Chipotle Shrimp Tacos

Fish tacos with a spicy creamy chipotle aioli.

I have some guilty confessions relating to this meal: 1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce. 2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show…

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Mushrooms & Wheatberries

vegan / winter

There aren’t enough mushrooms on this blog. I’m not sure how they became so under-represented here because we eat them like crazy. But I suppose I don’t make so many “recipes” with mushrooms, I just make them. So this one is kind of a non-recipe… something we eat pretty often, changing up the vinegars & herbs to create different variations. I’ve done my best below to estimate cups and tablespoons, but I really cooked in increments of “splashes” and “handfuls.” Ok, I quite commonly cook in splashes and handfuls. It drives my proofreader (my mom) crazy. Does it drive you…

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Mini Ceviche Tacos

summer / vegan

I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand. Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart. You could serve them with chips as an appetizer, or with tortillas as more…

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Carrot Muffins with Coconut Whip

Healthy non-dairy muffins packed with carrots and topped with coconut whipped cream.

spring / dairy free

Spring is in the air (at least, here in Austin it is), and I’ve been getting non-stop carrots in my Farmhouse Delivery box. Which means one thing to us… carrot cake. This time, in muffin form. I topped these with coconut whip lightly sweetened with maple syrup. It’s airy, yet creamy… much less indulgent than a more traditional cream cheese frosting, but it was exactly what I was in the mood for this time. With a dusting of cinnamon on top.

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Granola & Pomegranate Bowl

breakfast / vegan / gluten free

This is dessert for breakfast. Especially when you eat it with vanilla coconut yogurt like we did. And drink a mocha on the side. Sometimes a morning sugar rush is just what you need to welcome the day, right? And as if this wasn’t sweet enough already, Jack still had to ask “so… you’re not going to put chocolate chips in there?” Um, no. No, I’m not… (Although, I suppose you could if you wanted too).

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Sake-steamed Mussels

seafood / gluten free

This is something sort of different for us. I’ve never cooked mussels before, but when I was choosing a recipe to make from Steamy Kitchen’s new book, I felt like trying something outside my comfort zone. I also knew Jack would never expect this, and I like to surprise him every now and then. Surprise… mussels are so easy. 6 ingredients and about 5 minutes later we had perfectly steamed mussels in a fancy aromatic sake broth. I made some soba noodles to go along with them (and to soak up more of the broth – no sake goes to…

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Blood Orange & Bourbon

A simple & delicious cocktail with oranges, bourbon and angostura bitters.

cocktail

This one’s for Jack. He’s a trooper with this whole blog thing. A typical night in our kitchen looks like this: He walks in the door as I’m chopping, cooking, and setting up for our photo-session. Before he has a chance to sit down, I’m barking orders politely explaining the plan for the night. I hand him a sorry excuse for a cocktail (usually bourbon + ice) and we get to work. If I’m feeling kind, I add a splash of honey or maple syrup. If I can tell he’s had a stressful day (and he’s going to be a moody photographer) I make…

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Seared Cauliflower Steaks

winter / gluten free / favorite

This one is so simple but I’m really excited about it. I received (yet another) giant cauliflower last week. I loved this preparation so much that I made it two nights in a row… which rarely happens around here. Also rare… this short list of ingredients. I have a way of turning a “simple” recipe idea into a list of 20 items, but not this time! (I was so proud, can you tell?) This is great as a side dish but it would also make a nice appetizer – skip the greens and serve them with the sauce for dipping.

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Chocolate Almond Breeze Smoothie

Rich & creamy chocolate smoothies made with banana and almond milk. Vegan and Gluten free.

vegan / gluten free / almond milk

Now that January is over and Valentine’s Day is just around the corner, I think it’s time to trade in our kale drinks for rich & creamy chocolate-y treats. Because we’ve been good after-all… haven’t we? Something you might not expect that’s a fixture in our fridge is chocolate almond milk. Jack drinks a mocha with it every morning. And he occasionally makes us milk-less milkshakes (kindly accommodating for my my lactose intolerance). He doesn’t cook often but two of his designated tasks are: 1. Coffee Pour-er, and 2. Blender-man. This is his most recent blended treat… frozen bananas with chocolate almond milk and…

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Chickpea & Saffron Stew

A smoky tomato soup made with spinach, chickpeas and spices. Vegan and gluten free.

winter / vegan / gluten free

It’s good to be home. After a busy (and very social) week at Alt Summit, it was nice to come home and spend some quiet time over the stove. Unlike many of the recipes I make here, this one is an old friend. It’s my take on Espinacas con Garbanzos… and has been a favorite ever since our first trip to Barcelona. But the real thing it has going for it is that it’s largely a pantry meal. Because who feels like going to the store right after they get off the airplane? Not me, that’s for sure.

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Miso-citrus Cod en Papillote

seafood / winter / gluten free

I’m so happy that my orange aversion is over, because I’ve been cooking (and craving) citrus like crazy lately. I love this parchment paper method because the bright flavors infuse together so wonderfully. I found this purple bok choy, isn’t it so pretty? Of course, you can swap in regular bok choy just the same… I poured a tangy orange-miso sauce over everything before wrapping it up… baked it and unwrapped. I know, it looks fancy, right? But really, it was so so easy…

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Hello, we're Jeanine and Jack.