Brussels Sprout, Broccoli & Avocado Rice

Brussels sprouts, broccolini & scallions tossed with a tangy & spicy citrus sriracha dressing and topped with creamy avocado! (Gluten-free, Vegan option).

I’m pretty sure this one covers all of my major food groups: green vegetables, avocado, almonds, mint, lime & sriracha. In fact, I could probably stop right here and live happily ever after. I could change our name to The Brussels Sprout Blog and take pictures of this dish – every day – just in a different bowl (you know, to keep things exciting). Of course, I’m kidding, but I do really love this combo. What really pulls it together is the fish sauce (don’t worry, if you’re vegetarian you can sub it out), but it really brings the most amazing…

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Tomato, Chickpea & Coconut Soup

winter / vegan / soups

This is the perfect pantry soup. I’m even betting that most of you have these ingredients on hand already. We’re all about fresh eating around here, but there’s nothing wrong with opening up a few cans from time to time… especially in the middle of winter when you crave tomato soup and tomatoes are not in season. The soup is basically: 1 can of tomatoes, 1 can of chickpeas, and (part of) 1 can of coconut milk. The chickpeas thicken the soup and the coconut creates a creamy, velvety texture without adding real cream. For a lighter soup, you can…

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Avocado Steamed Buns

Homemade steamed buns with avocado, cabbage, and sriracha filling.

vegetarian / cooking tips

This was a little holiday break project… while others were most likely baking cookies, Jack and I were trying our hand at steamed buns. I actually had no intention of posting this, it was just something we wanted to try (we were prepared for the possibility of failure). Then it occurred to me – I should post this as a work in progress. After all of the kneading, waiting, punching, waiting, rolling, waiting & finally steaming… they came out pretty good, but they were a little dense and didn’t puff up quite enough. They were still tasty (and we ate them…

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Collard Wraps with Carrot Hummus

Sneak more veggies into your lunch with these addictive collard green wraps! The crisp leaves surround a creamy, bright spiced carrot hummus.

vegan / gluten free / healthy

Put down those tortillas, this year is the year of collard green wraps! Ok, I’m totally kidding. I could never give up tortillas, and I wouldn’t expect you to either. But in the spirit of all things lighter and brighter, we’re wrapping things up in leafy greens… In order to make collard green wraps exciting, a punchy, flavorful filling is a must. I had these pretty red carrots, which made me think of this Harissa Carrot Hummus recipe I had recently seen from Aida Mollenkamp. I took a few liberties, (mostly because I was too lazy to go look up the actual recipe). Among other things, I pan-roasted…

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Coconut Rice with Kale & Edamame

A healthy, creamy and spicy rice dish with lemongrass, garlic and lime juice. Vegan and gluten free.

vegan / gluten free / favorite

This one might be a stretch in the holiday-food category… but hey, it’s green and it’s red… I figure Christmas Coconut Rice has to be a tradition somewhere in the world right? This holiday season was a little different for us – we just got back from a winter wonderland of a week in Chicago, so our family festivities are pretty much over. We filled up on pizza, cheesecake, and all sorts of other indulgences… suffice it to say I’m ready to lighten things up a little bit early this year. Coconut rice is one of my favorite things… it’s…

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Maple Cornbread Muffins

Rosemary & maple make these easy cornbread muffins lightly sweet & cozy-tasting. I love to serve them at Thanksgiving or with a big bowl of chili.

fall / vegan / almond breeze

Move over, dinner rolls, and make way for… cornbread muffins! Maybe it’s my Midwestern background, but I love corn, especially in this sweet & savory corn muffin recipe. My Cornbread Muffin Recipe Ingredients In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. Here’s what I use to make them healthy & delicious: Maple syrup sweetens them naturally and adds depth of flavor to this corn muffin recipe. Rosemary flecks them with green and brings its cozy, fresh wintry taste. Canola oil or olive oil is…

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Stuffed Acorn Squash w/ Kale & Creminis

The best side/vegetarian main at Thanksgiving! Acorn squash is stuffed with millet, mushrooms, kale, sage, pecans & cranberries in this healthy fall dish.

fall / gluten free / thanksgiving

Over the years we’ve had more than a few untraditional Thanksgivings… the ones where we didn’t make it to the family feast because flying during the holiday weekend is the biggest. hassle. ever. We’ve had a slew of friendsgivings, well before they were the cool hipster thing to do… One year, Jack and I spent a nice evening alone over a romantic dinner of butternut squash risotto… And I’ll never forget the year I didn’t fly home from college and I ate a can of tuna and frozen green beans. I know, so sad. But I had schoolwork to catch…

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Coconut Creamed Spinach

Learn how to make the best creamed spinach with this easy 10-ingredient recipe! It's a healthy, delicious side dish you'll make again & again.

thanksgiving / vegan / gluten free

What are your favorite Thanksgiving foods? When Jack was growing up, his mom would always make her famous creamed spinach, so this year, I wanted to make a riff on her traditional recipe. My new creamed spinach recipe is totally dairy-free – I use coconut milk instead of cream – and it’s filled with savory umami flavor and tons of fresh greens. It requires just 10 ingredients and less than 30 minutes to make…are you thinking what I’m thinking? Yup, creamed spinach is a new Thanksgiving tradition around here. Best Creamed Spinach Recipe Ingredients To make my spin on creamed…

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Rosemary Roasted Veggies

fall / cauliflower

Who says thanksgiving has to be all about brown food? Not me, obviously… it’s an understatement to say that I love colorful foods. This is one of the easiest side dishes you will ever make. Cubes of butternut squash, cipollini onions, and green cauliflower are roasted simply with olive oil, garlic, and rosemary, then tossed with nuts and herbs. Of course, you could use regular cauliflower, broccoli, or even sub in brussels sprouts. This green cauliflower (or I guess they call it broccoflower, but how ugly is that word?), just happened to catch my eye. Best of all, you can…

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Sweet Potato Quinoa & Cotija

fall / salads / gluten free

Our dinner has looked like this nearly every night for a week. I don’t know what it is, but as soon as fall hits, big grain salads with roasted sweet potatoes seem to take over my life. They’re perfect for busy weeknights, next day lunches… and you can prep most of the ingredients ahead of time. You can take this in so many different directions (this was last year’s obsession, and yes, it’s somewhat similar)… but I especially love this one with chile-lime dressing, mutli-colored quinoa and crunchy pepitas. It could even be a fun non-traditional thanksgiving side dish if…

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Eggplant & Squash Tian

cookbook / cooking from the heart

“Late summer” has finally happened here in Austin… it’s warm and sunny, as opposed to hot and muggy, and it feels pretty amazing. Technically it’s fall, but I still have a ton of eggplant, zucchini and other summer vegetables scattered around my countertops. And this rainbow colored vegetable tian was quite possibly the perfect way to celebrate them. (Plus, it was ridiculously fun to make). This recipe is from chef John Besh’s Cooking from the Heart, which comes out next week. It’s a (huge) beautiful cookbook that is also a very personal story about the places and people who have…

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Hello, we're Jeanine and Jack.