15-min roasted cranberry compote | happy thanksgiving!


15-min roasted cranberry compote (via thepigandquill.com) #thanksgiving #recipe #vegan #refinedsugarfree

Hey luvvvvvs! SUPER quick post today to wish you all a wonderful Thanksgiving week and to quickly share just how thankful I am for everything this year has delivered (heh) — but also for this little space and the friends I’ve made hanging out here. I’ve said it before, and I’ll say it again (and again): I so love the exchanges that take place both here on the blog and across social media and am truly tickled to know that folks actually set aside a few moments of your busy weeks to hear what I’ve got to say (particularly since it’s most often a lot of hullabaloo). I wish I had the opportunity to personally give anyone who’s ever laid eyes on this site a cozy little IRL snuggle of thanks…so if you’re reading this, maybe pretend we’re hugging? Unless that seems weird to you, in which case we can maybe just do a pretend friendly handshake and then awkwardly walk away in the same direction. I hate it when that happens. Also, in case you missed it on Instagram, I accidentally roasted the crud out of a bag o’ crannies the other day and ended up with a sweet and spicy compote that’s … Read More

sourdough stuffing with kale, almonds + grand marnier apricots | sprouted routes guest post


Sourdough Stuffing with Kale, Almonds + Grand Marnier Apricots recipe (via thepigandquill.com) #thanksgiving #vegetarian #vegan

Hola mis amigos, and welcome to Trading Spaces — the food blog edition! I’m over on Sprouted Routes today sharing the recipe for my (dairy-free, grain-free, refined sugar-free) Mini Sweet Potato Soufflés with Pecan Pie Streusel — so naturally, the lady behind Sprouted Routes, herself, Miss Liz Moody, is hanging out here and talking ’bout stuffing stuffs just in time for Thanksgiving – yay! Like many modern friendships, Liz and I met on the interwebs, and it was love at first ‘gram. In addition to being pretty dang talented with a camera, she’s a pro at eating well on the road (hello, homie has an app!), a fellow Bay Area Bae (← sorry?…) and engaged to be mawwwhied — hooray! She’s also kind of spectacular at taking ridiculously indulgent eats — pumpkin chai waffles! caramel pecan tarts! creme brulee french toast! — and making them totally sinless without tasting like hamster bedding, w00t w00t. (Also, anyone who can rationalize sourdough bread as a gut-boosting superfood is a pal in my book…) Thanks for giving Liz a warm welcome today, guys — and be sure to check her out on Instagram, Facebook, Twitter and Pinterest, too. You won’t regret it. See ya over in soufflé land! … Read More

vietnamese shaking beef with gingered sweet potatoes + a giveaway!


Vietnamese Shaking Beef with Gingered Sweet Potatoes recipe (via thepigandquill.com) // #grainfree #paleo

In case you didn’t notice, it’s almost the holidays. I swear just yesterday I was sitting on a wintry beach in Maui shoving my little Lana-belly full of fish tacos and shave ice and now she’s here chilling with us on the outside cutting her Third Freaking Tooth and outgrowing her footie PJs like she’s getting paid for it. WHAT. THE. HEDDLE. I don’t know about you guys, but when the holidays are this close in sight, I become decidedly torn about what and how to eat. On the one hand, it’s only too easy to daydream about things like chestnutty stuffing and potatoes and PIE. But at the same time, knowing those things are in my future, I find myself unnaturally drawn to cleaner, healthier foods that boast big, vibrant flavors. I crave them now — before the holidaying really gets going — and, more predictably, I’ll crave them later, once I’ve gorged myself into a carby, beige oblivion. Today, I’m super excited because, in addition to sharing a recipe that totally fits the bill when it comes to that whole clean(er) eating concept, I’m also giving you guys the opportunity to win a free organic meal delivery from Sun Basket that makes pulling … Read More

cider poached pears with apple cider caramel + toasted pecans (vegan)


Cider Poached Pears with Apple Cider Caramel + Toasted Pecans recipe (via thepigandquill.com) #vegan #sweets #dessert #caramel #fall

First, a disclaimer: I am writing this in a haze of post-Daylight Saving Time exhaustion. If you have children — particularly small children on whom the concept of “sleeping in” is completely lost, you feel my pain. Add in teething and a sudden desire to skip a third nap (despite offering every indication that a third nap is, indeed, just what the doctor ordered), and you end up somewhere close to here. Welcome to my semi-functioning, yoga-pants-as-real-pants, peanut-butter-pretzels-for-breakfast-lunch-and-dinner reality. THANK GOD FOR CARAMEL SAUCE. Caramel sauce, I have recently discovered, can be the antidote to a myriad of woes. I say this as if I didn’t know so already, but I think somewhere in the giving-up-of-dairy, I forgot. Those thick, lustrous ribbons of creamy amber syrup. That lingering note of nutty, candied sugar sharply complemented by mouth-watering sea salt. Just go ahead and put it on all the things. And while you’re at it, I’ll take my own personal vat, please. Maybe, like, a keg. A little mini caramel keg. You know, for emergencies. Backed out of the garage without closing the hatch? Just add caramel! Split the seam of your jeans while doing squats* with your little one? Just add caramel! Buoyantly respond, … Read More

fennel spiced tofu bolognese // 15-min fauxlognese


fennel spiced tofu bolognese // fauxlognese recipe (via thepigandquill.com) #vegan #fall #pasta

If there’s one thing I crave every time we take a turn for chillier weather (fine.uh.lee.), it’s pasta. Red sauced, finished with a slick of glossy butter and studded generously with little braised bits of short rib or piggy things — or draped lazily around tender meatballs or glistening crumbles of spiced sausage. Praise the lord. It gets me every time. And if we’re telling stories (when are we not?), at least once a year I’ll be standing in line at the market when I catch a glimpse of unapologetically sexy meatballs on the cover of a food glossy and I’ve got to hop out of line and restock my basket accordingly. Rich, meaty, tomatoey pasta. It’s the kind of thing rainy Sundays were made for. And then there’s this. This. Is weeknight pasta. Red and saucy, indeed, but by all means lighter and simpler — and a little less environmentally intensive than its mootiful counterpart. Though, tofu being a soy product, I suppose even that is somewhat debatable. But we’ll save that conversation for another day. Today we’ll just leave it at this: crumbled tofu, sausage-y spices, jarred marinara and bright herbs. Oh, and it’s on the table in about 15 … Read More

pumpkin pie milkshakes with pumpkin spice caramel and maple whip (df)



Let me first address the obvious here, because I bet someone out there is just itching to say it: a milkshake without dairy is not a true milkshake. I know this is the popular opinion, and even in my own heart, I know it to be true. But there’s something to be said for getting really, really, really close. And then taking some titular liberties. Ha. Titular. If you’ve been around this blog for any part of the autumn season before, you know it becomes kind of a squash and pumpkin show. I mean, I wouldn’t say I’m the biggest pumpkin (or even pumpkin spice) fiend out there, but when the leaves do their thing and the air crisps up and Trader Joe’s starts cramming pumpkin into damn near everything and only succeeding at about half the things but still suckering you into buying pretty much all.of.them.hello.pumpkin.bagels.yes., you can’t help but become at least a little bit of a bandwagon fan. If only for the fact that pumpkin season is really just the first gastronomic clue that turkey-pie-and-cookie season is ever near. And I’m really keen on turkey-pie-and-cookie season. We’re reading that as three things, right? Because while I do love me some … Read More

olive oil brownies with candied bacon + pecans


olive oil brownies with candied bacon + pecans (via thepigandquill.com) #chocolate #baking #dairyfree

Hold on to yer hats, everybody. I’ve been baking again. And somehow I always choose to do so on days when it’s sweatstache weather. Or maybe it’s just always going to be sweatstache weather from here on out. Is this just how we’re going to roll for, like, always? Seriously, I feel like how The Rock looks in pretty much every F&F franchise movie (or, more accurately, every movie ever). That is: dripping with perspiration to the point where you just assume there’s a tiny person off camera whose entire job consists of soaking him down with a tiny mister of baby oil. Or I guess it could be an average size person with an average size mister. But regardless, that has been me. The Rock, not the Mister. Ugh. (← bad sigh) I think what I’m trying to say is just: I’m ready for it to feel like fall — but if it’s not gonna feel like fall, I’m at least gonna eat like it’s fall. And that means trading that sweatstache for sweatpants. And then filling out those sweatpants with things like sticky, candied bacon and dark, fudgy chocolate and sticky, candied bacon embedded in dark, fudgy chocolate. And … Read More

pumpkin curry with peanuts, peas + crispy spice-crusted tofu


pumpkin curry with peanuts, peas + crispy spice-crusted tofu recipe (via thepigandquill.com) #fall #glutenfree #vegan #dinner

Can we talk a minute about things I’m feeling these days? One: Pistachios. I bought this huge bag of them in the shell because we have these friends that always put out pistachios when we go to their house for dinner, and it’s super fun because it’s, like, both a snack and an activity and something to do with your hands when you’re not quite ready for that second pre-dinner beer — except for I’m currently in my own house on my zero-th beer trying to write this blog post and snack at the same time and all I want is to be able to slam handfuls of pistachios into my face between paragraphs but THE FREAKING SHELLS ARE IN THE WAY and who has time for activity-snack hybrids anyway what was I thinking omfg. Seriously though. If someone wants to come over here and feed me shelled pistachios, I’d be ever so grateful. I’ll pay you one-thousand pistachio shells, which just may be the current form of currency in the year 2097 when this tangent is done. Two: Lana + vintage duds = I’m dead. Feelsie-feels times a million. Tres — currrrrrrry! I’m aboust it, you guys. Of late I’ve been puttin’ … Read More

charbroiled shoyu chicken + curried mac salad lunch plate


charbroiled shoyu chicken + curried mac salad lunch plate recipe (via thepigandquill.com)

You guys, I have a confession to make. I’m hoarding chicken thighs like it’s the apocalypse. That is, if the post-apocalyptic world has bigass freezers for stockpiling things like warehouse store-sized packages of organic poultry, which it probably won’t since all those cable shows depict more of, like, a bunker-fulla-pantry-goods situation, and that seems way more on point. Unless those cable show guys are just suckers, because while they’ll be farting up their bunkers with space-dried beans and peas, I’ll be feeding my fellow zombie escapees these moist and juicy vittles all while using phrases like “moist and juicy vittles” to ensure my place in the pack as Official User of Awful Words. Yer welcome. Ok, but really — chicken thighs are on repeat around here these days, and for good reason. They’re cheap, relatively lean, and about a hunny times more flavorful than their pricey white meat buddies. Just toss ’em in a zip top bag with any number of marinades or seasonings and you’re but a 10-min broil or grill away from a fine meal full of craggy, crispy little odd bits. Also, they’re way more forgiving. I mean, it’s not like you can’t overcook them — you can. But if … Read More

curried cantaloupe + toasted coconut ice pops


curried cantaloupe + toasted coconut ice pops recipe (via thepigandquill.com) #spicy #vegan #dairyfree #sweets

Oh haaaaaay there. Did you miss me? I took last week off to try my hand at being a Professional Boob Sweat Wiper Offer. And guess what? I nailed it. I’d go into detail, but I have a feeling you’ve already got a pretty rockin’ image going on. Plus, my fellow California gals Lily and Gina waxed far more poetic about the recent heat wave than I could ever hope, so I’ll encourage you to head in their direction(s) if you’ve not already. Bottom line: shit’s been hot. This week, however, we’ve seen a slight respite. As in, Lana even wore pants on Tuesday. And on Wednesday, we took a little jaunt to the city and it was brisk enough that I busted out the baby knitwear. The baby head knitwear, to be exact. A baby hat, you guys. I busted out a baby hat. Did you click that link? Did you die? I’m sure I’m Like Totally The Most Biased, but dat gurl straight melts my heart. Speaking of melting, I suppose I should address these ice pops already. This is what happens when you’re attempting to ride out the last days of summer while secretly jonesing for the … Read More