Matcha Milkshakes

In case you haven’t noticed, I sort of have a thing for matcha. I know it’s SO trendy… but I personally think it’s exciting to see really great healthy foods become insanely popular. Everyone’s drinking matcha lattes and matcha mochas these days – but now that it’s almost summer, here’s a really simple ice cream treat. This one’s really more of an idea than a “recipe.” I didn’t even bother breaking out the blender to make these milkshakes because in the spirit of our “grab and go” monthly series with Almond Breeze, I wanted to make these simple enough to…

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Vegan Spinach Mac & Cheese

A creamy vegan mac & cheese made with cashews, nutritional yeast, smoked paprika, balsamic, and cayenne. A healthy & delicious weeknight dinner.

dinner / vegan / spring

Jack here, writing for the blog today while Jeanine writes for the book… I have something to admit that I’m having a hard time with. I’m starting to prefer vegan “mac and cheese” to actual mac and cheese. Now, this is a hard one for me. You see, I love cheese. Almost every time we go to Whole Foods, I raid the “under $3 cheese” bin to find crazy new cheeses that I can barely pronounce. And a great grilled cheese is work of art. But these vegan “mac and cheese” recipes Jeanine comes up with pretty much hit everything I…

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Breakfast Bowl with Amaranth Granola

An easy, healthy breakfast bowl! Amaranth-oat granola, almond milk and fresh blueberries. Vegan & gluten free.

breakfast / vegan / gluten free

Let me start out by saying: I’m not a cereal person. I’ve told this story before – my sister and I used to BEG my mom for all of the artificially colored sugary cereals with fun cartoon characters… sometimes she’d give in but always with the disclaimer “only if you actually eat it this time.” We would excitedly make this promise only to go home, have one bowl and never touch it again. This granola, however – I’ll happily eat cereal-style. But with almond milk instead of regular milk because we all know that Almond Breeze is my go-to milk. Amaranth is a…

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Mango Peanut Tempeh Tacos

vegan / spring / dinner

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it. This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are…

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Spicy Mango & Avocado Rice Bowl

vegan / gluten free / dinner

It’s been feeling summery around here, so I say – let’s bring on the colorful food! Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive. For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time……

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Toast with Radishes & Dandelion Greens

spring / vegan / appetizers

I’ll never forget the first time I bit into a radish. I was in Sunday school and I was maybe seven or eight. I’m not sure if they ate radishes in Bible times, but for whatever reason that morning’s lesson involved passing around new raw foods to try. I don’t remember much else about that day except the shockingly bitter taste that I couldn’t get out of my mouth until my family picked up Dunkin’ Donuts on the way home. I spent years picking radishes out of salads until I slowly came to love the crunch and slightly bitter bite – especially when thinly sliced,…

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Spinach & Sun Dried Tomato Frittatas

spring / breakfast / dairy free

Do you have Easter brunch or Easter dinner? My family always has a formal Easter ham dinner, but around here brunch seems to be more popular. Not that it matters for us this year – Jack and I will doing what we’ve done for every holiday this year so far – testing and shooting cookbook recipes. Yep, that’s right – this book project started with Thanksgiving tacos and now Easter weekend will be a smorgasbord of random bits and bobs, tons of dirty dishes, and some really funky combinations of leftovers. There definitely won’t be ham, but there might be a few…

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Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation.

vegan / gluten free / soups

It’s hard for me to pick favorites, but I’ll come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I don’t care what temperature it might be outside – I could eat a bowl of this creamy, smoky corn chowder anytime. Vegan Corn Chowder Recipe Ingredients This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it: Onion, garlic, and celery make up its aromatic base. Sweet corn is the star of the show! It…

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Almond Milk Chai Latte

This grab-and-go almond milk latte is SO simple and is made up of ingredients from your spice drawer - cinnamon, star anise, and cardamom.

vegan / gluten free

For years, I had a very routine “breakfast” that I would pick up on my way to work: a double tall soy latte at 110 degrees. (I know, I was one of those coffee-orderers). These days, I’ve swapped my beverage breakfast for a real one, my expensive coffee for tea, and my soy milk for almond milk. Although I now work from home, I still love to get a quick start in the morning. Which is why I’m so excited about this recipe – this latte is SO simple and is made up of ingredients from my spice drawer which makes me wonder how I ever…

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Lemon Broccoli Pasta + Exciting News!

pasta / vegan / gluten free

I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate. We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews…

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Pavlovas with Lemon Coconut Cream

If you've never had a pavlova for dessert, you're in for a treat! In my recipe, I top vanilla meringue with lemony coconut cream, berries & fresh mint.

gluten free / dairy free

For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things, and tasting new foods… whether in my kitchen or somewhere around the world. We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for…

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