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Sweet Potato Quinoa & Cotija

Our dinner has looked like this nearly every night for a week. I don’t know what it is, but as soon as fall hits, big grain salads with roasted sweet potatoes seem to take over my life. They’re perfect for busy weeknights, next day lunches… and you can prep most of the ingredients ahead of time. You can take this in so many different directions (this was last year’s obsession, and yes, it’s somewhat similar)… but I especially love this one with chile-lime dressing, mutli-colored quinoa and crunchy pepitas. It could even be a fun non-traditional thanksgiving side dish if…

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Mushroom & Chickpea Stew

This mushroom & chickpea stew is a cozy, hearty dinner perfect for fall or winter. Swap in whatever veggies you have to round out this delicious dish!

fall / vegan / gluten free

I realize, I just posted this happy sunny day post, so this is a little contradictory… but since then, I’ve been a fighting a bit of a cold. And all I can think about right now is soup. Well, and smoothies… hot and cold foods to cure a scratchy throat. And maybe some ice cream for good measure. You’re supposed to feed a cold, right? This soup/stew, whatever you want to call it, really hit the spot… it’s warm, hearty, and packed with a healthy amount of veggies. It was especially good served with a little bit of this pesto…

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Eggplant & Squash Tian

cookbook / cooking from the heart

“Late summer” has finally happened here in Austin… it’s warm and sunny, as opposed to hot and muggy, and it feels pretty amazing. Technically it’s fall, but I still have a ton of eggplant, zucchini and other summer vegetables scattered around my countertops. And this rainbow colored vegetable tian was quite possibly the perfect way to celebrate them. (Plus, it was ridiculously fun to make). This recipe is from chef John Besh’s Cooking from the Heart, which comes out next week. It’s a (huge) beautiful cookbook that is also a very personal story about the places and people who have…

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Kale Stem Pesto

kale / vegan / gluten free

You know all of those kale recipes? The ones that say to use just the leaves and save the coarse stems for another use? Well friends, this is your “other use”. The same way I collect stale tortillas for the eventual tortilla soup, I save chopped up bits of kale stems (and sometimes other stems) for this eventual pesto. Tiny little bags, all over my freezer. When I’m ready to make this, I mix them with freshly chopped stems so the whole thing doesn’t taste too “frozen.” I just love making this in the colder months when bounties of fresh…

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Miso Sesame Squash Salad

fall / salads / yuzu

Does anyone else have a fascination with grocery stores in other countries? In Japan, we spent lots of time at food markets, but we spent countless hours wandering the aisles of grocery stores. It was so fun just trying to figure out what everything was. I collected non-perishable(ish) items to bring back – miso pastes, spice mixtures, etc… We also had a short list of items to get for a very good Japanese friend back home. A few of them were a little hard to find – buttered peanuts, and a specific brand of salad dressing. She eventually sent us some photos so…

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Pear Pizza with Fried Sage

fall / favorite

Pumpkins and sweet potatoes seem to get all of the fall love. Rightfully so, but lately I’ve been having a mini obsession with pears. One day last week, pear pizza sounded like a good idea to me. No, I mean, literally, I just liked the way it sounded… with the two p’s. I love a sweet component to savory foods, so I knew this would be good – I didn’t know this combo would be ridiculously good. While we were snapping photos, I let Jack have that missing slice. I knew we had a winner when he took a bite and…

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Kappabashi Kitchen Town

travel / tokyo / japan

We rounded the corner onto Kappabashi-dori. My eyes lit up, my heart skipped two beats. At the same time Jack let out a big sigh and whined “oh nooo… today is going to SUUCK.” Luckily, there was some free wifi in the area so he could distract himself while I carefully looked through every last copper pot, ginger grater, and tiny painted bowl… I have no words, really. Store upon store, stuffed with stuff (good stuff). Pinch me. click to keep reading, more after the jump:

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Easy Peanut Noodles

This simple recipe offers two variations for making delicious, easy peanut noodles. These vegan dishes make great weeknight dinners or weekday lunches!

easy / vegan

I don’t make peanut noodles nearly enough. I forget how easy it is to make a peanut sauce, and that I usually already have all the ingredients on hand. I’ve made other peanut sauce variations before, but this time I wanted to simplify it down to just the necessary six ingredients. It takes about 5 minutes (tops) to stir it together… then toss it with noodles & veggies. Dinner is done. We rarely have leftovers when I serve peanut noodles for dinner, but when we do, I use the leftover peanut noodles in lettuce wraps for lunch the next day.…

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Nasu Dengaku {Miso Eggplant}

eggplant / japan

If you need a reason to try (and love) miso, this is your recipe. I’m hoping eggplant is still in season where you are. I was excited to find these little nearly-black beauties at our farmers market last weekend. If you don’t have eggplant, this sweet & salty glaze is amazing on cod, tofu, and even sweet potatoes. There are many variations to the dengaku recipe – some use sake along with mirin, some add a bit of ginger… I’ve even made it with agave syrup before (although that would probably not be approved by the Japanese, shh). I like…

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Sweet Potato Tahini Crostini

fall / appetizers / vegan-optional

We got home last week and I immediately started thinking about post-vacation recovery foods. Kale salads, green juices… that sort of thing. That is until Jack announced that he was craving bread. Which sounded good, so bread we had. This cozy little crostini turned out to be perfect for our lazy, rainy weekend. (Kale salad, on the side). This sweet potato spread – it’s halfway to hummus. It’s thicker and has a stronger tahini flavor, which was a nice contrast to the light & airy ricotta. It’s also a convenient way to use up a bit of leftover baked…

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Migas Breakfast Tacos

breakfast / eggs / favorite

At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco. This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites…

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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.

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