Love and Olive Oil - Eat to Live. Cook to Love.

The Great Cupcake Bake-a-Thon

Little sis is in town. That means one thing – baking. And lots of it. Last time it was homemade marshmallow smores, peanut butter banana pie, and almond cupcakes. This time? Well, it’s all cupcakes this time. We’ve decided to bake our way through Vegan Cupcakes Take over the World, one cupcake at a time....

The Solution to the Spice Capades

Problem: Solved. Before: After: Pretty big difference, eh? I probably spent about 5 hours scouring the internet for spice containers. Granted, there are some pretty nice spice racks out there. But I’m cheap, and knowing just how many spices we had to deal with, paying $3-$4 per container or $50 for a 16-spice rack was...

Tofu Broccoli (& Asparagus)

A while back we made a really good Beef & Broccoli recipe. Like, better than takeout beef broccoli. And we wanted to make it again, but didn’t really feel like (spending the money on) beef. So we thought we’d try it with tofu. Different taste, surely, but equally delicious! Try mixing it up with some...

Darn Good Penne Pasta Salad

Getting a recipe out of Taylor is like pulling teeth. He made this the other day, and it was truly delicious. Like, better than deli-style pasta salad. Good enough that we’re making it again for lunches this week. But when Taylor’s in the kitchen, it’s like his mind is somewhere else. Ask him two seconds...

Vegan Refried Bean Soup

Any excuse to use the new pot… right? We found this recipe over at FatFree Vegan Kitchen. It was a delicious and hearty soup, easy to make, and healthy to boot. Plus it made good leftovers the next day (ok two). Serve it with some fresh cilantro and some crumpled tortilla chips on top… mmmm....