Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home. Mushroom Pasta Recipe Ingredients This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get…

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Pumpkin Tortilla Soup

This pumpkin tortilla soup is a hearty vegetarian spin on a classic. Perfect for fall, this soup is also vegan and gluten-free.

fall / vegan / gluten free

We’re halfway through October and I suppose I’m behind on pumpkin season :). I haven’t made pumpkin bread, I haven’t made pumpkin cookies, in fact, I haven’t even opened a can of pumpkin yet which is blasphemy in the blogosphere. This year, I wanted to think a little outside-the-box for my pumpkin recipes, so I’m going to start with the actual vegetable rather than canned pumpkin (so I guess I’m thinking outside-the-can?). When I was brainstorming ideas of what to make with fresh pumpkin, the winner was one of my favorites – tortilla soup. While it’s traditionally made with chicken,…

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Crispy Butternut Squash & Poblano Tacos

I'm head over heels for these butternut squash tacos loaded with crispy baked squash cubes, simple slaw, and a to-die-for creamy poblano sauce.

vegetarian / dinner / fall

Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pasta. But I’m saving comfort for another day because today is taco day! I’m so obsessed with these crispy baked butternut squash tacos. This recipe starts with a pretty darn awesome sauce, if I do say…

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Creamy Vegan Pasta

This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast.

dinner / vegan

This creamy vegan pasta is my favorite recipe to make when I’m craving comfort food but don’t have hours to spend in the kitchen. From start to finish, it takes just over 20 minutes to make, so it’s the perfect weeknight meal. All you need to do is boil the pasta, blend up the sauce, sauté onion and broccoli, and toss it all together. Then, you can sit down to devour warm bowls of noodles and veggies coated with this super creamy vegan pasta sauce. While this sauce looks like a rich cream or cheese sauce, it’s actually a tangy,…

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Apple Oatmeal Cookies

These apple oatmeal cookies are perfect for fall! Packed with apples, walnuts, cinnamon, and raisins, they're a healthy, cozy autumn treat.

vegan / gluten free

Baking these soft, chewy apple oatmeal cookies allowed me to cross off #1 on my fall checklist: fall baking! Now that we’ve moved back to Chicago and are experiencing fall to its fullest, I have all sorts of fall activities I want to do. I can’t wait to go apple picking, to carve pumpkins, and more! If you’re also someone who loves fall activities and getting in the fall spirit, I highly recommend making these apple oatmeal cookies as soon as you can. Packed with oats, raisins, apples, and walnuts, they’re basically fall in a cookie. 🙂 Apple Oatmeal Cookies…

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Spicy Chipotle Cornbread

Learn how to make cornbread with this easy cornbread recipe! Sweet, spicy & absolutely delicious, it's meant to be served with a hot bowl of soup.

vegan / fall / fall

It’s fall and yes, I’m still crazy about the corn BUT hear me out – this cozy cornbread recipe is the perfect accompaniment to your favorite bowl of chili (two of my favorites are here and here). Chili and cornbread are, in my humble opinion, what fall dreams are made of. It’s the perfect dinner to cuddle up with on the couch. I have a few cornbread recipes here on the blog, but this spicy chipotle version is my new favorite. To the (vegan) cornbread base, I add chopped chipotle peppers, scallions, and kernels of fresh corn (although frozen is…

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Mini Frittata Muffins

Are you a savory breakfast person looking for make-ahead options? Mini frittata muffins are just what you need! They're easy, healthy, and delicious.

breakfast / gluten free / vegetarian

These frittata muffins are my solution to a longstanding problem: all the best grab-and-go breakfasts are sweet. Don’t get me wrong, banana bread, scones, chia pudding, and breakfast cookies are all delicious. But if you’re anything like me, sometimes, you’re craving a savory breakfast, and you don’t have time to cook eggs. You wish that there was a tasty, protein-packed option that you could take with you as you headed out the door. Enter: this frittata muffin recipe. Packed with fresh veggies and eggs, these mini frittata muffins have become my favorite meal prep breakfast recipe. They’re great straight from…

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Spinach Hummus Wrap

This bright hummus wrap is layered with crisp fresh veggies, hemp seeds, and a light spinach hummus - perfect for packing for a healthy lunch!

vegan / lunch

This month, we have a ton of airplane travel coming up. Not to complain, but travel is one of those things where I LOVE the destination(s) but don’t love the journey… especially the food that’s available during the journey, a.k.a airport food. It’s become my habit to bring my own food on the plane, and with 12+ hours to France(!) on Friday, I’m making a tasty to-go hummus wrap. These wraps would be great for school lunch boxes as well! This recipe is inspired by the hummus wraps that I picked up at Whole Foods in Union Square when we were…

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Overnight Oats with Blueberry Chia Jam

Make your overnight oats better with this healthy blueberry chia jam! All you need is some lemon, maple syrup, cinnamon, chia, oats, and blueberries.

vegan / breakfast

Before I tell you about this recipe, I wanted to make a quick announcement to our Chicago friends – this Saturday I’ll be attending the Renegade Craft Fair Chicago at the Quaker Oats booth. Stop by to say HI and enjoy a healthy snack of Overnight Oats. I’ll be doing the meet & greet from 11:30am – 12:30pm, hope to see you there! (click here for details) Ok, back to the recipe! Last week, I was up to my ears in corn… this week, I’ve been eating blueberries until I’m blue in the face. They’re so good right now! Plus,…

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Breakfast Panzanella

When you make a big panzanella salad - turn the leftovers into breakfast the next morning by adding some fresh basil and fried eggs! So easy and delicious!

summer / breakfast

If you caught Monday’s post, you might have noticed that I made a pretty big panzanella. I think it looked a little smaller in the photos, but it was truly a massive amount of food, especially since there’s just two of us here. As we were cleaning up after that dinnertime photo shoot, I was storing away containers full of leftovers and I said to Jack (half joking), “are you ready to have panzanella for breakfast tomorrow?” And then half-joking turned into all seriousness when we both realized that all of the tomato-ey bread-y goodness with runny FRIED EGGS on…

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Sweet Corn Gazpacho

The summer is great for two things - sweet corn and gazpacho. This chilled soup is easy - blend corn, tomatoes, peppers, oil, vinegar, salt, and cucumber!

summer / soups / vegan

I know, I know, I’m still going with the sweet corn... The other day, Jack was driving out to the suburbs to pick up a few things at my parent’s house and I asked him to stop at The Farm on his way home. The Farm is a little farm stand in Darien, IL where, in my opinion, the best sweet corn is grown. Growing up, my mom brought home dozens of ears of corn at a time and we’d all sit on the back stoop and shuck it. It took forever and we made a silky mess, peeling back one…

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Hello, we're Jeanine and Jack.