Erin’s Adobo Eggplant Quesadillas

Ciao from Italia! At the moment, our life is all about pizza, pasta and tomatoes. It’s amazing but every time I travel, the things I miss most are tacos and mexican-ish food. We made these quesadillas a few weeks ago but I could totally go for one right now! I often get questions about how to cook eggplant. My favorite and most foolproof method for non-spongy eggplant is to grill it. (If you don’t have an outdoor grill, you can use a grill pan on your stove). I grill mine simply with olive oil, salt and pepper, and a squeeze of lemon or drizzle…

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Mix & Match Mini Pizzas

summer / vegetarian / entertaining

If you’ve been following for long, you know that I have a slight obsession for all things that are mini. Mini skillets, mini pies, mini tacos – but my absolute favorite small food has to be mini pizzas. They’re quick and easy to make and a fun way to try lots of different toppings. These would be great for a summer party – you could even toss these little guys on the grill if you don’t want to heat up your house. The first step to your mini pizza party is mini naan – I buy Stonefire Mini Naan all the time –…

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Oyster Mushroom Po’ Boys

Breaded & baked oyster mushrooms take the place of meat in this veggie riff on a po' boy sandwich! They're fun, healthy, and downright delicious.

summer / vegetarian / dinner

This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty, and delectable as anything fried. They’re easy to make, they’re healthy, and there’s no messy fry oil involved. I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather…

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Zucchini Noodles & Lemon “Ricotta”

summer / vegan / gluten free

In a few weeks, Jack and I are headed to Rome where we will unapologetically eat gelato and pasta every day. We’ll tell ourselves we’re “walking it off,” and that “walk” will most definitely be on our way to the next meal. Until then, I’m making an effort to lighten things up. Conveniently, zucchini is in season so “zoodles” make for a fun vegetable-focused spin on regular pasta… First off – you don’t need to go out and buy a spiralizer to make these. If you’re going to invest in a gadget, I highly recommend the julienne peeler because it’s inexpensive, works great, and is small enough…

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Green Bean & Purple Potato Salad

spring / salads / gluten free

If you’re at a picnic, do you go for the potato salad or the cole slaw? I’m a cole slaw person always – the really sweet mayonnaise-y kind. But potatoes smothered in mayo? No thanks. Why is cabbage in mayo better than potatoes in mayo? No clue. But while I don’t go for “potato salad,” I do like a potato salad. Of course, what I mean is that this is a salad… with potatoes (and green beans and yellow wax beans and some other things). Instead of mayo, it’s dressed with everything that I think goes best with potatoes: olive oil, good dijon…

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Sara’s Strawberry Tabbouleh

A beautiful strawberry tabbouleh recipe adapted from The Sprouted Kitchen Bowl + Spoon by Sara and Hugh Forte. With vegan & gluten-free options, it's great for a picnic.

spring / salads / Sprouted Kitchen Bowl + Spoon

After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because all of it, like this tabbouleh recipe, looks so incredibly vibrant and delicious! The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this tabbouleh recipe…

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Avocado & Lemon Zest Spaghetti

A quick and easy weeknight dinner - especially great for avocado-lovers. Use brown rice spaghetti to make it gluten free.

vegan / cookbooks / a modern way to eat

As I’m putting the finishing touches on our book, (T minus 3 days!) I thought now would be a good time to start making recipes from other peoples’ books… Last week, I briefly talked about Anna’s book, A Modern Way To Eat. While it’s been out for awhile now, it’s only recently been released in the US and I finally got my hands on a copy. What I love about it is that it’s more than just a book full of recipes (although there are over 200 of them!)… she offers tons of delicious ideas for how to mix flavors and textures together in creative but not-fussy ways.…

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Vegan Spinach Mac & Cheese

A creamy vegan mac & cheese made with cashews, nutritional yeast, smoked paprika, balsamic, and cayenne. A healthy & delicious weeknight dinner.

dinner / vegan / spring

Jack here, writing for the blog today while Jeanine writes for the book… I have something to admit that I’m having a hard time with. I’m starting to prefer vegan “mac and cheese” to actual mac and cheese. Now, this is a hard one for me. You see, I love cheese. Almost every time we go to Whole Foods, I raid the “under $3 cheese” bin to find crazy new cheeses that I can barely pronounce. And a great grilled cheese is work of art. But these vegan “mac and cheese” recipes Jeanine comes up with pretty much hit everything I…

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Grilled Corn & Poblano Tacos

dinner / tacos / vegetarian

Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos. These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did. Grill until your…

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Roasted Artichoke Salad

If you can get your hands on fresh artichokes, make this bright artichoke salad right away. Topped with mint pesto, it's perfect for spring.

spring / salads / vegetarian

It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes. Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort…

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Mango Peanut Tempeh Tacos

vegan / spring / dinner

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it. This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are…

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Hello, we're Jeanine and Jack.