Red Lentil Hummus

Love hummus? Then you have to try this tangy, creamy red lentil hummus! I love it as a dip, a dressing, or straight out of the fridge on a spoon.

You know how much I love chickpeas, and you know how much I love hummus, but today I’m going out of my chickpea comfort zone with this red lentil hummus recipe! It’s creamy, tangy, and nicely spiced with turmeric and other curry spices, because sometimes you run out of chickpeas, but you still want a dippable snack. We’ve been enjoying this lentil hummus with veggies, naan, pita chips… I’ve also been caught sneaking spoonfuls straight from the fridge. Red Lentil Hummus Ingredients Don’t let this ingredient list intimidate you – it’s all spices – hopefully you have most of them…

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Pesto Havarti Macaroni

This creamy havarti macaroni recipe uses under 10 ingredients, so it's super easy to make. I add dollops of pesto and peas to brighten it up.

As I was planning what to post this fall, I realized that I’d never shared an easy stovetop macaroni recipe. Growing up, my sister and I devoured mac and cheese out of the box, and these days, I still enjoy good homemade macaroni on occasion. It was high time I shared a recipe here. Luckily for me, the Two Peas & Their Pod Cookbook just came out. I’ve been friends with Maria of Two Peas and Their Pod for years so I couldn’t be more excited for her book to arrive! It’s full of nourishing, easy-to-make recipes that are all family-friendly, plus…

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Yellow Split Pea Soup

Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor.

vegan / gluten free / soups

Until I tried this yellow split pea soup from Gena Hamshaw’s cookbook Power Plates, I didn’t think split peas were something to get excited about. I’d only ever had them when I was growing up, in classic split pea soup. You know, the kind that’s cooked with chicken stock and a ham hock and that’s really not my thing. This recipe takes the best parts of that traditional soup – smoky flavor, tons of plant-based protein – and heads in a totally new direction. It’s 100% vegan, sweet and savory, creamy, cozy, and totally delicious. If you’ve never cooked with…

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Peanut Butter Chocolate Chip Cookie Bars

These no-bake peanut butter cookie bars are my favorite treat! A fudgy cacao topping covers a decadent peanut butter chocolate chip layer.

vegan

These peanut butter chocolate chip cookie bars… where do I even start!? If you make one dessert/snack recipe from this blog, I highly recommend this one! 🙂 There’s a delectable peanut butter chocolate chip cookie dough layer underneath a rich cacao-date-walnut layer. That all sounds fancy, but these peanut butter cookie bars are actually very easy to put together. You won’t be able to stop eating them, and that’s ok! They’re made with some wonderful wholesome ingredients and a few (delicious) superfoods like cacao and maca powder. They store well in the fridge and freezer, but good luck keeping them…

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Breakfast Oat Bowls

These easy oat bowls are a delicious, healthy make-ahead breakfast. Customize them with toppings like nuts, seeds, nut butter, or fresh fruit!

These easy oat bowls are the perfect breakfast if you love eating oatmeal in the morning but don’t have time to cook before you head out the door. The base consists of whole rolled oats soaked in almond milk overnight with a dash of maple syrup. In the morning, the oats are soft, sweet, and lightly creamy, and they have a porridge-like consistency that’s satisfying to eat. Try one of the four variations as written below, or dress up the base recipe with whatever toppings you like! You can’t go wrong with fresh fruit, nuts, seeds, nut butter, homemade granola,…

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Avocado Tomatillo Breakfast Tacos

These green breakfast tacos are my go-to weekday breakfast. Scrambled eggs are tucked into tortillas with avocado, spinach & tomatillo salsa.

breakfast / vegetarian

I’ve made these breakfast tacos so many times that it would be impossible to count. Originally inspired by the El Popeye, one of my favorite breakfast tacos in Austin, these have now become part of my regular breakfast routine because they’re such a tasty way to eat vegetables first thing in the morning. They’re filled with eggs, sautéed spinach, avocado, and very generous scoops of fresh tomatillo salsa. If you missed Monday and Wednesday’s posts, this is Breakfast Taco Week here on the blog! Go read the first installments here and here if you want to learn to make various types of…

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Vegan Sugar Cookies

These vegan sugar cookies are fun to make & fun to eat! Puffy & soft, they have a light lemon flavor that's especially good under a sweet cashew glaze.

vegan

You’re going to love these soft vegan sugar cookies! They’re the perfect fun summer treat to make with your kids. Or, if you’re like me (without kids), they’re a fun crafty cookie baking project to make while pretending to be a kid on summer break. They’d also be the perfect addition to a holiday cookie plate in the winter. They just happen to be vegan, and they’re oh so delicious. This vegan sugar cookie recipe is a little different from one for normal cookies. As you’ll see in the recipe instructions, the dough is more like pastry dough, and I…

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Cashew Broccoli Soba Noodles

I love these easy sesame-orange-cashew soba noodles for many reasons, but especially because they use a whole head of broccoli - stalk and all!

dinner / vegan / gluten free

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂 For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). To help the…

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Turmeric Cauliflower Fried Rice

I'm a huge fan of cauliflower rice, and this delicious turmeric cauliflower fried rice may be my favorite version yet. A great weeknight dinner!

vegan / gluten free / dinner

Hello from Kyoto, Japan, where we’re currently on vacation and awake way too early and embracing the jet lag that has now made us morning people. I have to say, it’s kind of nice to start the day super early. Who knew one could accomplish so much in a day when you wake up at 5am?! While I’m not giving up actual rice anytime soon, and certainly not while we’re in Japan, I love my cauliflower rice, and I especially love this turmeric-spiced cauliflower fried rice with creamy cardamom yogurt sauce. It checks all of those necessary weeknight-friendly recipe boxes:…

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Curried Cauliflower Soup

This curried cauliflower soup is made with just 9 ingredients and comes together in a few simple steps. It's destined for your regular meal rotation!

soups / vegan / gluten free

Today is the last day of my 5-part meal plan, and it’s a good one! I love this curried cauliflower soup! It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short, so this is definitely a recipe that’s bound for the regular meal rotation… and it came about so unexpectedly. See, I started the this meal plan series last week with a set amount of groceries and ideas for 5 meals, each meal using the ingredients from the…

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Quinoa & Kale Veggie Quesadillas

Veggie quesadillas are one of my go-to weeknight dinners, and I love this kale & quinoa version. Don't skip the tomatillo salsa for dipping!

dinner / vegetarian

Aaaand meal planning week continues on Day 3 with these Quinoa Kale Veggie Quesadillas. Just to recap, I’m trying something new this week where I’m posting easy real-life meals in the order that we actually eat them. What does this mean? I went to the grocery store at the beginning of the week, I prepped a few components while making dinner on day 1, and I’ve been using those components and leftovers from the prior meal to make a different meal each day. One meal leads into the next, which makes cook/prep time a breeze. These meals are not culinary…

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Hello, we're Jeanine and Jack.