Spinach & Sun Dried Tomato Frittatas

Do you have Easter brunch or Easter dinner? My family always has a formal Easter ham dinner, but around here brunch seems to be more popular. Not that it matters for us this year – Jack and I will doing what we’ve done for every holiday this year so far – testing and shooting cookbook recipes. Yep, that’s right – this book project started with Thanksgiving tacos and now Easter weekend will be a smorgasbord of random bits and bobs, tons of dirty dishes, and some really funky combinations of leftovers. There definitely won’t be ham, but there might be a few…

TO THE RECIPE >>>>

Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation.

vegan / gluten free / soups

It’s hard for me to pick favorites, but I’ll come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I don’t care what temperature it might be outside – I could eat a bowl of this creamy, smoky corn chowder anytime. Vegan Corn Chowder Recipe Ingredients This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it: Onion, garlic, and celery make up its aromatic base. Sweet corn is the star of the show! It…

TO THE RECIPE >>>>

Almond Milk Chai Latte

This grab-and-go almond milk latte is SO simple and is made up of ingredients from your spice drawer - cinnamon, star anise, and cardamom.

vegan / gluten free

For years, I had a very routine “breakfast” that I would pick up on my way to work: a double tall soy latte at 110 degrees. (I know, I was one of those coffee-orderers). These days, I’ve swapped my beverage breakfast for a real one, my expensive coffee for tea, and my soy milk for almond milk. Although I now work from home, I still love to get a quick start in the morning. Which is why I’m so excited about this recipe – this latte is SO simple and is made up of ingredients from my spice drawer which makes me wonder how I ever…

TO THE RECIPE >>>>

Lemon Broccoli Pasta + Exciting News!

pasta / vegan / gluten free

I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate. We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews…

TO THE RECIPE >>>>

Pavlovas with Lemon Coconut Cream

If you've never had a pavlova for dessert, you're in for a treat! In my recipe, I top vanilla meringue with lemony coconut cream, berries & fresh mint.

gluten free / dairy free

For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things, and tasting new foods… whether in my kitchen or somewhere around the world. We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for…

TO THE RECIPE >>>>

Kale Salad w/ Avocado Tahini Sauce

This green-on-green salad was inspired by St. Patrick's Day, but its fresh flavor & creamy dressing have made it one of my year-round lunch favorites.

salads / vegan / gluten free

I have a very green, yet not very St. Patrick’s Day-themed recipe today. Maybe next year will be the year that I finally decide to revamp the shamrock shake (why don’t I think of these things earlier?). But for now, I’ve got green-on-green-on-green. Kale, brussels sprouts and avocado…. with some other veggies tossed in for crunch and a pop of color. The trick to raw kale salads is usually to massage the kale – this time I just chopped the leaves really small, mixed them with shaved brussels sprouts, and tossed it all with a creamy avocado tahini dressing to help wilt…

TO THE RECIPE >>>>

Matcha Green Tea Ice Cream

When we go to Japan, our favorite treat is the matcha green tea ice cream. Here's my vegan version, which uses coconut milk in place of dairy.

vegan / gluten free

Jack here, bringing you one of the many joys from our Japan travels – matcha ice cream. We had no idea, before going, that green tea ice cream was even a thing. But the minute you walk down the street in any touristy area, you’re guaranteed to see giant fake green soft-serve cones outside of ice cream shops. Seeing something so American and familiar as a giant fake soft-serve ice cream cone, but *green*, was, well, it made me want to eat some. Fast forward through the trip, and Jeanine and I must have eaten 1 cone each every other day. So enough…

TO THE RECIPE >>>>

Simple Swiss Chard Pasta

Swiss chard brings two textures to this yummy 20-minute pasta. The stems add crunch, while the leaves gently wilt into the white bean & tomato sauce.

pasta / vegetarian / gluten free

It doesn’t get much easier than this one. I’ll admit, I often get very veggie-happy. While I don’t mind chopping up a rainbow of vegetables – sometimes it’s more than ok to keep it simple and let just one ingredient be the star. Last night, I chopped up this beautiful red chard and tossed it with a few simple pantry ingredients. Dinner was done in less than 20 minutes, and Jack and I were able to get right back to our House of Cards marathon. (Don’t tell me what happens, we’re only a few episodes in). Chard works especially well in a 1-vegetable meal because…

TO THE RECIPE >>>>

28 Seasonal Favorites + Carrot Top Pesto

Your ultimate resource for carrot, brussels sprout, mushroom, sweet potato, and kale recipes. AND a carrot top pesto!

in season / winter / recipe roundup

Two things I’m obsessed with: vegetables (no surprise there), and Instagram. I love posting images of pretty vegetables, but I also look to my feed for fresh, colorful veggie inspiration. Which is why I’m excited to participate this week in #urwhatupost – a fruit and vegetable takeover movement by Bolthouse Farms. They’ve created this cool website that shows how many people are tagging healthy vs. unhealthy foods in real time. For example, as I type this, the scale is about 65% junk food, and 35% fresh produce, but today through March 6th, we’re trying to change that. Things like #icecream…

TO THE RECIPE >>>>

Butternut Squash, Kale & Quinoa Stew

This spiced fall stew is full of butternut squash, kale, quinoa & tomatoes. It's one of our favorite healthy dinners, and it's great to pack for lunch!

fall / vegan / gluten free

And soup season continues! It might not be snowing here, but the fact that it’s been 80 degrees outside doesn’t stop me from craving big pots of stewy vegetables. Plus I just love having the leftovers around for lunch all week. They get better on the second day, and even better on the third day. This stew has pretty much all of my favorites: hearty butternut squash, quinoa & kale. It all gets simmered in a stewy tomato broth. It’s a pretty simple recipe that you should spice up as much as you like. I used cumin, coriander & smoked paprika, but…

TO THE RECIPE >>>>

Pear & Arugula Chickpea Salad

Meet this salad: your new favorite winter lunch. Just 7 ingredients, sweet, tangy, fresh, and hearty, yet healthy. You'll love this one.

winter / salads / gluten free

I realize this post might not be the most timely. If you’re snowed in, chances are you’re not reaching for a cold salad – BUT it’s not snowing here and nothing will ever stop me from craving big bright salads for lunch. (If you need something hot today, click here, here, or here). My lunch salads are what I would call “kitchen sink” style. I toss whatever veggies I happen to have into a bowl… often with chickpeas and a bit of feta cheese or a scoop of hummus. For crunch, I add toasted nuts and/or hemp seeds. And to bring it all together…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.