Chilly Weather/Chili Weather


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Today we’re sharing the perfect meal for blustery winter nights- chili! Hopefully by now you have cleared out the Thanksgiving leftovers and are ready to take on the next rush of holidays! Winter nights mean cooler temperatures and less time for dinner prep! I don’t know about you, but we definitely don’t feel like coming home after a long day of holiday shopping and trimming the tree to prep a super-involved dinner! Chili is one of our favorite go-to easy and hearty meals. Today Nikki shows you how to make a tomatillo and white bean chicken chili while Jess shares a classic vegan chili recipe full of protein and veggies.

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Follow along as we show you, step-by-step, how to make a simple and substantial winter-time meal. Click the link below to see the recipes!

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Childhood Favorite Lasagna

Lasagna was always a staple in our house growing up; it was one of the first recipes our mom taught us to make. Years later, it is still our favorite comfort food and perfect for serving to guests and family.

Today, we’re sharing updated twists on a childhood favorite. Jess shows us how to make a vegan tofu ricotta lasagna with “meat” sauce while Nikki mixes things up with a hearty lasagna soup. Both of these robust and comforting dishes are perfect for a chilly fall night. Enjoy!

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Click the continue reading link below to find out more about our updated twist on classic lasagna recipes!

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Loaded Baked Potato Soup

Winter is here and there is no better time to cozy up with some warm soup. Baked potato soup is a favorite in our house; it is hearty, delicious, and makes for the perfect dinner on a cold night. For these recipes, Nikki will be sharing a loaded baked potato soup complete with lots of bacon and cheese. Jess will be sharing her take on this recipe, without all of the animal products. Enjoy!

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Click the link below to start on this savory soup!

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Cheesy biscuits: Two ways

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It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits.  Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!

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 Click the continue reading link below to see delectable biscuits, two ways!

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