Tomato & Zucchini Frittata

I love to make this zucchini frittata when I have an abundance of summer vegetables on hand. Serve it for an easy, delicious brunch or dinner!

The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata. Use this recipe as a guide to use up whatever you happen to have in your refrigerator – for example, spinach or kale would be easy substitutes for the sweet potato greens. This Zucchini Frittata is Healthy! A while back, I used to shy away from frittatas because I thought they required lots of butter…


Vanilla Peach Pops

There’s only one thing more summery than juicy, ripe peaches: Juicy, ripe peaches frozen into sweet, melty, almond milk popsicles! It’s summer on a stick, friends. First, you need to get your hands on some really good peaches. If you can’t find good peaches, use whatever juicy peak-season fruit you do have. (Sliced strawberries would be excellent here). For the base, whisk Vanilla Almond Breeze, with a touch of coconut oil and maple syrup. You could also use plain (sweetened) almond milk and add a bit of vanilla bean. (I’d stay away from vanilla extract this time). These are pretty…


Peanut Butter Bourbon Milkshake

It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats. This ice cream has been our treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions. And thus, a lot of ice cream. It’s not a bad problem to have. This recipe is a 2-parter, you can stop at the ice cream, or go a step further and make it into a milkshake. Instead of our regular coconut base, we did…


Vegan Carrot Cake (& Frosting)

I make Jack this vegan carrot cake each year on his birthday. Moist, warmly spiced & slathered with creamy vegan frosting, it's perfect for celebrations.

We have a carrot cake tradition around here. My mom makes one for Jack whenever she comes to visit, and I make one for Jack every year for his birthday. I don’t know when the “Jeanine gets cake” tradition will ever start, but I can’t complain because, really, we both get cake and we eat it too. This year, I took some liberties with my mom’s recipe and made a fully vegan version – frosting and all. Instead of cream cheese (or tofu cream cheese), I made a cream cheese-like frosting using macadamia nuts, cashews, lemon juice, and Almond Breeze. And instead of powdered…


Avocado Almondaise Tartines

Almondaise - a rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard - is perfect on toast with avocado and crisp radishes.

I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines. Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with…

A food blog with fresh, zesty recipes.
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.