Mango Pesto

Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. If you don’t, you can google it)… But mango pesto – so delicious, who knew? I just love this lighter and brighter twist, especially for summer. You can be healthy, like we were, and eat it as a snack with sliced cucumbers. Or you can do what we did with the leftovers – scoop it on…

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Frozen Chocolate Bananas

vegan / gluten free

This is Jack – the “and” in Love and Lemons – and this is my first post. For awhile now, Jeanine has been mentioning that I should make some posts. But I didn’t want to tread on her writing territory, and I’m used to the “video gamer” view of the internet, where people are mean and petty. This “food blog internet” where people are sweet and polite is frighting and confusing to me. As the one year anniversary of the blog has come and gone, my apprehension went from “what do I say” to “what do I make?” I can…

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Gluten-free Almond Coconut Bars

snacks & dips / gluten free / book review

This recipe is from the hilarious new book Gluten is my Bitch: Rants, Recipes and Ridiculousness for the Gluten Free, by April Peveteaux. If you’ve been recently diagnosed with Celiac disease and are feeling sorry for yourself, this is a must-read. If you’re like me and you deal with other food sensitivity issues, you’ll have a good laugh reading April’s stories because you totally “get it.” And because she is just so freaking funny. My favorite part has to be the chapter about traveling as a gluten-free person. It’s called “Paris doesn’t have to suck, but it might.” I had…

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Chocolate Chip Carrot Cookies

Sneak some veggies into your chocolate chip cookies! These are the perfect mid-afternoon vegan treat.

spring / vegan

I’ve been baking a lot of chocolate chip cookies lately. I’m not sure what prompted the obsession, but what I’ve learned is that once you start a 3 o’ clock cookie habit, it’s hard to break. This particular day I had carrots, so I worked those into the mix. I quickly realized that grating carrots by hand was a tedious task, so I turned to the food processor. And instead of dirtying another bowl for my wet ingredients, I just mixed them straight in there. (My mom uses the same method for her carrot cakes). A couple of notes… these…

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Parmigiano & Fig Grilled Cheese

vegetarian / whole foods

A few weeks ago Whole Foods set out to break the Guinness World Record of number of Parmigiano Reggiano wheels cracked simultaneously. Jack and I were the “official” witnesses of Parmageddon at our Austin store. I know what you might be thinking… how does the lactose intolerant girl get herself into these things? Well, first of all, Jack will not ever turn down an opportunity for free cheese. And second, in recent years I’ve learned that hard cheeses don’t have very much lactose, and that I don’t have as much of a problem with really high quality cheese. (ie. just…

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Edamame Hummus & Radish Crostini

Fresh spring toasts topped with zesty edamame hummus and lemony yogurt dip.

appetizers / vegan / spring

It’s been snack time around here lately. I don’t know if it’s because spring is in the air, or because our schedules have been irregular lately, but we seem to have traded regular meals for snacky meals. Here are two variations that we’ve recently called dinner… best served with wine and maybe a light soup or salad. The snacking continued with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg. (New discovery: the breakfast tostada). The rest of the yogurt sauce went on a salad with chopped veggies.…

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Mushroom & Quinoa Lettuce Wraps

spring / vegan / gluten free

Nutella one day, quinoa the next. This is what I call balance. Tasty balance. Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps. This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.

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Apple Muffins

These easy apple muffins are studded with juicy chunks of apple and toasty nuts. I love enjoying them with tea or coffee on a cool fall morning.

dairy free / gluten free-optional / brunch

My mom made these apple muffins for us last week while she was visiting. And I made them again for breakfast this morning. These muffins aren’t too sweet, and they’re not too indulgent. Rather, they’re the perfect pick-me-up to start a slow morning or a great healthy snack on a cool fall afternoon. They’re on the healthy side, made with spelt flour or whole wheat flour, coconut oil, and almond milk. My favorite part of them is the juicy chunks of apple on the inside that make them wonderfully moist. Change Up These Apple Muffins! I love this apple muffin recipe…

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Walnut-Mushroom Veggie Burgers

dairy free / favorite

I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.” Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.” While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a…

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Mini Ceviche Tacos

summer / vegan

I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand. Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart. You could serve them with chips as an appetizer, or with tortillas as more…

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Carrot Muffins with Coconut Whip

Healthy non-dairy muffins packed with carrots and topped with coconut whipped cream.

spring / dairy free

Spring is in the air (at least, here in Austin it is), and I’ve been getting non-stop carrots in my Farmhouse Delivery box. Which means one thing to us… carrot cake. This time, in muffin form. I topped these with coconut whip lightly sweetened with maple syrup. It’s airy, yet creamy… much less indulgent than a more traditional cream cheese frosting, but it was exactly what I was in the mood for this time. With a dusting of cinnamon on top.

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Hello, we're Jeanine and Jack.