about Thanksgiving was hands down the pumpkin pie. Or, more accurately, the pumpkin pie filling. My sister and I (being the picky eaters that we were) would scoop out the creamy pumpkin middle and leave the shells of our crusts behind. The adults would shake their heads. Sometimes I’d eat the crispy edge piece, but the soggy bottom crust? No thank you. Now that I’m an adult, I wouldn’t push my crust aside, but pumpkin pie’s creamy filling is…

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Quinoa Salad Stuffed Acorn Squash

Quinoa Salad Stuffed Acorn Squash is a healthy vegetarian Thanksgiving main dish.

thanksgiving / dinner / vegan

Ok, so if you really know your vegetables, you’ll notice that those guys in front are actually Jester Squash and not Acorn Squash. Technicalities aside, they work just as well for roasting and stuffing. Something I really love about my local Farmhouse Delivery is that vegetable varieties show up that even I – the girl that literally wrote a book about vegetables – have to occasionally Google. This recipe is comfort food on the lighter side. Sometimes fall foods make me feel just so darn full, so what I did to avoid a near-food coma situation was stuff the squashes with a light & bright quinoa salad. Serve…

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Collard Green Wraps

Ditch the tortillas and make collard green wraps instead! They're fun, healthy, and delicious with all sorts of fillings. Find my favorites below!

vegetarian / gluten free / dinner

There are so many reasons to love these collard green wraps. They’re gluten-free, dairy-free, plant-based, delicious, and most importantly, FUN! Last week, I got a ton of huge, gorgeous collard greens in my CSA box, and these vegan collard green wraps became my default healthy lunch. I wasn’t sure how I’d feel about collard green leaves instead of my typical tortillas, but honestly, I’m a complete collard convert. The wraps aren’t hard to fold, and once you have your fillings on hand, they take minutes to make. This collard green wrap recipe calls for classic burrito fixings, but feel free…

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Coconut Macaroons

Here it is: the only coconut macaroons recipe you'll ever need! They're crisp on the outside, soft in the middle, and oh-so-good with a chocolate drizzle.

vegan / gluten free

Truth: I have a hard time writing cookie posts without getting up to eat at least one. two. For this reason I usually like to post salads and other lighter foods on Mondays, but I’m switching things up today because sometimes you just need a #cookiemonday (or in this case a coconut macaroon Monday) and that’s ok. This coconut macaroons recipe is from Angela Liddon’s new book, Oh She Glows Every Day. I’m sure you all have it by now, right? If you don’t, and you’re vegan (and even if you’re not), you’re going to love it. It’s packed with SO MANY…

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White Bean Tomato Mushroom Soup

fall / soups / vegetarian

Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end. It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day. This post is in partnership with Randalls and Albertsons for their O…

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Alanna’s Pumpkin Cranberry Nut & Seed Loaf

This delicious flourless loaf is vegan, gluten free, and packed with nutrients from seeds & nuts. Toast a slice for a hearty breakfast. Recipe from the book Alternative Baker.

cookbooks / vegan / gluten free

Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense. I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me. There’s a lot going on in this loaf – walnuts, pepitas, oats, flaxseeds, chia seeds, psyllium husks and pumpkin puree among a few other things. Once…

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How to Make Homemade Crackers

These homemade crackers are so much better than store bought ones! Totally gluten-free, they're delicious plain or as part of a cheese board.

vegetarian / gluten free / snacks & dips

A vacation in Norway this past summer inspired me to make these gluten-free crackers. I know, I know, it seems crazy to go all the way to Norway and come back with a homemade crackers recipe. But the thing is, my #1 favorite travel activity is visiting grocery stores in other countries. I don’t know why, but I’m so fascinated by what other people eat, how things are packaged, how stores are organized… all of it. The first day we were there, I picked up a package of gluten-free crackers that ended up being my favorite snack of the week.…

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Pumpkin Oat Chocolate Chip Cookies

These pumpkin chocolate chip cookies are everything I want on a fall day. They're soft, puffy, deliciously spiced, and full of gooey chocolate goodness.

vegan / gluten free / fall

I was originally planning to post these pumpkin chocolate chip cookies in October, but we finished them early, they turned out great, and I just couldn’t wait. Fall or not, these cookies are SO good! Oats, pumpkin, cinnamon, spices, and chocolate baked into big soft pillowy cookies – what’s not to love? These pumpkin chocolate chip cookies are vegan & gluten free, and they will be so perfect for lunch boxes because they’re nut-free(!) as well. I know so many of you have asked how to make these carrot cookies without nuts. That recipe really needs the almond butter to bind them but THIS recipe holds together…

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Heidi’s Spicy Green Soup

I love the simplicity of this spicy green soup. Just simmer a paste of fresh herbs, ginger, chiles & almonds, and you have a piping hot, cleansing meal.

vegan / gluten free / cookbooks

I’ve made this soup three times in the past week and a half. I know – it’s not quite soup season yet, but you probably still have bunches of summery herbs, and this recipe is such a wonderful way to use them. This one comes from Heidi Swanson’s book Near and Far, which has been a favorite in my kitchen since it came out last fall. I just love Heidi’s recipes because they’re so unique and usually very simple to put together. This one takes no longer than 15 minutes, and it packs a bright punch of flavor. Basil, cilantro, ginger, almonds, lemon… all…

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Almond Butter Brown Rice Crispy Treats

Almond Butter Brown Rice Crispies are a delicious & healthy vegan & gluten free take on the classic rice crispy! Great for dessert or after school snack.

vegan / gluten free / snacks & dips

You can never be too old for a little back-to-school snack, right? My sister and I used to love rice crispy treats as kids. Since I rarely eat marshmallows these days, I’ve been loving this slightly healthier alternative that uses almond butter and brown rice syrup as a binder instead. I also packed in omega-rich hemp seeds, almonds, and shredded coconut – making these a filling treat to get you over that 3 o’clock slump. To make these lightly sweet treats a little sweeter, I smothered them in chocolate. At first I was going to be good and just do a…

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Hello, we're Jeanine and Jack.