Home for the Holidays (+ mulled wine!)

A peek at our new home plus a delicious recipe for spiced mulled wine!

I’ve mentioned this before on the blog, but this past year we made a huge move from Austin to Chicago, where I’m originally from. Years and years ago (when I first met Jack who lived in Austin) I was SO excited to leave and to live somewhere warm… forever! I didn’t miss fall, I didn’t miss the seasons, I basked in the sun in December and I loved every minute of it. As far as I knew, I would never be back but, well, life has a way of changing in unexpected ways and here we are! On a warm…

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Apple Cinnamon Crunch Overnight Oats

A simple make-ahead breakfast. Overnight oats are so healthy and energizing - I love this fall/winter version with apples and granola! Vegan

breakfast / fall / vegan

It’s December! How did that happen already? With the holidays quickly approaching, you’re busy (and I’m busy!)… all the more reason to have a super quick energizing breakfast ready to go in the morning. This recipe takes less than 5 minutes to put together at night and it’s ready in the morning. Admittedly, I was late to the overnight oat craze, but I’m pretty obsessed now. What I love is that they’re creamy without being gummy and the flavor combos are endless! I love this version with blueberry jam that I made in the summertime – this fall/winter apple version is…

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Vanilla Pecan Milk Chai Lattes

Homemade pecan milk is so delicious and easy to make! This dairy free nut milk creates the perfect fall vegan chai latte.

fall / beverage / vegan

So, by now you all know that I don’t drink regular milk. I do enjoy cheese occasionally, and I love greek yogurt, but regular milk… no matter if it’s just a little, it’s just not my thing (although, my entire family loves it and I’m totally fine with that – to each their own!). Suffice it to say that I’ve been drinking, baking with, and altogether enjoying non-dairy milk for years, but I had yet to discover how lovely and delicious homemade PECAN milk is until now. This post is in partnership with Pure Leaf Tea Home Brewed Teas because…

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Butternut Hummus with Feta & Pomegranates

A healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten free.

fall / holiday: / appetizers

I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe. It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne. Now the important part…

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Apple Crumble Pie

Shhh! This apple crumble pie recipe is vegan, but you'd never guess it from the sweet apple filling and rich, cinnamon-spiced crumble topping.

thanksgiving

This apple crumble pie recipe was the first pie that Jack and I made together. Even though we spent countless Thanksgivings together in Austin, we never baked pie. We’d either stay home and skip it, opting for a simple crumble or crisp instead, or we’d be head to a Friendsgiving, where someone else would supply the pie that year. But this year, we finally decided to take on the challenge! As Jack says, I have a “soft spot for soft apples,” so we knew that apple pie would be our pick. I also can’t get enough of baked fruit under…

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Roasted Beets

Learn how to roast beets perfectly every time! My recipe is easy to make, and the roasted beets are always tender and flavorful. A delicious side dish!

fall / side dishes

This roasted beets recipe is one of my go-to side dishes in the fall and winter. It’s delicious—the beets come out perfectly tender with a concentrated sweet and earthy flavor. It’s also really easy to make. Just wrap the beets in foil with a drizzle of olive oil, and roast until soft! The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the…

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Stuffed Sweet Potatoes

Stumped for healthy dinner ideas? Make stuffed sweet potatoes! These 4 stuffed sweet potato recipes are all easy, cozy, delicious, and fun!

dinner / vegetarian

For so many years, I didn’t think I liked sweet potatoes. It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how they were always served to me growing up). These days, stuffed sweet potatoes are one of my go-to dinner solutions, especially for chilly nights when I’d rather stay inside than head out to dinner. They’re cozy, filling, and easy to make. Plus, the sweet potato acts as a canvas for whatever you’re craving. In the mood for Mexican? Stuff yours with black beans and cumin-spiced cabbage. Craving Greek food? Fill it with quinoa tabbouleh!…

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Butternut Squash Casserole

This butternut squash casserole is a fresher take on classic bread stuffing. Roasted squash, leeks, and pearl onions fill it with texture and flavor.

thanksgiving / side dishes / vegan

This butternut squash casserole recipe is a veggie-fied version of my favorite Thanksgiving food: stuffing! I’d be excited to devour any plate of stuffing in the fall, but this butternut squash casserole is my favorite version yet. Creamy cubes of squash, purple onions, and dried cranberries add gorgeous color and delicious flavor to this classic autumn dish. I encourage you to make this butternut squash casserole for Thanksgiving, but if you’re anything like me, it might end up in your regular recipe rotation too. After a few rounds of testing and taking these photos, I’ve made it 5 times this…

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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.

fall / side dishes

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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Hello, we're Jeanine and Jack.