Vegetarian Memorial Day Recipes

Veggie Cookout Recipes / loveandlemons.com

Over here the skies are gloomy and it hardly feels like the start of Memorial Day weekend – but I hope it’s sunnier where you are and that you have some fun outdoor party plans this weekend. Here are a few recipe ideas to get you started!

Portabello Pups

Mango Goji Guacamole / Grilled Potato & Arugula Salad

Mango & Red Pepper Orzo Salad

Corn on the Cob 3 Ways / Tart Cherry Frozen Yogurt

 

Favorite Spring Cookbooks

Spring Cookbook Guide / loveandlemons.com

I don’t even know where to start on this year’s recently-released spring cookbooks – gorgeous, stunning, beautiful, endearing, witty, and drool worthy are not words that even begin to describe them. Because I didn’t know how to choose just one at a time to start writing about, here’s a list of a few of my favorites – I’m sure I’ve missed some (let me know if you have any spring favorites!).

Pictured above:

Seven Spoons, by Tara O’Brady
Can’t wait to make: Chocolate Olive Oil Zucchini Bread and her Esquites and Yellow Tomato Gazpacho

My New Roots, by Sarah Britton
Can’t wait to make: Carrot Rhubarb Muffins and her Sorrel Hummus

A Modern Way to Eat, by Anna Jones
Can’t wait to make: Maple Peanut California Wraps and her Chickpea and Preserved Lemon Stew

The Sprouted Kitchen Bowl + Spoon, by Sara Forte
Can’t wait to make: Strawberry Tabbouleh and her Dark Cherry Hazelnut Salsa

Spring Cookbook Guide / loveandlemons.com

Happy Healthy Vegan Kitchen, by Kathy Patalsky
Can’t wait to make: Turmeric Hemp White Bean Burgers and her Sweet Potato Biscuits

The Easy Vegetarian, by Erin Alderson
Can’t wait to make: Farro with Ginger Rhubarb and her Apricot and Three Cheese Grilled Cheese

Spring Cookbook Guide / loveandlemons.com

The Broad Fork, by Hugh Acheson
Can’t wait to make: these 3 kohlrabi recipes (pictured)

A Girl and her Greens, by April Bloomfield
Can’t wait to make: Summery Ribollita and her Dosa with Curried Cauliflower

Spring Cookbook Guide / loveandlemons.com

Last but not least! What Katie Ate on the Weekend, by Katie Quinn Davies
Can’t wait to make: Spaghetti with Capers and Mint (pictured below) and her Tomato and Zucchini Flower Pizzas

Spring Cookbook Guide / loveandlemons.com

For previous favorites, click over to this post I wrote last winter.

 (this post contains a few affiliate links)

Matcha Milkshakes

Matcha Milkshakes / loveandlemons.com

In case you haven’t noticed, I sort of have a thing for matcha. I know it’s SO trendy… but I personally think it’s exciting to see really great healthy foods become insanely popular. Everyone’s drinking matcha lattes and matcha mochas these days – but now that it’s almost summer, here’s a really simple ice cream treat.

This one’s really more of an idea than a “recipe.” I didn’t even bother breaking out the blender to make these milkshakes because in the spirit of our “grab and go” monthly series with Almond Breeze, I wanted to make these simple enough to shake and run.

Matcha Milkshakes / loveandlemons.com

Mix a little almond milk and matcha until it’s well combined (you can use a regular whisk if you don’t have a cute match whisk). Add it to a jar with a scoop or two of ice cream. Shake it and stir it until it gets a little melty and enjoy!

Matcha Milkshakes / loveandlemons.com

Vegan Spinach Mac & Cheese

Vegan Spinach Mac & Cheese / www.loveandlemons.comVegan Spinach Mac & Cheese / www.loveandlemons.com

Jack here, writing for the blog today while Jeanine writes for the book…

I have something to admit that I’m having a hard time with. I’m starting to prefer vegan “mac and cheese” to actual mac and cheese. Now, this is a hard one for me. You see, I love cheese. Almost every time we go to whole foods, I raid the “under $3 cheese” bin to find crazy new cheeses that I can barely pronounce. And a great grilled cheese is work of art.

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But these vegan “mac and cheese” recipes Jeanine comes up with pretty much hit everything I need out of mac and cheese. This one is as creamy as mac and cheese could ever get, the paprika and turmeric give it an incredible depth of flavor, and the spinach gives it the right amount of texture. I honestly can’t get enough…

Sorry, Kraft.

Austin Food & Wine Festival

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One of our favorite foodie events is without a doubt the Austin Food & Wine Fest. It’s a smoky grill-tastic weekend complete with big flavors on small plates… celebrity chefs cooking alongside local chefs… and, of course, bottomless glasses of wine. One highlight for us was watching Hugh Acheson’s demo (we just love watching him on Top Chef!)… Surrounded by a pretty meaty food & wine fest, he made fava bean & leek soup and an arugula salad with mint. He charmed the audience talking about the importance of cooking at home, eating seasonally and using good ingredients. He says “life’s too short for crappy olive oil,” and that “no one on their death bed has ever look back and regretted buying good cheese.”

This year we tagged along with Williams Sonoma, taking over their Instagram feed to share a peek into our weekend full of food. Check out more of our takeover images, on their blog!