Cookie and Kate

Pinto Posole

April 4, 2018 69 Comments

It’s still cold outside! Let’s cozy up with some soup and trust that warm spring weather is on its way. If you enjoy bean-based chili recipes and tortilla soup, you are going to love this pinto posole.

I traded pinto beans for the pork you’ll find in traditional posole recipes, so this stew is vegan. It’s also hearty, spicy and delicious.

You’ll just need one pot for this stew, and I opted to use canned beans to cut the cooking time down to about 30 minutes. Leftovers taste even better the next day, and this dairy-free recipe freezes great for later, too.

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What to Cook This April

April 2, 2018 52 Comments

Does it feel like April outside where you are? It snowed yesterday on Easter and I scraped ice off my windshield this morning. I’m daydreaming of spring weather and picnics in the park. Sunshine, tulips, asparagus, Claritin—I can’t wait.

Below, you’ll find a list of what’s in season this month, and a few links that I’ve been wanting to share with you (the camera and app are affiliate links). Cheers to April!

The Last Conversation You’ll Ever Need to Have About Eating Right
8 Alternatives to “What Do You Do?”
The 6 Types of Minimalists
Considering this 10×10 Wardrobe Challenge: Since I want to be a minimalist but my closet is overflowing.
This Instant Camera is my new favorite thing!
Yoga Glo: How come no one told me about this great yoga app? Now I’m doing yoga at home, when it works better with my schedule.

Show me the fruit and vegetables »

Tropical Acai Bowl

March 29, 2018 19 Comments

Are you craving sunshine and warm days like I am? Let’s divert our eyes from the cloudy weather and focus on these vibrant, refreshing açaí bowls instead. They’re like a tropical vacation in a bowl, minus the jet lag and sand in your pants. You can enjoy them in the morning before work!

I’ve been curious about açaí bowls for a while now, after seeing them pop up on my friends’ vacation feeds from trips to Southern California and Hawaii. Like always, I researched acai bowls to the end of the internet and played with my own acai bowl recipe until it was just right.

Since acai grows in the Amazon, it seemed natural to blend acai with tropical fruits. These smoothie bowls are simply and naturally sweetened with frozen banana, mango and pineapple. If you’ve been looking for a fun way to eat more fruit, this is it.

These vegan acai smoothie bowls are cold, creamy and almost sorbet-like in texture. In fact, the smoothie portion is so delightful that you could serve it as a light after-dinner treat. Or, load it up with crunchy granola, nuts or seeds, and fresh fruit, and you’ll have a nutritious and satisfying breakfast.

Bonus? Unlike most smoothies, this one keeps well in the refrigerator for several days.

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Perfect Stovetop Popcorn

March 27, 2018 52 Comments

Little-known fact: I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my parents taught me in elementary school. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out!

I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too. All you need are popcorn kernels, a good pot with a lid, oil and salt. You can do it!

Of all the salty, crunchy, savory snacks out there, stovetop popcorn is one of the tastiest and cheapest snacks. I love that I can make it in under 10 minutes if I’m craving a snack, and easily adjust the amounts to yield a single serving or popcorn for a party.

The 10-minute buffer period is actually great, since it means I can’t reach into the pantry and mindlessly snack on popcorn. That’s why I don’t keep tortilla chips on hand—I eat them too fast.

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Masala Lentil Salad with Cumin Roasted Carrots

March 22, 2018 50 Comments

Intrigued? I was, too. I can’t take credit for this lovely combination of ingredients. This masala lentil salad comes from Gena Hamshaw’s new vegan cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.

Perhaps you have come across Gena’s blog, The Full Helping, and come to appreciate her warm writing style and wholesome vegan recipes. If not, you’ve been missing out.

This salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. Raw red onion contrasts beautifully in both color and flavor, and pumpkin or sunflower seeds offer some welcome crunch.

I love sharing recipes from new cookbooks because it lets me share ideas I never would have come up with on my own. I wouldn’t have thought to add garam masala to a salad dressing, but it’s really nice. Noted, thanks Gena!

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Jessica’s Marinated Chickpeas

March 20, 2018 61 Comments

My friend Jessica’s new book is here, and I’m so excited for her! The Pretty Dish is bursting with 150 colorful, flavor-packed recipes in Jessica’s true How Sweet Eats style, and all of them can be made in under 60 minutes. Well, slow cooker recipes excluded. Plus, she included 50 beauty DIY recipes. Homemade bath melts? I’m into that.

Jessica is as bubbly, witty and adorably self-deprecating in person as she is in writing. Her enthusiasm is infectious, and the book’s cover is the most perfect representation of her colorful personality and the vibrant recipes inside.

I was drawn to this chickpea recipe because it’s so simple and reminds me of some of my favorite deli salads. These marinated chickpeas with feta and basil are spicy and garlicky.

They’re a little sweet, too, thanks to the roasted red peppers and a touch of honey. They strike an irresistible balance between the two, and I could not stop going back for more.

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