2017 Cookbook Gift Guide

Love & Lemons 2017 Cookbook Gift Guide

It’s that time of year again! You’ve gone through your list and checked it twice… yet there are still a few friends and family members left and you don’t know what to get for them. How about a cookbook? I always say this, but I think cookbooks make the best gifts because there’s always one to suit every taste. Or maybe I just say this because I personally love (and love to hoard) cookbooks!

Anyway, here are my favorites from this past year. Many I’ve written about before, many you’ll hear more about in the next few months. They’re all pretty veggie-forward (the ones that aren’t still have interesting vegetable options). So if you like our blog (and book!) I think you and your loved ones will love these cookbooks too!

Vegetarian Favorites:

The Love & Lemons Cookbook by yours truly
The First Mess by Laura Wright
Love Real Food by Kathryne Taylor of Cookie & Kate
Naturally Vegetarian by Valentina Solfrini of Hortus Cuisine
One Part Plant by Jessica Murnane
In my Kitchen by Deborah Madison
Bowls of Goodness by Nina Olsson of Nourish Atelier
The Savvy Cook by Izy Hossack of Top with Cinnamon
Naturally Nourished by Sarah Britton of My New Roots
The Moosewood Restaurant Table 

Deliciously Beautiful Books:

Cook Beautiful by Athena Calderone of Eyeswoon
Autentico by Rolando Beramendi

Weeknight Cooking (with good veggie options):

Dining in: Highly Cookable Recipes by Alison Roman
Back Pocket Pasta by Colu Henry
Dinner, Changing the Game by Melissa Clark

Good Reads:

The Wellness Project by Phoebe Lapine
What She Ate by Laura Shapiro
Coming To My Senses by Alice Waters

Fun books from favorite restaurants:

Elizabeth Street Cafe by Larry McGuire and Julia Turshen
Jack’s Wife Freida by Maya & Dean Jankelowitz & Julia Jaksic
Egg Shop by Nick Korbee

I’m currently devouring:

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by former White House Pastry Chef, Bill Yosses
Downtime by Nadine Levy Redzepi (wife of Noma chef, Rene Redzepi)
Smitten Kitchen Everyday by Deb Perelman

Looking forward to (available for pre-order):

Healthy-ish by Lindsay Maitland Hunt
Vegan Comfort Classics by Lauren Toyota of Hot For Food

This post contains affiliate links.

Vegetarian Thanksgiving Sides

Vegetarian Thanksgiving Sides

It’s Thanksgiving week! I think we’re up to 17 people that are coming over on Thursday, so, um, yikes! Thankfully, everyone is bringing something so the cooking won’t be so difficult. Like always, I’ll be making the salad and a vegetable side dish or two. In case you’re like me – still deciding what to make – here are some of my favorite vegetarian starters and side dishes!

Click on the images to go directly to each recipe!

Harvest Haven Salad

A gorgeous seasonal salad that’s a great light way to start off the meal.

Harvest Haven Salad

Simple Roasted Beets with Citrus

A simple, bright, and tangy side dish that can be made a day (or two) ahead and  assembled when you’re ready to serve.

Simple Roasted Beets with Citrus

Cauliflower Parsnip Mash with Roasted Garlic

We’ve really enjoyed this spin on mashed potatoes – make this if you love the earthy flavor of parsnips and if you’re looking for something a little bit different than your regular mash.

Cauliflower Parsnip Mash with Roasted Garlic

Butternut Squash & Leek Stuffing

a.k.a, the most colorful stuffing. This recipe is great if you’ve had as much butternut squash as I’ve had lately (that is to say – a lot). It also reheats well, so it’s great for the holiday.

Butternut Squash & Leek Stuffing

Rosemary Maple Corn Muffins

An old favorite – these crumbly vegan muffins are lightly sweet with a nice flavor from the rosemary. Perfect for the meal, or if you have family staying with you and you need a quite bite the next morning.

Rosemary Maple Corn Muffins

Wheatberry Delicata Squash Salad

A hearty fall salad packed with dark leafy greens, squash, apples, cranberries, and wheat berries. This one is on page 255 of our cookbook which (shameless plug) makes a great gift for the holidays!

Wheatberry Delicata Squash Salad

Maple Balsamic Roasted Brussels Sprouts 

Sweet, tangy, roasted brussels sprouts – I love the pop of red onion and the crunch from the pecans.

Maple Balsamic Roasted Brussels Sprouts 

Fig, Feta, and Mint Crostini

Since this roundup is a little squashy (what can I say, I love squash!), I love the idea of serving this sweet little fig appetizer before the big meal!

Fig, Feta, and Mint Crostini

Red Curry Kuri Squash Soup 

If you can’t find a red kuri squash, use butternut squash instead. Make this soup if you’re looking to spice up your dinner table 🙂

Red Curry Kuri Squash Soup 

Kale and Shiitake Mushroom Stuffing

It’s a toss up whether I love this stuffing more than the butternut squash stuffing that’s pictured higher in this post. Mushrooms, sage, bread… mmm.

Kale and Shiitake Mushroom Stuffing

Simple Lemon Green Beans  

This one is great if you need just one more vegetable to round out your meal. These green beans are tossed with garlic, olive oil, and lots of lemon. A great green vegetable next to the stuffing and mashed potatoes.

Simple Lemon Green Beans  

Roasted Delicata Squash with Apples and Sage

If you haven’t given delicata squash a try – give this recipe a go. I love delicata because the skins don’t have to be peeled, which makes this recipe so easy to put together.

Roasted Delicata Squash with Apples and Sage

Avocado & Quinoa Stuffed Acorn Squash

A great main course if you’re doing an all-veggie Thanksgiving. Or get small acorn squash and serve these as a side. This dish definitely has a southwestern flair – filled with green chiles, black beans, spices, and avocado.

Avocado & Quinoa Stuffed Acorn Squash

Creamy Roasted Cauliflower Soup

One of my favorite soups and there’s no actual cream involved because the cauliflower itself blends up so nicely.

Creamy Roasted Cauliflower Soup

Vegan Cauliflower Mashed Potatoes

These are half potato half cauliflower, not half butter like most mashed potatoes, but your guests won’t know it!

Vegan Cauliflower Mashed Potatoes

Happy Thanksgiving everyone!

A Friends Giving Menu

A Friends Giving Menu

Thanksgiving is next week, which means this weekend is for Friendsgiving! What I love about Friendsgiving is that it’s more than ok to change up T-giving traditions – to keep the ones you like and ditch the ones you don’t (bye bye canned green bean casserole!). To celebrate, I’ve put together a menu of some of my personal favorite recipes that I think will be perfect for the occasion.

But before we get there, we should always remember that you can’t have a “Friendsgiving” without “giving.” To that end, and to help bring more food to more people this holiday, we’re partnering with ALDI who is teaming up with Venmo, and Feeding America to add a new tradition of giving to your Friendsgiving celebration. See that cute turkey hand emoji up there? Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals(!!!).

The emoji, inspired by the nostalgic childhood craft, symbolizes the essence of Friendsgiving: sharing and giving. To activate an ALDI donation with your Venmo payment, use the Turkey Hand emoji in your payment note. You can select the Turkey Hand emoji from the emoji picker or type in the word “Friendsgiving” and the Turkey Hand emoji will autocomplete.

Now for the menu!
(Click on each image to go to the recipes)

Sweet Potato Avocado Tartare

I love this little appetizer – it’s like mini avocado toasts but on sweet potato rounds.

Shredded Brussels Sprout Apple Salad (pictured at the top of the post)

Every Love & Lemons menu needs a salad, and this is my favorite one to bring and share. Skip the apples (or slice and add them at the last minute) and it can be made the morning before your event.

Sweet Potato Avocado Tartare

Spiced Up Fall Squash Salad

I shared this one a few weeks ago and it’s been a hit at my fall gatherings ever since – you just can’t go wrong with butternut squash, pomegranates and goat cheese during this time of year!

Spiced-Up Fall Squash Salad

Twice Baked Sweet Potatoes with Broccoli

Not your traditional marshmallow sweet potato casserole – this one is delicious AND happens to be good for you.

Twice Baked Sweet Potatoes with Broccoli

Butternut Squash Black Bean Enchiladas

Because it’s my party, I can have Thanksgiving Enchiladas if I want to. 🙂 So can you!

Butternut Squash Black Bean Enchiladas

Balsamic Roasted Brussels Sprouts

This is my favorite way to prepare Brussels sprouts. A touch of maple, tangy balsamic, cranberries, pecans, and roasted red onions for pop.

Balsamic Roasted Brussels Sprouts

Vegan Pumpkin Pie Parfaits

These are like pumpkin pie, but require only a fraction of the work! Plus they’re ADORABLE.

  Vegan Pumpkin Pie Parfaits

Happy Friendsgiving everyone!

And sincerest thanks to the sponsor of this post, ALDI, both for allowing us to take part in this great act of generosity and for creating such a fun, great way to give! Don’t forget to use that turkey hand emoji!

Orange Peel Black Tea Sangria

Orange Peel Black Tea Sangria

Happy Long Weekend! Jack and I are off to the farmers market this morning but I wanted to pop in quickly and share this sangria recipe. I posted it on Instagram awhile back – but I think it’s such a refreshing cocktail for weekend BBQ’s that I wanted to share it here on the blog as well.

This combines two of my favorite things in the world – iced tea and wine! Its simple to make – just pour the wine and iced tea into a large pitcher and add the fruit. Chill overnight, so that the flavors will infuse, and serve it at your holiday gathering tomorrow!

Orange Peel Black Tea Sangria

Vegetarian Memorial Day Recipes

Mix & Match Crostini Bar

Memorial Day is coming up next weekend! Whether you’re hosting a gathering or simply bringing a side dish (hi, I’m Jeanine – the family salad maker), here are a few veggie-ful party recipe ideas. Click on the links or directly on the photos to go to the recipes:

First up: Instead of meticulously assembling appetizers, you can set out a bunch of ingredients for this Mix & Match Crostini Bar so your guests can assemble their own toppings. Include some gluten free crackers and at least one vegan spread (like the vegan pesto shown above) and you’ll have all of your bases covered.

Spicy Jalapeño Margaritas.

It’s not a summertime party without a margarita – this is my go to recipe for Spicy Jalapeño Margaritas (above). And of course, you can’t have a margarita without chips – let’s go with a super green Kiwi Avocado Salsa Verde. (below)

Kiwi Avocado Salsa Verde

Every party needs a great salad that can sit out at room temperature without wilting, so this Tart Cherry Tabbouleh is a great option:

Tart Cherry Tabbouleh

For the main course, skip the grill but get all of that smoky goodness with these Vegan Tempeh Club Sandwiches. I know tempeh sounds scary to some of you, but wait ’til you try it with this marinade!

Tempeh Vegan Club Sandwiches

Another main course option – Cauliflower Stuffed Poblano Peppers. Smother them with cheese or with cashew cream (see the recipe for more details) – vegetarians and meat eaters alike will love this one.

Cauliflower Stuffed Poblano Peppers

For dessert – Strawberry Pistachio Crumble. This is an easy recipe that’s great for parties because the crumble can be made ahead of time. Assemble and bake in skillets (or a baking dish) as you’re ready to serve.

Strawberry Pistachio Crumble

Or skip the baking and make Boozy Root Beer Floats with homemade ice cream (or without homemade ice cream… I won’t tell).

Boozy Root Beer Floats