Maggie Baird has spent years veganizing her family’s most beloved dishes. Now she’s sharing some of those recipes — and the stories behind them — with the world.
Baird, the mother of Grammy-winning artists Billie Eilish and Finneas O’Connell, revealed in an interview with TODAY, published April 9, that she has written a recipe book filled with family history for her two kids.
Baird’s parents both passed away before her children could know them, and the book serves as a way to keep their memory alive through food.
“Unfortunately, my parents both died, so my children didn’t grow up with grandparents, so I’ve been including those recipes and now I’ve been adding stories about them,” Baird told TODAY.
“So they know how my mom made apple pie for my dad. She made cherry pie for my dad for years until he told her he didn’t actually like cherry pie. He liked apple,” she added.
For anyone building a plant-based kitchen, the idea of transforming treasured family recipes into vegan versions is deeply familiar. Baird confirmed that all the recipes in her book are veganized so her kids can enjoy them as much as she does.
Billie Eilish’s Mom Shares Her Family’s Favorite Dish
One recipe that has become a staple in the Eilish-O’Connell household is Baird’s spicy noodles, which she shares on her Support + Feed website.
Baird founded Support + Feed, a nonprofit organization that aims to combat climate change and food insecurity by promoting plant-based eating, in 2020.
The spicy noodle recipe is the kind of quick, nourishing meal that plant-based home cooks are always looking for.
“I always loved it when Billie or Finneas had friends over and I could pull this off quickly!” Baird writes on the website.
“When everyone is hungry and wants to eat as soon as possible, but you want to give them a nourishing meal, this is what to make,” she adds.
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In her interview with TODAY, Baird revealed that the recipe was inspired by her time living in New York in the 1980s.
“One of the only takeout things you could get at the time was these cold sesame noodles,” she told TODAY. “And then we moved to L.A., they didn’t really have those here.
“Many, many decades ago now, I veganized that, and it’s always been a hit in our family,” she added.
How to Make Maggie Baird’s Spicy Noodle Recipe
Baird’s spicy noodle recipe includes 8 oz pad thai style rice noodles, 1/2 cup olive oil, one tsp chili flakes, two medium garlic cloves, 1/3 cup tamari, one package of firm tofu and one head of broccoli.
Here’s a step-by-step breakdown of how to make it, per Food + Support:
- Prep the tofu: Drain a package of tofu and cut it into cubes (about 40 pieces). Set aside.
- Cook the broccoli: Fill a saucepan halfway with water and bring to medium-high heat. Cut broccoli into florets and slice the stems, then add to the water. Cover and cook until fork-tender. Scoop out with a slotted spoon and set aside.
- Cook the noodles: Add more water to the same pot and cook the rice noodles according to the package directions. Rinse under cool water to remove the starch, drain, and transfer to a serving bowl.
- Make the chili-garlic oil: Heat a cast-iron skillet over medium. Add ½ cup olive oil and 1 tsp red chile flakes, and cook for 30 seconds. Stir in 2 cloves of crushed garlic (and ½–1 tsp grated fresh ginger, if using). Immediately turn off the heat so the garlic doesn’t burn. Pour the hot oil over the rice noodles and toss with tongs to coat.
- Cook the tofu: Return the skillet to medium heat — leftover chili oil and all — and add the tofu cubes, stirring to coat. Pour in ⅓ cup tamari (gluten-free, low-sodium recommended) and continue cooking until heated through.
- Combine: Add the noodles to the skillet with the tofu and toss together with tongs. Add more tamari to taste. Once everything is hot and well mixed, turn off the heat and top with the cooked broccoli.
- Finish: Use scissors to snip scallion tops over the dish. Optionally, add a splash of toasted sesame oil and a sprinkle of sesame seeds.
And if you like heat, take a cue from Eilish herself. Baird said her daughter has made the dish her own. “She puts enough chili flakes in it to heat up a room! It’s delicious,” she added.
You can learn more of Baird’s favorite recipes on her upcoming cooking series Climate Kitchen, which is set to debut sometime in 2027.