Favorite Recipes From Simple Feel Good Food

I love ALL the recipes in Simple Feel Good Food, but I'm spotlighting a few of my top favorites below. What are yours? Let me know in the comments!

Creamy Cauliflower Enchiladas

Simple Feel Good Food has been out for almost two weeks! It’s been such a joy to see what you’ve been cooking from it. Tell me, do you have a favorite recipe so far? I want to know! Share your answer in the comments below.

Speaking of favorite recipes, tons of readers have asked me what my favorite recipe is! It’s impossible to pick just one, so I’m taking today’s post to spotlight a few.

#1: Creamy Cauliflower Enchiladas, p. 107

We had to test this recipe a few times to get it just right, but every tweak was worth it. Now, it’s one of my favorites in the book! The nifty thing about it is that it uses a head of cauliflower in two ways. Half of it goes into the enchilada filling, and the other half gets blended into the creamy, zesty sauce.

Top these enchiladas with cheese if you like, but you can also skip it for a fantastic vegan version. Whichever option you pick, expect to go back for seconds. These enchiladas are that good!

Sesame Heirloom Tomato Salad

#2: Sesame Heirloom Tomato Salad, p. 49

Who else is dreaming about peak tomato season? When I bring my first heirloom tomatoes home from the farmers market, this salad will be what I make. In it, toasted seeds, creamy avocado, nutty sesame oil, and lime play off a gorgeous layer of juicy tomatoes. It’s insanely simple, but that’s how a good tomato salad should be. It really lets the tomatoes shine.

Tortellini Soup with Lemon Peel Broth

#3: Tortellini Soup with Lemon Peel Broth, p. 95

You’ll use A LOT of lemons cooking your way through Simple Feel Good Food! Anytime a recipe calls for lemon juice but not zest, use a vegetable peeler to peel the lemon before you squeeze it. Stash those peels in your freezer, and soon, you’ll have enough to make the delicate lemon peel broth that stars in this recipe. I know it’s not exactly soup season, but I could eat this soup all year round.

Broccoli Steaks with Chickpea Romesco

#4: Broccoli Steaks with Chickpea Romesco, p. 105

Impress guests at a summer dinner party with these beautifully charred broccoli “steaks.” I serve them with lemony couscous, grilled chickpeas, and a creamy chickpea romesco sauce to make them a full meal.

Tofu and Vegetable Green Curry

#5: Tofu & Vegetable Green Curry, p. 149

This green curry is one of the make-ahead dinners in Simple Feel Good Food. But instead of prepping the full curry in advance, you’ll just make the zesty curry paste. Freeze it in ice cube trays, and you’ll be able to whip up a quick green curry any night of the week.

Lentil Skillet Lasagna

#6: Lentil Skillet Lasagna, p. 222

It’s just as cozy and comforting as classic lasagna, but it comes together on the stovetop in 30 minutes! I top off the saucy noodles with dollops of lemon ricotta and sprinkles of hazelnut breadcrumbs, which add depth of flavor and exciting textural contrast to the dish. If you’re vegan, replace the lemon ricotta with the vegan ricotta on page 161.

This recipe appears on day 3 of our Lentil 3-in-1 meal plan. Don’t know what a 3-in-1 is? Check out this post to learn more!

Freezer Carrot Cake Bars

#7: Freezer Carrot Cake Bars, p. 247

These bars made a splash on social media, and so many of you patiently waited to make them until the book came out. Now that it’s here, I hope you’re loving them!

Out of all the delicious treats in this book, they’re definitely the one I crave most. They have a nutty, warmly spiced carrot base and a rich cashew “frosting” layer on top. They remind me so much of my mom’s famous carrot cake, but they’re made with whole foods, plant-based ingredients. The perfect everyday treat!

Don’t forget to share your favorite recipe in the comments! Happy cooking, friends.


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  1. Jen

    For the green curry, would another oil work in place of the coconut oil?

    • Jeanine Donofrio

      Hi Jen, a neutral oil could work… but then the cubes do go into a coconut milk curry.

  2. Allison

    Zucchini Goodness! I was so excited to get the new Simple L&L and was ready to dive in. Since the multi-day prep is a new approach, I wasn’t sure if it would offer enough variety for us. After all, how exciting can three zucchini meals be. But wow, was I delightfully surprised. Once the farro was cooked (I made it with stock vs water) the filling assembled (I used a mix of green and black olives) and the feta whipped, this was a piece of cake. Delicious! And very hearty. Since I made the filling ahead of time and refrigerated, after stuffing, I threw them in a 425 oven for about 15 minutes to warm through. Pasta was super easy and good. The flatbread was amazing and quick, quick, quick. Can’t wait to try more!

    • Jeanine Donofrio

      Hi Allison, I’m so glad you loved the zucchini series!

  3. Hillary

    I’ve made: skillet granola, broccoli salad w/ curry vinaigrette, sheet pan tempeh fajitas and orzo w/ asparagus and peas. All of them have been so delicious! I’m making the green curry tonight — the skillet granola is probably my favorite so far. It’s so easy to put together and it’s consistently delicious [I’ve already made it 3x!]

    • Jeanine Donofrio

      Hi Hillary, I’m so happy to hear you’ve been loving the recipes so much!

  4. Sabrina from newkitchenlife.com

    I have to say, of these, Lentil Skillet Lasagna is really creative, and ricotta! Less than 30 minutes even better

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Dell

    The Zucchini Snack Cake is perfection! I used JustEgg to make it vegan. It is light, just sweet enough, and super easy to make. I am exerting all of the willpower I can muster to refrain from taking the second cake out of the freezer.

    • Jeanine Donofrio

      Hi Dell, I’m so glad the cake worked with JustEgg – thank you for leaving that note here, it’ll be helpful for others!

  6. Dana

    I just made the chickpea celery salad to start the week. So simple but good!

    • Jeanine Donofrio

      Hi Dana, I’m so glad you enjoyed the salad!

  7. Sally

    Thanks for this post. It convinced me to buy the book! I can’t wait to make these delicious recipes.

    • Jeanine Donofrio

      Hi Sally, I hope you love it!

  8. Patti Ernst

    I made the lentil salad with green tahini and brought it to large gathering. It was a hit.

    • Jeanine Donofrio

      Hi Patti, I’m so happy to hear!

  9. Jess McLean

    Made the sweet potato and red lentil stew today – was blown away by the flavor and it’s the perfect consistency, ⭐️⭐️⭐️⭐️⭐️

    • Jeanine Donofrio

      Hi Jess, I’m so glad you loved it!

  10. Patti

    I love the savory vegetable cabbage pancakes. After having them for dinner, I saved the leftover batter and quickly cooked more for lunch a couple days. Looking forward to so many more good Feel Good Food meals and treats.

    • Jeanine Donofrio

      HI Patti, I’m so glad you loved those! One of our favorites. Thanks for the tip about saving the batter.

  11. Connie

    The corn stuffed poblanos are amazing and so easy to make!! Congratulations on the latest cookbook. Excited to try out many more recipes!

    • Jeanine Donofrio

      Hi Connie, I’m so glad you loved the poblanos!

  12. Heidi

    The celery chickpea dill salad is to die for! I’ve made it twice in one week, winging it the second time based on not having enough celery but a green pepper and Brussel sprouts to use up. I added some extra sharp white cheddar for a little more kick and umph and it was a meal in itself. The first recipe I tried and I can’t wait to go back for more! Thank you for all the awesome recipes that are easy and convenient 👏

    • Jeanine Donofrio

      Hi Heidi, I’m so glad you loved the salad and found it flexible to change up!

  13. Lainey

    That’s so funny, I also made the #1 pick first after getting the book (and reading it cover to cover) last Saturday. Mostly because I had everything in the fridge and pantry. #7 the freezer carrot cake bars is next up. But also looking forward to so many more. Love the book.
    Lainey (Boo)

    • Jeanine Donofrio

      Hi Lainey, I’m so glad you loved the recipes!

  14. Cainim Truax

    So far I’ve made:

    Creamy tahini chick pea soup
    Beet Soup with Cumin and Crispy Chickpeas
    Creamy Tomato soup
    Spring Pea Fritters w/ whipped feta
    Carrot tacos with avocado cilantro lime sauce
    Spring Sheet pan with Baked Feta
    “Cheesy” Broccoli Bake
    Butternut Squash & Feta muffins

    My favorite though was the Pea Fritters and my wife’s fave was the Beet Soup!

    Our least favorite was the Broccoli Bake but I can see myself making all of the others again.

    And tonight we’re trying the Spaghetti Squash Burrito bowls (though I’m subbing in white beans for black as I have some left over from when I made the creamy tomato soup).

    Your books have been so valuable to me. And the new one is no exception.

    Thank you for doing what you do!

    • Jeanine Donofrio

      Hi Cainim, I’m so glad you’ve been enjoying the recipes! Let me know what else you make!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.