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…

TO THE RECIPE >>>>

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…

TO THE RECIPE >>>>

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…

TO THE RECIPE >>>>

Whole Grain Flax Waffles

vegan / gluten free / breakfast

Admittedly, I’m not the best at baby showers. I forget that the point of a baby shower is the gift-showering part, and I usually show up with an amazon print-out of what I purchased off the registry that morning. (really, I mean well). So this is my kind of baby shower… the virtual kind where I make and eat waffles and snap a photo. No pink bows required. Melissa (of The Faux Martha) is a dear friend I’ve met through the blogosphere. Her beautiful blog is filled with delectable sweet treats and her waffle recipe is one of her signatures. When…

TO THE RECIPE >>>>

Lemony Pea Pesto

spring / appetizers / vegetarian

My husband Jack can’t tell a lie. Not because he’s any nicer than the rest of us, he’s just incapable of it. For example, if he made this for me and wanted to hide the fact that it’s made almost entirely of peas, it would go like this: Me: yum, what’s in this? Him: um… well not peas, that’s for sure. It’s endearing, really. He’s the most trustworthy guy you’d ever meet because he doesn’t know how to be any other way. So now that this post is going up, the cat’s out of the bag and I have a teeny…

TO THE RECIPE >>>>

Green Bean & Avocado Quinoa Salad

spring / salads / gluten free

It’s been so inspired by the bounties of spring veggies that have been available lately. I think I’m the only person on the internet that has not gotten my hands on any ramps this season (do they even grow in texas?), but I really can’t complain because I still have tons of amazing options. They key to any great salad is a variety of tastes, textures and colors. Although I find that sometimes it’s easier to come up with new ideas if I set some kind of limitation. This particular day I had leeks, green beans, and dandelion greens I wanted to use.…

TO THE RECIPE >>>>

Shrimp Po’ Boy with Mango

summer / mango / sandwiches

I’m sure fried food is exactly what you thought you’d see here today. But, you know, we’re only human and sometimes we fry things. Well, to be clear, Jack fries things. I sit back with a glass of wine and watch. It’s a hard job, but someone’s gotta make sure he doesn’t burn the house down. Pictured is shrimp, but he also made a tofu version using the same method. I mixed up a tangy sauce by pureeing mango with kewpie mayo. (You could use regular mayo or even vegenaise if mayo isn’t your thing). We ate these with sliced mango,…

TO THE RECIPE >>>>

Spring Salad & Arugula Hummus

spring / salads / gluten free

Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we struggle to leave the house by noon. But the summer heat is starting to set in so we have some added incentive to get up and out a little bit earlier. (That and the vegan Red Rabbit doughnuts waiting for us when we get there). After we’ve had out fill of doughnuts, breakfast tacos, and coffee, I pick up whatever veggies look the best that day and we head home. A few weekends ago, I came back with this assortment……

TO THE RECIPE >>>>

Mango Pesto

mango / vegan / gluten free

Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. If you don’t, you can google it)… But mango pesto – so delicious, who knew? I just love this lighter and brighter twist, especially for summer. You can be healthy, like we were, and eat it as a snack with sliced cucumbers. Or you can do what we did with the leftovers – scoop it on…

TO THE RECIPE >>>>

5 Kale Dinners

Challenged by Food52, here are five kale recipes! Spanakopita, Sushi Bowls, Kale and Eggs, Chimichurri, and Spanish Chickpea with Kale!

kale / spring

In case you weren’t getting enough kale in your life… This week, I was thrilled to contribute to Food 52’s Halfway to Dinner series. The challenge was to make a few bunches of kale stretch into 5 nights of relatively simple meals. You don’t have to twist my arm to cook kale so it’s a challenge I gladly accepted. (Although after “week-of-greens” I’m pretty sure my husband Jack is out eating fried chicken somewhere…)

TO THE RECIPE >>>>

Pea & Chickpea Pasta Salad

spring / pasta / gluten free

This has been a favorite lately. I’ve made it countless times before I even thought of posting it here. It’s too easy… the ingredient list is short, and you likely already have these these things on hand. It’s super delicious and it takes no time to toss together. If I weren’t always trying to come up with new ideas, I would stop here and we would eat this most nights of the week. (Maybe switch out the veggies every so often to change it up). I whisked a little dijon with olive oil and lemon juice before tossing it with…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.