Our new cookbook, Love & Lemons Every Day, is coming out April 2nd!
Here’s what’s in the book!
100+ all-new vibrant recipes that make vegetables insanely delicious!
Love & Lemons Every Day is the perfect book for making any meal, from breakfast to dessert, where vegetables (and/or fruits) are the star. Butternut squash becomes the best queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling, and sweet potato blends into a smooth chocolate frosting. The book is organized by meal type, including Breakfast, Snacks & Starters, Salads, Soups, Side Dishes, Desserts, Drinks, and Homemade Extras, but the biggest chapter by far is Dinner! Because, when I personally read cookbooks, I’m usually looking for something inspiring to make for dinner, and I wanted to give you lots and lots of plant-forward main dish options. It’s a big fat 300-page book with a photo for every recipe, plus tons and tons of colorful infographics to inspire creative cooking.
And speaking of plant-forward options, all of the recipes are vegetarian and nearly all of the recipes have a vegan alternative if the recipe is not vegan already. There are a good amount of gluten-free recipes as well.
Here’s where you can pre-order the book:
Here’s what else is in the book:
Recipes you’ll only find in this book – not on the blog!
This is not a print compilation of recipes that are on the blog – they’re all new! I created them specifically for this book.
“Every day” recipes that are actually exciting.
We all know how to make green smoothies and avocado toast by now, so this book is filled with creative new recipes to expand your “every day” rotation. Recipes like Beet Muhammara Dip, Broccoli Rice Burritos, Zucchini Verde Vegan Enchiladas, Turmeric-Spiced Whole Roasted Cauliflower, and the best-everLemon Olive Oil Pistachio Cake are all part of my regular meal rotation now.
If you have our first cookbook, you’re probably familiar with the hummus, smoothie, and pesto charts that are at the back of the book. Everyone loved those (including me!), so I made more! Sprinkled throughout the book are visual charts and guides to show you how to make my favorite kitchen staples. Learn how to roast or grill any vegetable, how to make vegetable stock with whatever you have on hand, and more.
Inspiration to get creative!
Tired of your usual desk lunch? A giant grid of 5-ingredient salad dressings will have you devouring a new salad every day! All the dressings are wonderful to have on hand for throwing together quick meals. You’ll have a great time discovering other uses for them as well. Of course, the dressings are great to pep up your greens, but you’ll also love them on grain bowls or drizzled over roasted vegetables. As I created these dressings (and had a million dressings hanging around my fridge), I had tons of ideas of how to mix and match them to create new recipes. I hope these informative graphics spark that kind of kitchen joy for you too.
Sometimes you just need a quick, tasty combination of healthy ingredients. If you’ve been reading the blog for a while, you’re familiar with our Many Ways posts, such as Overnight Oats Many Ways and Stuffed Sweet Potatoes Many Ways. These ‘many-ways’ style concepts (new ones!) appear in the book, too! You’ll see 6 Ways to Scramble, 5 Easy Pasta Favorites, and Fruit Crumbles 4 Ways.
… and slow food
Sometimes you want to pour a glass of wine and spend quality time in the kitchen. This book features an array of more involved recipes for those days. Try the Cozy Vegan Mushroom White Bean Pot Pies, Zucchini Verde Vegan Enchiladas, or explore a collection of special occasion menus.
Clever ideas to use the whole vegetable
Not sure what to do with your beet greens and broccoli stalks? I’ve included a section filled with fun ways to use scrap vegetable parts in your everyday cooking – waste not, want not!
A recipe for “insert vegetable here”
Nearly every (easily accessible) vegetable under the sun is featured. Cauliflower and kale are here, but you’ll find tasty ideas for less popular veggies like parsnips, rutabagas, and collard greens, too! Some of my favorites include a hearty meatless rutabaga ragu and a collard green slaw that’s perfect to pack for lunch.
Recipes for every season and some for any season.
There are recipes to make right now while it’s cold (Cozy Mushroom White Bean Pot Pies, Sunshine Sweet Potato Curry), recipes that are ready for spring (Lemon Miso Spring Green Soup, Asparagus Snap Pea Pasta), and recipes that will have you (and me!) looking forward to your summer farmers market haul (the most amazing Heirloom Tomato Fattoush salad, Creamy Sweet Corn Pappardelle). And a few that can be made any time of the year, like the Peanut Butter Snickerdoodles that you will just want to make every day.
And some sweet treats
The day you get your book, I suggest that you make the Flourless Almond Chocolate Chip Cookies (we constantly have a stash in our freezer), my all-time favorite Lemon Olive Oil Pistachio Cake, or these Vegan Date Brownies pictured above.
I truly hope you love this book as much as I loved making it for you!
Click one of these links to pre-order the book!
Praise for Love & Lemons Every Day