Veggie Sushi with Sunflower Miso Paste

Raw vegan sushi filled with crisp vegetables, creamy avocado, and a tangy, salty sunflower miso paste. A light gluten free meal for spring or summer.

We eat a lot of sushi… probably similar to the rate normal americans consume pizza. I don’t want to make this blog about weight loss, but sushi is my skinny secret. I don’t crave breads like I used to, I crave nori. Sushi at home might seem intimidating, but once you get the hang of it, it’s really not hard. I’m no Jiro or anything: it just takes a bit of a steady hand and some focus (which gets harder with the more sake you consume)… but honestly, if it comes out a little sloppy looking, it’ll still taste good. Don’t…

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Mango & Black Bean Quesadillas

Chard, mango, and jalapeño make sweet & spicy quesadillas for a fun and healthy spring or summer appetizer, lunch, or weeknight dinner. Vegan option.

I’ve been living in Austin for nine years now, and I find myself continually surprised and in awe of what grows here. Actually, let me start over…. For the first 5 years, all our food grew from restaurants. The next 3 years, it grew from Whole Foods. Now, (much) of our food grows from Rainlily Farm, Springdale Farm, Boggy Creek Farm, and most recently… wait for it… our front yard. In a million years, I never thought I’d get excited about gardening. And growing up where I did (a suburb of Chicago), I’m fascinated by the possibilities of what I can plant…

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Lemon Fennel Toasts

Lemony fennel salad & creamy dill yogurt sauce top toast to make an easy sweet and salty appetizer for spring. Also delicious with smoked salmon or cheese!

Lately, this has been our pre-dinner snack. It seems fancy (fancy for us, anyway) to have an appetizer just for two, but it’s less glamorous than that. When we’re cooking and photographing our meals, nights can get late and snacks have become necessary. Especially fast snacks. This one can be made in about 7 minutes, and if that’s too long for you, the components could even be mixed up (and kept separate) a few hours in advance. If you’re vegetarian, don’t click away yet… yes, this is smoked salmon, but it’s the fennel that is the real star, and this…

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Sesame & Almond Asparagus Salad

Spring greens & asparagus make a delicious salad with nuttiness from toasted seeds & almonds, salty cheese & tangy dressing. A must-make weeknight dish.

I made this last week for my sister and her husband while they were in town. I don’t know if we were trying to impress them with some kind of kitchen wonders, but last Sunday night we (I) decided we would attempt to make our own cheese, roll out our own pasta, and whip up some lemon tarts… all after a long afternoon of walking around in the hot sun and a quick stop at our favorite wine bar. We all arrived home sweaty and exhausted, ready for the cooking fun to begin. The cheese was an epic failure, the…

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Green Garbanzo & Leek Soup

Herbs & leeks make a bright, zippy chilled soup for hot summer days. This easy vegan soup is filled with protein from garbanzos and a lemon yogurt sauce.

We really should have called this site The Basil Blog. I just realized that the last 7 of 8 savory recipes I’ve posted all include basil. And even as I was reflecting on that, the most prominent thought that came to mind was wondering how delicious a basil brownie might be. (Strawberry basil sauce – yes?) So I make no apologies… it’s one of my favorite things, especially when my basil plant is flourishing like it is. This is my attempt at contributing to The Food Matters project today. It’s white bean and asparagus soup day. However, it’s been in…

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Basil White Bean Puree

An easy creamy vegan spread made with pureed white beans and basil + a collection of vegetarian recipes for toasts topped with spring produce.

This is one of those things that we’ve been eating a lot lately and not writing about because it just seemed too simple for one whole post. But I get really excited when one recipe becomes a 2-fer, so I wanted to share… It started with the leftover basil-parsley dressing from this salad (about 1/4 cup). I tossed it in the food processor with a can of white beans, adjusted just a few seasonings (salt, pepper, squeeze of lemon), and served it on a crostini. I reserved just a bit of the original vinaigrette and drizzled it on top with some…

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Crab Cakes with Avocado-Wasabi Sauce

Healthy baked crab cakes made with Asian flavors: lime, ginger, and coconut. This 30-minute meal is served with a creamy vegan wasabi sauce. Dairy free.

appetizers / entertaining

I don’t post about it a lot, but seafood is actually a staple part of our diet. The only reason I haven’t featured more of it is that I can’t cook a good-looking piece of fish to save my life. I can make it taste good, but I’ve either poked the holy heck out of it, or it comes off the pan broken… and I just can’t get seem to get a picturesque sear when it counts. But crabcakes covered in panko and baked (my preferred foolproof method so they won’t fall apart), I can do. Now, this flavor combo could…

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Zucchini Carpaccio Salad

This summer salad bursts with flavor from a basil-parsley vinaigrette. Quick enough for weeknights or busy weekends, this gluten-free dish is a must-try.

Growing up in the midwest, I thought it was just a cruel joke that spring and summer clothes would show up at the mall in February. Bright colors, shorts, flip flops…when there was still snow and slush on the ground. It didn’t occur to me until I moved away that spring was actually starting to happen in other parts of the country. Now that I’m trying to eat more seasonally, I’m realizing that our season in food is also ahead of the game. We had kale before everyone had kale, and now the first of our zucchini’s have arrived. So…

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Baked Tomato Cheese & Bread Soup

A grilled cheese and tomato soup all in one, this layered cheese and bread baked tomato soup is comfort food perfect for a cold winter day.

This isn’t a typical meal in our house. Cheese around here is a sometimes food because I just can’t have that much of it. But “sometimes” has to happen… sometime. When I was in Rome, I ate gelato twice a day (you can’t be lactose intolarant in Italy, right? wrong…) and when my mom was here last week cooking us this melty, cheesy, bread-y, crusty tomato soup I couldn’t stop myself at one bowl. The idea to make this came up after a discussion about the beet salad post. We were talking about foods (there aren’t many) that Jack doesn’t like. He and…

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Black Rice & Spring Vegetable Pilaf

Asparagus, broccolini & edamame are mixed with a black rice pilaf to make a healthy spring entree. Herbs & a lemon yogurt sauce top this gluten-free dish.

I love foods when they’re bright in flavor and in color. This recipe starts with a spiced wild rice pilaf and is mixed with fresh asparagus, broccolini and edamame, but feel free to use the vegetables you love most. I’ve been using black wild rice more and more lately (which is actually a grass and not a rice). It makes for a gorgeous presentation, and has the added benefit of being higher in protein than other rices. The warm nutty rice gets flavored with garlic, cardamom, cinnamon, and cumin. In the end the pilaf is topped with a bright pop…

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Roasted Cauliflower, Raisins & Capers

This roasted cauliflower dish has to be one of my favorite vegetarian sides. It's sweet, salty, bright & tangy. Serve it over quinoa to make a full meal!

I’ve had cauliflower on the brain lately. Over the last few weeks while everyone was craving chocolate-covered Valentine’s treats, I couldn’t get enough of this salty, sweet roasted goodness. I first had a similar version alongside a salmon dish at Mulberry, a restaurant/wine bar that we frequent. However, since this has been on the menu, we’ve been “frequenting” a little too much. When you go back again and again for the same twenty-seven dollar dish, I figure it’s time to learn how to make it yourself. This is so simple and it makes for such an elegant side dish. I…

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Hello, we're Jeanine and Jack.