MOON and spoon and yum

Hello! I'm Kristen, a proud mom, photographer, food writer, and recipe creator living in Flagstaff, Arizona. I’ve authored several cookbooks, including the Vegetarian Family Cookbook, Fermented Hot Sauce Cookbook, and Hot Sauce Cookbook for Beginners. Since I was eight, I've embraced a vegetarian lifestyle and have mostly followed a gluten-free diet throughout my life. With a certification in functional nutrition, I love exploring the creativity and intuition involved in cooking. My goal is to craft wholesome, plant-based dishes that everyone in the family can enjoy. When I'm not whipping up new recipes, you can find me exploring the forests or deserts with my camera in tow!

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Oat Flour Chocolate Chip Tahini Mug Cake

21 hours ago | moonandspoonandyum.com | Kristen Wood

This oat flour mug cake made with tahini and chocolate chips is tasty proof that you can have your cake and feel good about it, too! Rich, chocolatey, and oh so decadent, it’s made with wholesome, simple ingredients and is vegan and gluten-free to boot — but you’d never guess it from the taste! If you’re like me, sometimes you’re craving something sweet to dig into right now – no long baking times, no pan, mixer, or blender, and most importantly, no mess! That’s where this gluten-free mug...
Salted Chocolate Chip Cookie Granola

1 day ago | moonandspoonandyum.com | Kristen Wood

Preheat the oven to 325°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the oats, oat flour, coconut sugar, baking soda, and cinnamon. Mix well. Stir in the melted coconut oil and maple syrup until everything is evenly moistened and clumpy. Let the mixture cool for a few minutes, then gently fold in the chocolate chips. Spread the mixture evenly onto the prepared baking sheet and firmly press it down with a spatula or your hands to encourage large clusters.
Easy Shredded Tofu Tacos

1 week ago | moonandspoonandyum.com | Kristen Wood

In a large mixing bowl, combine the coconut aminos, oil, tomato sauce, lime juice, paprika, maple syrup, chili powder, cumin, garlic powder, onion powder, and salt. Mix well. Use a box grater to shred the pressed tofu into strands. If you do not have a grater, simply break the tofu up into crumbles using your hands. Add the tofu to the marinade and toss well to coat. Allow to marinate for at least five minutes (and up to one hour). Heat a large skillet over medium heat.
Best Homemade Taco Sauce Recipe

2 weeks ago | moonandspoonandyum.com | Kristen Wood

Take Taco Tuesdays to the next level with this recipe for easy homemade taco sauce! The perfect blend of tangy, smoky, and spicy, it’s sure to add a ton of flavor and depth to your favorite Mexican snacks and food. Naturally vegan, vegetarian, and gluten-free! Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!Tomato Sauce: The base of the taco sauce, which gives it a smooth, rich texture and a naturally sweet, deeply umami flavor.
Easy and Delicious Chickpea Chopped Salad

4 weeks ago | moonandspoonandyum.com | Kristen Wood

This recipe for chickpea chopped salad is fast, fresh, and ultimately satisfying! Loaded with crunchy vegetables, protein-packed chickpeas, and a bright, zesty dressing, it’s nourishing and delicious yet doesn’t require much effort. It’s also naturally vegan, vegetarian, and gluten-free! Please keep in mind that this is just a quick overview.
Pisto Manchego (Spanish Vegetable Stew)

1 month ago | moonandspoonandyum.com | Kristen Wood

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for about 5 minutes until softened. Add the green and red peppers and cook for another 5 minutes, stirring occasionally. Add the zucchini and cook for 10 minutes longer, or until it starts to brown slightly. Stir in the grated tomatoes, salt, paprika, pepper, bay leaf, and sugar.
One Bowl Oat Flour Chocolate Chip Cookies

1 month ago | moonandspoonandyum.com | Kristen Wood

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, add the oat flour, baking soda, and salt. Mix well. To the same bowl, add the butter, sugar, maple syrup, vanilla, and milk. Mix until a smooth batter forms. Fold in the chocolate chips. Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 11 minutes, or until the edges are firm and lightly golden.
Tizana (Venezuelan Fruit Punch)

1 month ago | moonandspoonandyum.com | Kristen Wood

My recipe for Venezuelan tizana is sure to brighten up your day! With thin slices of fresh fruit, mixed juices, and a hint of grenadine, it’s naturally sweet, refreshing, and energizing. It’s not just any fruit drink — it’s summer deliciousness in a glass! I’m thrilled to share one of my all-time favorite Venezuelan recipes: the delicious tizana! This vibrant thirst quencher is incredibly easy to make and fully customizable to your taste.
Delicious Air Fryer Roasted Tomatoes

1 month ago | moonandspoonandyum.com | Kristen Wood

Cut the tomatoes into thick slices (about ½-inch) or halve them if small. Pat them dry with a paper towel. In a small bowl, mix the melted butter (or olive oil) with smoked paprika, garlic powder, salt, and pepper. Brush or drizzle this mixture over the tomato slices. Place the tomatoes in a single layer in the air fryer basket, cut-side up. Air fry at 375°F for 9 minutes, until slightly wrinkled and caramelized but still juicy. Sprinkle with dried thyme before serving. Enjoy!
Chocolate Tahini Granola Bark

1 month ago | moonandspoonandyum.com | Kristen Wood

Preheat the oven to 325°F. Line a baking sheet with parchment paper, then set aside. In a large mixing bowl, stir together the oats, coconut, Cacao Bliss and salt. In a small saucepan over low heat, warm the tahini and maple syrup and stir until smooth and combined. Pour the wet ingredients into the dry ingredients and then mix until fully coated. Press the mixture firmly into a thin layer on the parchment-lined baking sheet (about ¼ inch thick).