Healthy Vegetarian Dinner Recipes

Creamy White Bean Shells with Broccoli

Happy 2018!

Usually I start a new year by posting smoothie bowls, salads and all of my favorite light and fresh things, but… well… it’s -3 degrees outside here in Chicago so I thought I’d start this year off with my favorite hearty, healthy, and most importantly warming recipes that you might want to make for dinner this week.

Creamy White Bean Shells with Broccoli (pictured above)

The title kind of says it all – this recipe includes an easy lemony white bean puree that’s made with ingredients that you probably have in your pantry right now. Pour it over brown rice pasta shells and tons of sauteed broccoli.

Sweet Potato Noodles with Garlic & Kale

Sweet Potato Noodles with Garlic & Kale

If you got a spiralizer for Christmas, now’s the time to break it out! Noodle some sweet potatoes and toss them in a pan with tons of kale and garlic for a quick veggie-packed dinner.

Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas

One of my favorite recipes from our cookbook, these enchiladas are perfect to eat for dinner when it’s cold outside. They’re stuffed with roasted butternut squash and black beans and they’re topped with a smoky chipotle tomato sauce that will take you only a few minutes to stir together. Make these quicker by roasting the butternut squash in advance! (note: the photo above is the step before they go into the oven).

Pumpkin Tortilla Soup

Pumpkin Tortilla Soup

Obviously, I’m craving spicy things today! Tortilla soup is one of my favorite soups, but it’s rarely served vegetarian at restaurants so I make my own. This hearty soup has a tangy & smoky broth, plus a fun crunch from the tortilla strips. It can be made with butternut squash instead of pumpkin if that’s easier to find.

Herb & Garlic Mushroom Pasta

Herb & Garlic Mushroom Pasta

This is one of my favorite recipes that I made this past year. If you love mushrooms, you HAVE to make this pasta dish. Even though it seems very simple, it’s big on flavor because mushrooms and tarragon are a match made in heaven. A touch of cashew cream with Dijon mustard makes it just a little creamy and oh so luscious.

Crispy Butternut Squash & Poblano Tacos

Crispy Butternut Squash & Poblano Tacos

Ok, if I had to pick TWO favorite recipes from 2017 this may be my second favorite. That butternut squash looks fried, but looks can be deceiving – it’s coated with crispy hemp seeds and panko and baked. The creamy poblano sauce takes these tacos over the top.

Vegan "Cheesy" Broccoli Soup

Vegan “Cheesy” Broccoli Soup

Based on how many times I’ve seen this one tagged on Instagram, I’m assuming that this creamy broccoli soup is a fan favorite. Traditional cheesy broccoli soup is so very unhealthy, but my version packs a ton of vegetables and is husband-approved.

Mushroom Lentil Spaghetti "Bolognese"

Mushroom Lentil Spaghetti “Bolognese”

A super hearty pasta made with lentils and mushrooms instead of meat!

Sustenance Sweet Potato Stew 

Sustenance Sweet Potato Stew 

If you’re trying to eat more vegetables in 2018, here’s a great place to start. This stew packs 4 cups of sweet potatoes, 3 cups of broccoli, 4 cups of swiss chard, among other things. What’s amazing about this recipe is that it all fits in one pot 🙂

Sweet Sesame Tahini Noodles

This sauce in this recipe is so good! Pour it over noodles, lots of kale and any vegetables you like. You can serve these noodles hot or cold. Keep extra sauce in the fridge for flavorful lunches!

Macro Bowls with Turmeric Tahini Sauce

Macro Bowls with Turmeric Tahini Sauce

When I truly need a reset meal, this is what I make. Brown rice, steamed vegetables, some kind of legume (pictured: mung beans), a little sauerkraut or pickled ginger, and a turmeric tahini sauce to bring it all together. I hope that this one proves that eating healthy is not at all boring!

Sweet Potatoes, Many Ways

Sweet Potatoes, Many Ways

For those cold nights when you really don’t want to cook much – roast some sweet potatoes and stuff them with one of these filling options!

Let me know if you have any dinner recipe requests for 2018!

No-Noodle Sweet Potato Sage Lasagna

No-Noodle Sweet Potato Sage Lasagna

I’m so excited about this recipe because, who doesn’t love lasagna in the middle (err… beginning) of winter! Growing up, lasagna was my favorite food. Even though my mom made it pretty darn often, I was always excited when lasagna night came around. But this version of lasagna is no ordinary lasagna because instead of noodles, I used paper-thin sheets of sweet potato! It’s what veggie dreams are made of.

I hope Santa was good to you last week… if you found a KitchenAid® Artisan® Stand Mixer under your tree, do yourself a favor and go get this Vegetable Sheet Cutter Attachment as a gift to and from yourself. It’s so fun! Just look at that long sheet of sweet potato!

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna

Since these noodles aren’t noodles, I had to do some experimenting to figure out what works and what doesn’t as a filling. The biggest takeaway is that the filling can’t have too much moisture. This means using one layer of marinara sauce at the bottom instead of diced canned tomatoes throughout. It also means making a mixture of ricotta and feta cheese (rather than just ricotta), which helps to thicken up the filling. The feta also has the added benefit of adding a tangy bite, which is so delicious in contrast to the earthy sage throughout the filling.

No-Noodle Sweet Potato Sage Lasagna

Also, you can see in the photo above that my sweet potato noodles are not all the exact same size… nor did I peel them. Since sweet potatoes come in different shapes and sizes, you’re not going to get perfectly rectangle noodles (although if you get a short/fat potato, you’ll get really close) – just get crafty while piecing them together however they fit together best. I used 3 smaller strips of “noodles” for the first layer, and wider strips for the middle and top layers. No wasted food scraps here (any extra scraps we did have we gave to the pups who love sweet potatoes).

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna

This recipe could not be more simple – from start to finish, it took me less than 30 minutes to assemble. The noodles don’t need to be pre-cooked, so all you have to do is mix together the filling and layer this up. A warm and cozy dinner (or in our case, lunch, after we took these photos!) awaits.

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna What should I noodle next? Sweet potato manicotti? Maybe a multi-root vegetable lasagna?
  No-Noodle Sweet Potato Sage Lasagna

Cinnamon Brown Sugar Baked French Toast

Cinnamon Brown Sugar Baked French Toast

Tell me, what’s your breakfast weakness? Pancakes? Waffles? Mine is French toast. Eggy bread that’s soft in the middle and crisp around the edges with a good dash of cinnamon throughout… what’s not to love? Well, it can often be quite an indulgent sugar bomb, which is why I like to make it at home where I can use ingredients that are a bit lighter. I usually make French toast on the stovetop for just myself and Jack, but today I’m sharing this baked version which would be so delicious for Christmas morning or a holiday brunch where you’re cooking for more than 2 (though Jack had no problem finishing this off…).

Cinnamon Brown Sugar Baked French Toast

This French toast is lighter than most – I swapped out heavy cream for almond milk and instead of regular sugar I used Truvia Brown Sugar Blend. I get SO MANY requests for lower sugar recipes stevia-based sweetners. That’s why I’m happy to share this recipe in partnership with Truvia.

The best thing about Truvia Brown Sugar Blend is that the texture is the exact same as regular brown sugar because it’s made from a blend of Truvia Natural Sweetener and brown sugar. The blend is sweeter than regular brown sugar so you use half as much for the same flavor and sweetness but with 75% fewer calories than full-calorie brown sugar. I mixed it with cinnamon and sprinkled it all over this dish before I baked it. It caramelized on top in the oven giving the top of the bread a delightful crisp edge. 

Cinnamon Brown Sugar Baked French Toast

This recipe is super easy to make. Start with challah bread that’s a few days old and slice it pretty thick. Dip it in the egg/almond milk mixture, and load it into the baking dish.

Cinnamon Brown Sugar Baked French Toast

Sprinkle with the Truvia Brown Sugar Blend and cinnamon mixture before baking. Once baked, I topped mine with pomegranates and toasted almonds, but feel free to serve this with whatever toppings or fruit you like – blueberries or raspberries would be delicious!

Cinnamon Brown Sugar Baked French Toast

KitchenAid® Artisan Stand Mixer Giveaway!

KitchenAid® Artisan Stand Mixer Giveaway!

I’m SO excited about this giveaway because I think EVERY kitchen needs a KitchenAid® Artisan® Stand Mixer! My grandmother had one, my mom has one, and we’ve had ours for years and years. They last forever – if you don’t have one, here’s your chance to win one :).

If you’re a fan of our cookbook, you have more chances to enter, see below!

KitchenAid® Artisan Stand Mixer Giveaway!

To enter:
Leave ONE comment below telling me about your favorite recipe to mix up. (Please leave your own individual comment and do not reply to an existing comment on the thread).

For additional entries:
Post a photo of any recipe from The Love & Lemons Cookbook on social media (Instagram, Twitter, Facebook) and tag #loveandlemonscookbook. Each social post counts as a separate entry so post as many times as you want!

Good luck & happy holidays!!

A winner will be chosen at random on December 31st. The giveaway is open to U.S. addresses only. The color mixer that the winner receives will be based on availability. Spiralizer attachment is not included. Special thanks to KitchenAid® for supplying the mixer!

Cranberry Pistachio Chip Cookies

Cranberry Pistachio Chip Cookies

With Christmas just one week away, I thought I’d share some cookies… finally! Admittedly, I’m a little late with the holiday treats this year, but we did put up a tree (progress for us), so suffice it to say that our halls are decked! Or at least decked enough.

Since chocolate chip cookies are my favorite thing to bake, I started there and then jazzed them up with pistachios and cranberries. They’re sweet, nutty, and a little tangy – basically everything I crave in a sweet treat.

Cranberry Pistachio Chip Cookies

The dry mix of this batter is made with half almond flour, which makes these a tad healthier than your average holiday cookie and also a bit more filling. Sometimes I can sit down and eat 10 cookies, but these guys satisfy my cookie cravings after one or two.

Cranberry Pistachio Chip Cookies

Christmas came early this year and we got this new Love & Lemons-themed (Majestic Yellow) KitchenAid® Artisan® Stand Mixer. I hope you caught last week’s post where I put their Spiralizer attachment to work. This week, I used the traditional mixer attachments to make my cookies. So classic.

Cranberry Pistachio Chip Cookies Cranberry Pistachio Chip Cookies Oh, and did I mention? These cookies are vegan, which means no raw eggs, which ALSO means – cookie dough time! Seriously, my favorite part about baking cookies is getting to that step where the mix-ins get mixed in. I’ll take the bowl and a spoon and see you later 🙂

Ok, I did actually use the dough to bake a few because Jack really likes his cookies cooked!

Cranberry Pistachio Chip Cookies