Winter Spiced Moscow Mule

A fun and festive holiday spin on a Moscow Mule - perfect for New Years Eve! This healthier version uses ginger kombucha instead of ginger beer.

Hello from Holiday Vacation-land… aka, my parents house where Jack and I have been spending the week. We flew in just in time to have a white Christmas before the snow melted. Other than spending time with family, we’ve been spending time in the house because we’re really not winter people. I binge-watched Shirley Temple movies; Jack fixed my parents computer. We’ve been eating my mom’s Christmas cookies, and I’ve been working on a few new recipes – spending time in front of the stove is the best way to stay warm around here! All in all, it’s been a much-needed…

TO THE RECIPE >>>>

Carrot Soup + our Amazon Echo recipe skill

Check out our new Love & Lemons Amazon Echo Recipe skill where you can search and cook recipes while Alexa reads the ingredients and instructions OUT LOUD. It's really handy because it'll keep your phone screen from getting messy while you're trying to cook!

vegan / gluten free

I hope you all had a wonderful holiday weekend! Christmas came a little early for us – a few months ago “Santa Amazon” sent us an Amazon Echo and my techy husband Jack could not have been more excited. While he was playing around with its features, he decided that it would be neat if it could read our recipes aloud. So he got to work and here it is: a Love & Lemons skill where you can search and cook our recipes while Alexa reads the ingredients and instructions OUT LOUD. It’s really handy because it’ll keep your phone screen from getting messy while…

TO THE POST >>>>

Vegan Gingerbread Cookies

These vegan gingerbread cookies are perfect for the holidays! Soft, chewy, and deliciously spiced, they're fun to make, fun to decorate, and fun to eat.

vegan / holiday

These vegan gingerbread cookies might just be my new favorite holiday cookie! They’re so good that I’ve made them quite a few times this month already. We (ahem, Jack) kept devouring batch after batch, so I just had to make them again this weekend so we could snap some photos and share them with all of you! These vegan gingerbread cookies are soft, chewy, and deliciously spiced. If you ask me, they’re just as good as traditional gingerbread, but they’re made with wholesome, plant-based ingredients like coconut sugar, coconut oil, and almond butter – my secret ingredient. It makes these…

TO THE RECIPE >>>>

Spaghetti Bolognese

You'll love this fresh take on spaghetti bolognese. It's filled with a hearty mixture of mushrooms, lentils, walnuts, and aromatic veggies.

dinner / pasta

Have you seen those lists of the new 2017 trends? You know, the ones that go around the internet this time of year predicting everything from the popularity of coconut oil to the color of pale pink we’ll all be wearing in the spring? One that’s caught my attention lately is that “they” are saying that staying in is the new going out. And I’m totally on board with that. If you’ve had a busy holiday season how good does this sound: Stretchy pants, spaghetti bolognese, wine, and a nice dinner by the fire with twinkly Christmas tree lights in the background? Ok, just…

TO THE RECIPE >>>>

Brussels Sprout Salad Avocado Toast

This smashed avocado toast is topped with a tangy Brussels Sprouts salad. Great for breakfast, a snack, or to serve to family.

appetizers / vegetarian / gluten free

There’s a shaved Brussels sprout salad in our Cookbook (page 68) that’s one of my go-to salads in the fall and/or winter. It has a tangy citrusy dressing and it’s tossed with cranberries and pine nuts. A few weeks ago while I was planning to make that salad for Thanksgiving, I saw a sprout and ricotta toast recipe on Epicurious and got the idea that my favorite little salad would make a bright festive appetizer. Instead of using ricotta cheese to hold the filling onto the toast I used smashed avocado – because I can never resist yet another seasonal avocado toast. This…

TO THE RECIPE >>>>

Vegetarian Black Bean Enchiladas

We love to cozy up with these vegetarian enchiladas on fall nights. Their filling is a sweet & spicy mix of butternut squash, black beans & scallions.

dinner / vegetarian / fall

To me, it seems like there’s always a shortage of good vegetarian enchiladas on restaurant menus. So often, you find chicken enchiladas only, or the vegetarian enchiladas look a like cheese bomb on a plate. Now, rather than going out, I make this vegetarian enchilada recipe from the “Winter Squash” section of our first cookbook when an enchilada craving strikes. It’s lighter than most restaurant enchiladas, but it’s still spicy & satisfying. Let’s cook! Lately, these vegetarian black bean enchiladas have become one of our favorite dinners for cold nights. The spicy, gooey tortillas and hearty veggie filling are the ultimate form of comfort…

TO THE RECIPE >>>>

Vegan Carrot “Queso” with Nacho Snacks

Who would have thought potatoes & carrots could blend into a creamy vegan queso? I sure didn't, until I made this tangy, smoky, delicious dip!

appetizers / snacks & dips / vegetarian

This vegan queso recipe takes me back to college, when I used to binge on super unhealthy things like chips and queso at night while trying to eat reasonably healthier and more vegetarian during the day. My transition to eating healthier foods took a few years to settle in. As a busy college student, the foods from Amy’s Kitchen really helped me make this transition. I loved their Vegetable Lasagna, the Breakfast Burrito, and of course these Nacho Snacks. So when the folks at Amy’s reached out to me, I knew I wanted to make a recipe that incorporated these snacks in a slightly healthier holiday appetizer. The secret…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.