I've long been a fan of the Love & Lemons blog. If you want to drool over gorgeously styled photos of whole foods-based vegetarian dishes, this is place! And there are recipes to accompany those photos, so you can re-create those images at home. I have the first Love & Lemons cookbook by Janine Donofrio and Jack Mathews, and now I'm loving the new Love & Lemons Every Day cookbook, a hardcover, full-color compendium of vegetarian and vegan recipes where veggies (and fruits) are the star.
Months ago, I was shipped two copies of Love & Lemons Every Day — one to review and one to give away. I've finally had a chance to cook from the new book, so I'm ready to share my thoughts and then give a copy to one lucky reader! Instructions for the giveaway are at the end of this post.
One note: This is not a totally vegan cookbook. Some recipes contain dairy and/or eggs, but many are vegan. And those that are vegetarian are very easily veganizable with a few tweaks.
There are chapters for all the courses — breakfast, snacks/starters, soups, salads, dinner, side dishes, desserts, drinks, homemade extras, and sauces/spreads. I started with the breakfast chapter and made this amazing Yellow Squash Turmeric Tofu Scramble.
This isn't your ordinary scramble. It's LOADED with sauteed yellow squash and roasted red pepper, elevating this to next-level. Served with Lulu's city loaf spread with Miyoko's cultured vegan butter, this was a meal I was sad to see end. Am I the only one who gets sad when my plate is empty? The only thing that keeps me going is the knowledge that there's another meal a few hours later! Real talk.
I also tried the Soba Noodle Picnic Salad because I'll never tire of salads in jars. They're just so damn convenient for packing as a work lunch. This simple salad has a tahini-miso dressing, red cabbage slaw, carrots, chives, English cucumbers, and cooked soba noodles.
I brought wooden salad bowls to the office and enjoyed this outside (like a real picnic!) in our workplace meditation garden. Seriously, I have the best job!
One of my favorite things about this book are all the tips spread throughout for things like homemade veggie scrap stock or the "giant grid of salad dressings" (a photo-illustrated chart with quick recipes for 16 six-ingredient salad dressings).
Plus, I'm loving recipes like Baked Red Lentil Falafel, Sweet Potato Wedges with Farro & Tahini, Vegan Cauliflower Gratin, Breakfast Banh Mi Sandwiches (this has egg but it could easily be made with tofu or Vegan Egg), Almond Cheese with Herbs de Provence, and Creamy Vegan Lemon Bars. There's even a cocktail chapter with a recipe for a Strawberry, Peach, & Basil Sangria!
Want to win a copy? Just leave a comment below, and be sure to include your email address so I can let you know if you're chosen at random. I'll pick a winner next Tuesday, May 28.