Parsnip Puree

This parsnip puree is like the fluffiest mashed potatoes you can imagine. Thanks to the parsnips and roasted garlic, it's rich, nutty, and delicious.

This year, this parsnip puree is taking the place of the mashed potatoes at our Thanksgiving dinner. You might be thinking, “What?! That’s crazy!” You’re not alone. That’s what Jack thought too. He’s a big mashed potato purist. Last year’s cauliflower mashed potatoes were a stretch for him, so parsnip puree sans potatoes seemed pretty nuts. Well, good news! Both of us couldn’t stop eating the puree by the spoonful before it made it to the table. It’s rich and nutty, with an amazing light and fluffy texture. Mashed-potato-purist approved! Jack loved this recipe, and I think you will too.…

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Butternut Squash Salad

This butternut squash salad is a must-try fall recipe! It's filled with spiced squash, pomegranates, goat cheese & a delicious cumin-date dressing.

fall / salads

Do you do Friendsgiving or Thanksgiving? Or both? We’re celebrating both this year, so I created this crowd-pleasing butternut squash salad recipe because I know both friends AND family members will love it. It’s the kind of salad that will convert anyone to being a salad lover, because it’s filled with spiced roasted butternut squash, pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with. Butternut Squash Salad Recipe Ingredients This salad packs a huge punch of flavor, thanks to 6 essential components: Spiced roasted butternut squash. I toss the…

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Vegan Broccoli Soup

You'd never guess that this creamy vegan broccoli soup is totally dairy-free! It's made of a rich, savory blend of potatoes, veggies, and herbs.

vegan / soups

Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup. Jack loves cheesy broccoli soup (and most cheesy things, to be honest), so we were both excited to take on the challenge. I’m happy to report that the results do not disappoint! This vegan broccoli soup recipe is not to be confused with cream of broccoli soup. I have…

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Harvest Haven Salad & a trip to Madison

A seasonal fall harvest salad with greens, turnips, radishes, tomatoes, aged goat cheese in an apple cider vinaigrette. So pretty for Thanksgiving.

fall / salads

The other day, we were having dinner with the family and my mom said “so, do you want to host Thanksgiving this year?” My first instinct was – heck no, that sounds like a lot of work! Of course, what came out of my mouth was a noncommittal “ok, sure? I guess?” Later that night, as the idea settled in my mind, I thought of the beautiful fall harvest-y type dishes I could make and I started to get excited. I got warm and fuzzy feelings picturing my family gathered around the kitchen in our new home, drinking wine and…

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Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

vegetarian / pasta / fall

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home. Mushroom Pasta Recipe Ingredients This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get…

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Pumpkin Tortilla Soup

This pumpkin tortilla soup is a hearty vegetarian spin on a classic. Perfect for fall, this soup is also vegan and gluten-free.

fall / vegan / gluten free

We’re halfway through October and I suppose I’m behind on pumpkin season :). I haven’t made pumpkin bread, I haven’t made pumpkin cookies, in fact, I haven’t even opened a can of pumpkin yet which is blasphemy in the blogosphere. This year, I wanted to think a little outside-the-box for my pumpkin recipes, so I’m going to start with the actual vegetable rather than canned pumpkin (so I guess I’m thinking outside-the-can?). When I was brainstorming ideas of what to make with fresh pumpkin, the winner was one of my favorites – tortilla soup. While it’s traditionally made with chicken,…

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Crispy Butternut Squash & Poblano Tacos

I'm head over heels for these butternut squash tacos loaded with crispy baked squash cubes, simple slaw, and a to-die-for creamy poblano sauce.

vegetarian / dinner / fall

Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pasta. But I’m saving comfort for another day because today is taco day! I’m so obsessed with these crispy baked butternut squash tacos. This recipe starts with a pretty darn awesome sauce, if I do say…

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Creamy Vegan Pasta

This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast.

dinner / vegan

This creamy vegan pasta is my favorite recipe to make when I’m craving comfort food but don’t have hours to spend in the kitchen. From start to finish, it takes just over 20 minutes to make, so it’s the perfect weeknight meal. All you need to do is boil the pasta, blend up the sauce, sauté onion and broccoli, and toss it all together. Then, you can sit down to devour warm bowls of noodles and veggies coated with this super creamy vegan pasta sauce. While this sauce looks like a rich cream or cheese sauce, it’s actually a tangy,…

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Hello, we're Jeanine and Jack.