Healthy Zucchini Tomato Pasta (Minestrone Style)

Healthy Zucchini Tomato Pasta (Minestrone Style)

We make this Zucchini Tomato pasta on a regular basis, switching out the spices and vegetables depending on what we have on hand. That’s why we love it – it’s easy, flavorful, light and perfect to quickly use up veggies in our fridge. It’s also...
Creamy Vegan Miso Ramen with Tofu

Creamy Vegan Miso Ramen with Tofu

If there’s one thing I know about food, it’s soups and broths. As a person who is always cold, I make soup all year round. This Miso Ramen is especially flavor packed, warming and every reason you ever needed to stay in and avoid the cold. It’s also...
Vegan Thai Yellow Curry Stir Fry

Vegan Thai Yellow Curry Stir Fry

A good curry stir fry is one of our favorite quick weeknight meals to make. You can use any vegetables to make this, so it’s great for cleaning out the fridge and using up any extra curry paste you have on hand. This would go great with Thai green or Thai red...
Thai Hot and Sour Vegetable Stir Fry (Vegan)

Thai Hot and Sour Vegetable Stir Fry (Vegan)

We first learned to cook a Hot and Sour Stir Fry in our cooking school in Chiang Mai, Thailand. We were in love. The taste was so fresh and vibrant, and it was another opportunity to use kaffir lime leaves. Kaffir lime leaves bring a signature flavor to this and other...
Miso Glazed Acorn Squash

Miso Glazed Acorn Squash

We love miso, and think everyone should have a good miso glaze under their belt. It is an easy way to transform vegetables into caramelized, deliciousness. Plus, it feels extra fancy. We made a Miso Glazed Acorn Squash and used it as a spinach salad topping....