Acorn Squash Recipe with Chickpeas & Chimichurri

Cumin-spiced chickpeas with chimichurri and lemon yogurt make a fresh, unexpected filling for acorn squash! A great vegetarian Thanksgiving dish.

Every year in November, I like to post one new vegetarian main dish recipe. I find that Thanksgiving hosts often like to have a special option for vegetarians at their table, especially if they are newer to the family. But what people don’t know is that, for the most part, herbivores are usually just as happy to fill up on stuffing, mashed potatoes, acorn squash, roasted veggies, pumpkin pie, and more. So this year, my “main dish” is doubling as a side dish. Instead of making giant acorn squash halves stuffed with everything and the kitchen sink, leaving me way…


Creamy Vegan Butternut Squash Pudding

Creamy vegan butternut squash pudding is better than pumpkin pie and is 10 times easier! Just roast, blend & chill to make this wonderful pudding.

Skip pumpkin pie this Thanksgiving, and make butternut squash pudding instead! This yummy pudding is creamy and oh so pumpkin-like, but it’s made with fresh roasted squash. It’s super easy to make – just roast butternut squash, blend, and chill. Here’s how this one came about. A few weeks ago, I made these butternut sandwiches, and multiple tests of this butternut curry. By the end of that week, I had lots of squash parts leftover (particularly because those sandwiches required just the long plank pieces). My first thought, of course, was to make soup. My second thought was to ask…


Fall Farro Salad w/ Halloumi & Pomegranates

A bountiful fall salad made with roasted acorn squash, kohlrabi, carrots, pomegranates, and roasted halloumi cheese. A fresh recipe for Thanksgiving.

As we approach Thanksgiving, I feel like foods become more and more brown. I know – we all love cheesy, bready things, and of course dark whole grains are wonderfully wholesome… BUT if I’ve found one calling in life (er.. in blog-life), it’s to find and bring forth the colorful foods of every season. This post is in partnership with POM Wonderful because, in our house, we flipping love pomegranates! The bright pop of sweetness and the ruby red color from little pomegranate arils add vibrancy to any dish. I love sprinkling them on everything throughout the fall and winter,…


Butternut Squash Pasta with Chili Oil, Feta & Mint

This delicious and zesty roasted butternut squash pasta is a quick, easy, 10-ingredient vegetarian weeknight dinner.

Happy post-Halloween! I hope you all had a fantastic holiday. Ours was… I guess you could say, a little low key. We worked late and then went to the bar at Whole Foods for drinks and dinner. Because these types of activities are actually really fun when you’re an old married couple like we are :). Another thing that’s fun for us – pasta! But not just any pasta – spicy butternut squash pasta! I’ve been on a butternut squash kick lately, see here and here. For this post, I had originally planed to make a more traditional fall pasta…


Vegan Pumpkin French Toast

The BEST vegan French toast. Pumpkin puree acts as the custardy base. This is a great breakfast whether you're vegan or you've just run out of eggs.

It’s Halloween week! That means that it’s the official(?) final week for everything pumpkin to appear on the blogosphere. I know, it’s sad, but not to worry – I have some majorly delicious Thanksgiving recipes in the works. But before we get there, here’s my last pumpkin hurrah for the year, and it’s a good one! I think you will love this French toast whether you’re vegan or whether you just happened to have run out of eggs. The pumpkin puree acts as the custardy base so perfectly. I love this version even more than my original vegan French toast,…

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.