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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Smoky Sweet Potato Breakfast Hash

2 weeks ago | moonandspoonandyum.com | Kristen Wood

Preheat the oven to 425°F. In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, cumin, chili powder, and 1/2 teaspoon salt. Spread them in a single layer on abaking sheet. Roast for 30 minutes, flipping halfway through, until browned and fork-tender. While the sweet potatoes roast, heat 1–2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and chiles. Cook, stirring occasionally, for 5–7 minutes, until softened and starting to char.
10-Minute Creamy Coconut Milk Pasta Sauce

3 weeks ago | moonandspoonandyum.com | Kristen Wood

Heat the olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute, or until fragrant. Stir in the smoked paprika, then pour in the coconut milk. Let it simmer for 5 minutes, stirring occasionally, until slightly thickened. Stir in the nutritional yeast, vinegar, salt, and pepper, then turn off the heat. Add the cooked and drained pasta to the sauce and toss to coat. Garnish with fresh basil or parsley before serving. Enjoy!
Ginataang Langka (Filipino Jackfruit in Coconut Milk)

3 weeks ago | moonandspoonandyum.com | Kristen Wood

Heat the coconut oil in a skillet or saucepan over medium heat. Add the chopped onion and cook for about 3 minutes, until soft. Stir in the garlic and ginger and cook for another minute, until fragrant. Add the green chilies, if using. Stir in the shredded jackfruit and cook for 2–3 minutes, letting it soak up the flavors. Pour in the coconut milk and water or broth. Add the soy sauce, salt, pepper, and coconut sugar. Stir well and bring to a simmer.
Think Healthy Means Boring? These 23 Recipes Prove Otherwise

4 weeks ago | moonandspoonandyum.com | Kristen Wood

Thinking healthy does not have to mean boring. This list has 23 exciting recipes that are both tasty and good for you. Try these and discover how fun and flavorful healthy eating can be! Crisp and light on the outside with delicious fillings inside, it’s a fun meal any time. Easy Air Fryer Rice Paper Dumplings keep things flavorful without feeling heavy. Perfect for experimenting with simple, healthy snacks.
The Only Vegetarian Bolognese You'll Ever Need

1 month ago | moonandspoonandyum.com | Kristen Wood
Sweet and Smoky Charred Corn Salad

1 month ago | moonandspoonandyum.com | Kristen Wood

Preheat a grill or a griddle/skillet on the stovetop over medium-high heat. If using fresh corn, brush the cobs with the oil and then grill or sear for 10 minutes, turning occasionally, until charred in spots. Let cool slightly, then slice the kernels off the cob. If using frozen corn, heat the oil in a skillet over medium-high heat. Add the frozen corn in a single layer and cook undisturbed for 3–4 minutes, until charred in spots. Stir and repeat until golden and smoky.
These 9 Cabbage Recipes Know the Secret to Serious Flavor

1 month ago | moonandspoonandyum.com | Kristen Wood

Cabbage has a way of surprising people with its flavors. These 9 ideas show just how versatile and tasty it can be, turning this humble vegetable into something special. Whether cooked or raw, each dish offers a unique and delightful taste experience. The balance of comforting flavors is what makes Cabbage Vegetable Soup so enjoyable any time of the year. With fresh ingredients and a hearty depth, it’s both simple and loaded with flavor.
Arroz con Coco (Colombian Coconut Rice)

1 month ago | moonandspoonandyum.com | Kristen Wood

Skip to RecipePrintJump to VideoThis Arroz con coco recipe is the perfect side dish for your favorite savory meals! Rich, subtly sweet, and aromatic, it’s filled with a deep coconut flavor that lingers in the best of ways. Naturally gluten-free, vegan, and vegetarian! I first tasted arroz con coco on a trip to Colombia, and honestly, it was one of the best things I’ve ever eaten. The creamy, coconut-scented rice with its touch of sweetness and caramelized bits completely won me over.
Think You’ll Miss Gluten? These 23 Recipes Say Nope

1 month ago | moonandspoonandyum.com | Kristen Wood

Missing gluten can be a worry, but 23 tasty recipes show there is nothing to fear. New, delicious dishes prove that meals can still be satisfying without gluten. Enjoy meals full of flavor and discover that gluten-free cooking can be easy and fun. Roasted vegetables come together in Marry Me Roasted Vegetable Medley, offering a wholesome option free of gluten. The dish is as hearty as it is colorful, with everything caramelized just right.
A Delightful Spinach and Arugula Salad Recipe

1 month ago | moonandspoonandyum.com | Kristen Wood

This spinach and arugula salad is fresh, flavorful, and fitting for everyday meals! Soft yet crisp, it offers a delightful contrast of textures and flavors that make it extra fabulous. Salads don’t have to be complicated to be interesting — and this one proves it! I love how simple it is to make, yet every bite feels like something you’d get at a fancy café.