Vegan Lunch Break

Kristin and Jess realize that sometimes pumpkin is the answer and the pair concoct a Leslie Knope A+ waffly treat featuring pumpkin butter, pumpkin frosting, and pumpkin pie spice.

Jess and Kristin try out the Gardein Italian Style Skillet Meal

Kristin and Jess discuss all things nog including a definitive ranking of vegan nog options, old family nog recipes, and the type of nog not to bring to your family holiday party.

The holidays are here and Jessica's passion (and high standards) for gravy become apparent as she and Kristin sample some new Stove Top Stuffing and mushroom gravy.

Jess and Kristin go into an ice cream delirium while reviewing the newest option by vegan staple So Delicious.

Kristin and Jess pair some No Evil Foods Pulled 'Pork' BBQ with a helping of Tennessee-style coleslaw that Kristin veganized and the results are good enough to share with the most discerning of BBQ connoisseurs.

Jess shares an upstate New York secret for creating the perfect level of spice for your “wing” sauce and Kristin decides once and for all whether or not she even likes buffalo flavor while they review the Field Roast FRuffalo Wings.

Kristin and Jess open a bottle of wine and refuse to be shamed for their take on a vegan cheese board, which includes 3 types of vegan cheeses, kalamata olives, and tossing smoked paprika around like confetti.

Jess and Kristin answer your most pressing questions about one of the newest vegan Ben and Jerry's flavors like: "Would you eat this flavor off the floor of your kitchen?" and "Would this be one of your three scoops on a banana split?"