Creamy Chipotle Sauce

This easy chipotle sauce is one of my favorite condiments to keep on hand! It's great for dipping and for spicing up your favorite tacos & bowls.

I say this all the time, but I truly believe that the key to a great veggie meal (or any meal, really) is a great sauce! With a great sauce on hand, you can use whatever veggies/grains/proteins you have to easily make salads, bowls, tacos, or sandwiches any night of the week. This smoky, creamy chipotle sauce is one of my absolute favorites to punch up any meal. It started as a sauce to the cauliflower tacos in my first cookbook and now I love it on everything from burrito bowls to breakfast tacos. It’s also great as a sweet potato fries dipping…

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Avocado Sweet Potato Tacos

These simple chili-spiced avocado sweet potato tacos, topped with creamy avocado-yogurt lime sauce, make a delicious vegetarian dinner.

This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug. There are basically two steps to the recipe: Make…

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Seared Tofu Banh Mi

In this banh mi recipe, I stuff fresh baguette with pickled veggies, cilantro & marinated tofu. Try it to see why this sandwich is a fan favorite!

When I lived in Austin, I never had a reason to make a banh mi sandwich at home because some of my favorite banh mi places (Lulu B’s and Elizabeth Street) were right down the street. But suddenly daikon radish started showing up right next to my favorite colorful carrots at the farmers market, and I knew some homemade sandwich-making was in order – the carrot and daikon were perfect for making the pickled vegetables that a good banh mi recipe requires. Since we’ve moved, I’m still searching for the best banh mi in Chicago (let me know if any…

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Many-Veggie Roasted Vegetable Pasta

Make this flexible roasted vegetable pasta with whatever veggies you have on hand! I used zucchini, tomatoes, onions, carrots & plenty of herbs.

If you went to the farmers market last weekend and brought home some zucchini, pattypan squash, tomatoes, carrots, onions, and lots of herbs – this recipe is for you! If you didn’t bring home those exact vegetables, this recipe is still for you! It’s super flexible, and a way to use up pretty much any late summer vegetable that you might have on hand. Eggplant, corn, peppers, and/or broccoli would all work in here as well. I love making this one for two reasons: The most important reason is that once all the vegetables are roasting, the kitchen smells amazing……

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Broccolini & Brussels Sprout Orecchiette

Make this vibrant, veggie-studded pasta as part of our 5-day meal plan or on its own. A dash of white wine makes it a delicious weeknight go-to.

Happy Saturday and welcome to Day 4 of my meal plan week! In case you haven’t been following, here are Day 1, Day 2, and Day 3. Once again, I’m trying something new this week where I’m posting easy real-life meals where one meal leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope this helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List which is a…

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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.