Coconut Rice with Kale & Edamame

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

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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Kale Stem Pesto

kale / vegan / gluten free

You know all of those kale recipes? The ones that say to use just the leaves and save the coarse stems for another use? Well friends, this is your “other use”. The same way I collect stale tortillas for the eventual tortilla soup, I save chopped up bits of kale stems (and sometimes other stems) for this eventual pesto. Tiny little bags, all over my freezer. When I’m ready to make this, I mix them with freshly chopped stems so the whole thing doesn’t taste too “frozen.” I just love making this in the colder months when bounties of fresh…

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Miso Sesame Squash Salad

fall / salads / yuzu

Does anyone else have a fascination with grocery stores in other countries? In Japan, we spent lots of time at food markets, but we spent countless hours wandering the aisles of grocery stores. It was so fun just trying to figure out what everything was. I collected non-perishable(ish) items to bring back – miso pastes, spice mixtures, etc… We also had a short list of items to get for a very good Japanese friend back home. A few of them were a little hard to find – buttered peanuts, and a specific brand of salad dressing. She eventually sent us some photos so…

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Nasu Dengaku {Miso Eggplant}

eggplant / japan

If you need a reason to try (and love) miso, this is your recipe. I’m hoping eggplant is still in season where you are. I was excited to find these little nearly-black beauties at our farmers market last weekend. If you don’t have eggplant, this sweet & salty glaze is amazing on cod, tofu, and even sweet potatoes. There are many variations to the dengaku recipe – some use sake along with mirin, some add a bit of ginger… I’ve even made it with agave syrup before (although that would probably not be approved by the Japanese, shh). I like…

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Grilled Veggies with Basil Miso

vegan / gluten free / summer

The “summer’s not over yet” recipe theme continues. Right now Jack and I are in Seattle for a few days before we head to Japan. I feel inclined to write about how we spent the last few weekends at home savoring the last of our local late-summer produce… But seriously, it was 104 degrees when we left so I’m sure there will be plenty of summer (and it’s veggies) waiting for us when we get back. With Japan on the brain, I’ve been in the mood for miso. Although, I realize nothing else about this recipe is remotely Japanese… the…

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Hello, we're Jeanine and Jack.