Spice Giveaway & Vegan Mac and Cheese

You won't believe how delicious dairy-free mac and cheese can be. Vegan and easily gluten free. cookieandkate.com

This post is brought to you by Frontier Co-op.

Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.


I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. Then, I went back to the potato, which makes this cashew-based queso super silky and creamy.

Nutritional yeast is key in both recipes. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.

Continue to the recipe…

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Fast Roast Cabbage with Crunchy Bacon Gremolata

Roast Cabbage with Chunky Bacon Gremolata-2

This week I have not one but two special treats for you.

The first is a simple idea. But one it’s taken me a while to cotton on to. Sometimes I’m a slow learner.

We’re talking one of my favourite vegetables, cabbage. And we’re talking one of my favourite cooking techniques, the fast roast.

To cut a long story short, we’re talking match made in heaven.

Even if you think you’re not a fan of cabbage, I really encourage you to try it. Seriously, cabbage cooked like this is the business.

The second idea probably won’t need as much convincing because, yes, there’s bacon. (Although if you’re vegetarian, like my friend Dominica, don’t worry, I’ve got you covered! Just skip down to the variations below).

Gremolata is usually an Italian topping of parsley, garlic and lemon zest used to add freshness to slow cooked dishes. This bacon and almond version takes the idea to a whole new level and has a million and one uses.

My favourite is to use it on simply cooked veggies like this cabbage but it’s also fab to add crunch to soups or as a salsa to serve with cooked chicken. It’s also a brilliant way to jazz up poached or fried eggs for a super tasty brunch.

It’s so, so good!

Want to win a copy of my print book ‘5-Ingredients 10-Minutes?

I really want to hear from you!
What do you like about Stonesoup? Do you have any ideas to make it better? What would you like to see more of?
Let me know in the comments below.

The winner for June is Ferryn from Austria.

A new winner will be chosen early July.

With love,

Roast Cabbage with Chunky Bacon Gremolata-3

Roast Cabbage with Crunchy Bacon Gremolata

Inspired by the lovely Andrea Bemis from my favourite vegetable-loving blog Dishing Up the Dirt.

We’ve had this for breakfast and dinner on different days and it’s great at any time of day. I’ve also made it with white and red cabbage and have a slight preference for red because it looks prettier.

enough for: 2
takes: 40 minutes
1/2 medium red cabbage
4 slices bacon
2 handfuls roasted almonds
1 small bunch flat leaf parsley
zest 1 small lemon

1. Preheat your oven to 250C (480F). Slice cabbage into 4-5 slices each about 2cm (3/4in) thick. Place sliced on a baking tray. Drizzle generously with olive oil or duck fat.

2. Roast cabbage for about 15 minutes. Turn and keep cooking for another 10-15 minutes or until cabbage is crispy around the edges and no longer crunchy in the middle.

3. While the cabbage is roasting cook bacon in a frying pan on a medium high heat until well browned and crispy. Cool for a few minutes.

4. When the bacon isn’t too hot chop coarsley. Chop almonds and parsley (stalks and all) and combine with the bacon along with the lemon zest.

5. Divide cabbage between 2 plates and top with bacon gremolata.

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more substantial – serve with poached or fried eggs or as a side to roast or pan fried chicken or fish. A dollop of home made mayo is also lovely.

carb-lovers – Toss in some cooked pasta, serve with crusty bread and butter or pile everything on a slice of well buttered sourdough toast.

vegetarian – make an almond gremolata by doubling the almonds, skipping the bacon and adding a small clove of finely chopped garlic. If you have smoked almonds even better.

pescetarian – replace bacon with a drained can of tuna in chilli oil.

budget – use chunky sour dough bread crumbs instead of the almonds (or substitute some).

different veg – brussels sprouts are an obvious choice and won’t need as long in the oven. Also brilliant with regular broccoli, broccolini or cauliflower – just adjust roasting time as needed. The gremolata is also great on cooked greens like spinach, chard or kale.


Pink Drink

This pink drink is my interpretation of the Starbucks drink. Made with hibiscus tea, orange juice and coconut milk, this punch recipe is fresh, fruity and super refreshing. cookieandkate.com

Rewind to yoga class one month ago. Before we got started, the instructor started off with a story about her recent experience at Starbucks. She ordered her drink (the “pink drink”) and was super friendly to the barista (I forgot the details). In turn, she got her drink for free! Treat others well and you will be treated will in return. Treat your body well and it will treat you well in return, she said.

Her golden rule analogy was lost on me because I was entranced by this “pink drink” idea. She mentioned that it had hibiscus tea and coconut milk in it. Inhale, cat, exhale, cow, hibiscus tea, coconut milk. Hmmm. Downward dog, hibiscus tea, right leg up, lunge, coconut milk.


I know I’m supposed to focus solely on yoga during class, but I could not stop thinking about the pink drink. Did you see the hibiscus pink lemonade in the cookbook? I really like hibiscus tea and its naturally bright pink color.

So, I went home and started playing around with the idea. I created a pink drink that I really enjoyed before I even drove to Starbucks to try their version. I finally ordered one a couple of weeks later (it’s not on the menu; you have to ask for it). Here’s the kicker, though—I didn’t like it! I liked mine much better, and everyone who has tried it loves it, too.

Continue to the recipe…

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12 Delicious Pesto Recipes

Vegetarian pesto, squash noodles and spaghetti with burst cherry tomatoes - cookieandkate.com

Hello from Mexico City! I’m on a much-needed post-cookbook vacation, eating many tacos and drinking many margaritas. You can probably catch a glimpse of the trip on Instagram stories—we’re cookieandkate.

Since we talked all about basil pesto earlier this week, I thought I’d share a collection of my favorite recipes that include pesto today, in some form or another. I love to make unconventional pestos with arugula, kale, cilantro and parsley. Sometimes I even throw in an avocado to make them creamy. They’re a great way to incorporate fresh greens in regular meals.

You can view all of my pesto recipes here. You can also find a few of my favorite herb/nut combinations in my cookbook. I included my basic pesto recipe on the cut-out cheat sheet, so you can tape it to the inside of your cabinet for easy reference! Learn more and get your copy right here.

1) Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

“This recipe is divine! I’m a newlywed looking for easy, but delicious recipes and this was exactly it; my husband loved it! Plus I just planted basil…making a perfect excuse to make this all the time!” – Grace

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How to Make Basil Pesto

The best basil pesto recipe—learn all my tricks here! cookieandkate.com

It’s hot outside, so let’s to talk about basil pesto! Have you made pesto at home yet? It’s one of my absolute favorite, ultra-flavorful sauces, and it seems fancier than it actually is. You can serve pesto on pasta or zucchini noodles, pizza, sandwiches and much more.

pesto ingredients

Homemade pesto is infinitely more tasty than the jarred varieties, and it’s very easy to make if you have a food processor or blender. Traditionally speaking, pesto is made in a mortar and pestle, but I can’t imagine anything worse than crushing basil by hand, one handful at a time. (Actually, I can: washing a sink full of dishes by hand.)

Surprisingly, Kenji from Serious Eats says that if you freeze and thaw the basil leaves first, the food processor makes even better pesto. I haven’t tried yet, but I’m intrigued. Keep reading to learn all about basil pesto!

Fun book updates:

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How to Make Bone Broth (Stock)

Bone Broth

Do you struggle to get organized to make broth or stock on a regular basis? Well as my friend Rico says, ‘I hear ya honey‘!

I used to be the same.

Having a good supply of home made stock seems like such a great idea because the store bought stuff is never as good. But there’s also the ‘too much effort (and waste) for not enough reward’ perception.

These days, however, I’ve been loving my stock making. Especially with my Monday Night Soup project I wrote about recently.

What Caused the Change?

1. I got a good system for collecting bones.
Basically I have a large ziplock bag in the freezer labelled ‘bones’. Yes, I thought long and hard about that one 😉 So now whenever I cook something with bones, they go straight into the freezer bag.

2. I developed a good workflow.
Like most of cooking (and life) having a good system and practicing makes a huge difference. Now that I have my system I look forward to my stock making days.

3. I discovered the ‘remy’.
One of my gripes about broth / stock making was disposing of all the bones afterwards. It seemed like so much waste. Then I discovered the idea of a remouillage or remy for short. Basically, it’s a weaker broth / stock you make with the bones after you’ve made the original batch of full strength broth / stock.

There are still the bones to discard at the end but it feels more worthwhile when I’ve made this extra batch.

What’s the Difference Between Bone Broth and Stock?

There’s a lot of talk about bone broths these days and really the two terms can be used interchangeably. Although for me a broth is something you’re planning to be drinking on it’s own or as a simple soup. Whereas a stock is something you use as an ingredient.

When making stock / broth the bones provide the minerals and gelatine (to give the body) and meat on the bones provides the flavour. So broths tend to include more meat but I don’t get too worried about it.

How I Make Bone Broth (Stock)

Like my recent post on making muesli for my boys, this isn’t so much a recipe as a work flow. There are no right or wrong ways to go about this. Every batch I make is slightly different but that’s part of the beauty.

makes: how long is a piece of string?
takes: 1-2 days

enough bones to fill your stock pot
2 carrots, chopped
2 sticks celery, chopped
2 onions, chopped
2 bay leaves
optional extras (see variations below)

Day 1.
1. Place bones in your pot (mine come straight from the freezer). Cover with cold water, leaving about 2 inches from the top so the broth won’t boil over.

2. Place on a high heat and bring to the boil. If you can be bothered, skim any foam from the top and discard it. I often don’t bother but removing this fat and protein makes for a clearer stock so I try and do it a couple of times.

3. While the stock is coming to the boil prep your veg and add to the pot.

4. When the stock has boiled, reduce heat and simmer gently uncovered for 4 – 12 hours. Top up with some boiling water if the level reduces too much. Remove from the heat and cover. You can refrigerate in the pot or just leave on the stove top like I do.

Day 2.
1. Remove bones from the pot using a strainer or skimmer and place in another large pot or a really big bowl (like I do) and save for your remy. Bring broth to a rapid boil to kill off any bacteria that have grown overnight.

2. Pour stock through a fine sieve into a heat proof jug (I do this in batches). And then transfer the strained stock into storage containers (I use glass jars about 2 cup capacity). Remember it will expand when frozen so leave some space. Seal jars / containers and pop in the fridge to cool.

3. When the fat has solidified you can remove it and save for other cooking. Or just leave it on (like I mostly do).

4. Broth will keep in the fridge for up to about 5 days (sometimes I leave it longer but I always make sure it gets a good boiling before consumption). Keeps for months in the freezer.

Day 2. The Remy
1. Place your saved bones back in the stock pot and cover with cold water. Bring to the boil. Reduce heat and simmer, uncovered, for as long as you’ve got (4-12 hours). Don’t top up with water because you want to concentrate the flavours.

2. Remove and discard bones. Strain remy through a fine sieve into storage containers or directly into a large saucepan to make a batch of soup (like I usually do.). If storing, refrigerate or freeze as per the full-flavoured broth.


optional extras – bunch thyme, bunch flat leaf parsley, can diced tomatoes, vegetable peelings.

more chicken flavour – include some chicken wings with your bones.

more flavour – roast bones in the oven until well browned. 200C / 400F for about 60 minutes is usually enough. I generally don’t bother but sometimes I do and it makes a richer darker stock.

more body / gelatine – add some (well scrubbed) chicken feet!

short on time – You can do everything in the one day if you like. Or skip making the remy at the end.

stronger flavoured remy – add an extra carrot, onion and stick of celery to the bones.

Like to learn more?

The best resource I’ve come across is a little book called ‘Brodo – a bone broth cookbook‘ by New York Chef Marco Cannora. It contains a whole host of broth and soup recipes (including vegetarian broths) and is well worth checking out.

And you might enjoy my 7 Surprising Reasons to Eat More Soup.

With love,
Jules xoxo


ps. Want to win a copy of my print book ‘5-Ingredients 10-Minutes?

5 ingredients 10 minutes cover image

I really want to hear from you!
What’s your favourite Stonesoup recipe?
Let me know in the comments below.

The winner for June will be judged on and announced next week.


Almond-Sesame Soba Zoodles with Quick-Pickled Veggies

Almond sesame soba noodles with zucchini noodles - cookieandkate.com

I love this time of year! The days are long and filled with sunshine, and I feel like the energizer bunny. After a rough winter, this month has been entirely rejuvenating. Today, I’m bringing you a refreshing dinner recipe from Phoebe Lapine’s new book, The Wellness Project. It’s an ideal option for warm summer evenings.

This dish starts with soba noodles, which are tossed with zucchini noodles (“zoodles,” if you will) and a delicious, savory almond butter sauce. I wouldn’t have thought to top this concoction with quick-pickled cucumber and radish, but they’re perfect—crisp, colorful and tart.


You may know Phoebe from her blog, Feed Me Phoebe. In her new book, she walks us through her year-long experiment to regain her health, from drinking more water and less alcohol, to gut health and physical therapy. Each chapter concludes with actionable tips based on her experiences.

Phoebe has Hashimoto’s, a thyroid disorder, but the book is entirely relatable to anyone who has struggled with chronic health issues or needs to hear a voice of reason in the wellness sphere. The book is an easy and informative read, and I love Phoebe’s frank, conversational writing style. She shares her encounters with crazy naturopaths and her switch to natural skincare products, but my favorite part was when she writes about the benefits of dog ownership.

Dogs are, no surprise, excellent “rewilding” agents. Meaning that all the dirt and “environmental detritus” they bring inside actually “increase the immunity of their families by maximizing their exposure to all matters of microbial diversity. In fact, children who grow up with furry friends have far fewer instances of allergies and asthma than their dog-less peers.” Yes!

Continue to the recipe…

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Meditterreanean Tomato & Feta Dip

This colorful Mediterranean tomato feta dip is my new favorite summer appetizer recipe! You're going to love it. cookieandkate.com

This post is brought to you by Bota Box Wine.

The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali‘s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here).

The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative. After all those celebrations, I’m simultaneously eager to strap on my dancing shoes again and looking forward to more lazy nights in with Cookie. Post-cookbook Kate is ready to take on the world!


Believe it or not, for years after I started sharing recipes on this blog, I was still nervous about cooking for people in real life. I used to get nervous butterflies before anyone took a first bite. Maybe you know the feeling. Now that the book is finally finished, I’m so desperate to make up for lost time that I’m practically bribing friends to come over so I can cook for them. I have a whole cookbook’s worth of obsessively-tested, new favorites to make for them.

For this edition of girls’ night, though, I made a new recipe. It’s a combination of two recipes from ages ago—this baked Mediterranean feta dip and this tomato basil salad, which is hardly a recipe but look how cute Cookie is.

Continue to the recipe…

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Vitamix Giveaway & Minty Iced Matcha Latte

Buy Cookie and Kate's best-selling cookbook, Love Real Food!

This post contains affiliate links.

One fancy blender, coming up! As a thank you for your incredible support of my new cookbook, I’ve teamed up with Vitamix to give away a mega-powerful blender. One of you lucky ducks will win a new A3500 Ascent Series blenders in white, which is on sale right now at Williams-Sonoma. Vitamix sent me one as well (#spoiledblogger) and I’ve been loving it.

The new Ascent series is smart—it detects which container you’re using and adjusts accordingly. What do you mean which container? Their new 20-ounce blending cups are the answer to my blending prayers. Now I can make single-serving smoothies, drink them right from the container and wash it all in the dishwasher when I’m done. Amen! (If you already have a Vitamix blender, you can use their new adapter to make it work with the blending cups. I’ve tried this set-up and it works marvelously.)

To enter, fill out this tiny form!

Vitamix A3500 Ascent Series Blender

Fun book updates:

how to make matcha latte

This iced matcha latte recipe is ultra creamy! Naturally sweetened and dairy free. cookieandkate.com


Vitamix Giveaway & Minty Iced Matcha Latte

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Drink
  • Cuisine: Japanese

Learn how to make creamy iced matcha lattes! This recipe is naturally sweetened and dairy free. I add mint to make them extra refreshing, but you can skip it if you’d prefer a more traditional matcha latte. Recipe yields 5 cups, or 4 servings of 1 ¼ cups each.


  • 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender (see step 1)
  • 2 to 4 tablespoons honey or maple syrup
  • Handful of fresh mint leaves (plus a few more sprigs for garnish) or ½ teaspoon peppermint extract
  • 2 tablespoons matcha green tea
  • 1 tablespoon vanilla extract
  • Dash of salt
  • 4 cups water, divided


  1. For ease in blending, soak the cashews in water at least 4 hours, or overnight in the refrigerator. If you have a high-powered blender such as a Vitamix or Blendtec, you can skip this step. (I am lazy and let my Vitamix do the work, but I should mention that soaked cashews may be easier to digest.)
  2. If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
  3. Add 2 cups of water (you’ll add the rest later), and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  4. Pour in the remaining 2 cups water. Secure the lid and blend again. Taste, and blend in an additional tablespoon or 2 of sweetener if it doesn’t taste amazing yet. If your blender can’t blend the cashews into creamy oblivion no matter how long you blend, strain the milk through a fine mesh strainer.
  5. Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
  6. Store leftover matcha latte in a covered container (a mason jar is perfect) in the refrigerator for up to 4 days. It settles over time, so you’ll need to shake the jar or thoroughly whisk the contents again before serving.


Change it up: For warm tea, warm the tea using your blender’s soup function, or in a saucepan on the stove over medium-high heat, stirring frequently, just until the mixture comes to a simmer.

Make it vegan: Use maple syrup instead of honey.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

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What to Cook This June

Learn what's in season this month at cookieandkate.com!

When I was working on the cookbook, I wasn’t sure I’d make it to the official release in May, 2017. It always seemed like a million years away, but it has finally come and gone. Thank you tremendously for your support throughout the process. It’s so exciting to see the book in your kitchens and to read the lovely reviews on Amazon. Thank you!

I’m carrying on with the monthly links roundup since you seemed to enjoy the last list. Here’s what I’ve been enjoying lately:

Love Real Food updates:

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