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.

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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Coconut Loaf

Toasted coconut and a coconut milk glaze top this moist, coconut-filled healthy breakfast bread from the book Sprouted Kitchen. Great for dessert, too!

breakfast / snacks & dips / sprouted kitchen

I’ve been reading Sara & Hugh’s blog Sprouted Kitchen for about as long as I’ve been reading 101 Cookbooks. Which is food blog code for: a long time. I’ve had their book pre-ordered for months, but was excited (flattered, really) when Sara sent me one. Now, everyone reading my blog is, I’m sure, already familiar with Sprouted Kitchen. I probably don’t need to go on about how gorgeous Hugh’s photography is. Or about how many “I wish I thought of that” moments I’ve had over Sara’s inspiring and creative recipe ideas (Shiitake Taco’s anyone?). So I’ll just get to why I like…

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Zucchini Noodles & Avocado-Miso Sauce

Toss your summer zucchini with a gingery avocado sauce, mango, edamame, and toasted almonds to make this light 30-minute dinner. Vegan and gluten free!

vegan / gluten free

I was on a raw (well raw-ish) kick last week. Lately, I’ve been trying to eat lighter, and a bit healthier… less heavy starches, that sort of thing. I’ve been feeling really low-energy, so I’m trying to eat more veggie-focused meals and to incorporate healing foods like miso, hemp seed, and ginger. I love zucchini noodles because they really trick the senses and make you feel like you’re eating more than a bowl full of raw vegetables. Don’t get me wrong – they’re not pasta, but they have a nice tender bite that I find to be reminiscent of an al…

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Peach & Pesto Crostini

Serve these crostini as a summer vegetarian appetizer. Sweet grilled peaches atop crisp bread & fresh mint pesto will have everyone going back for seconds.

summer / appetizers

I feel fall suddenly coming on. We went for a walk last night after dinner and Jack made fun of me for putting a sweater on. But really, after living here so long, I think I can consider 75 degrees a “cold front.” While the break from the heat is a welcomed one, I can’t say that I’m quite ready for summer to end. I see sweet potatoes and butternut squashes starting to come in… there will be time for those… but for now I’m savoring the last of the good summer produce. This was probably my favorite salad of…

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Hello, we're Jeanine and Jack.