Stuffed Peppers w/ Chipotle “Cream”

Hands down, our most popular post has been this enchilada recipe with creamy cashew poblano sauce. I posted it over a year ago and I’m still receiving emails about it. So today I’m really excited to share this new twist: cashew cream meets chipotles. A happy marriage, especially if you like spicy food. You could top it on just about anything. At the risk of posting too many taco recipes, we did stuffed peppers this time. I roasted mild poblanos and these cute little anaheims… stuffed them with a smoky quinoa & black bean filling and topped them with dollops…


Roasted Cauliflower & Leek Soup

This cauliflower leek soup is easy to make, but you'd never guess it from the taste - roasting & blending the veggies makes it flavorful & satisfying.

Roasted Cauliflower & Leek Soup //

Thank you all SO much for your ideas & suggestions of what to make with my giant cauliflower. You had so many creative ideas, and I just loved reading through them all. Last night, we curled up on the sofa with this creamy roasted cauliflower & leek soup. (Note: I used cashews for the cream part – if you’re nut-free, check out this creamy vegan cauliflower soup recipe.) This process might look subtle, but roasting the cauliflower, leeks & garlic brings out some pretty big flavors… and in a surprisingly little amount of time. The short version of this recipe is…


Grilled Tofu Tacos with Avocado Cashew Cream

The stars of these tofu tacos are the sauces: a smoky chipotle marinade coats the grilled tofu, and a tangy avocado cashew cream tops them off.

Who doesn’t love a fish taco? Now that I’m a vegetarian, I love veggie-filled vegetarian tacos, but I miss ones filled with flaky fish. My solution? These delicious tofu tacos! To spice up my tofu, I made a chipotle/paprika/lime marinade, which lends a nice smoky balance to the other elements of these tofu tacos: tangy avocado sauce and crisp cabbage slaw. Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco. I can tolerate very little dairy, and people give me such sad looks when I tell them that. But really folks… I’m not missing out. You’ll love…


Poblano “Crema” Enchiladas

Healthy, veggie-packed green enchiladas make a delicious spring or summer weekend dinner. Vegan & gluten-free with tomatillo sauce & poblano cashew crema.

Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink. We made this last night (hence the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto…


Vegan Nachos with Cashew “Cheese”

A hearty vegan & gluten free nacho recipe with TVP-based taco meat & cashew cheese. Topped with guacamole and pico, these are perfect for spring & summer.

This recipe is from the Native Foods cookbook. Jack and I first stumbled upon Native Foods one night in California on our way back from Disneyland. I typically don’t eat foods at theme parks (I know, I’m “fun” like that), so after the fireworks we set out to drive around and find a restaurant. This was years before iphones and yelp, so it was nothing short of a Disney miracle that we aimlessly found ourselves at this awesome vegan restaurant. If you are new to the idea of nut cheese, it’s really nothing like cheese… but more of a cheese-like…

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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.