Isn’t it amazing how you can learn something new about your partner no matter how long you’ve been together? My fiancé and I celebrated our fifth Halloween ...
Our Favorite Recipes
Cauliflower Tikka Masala Tacos
Do you like Indian food? I love it. I don’t remember the first time I tried it, but it had to have been in college. Going to school in a big city, I was exposed ...
Creamy Spicy Vegan Sausage Pasta with Spinach
After a couple of years back in Chicago, I’m in the middle of another cross-country move to California. Am I crazy? Maybe. I have to admit, May is kind of a ...
![Carrot Cake Oatmeal [Instant Pot]](https://bg6fhgmkni-flywheel.netdna-ssl.com/wp-content/uploads/2018/03/carrot-cake-oats-5@2x-680x900.jpg)
Carrot Cake Oatmeal (Instant Pot and Gluten-free)
Working from home has its perks. While not having to set an alarm is really nice, I mostly appreciate having constant access to my kitchen. Of course, this can ...
Charred Brussels Sprout Salad with Miso Mustard Dressing
As I get ready to leave for Thailand, I’m reflecting on foods I missed the last time I was in Southeast Asia. Pasta was definitely up there, as were tacos. By ...
Savory Tempeh Breakfast Hash
When it comes to breakfast, there are two obvious camps: sweet and savory. The former has its place in my kitchen, but you won’t often find me making pancakes ...
Rustic Heirloom Tomato Tart
I am completely enamored with the juicy, colorful tomatoes at the farmers’ market this month. They’ve been ripening in the sun all summer long, and they’re ...
Liege Waffles (Belgian Sugar Waffles)
Have you ever had a Liege Waffle? Also known as a Belgian Sugar Waffle, it's a special, caramelized sugar waffle that is perfection all on it’s own. Crispy, ...
The New York Times’ (Vegan) Chocolate Chip Cookies
Last week I set out to make a vegan adaptation of the New York Times' perfect chocolate chip cookie. Made with bittersweet chocolate and flake sea salt, it's ...
Coconut Crusted Tofu with Sweet Chili Sauce
By this point in the winter I think we've all reached our quota of soups and casseroles. I love a good three-bean chili as much as the next gal, but variety is ...