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Love and Lemons Every Day: Plant-Focused Meals to Enjoy Now or Make Ahead
The second cookbook from the award-winning blogger behind
Love and Lemons
--devoted to easy, seasonal, vegetarian recipes that make inspired everyday cooking attainable.
Jeanine Donofrio, founder of the wildly popular Love and Lemons food blog, has redefined fresh vegetarian cooking with her inventive recipes using seasonal ingredients. Now in her second cookbook, Jeanine presents simple techniques for cooking bright, beautiful food every day. With more than 100 recipes for breakfasts, lunches, and easy suppers, as well as quick flavor charts for salad dressings and other staples, this cookbook proves that getting in your kitchen every day can be rejuvenating. Recipes like Crispy Butternut Squash Burrito Bowls, Spicy Tomato Watermelon Salad, and Blueberry Fennel Focaccia showcase Jeanine's philosophy that simple combinations are the key to flavorful, exceptional meals.
Complete with the exquisite design and photography Love and Lemons has become known for, this cookbook will both excite your senses and give you the practical tools you need to cook every day with confidence.
Jeanine Donofrio, founder of the wildly popular Love and Lemons food blog, has redefined fresh vegetarian cooking with her inventive recipes using seasonal ingredients. Now in her second cookbook, Jeanine presents simple techniques for cooking bright, beautiful food every day. With more than 100 recipes for breakfasts, lunches, and easy suppers, as well as quick flavor charts for salad dressings and other staples, this cookbook proves that getting in your kitchen every day can be rejuvenating. Recipes like Crispy Butternut Squash Burrito Bowls, Spicy Tomato Watermelon Salad, and Blueberry Fennel Focaccia showcase Jeanine's philosophy that simple combinations are the key to flavorful, exceptional meals.
Complete with the exquisite design and photography Love and Lemons has become known for, this cookbook will both excite your senses and give you the practical tools you need to cook every day with confidence.
318 pages, Kindle Edition
Published April 2, 2019
247 people are currently reading
875 people want to read
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Displaying 1 - 30 of 84 reviews
March 31, 2019
Love and Lemons Everyday is the second cookbook by Jeanine Donofrio, the blogger behind the Love and Lemons food blog. With her down home 'girlfriend in the kitchen' vibe, Jeanine (and her husband, Jack), bring readers inside their home kitchen where they share their passion for plant-based recipes.
This beautiful, inspirational and doable cookbook is packed with stunning colour photos and includes season-specific recipes featuring a wide range of produce. These are recipes for the average home cooks who want to focus their diet on vegetarian or vegan options with ingredients can be sourced from local food stores or farmer's markets.
Donofrio also includes great tips sections including: her favourite kitchen tools, tips for protein sources and a great 'Waste Not, Want Not' section that details inventive uses for those odds and sods like broccoli stalks, beet greens and the cores of cauliflower so there's less waste and more taste in your dishes.
With our home boasting one vegetarian and a couple who enjoy eating less meat, we are making and enjoying more vegetarian meals. I appreciate the wide range of recipes in this cookbook and how big-name veggies, like sweet potatoes, cauliflower and squash, take centre stage and that meat substitutes aren't the focus. That said, I personally found this cookbook to be more vegan-focused than vegetarian, which doesn't fit our family quite as well as I had hoped.
Overall, this is a beautiful and versatile cookbook for vegetarian or vegan home cooks, or for those of us who just want to eat a little less meat without giving up taste and creativity in the kitchen. With these easy to use recipes, home cooks will be making healthy, fresh and wonderful tasting meat-free dishes for the whole family.
My top recipes from this cookbook:
Sweet Potato and Sage Breakfast Biscuits
Lemon Risotto with Trumpet Mushroom 'Scallops'
Jack's Garlic Pretzel Knots (these are 'knot' to be missed!)
Disclaimer: My sincere thanks to the publisher for providing me with a complimentary advanced copy of this title in exchange for my honest review.
This beautiful, inspirational and doable cookbook is packed with stunning colour photos and includes season-specific recipes featuring a wide range of produce. These are recipes for the average home cooks who want to focus their diet on vegetarian or vegan options with ingredients can be sourced from local food stores or farmer's markets.
Donofrio also includes great tips sections including: her favourite kitchen tools, tips for protein sources and a great 'Waste Not, Want Not' section that details inventive uses for those odds and sods like broccoli stalks, beet greens and the cores of cauliflower so there's less waste and more taste in your dishes.
With our home boasting one vegetarian and a couple who enjoy eating less meat, we are making and enjoying more vegetarian meals. I appreciate the wide range of recipes in this cookbook and how big-name veggies, like sweet potatoes, cauliflower and squash, take centre stage and that meat substitutes aren't the focus. That said, I personally found this cookbook to be more vegan-focused than vegetarian, which doesn't fit our family quite as well as I had hoped.
Overall, this is a beautiful and versatile cookbook for vegetarian or vegan home cooks, or for those of us who just want to eat a little less meat without giving up taste and creativity in the kitchen. With these easy to use recipes, home cooks will be making healthy, fresh and wonderful tasting meat-free dishes for the whole family.
My top recipes from this cookbook:
Sweet Potato and Sage Breakfast Biscuits
Lemon Risotto with Trumpet Mushroom 'Scallops'
Jack's Garlic Pretzel Knots (these are 'knot' to be missed!)
Disclaimer: My sincere thanks to the publisher for providing me with a complimentary advanced copy of this title in exchange for my honest review.
April 18, 2019
Not as good as the first one but just as enjoyable.
July 4, 2020
A number of the recipes look tasty (I haven’t tried any out yet) but I read this book mainly because reading cookbooks is oddly soothing for me. I actually don’t even particularly enjoy cooking, though I’ve been cooking for many years for my family. We’ve been mostly vegetarian for years, and many evenings eat vegan suppers, so I’m always on the hunt for different ways to make vegetables and legumes interesting.
I might try a few of the recipes eventually.
I might try a few of the recipes eventually.
January 13, 2020
I received this as a Christmas present and it probably wasn't a cookbook I would pick out for myself, being neither vegetarian or vegan. Beautiful photos for every recipe and some great tips throughout the book. I plan to try several recipes, but most of the recipes just were not to my liking or cooking ability.
March 29, 2020
It's funny; when I think about my experience with this cookbook, not even remembering its title, the word that comes to mind is "Love." Every part of this book — from the thoughtful, cursive notes in margins to the abundance of photos for *each* recipe to the holistic kitchen guidance — makes me, as the reader and home cook, feel loved and deeply cared for. This is a cookbook that knows its place on the shelf. For imaginative, veggie-forward dishes organized in a stunning, almost-magazine-like display of color and design, look no further.
Style: Vivacious vegetarian, with novel tricks sprinkled throughout
Sections: Breakfast, Snacks & Starters, Soups, Salads, For Dinner, Side Dishes, Desserts, Drinks, Homemade Extras, Essential Sauces & Spreads
Recipes with photos: All 102 recipes had photos, and many had multiple demonstrative photos. A+ with extra credit, Love & Lemons!
Pros: I loved the very-visual asides in this cookbook for things like a how-to on freezing cooked grains for future use, grilling guide for most vegetables, a giant visual recipe grid of salad dressings, and creative uses for carrot tops, corn cobs, and cauliflower cores. This book offers a crash course on vegetarianism and includes many (helpfully labeled) vegan and gluten-free recipes.
Cons: I can't think of any. This is a very well executed cookbook.
No, thank you: Breakfast polenta bowls with chimichurri (The chimichurri was bracingly acidic, and although the tartness was counteracted by the soft roasted parsnips and sweet potatoes, this dish was not my favorite.)
More, please: Moroccan-spiced carrot salad with lentils (A perfect wedding of roasted and fresh ingredients with dazzling mint, cumin, and coriander flavors.); miso quinoa bowls with kale & eggs (A feel-good meal, featuring everyone's favorite: avocado.); cozy vegan mushroom & white bean potpie (This dish took significant time and work, but the results were exceptional. It would be perfect as a vegan main dish for Thanksgiving or another special occasion.); sweet potato and sage breakfast biscuits (Fluffy, beautiful, and tasty. With a little planning ahead to roast and mash a sweet potato the day before I baked these, this recipe was a breeze.)
Style: Vivacious vegetarian, with novel tricks sprinkled throughout
Sections: Breakfast, Snacks & Starters, Soups, Salads, For Dinner, Side Dishes, Desserts, Drinks, Homemade Extras, Essential Sauces & Spreads
Recipes with photos: All 102 recipes had photos, and many had multiple demonstrative photos. A+ with extra credit, Love & Lemons!
Pros: I loved the very-visual asides in this cookbook for things like a how-to on freezing cooked grains for future use, grilling guide for most vegetables, a giant visual recipe grid of salad dressings, and creative uses for carrot tops, corn cobs, and cauliflower cores. This book offers a crash course on vegetarianism and includes many (helpfully labeled) vegan and gluten-free recipes.
Cons: I can't think of any. This is a very well executed cookbook.
No, thank you: Breakfast polenta bowls with chimichurri (The chimichurri was bracingly acidic, and although the tartness was counteracted by the soft roasted parsnips and sweet potatoes, this dish was not my favorite.)
More, please: Moroccan-spiced carrot salad with lentils (A perfect wedding of roasted and fresh ingredients with dazzling mint, cumin, and coriander flavors.); miso quinoa bowls with kale & eggs (A feel-good meal, featuring everyone's favorite: avocado.); cozy vegan mushroom & white bean potpie (This dish took significant time and work, but the results were exceptional. It would be perfect as a vegan main dish for Thanksgiving or another special occasion.); sweet potato and sage breakfast biscuits (Fluffy, beautiful, and tasty. With a little planning ahead to roast and mash a sweet potato the day before I baked these, this recipe was a breeze.)
January 6, 2021
I definitely liked this one more than I did the previous Love & Lemons book, buuuuut I still have issues with the layout.
First off, the things I like:
For one thing, the photos in this one are super appealing and make me want to eat almost everything! And I also love the variations--four or five versions of something on one page? More of this, please! Most of the recipes included seem pretty easy, too, and having made a few things from the blog, I know they probably taste great as well.
BUT. Once again, I find the print version really difficult to cook from. The font is very small, and very light, and it's got that wall of text thing going on in the instructions. Like, why would you put the little intro text in bold so you can read that really easily, and have the actual recipe printed so light you can barely see it unless it's like a foot away from your face? Maybe I'm just old and my eyes suck, but I don't think it's that. It just feels like too much effort went into the prettiness of the design and not enough into the practicality of it, you know?
So. While I do really like the several Love & Recipes I've found online and made, I think the books could use improvement. But maybe it's just me?
First off, the things I like:
For one thing, the photos in this one are super appealing and make me want to eat almost everything! And I also love the variations--four or five versions of something on one page? More of this, please! Most of the recipes included seem pretty easy, too, and having made a few things from the blog, I know they probably taste great as well.
BUT. Once again, I find the print version really difficult to cook from. The font is very small, and very light, and it's got that wall of text thing going on in the instructions. Like, why would you put the little intro text in bold so you can read that really easily, and have the actual recipe printed so light you can barely see it unless it's like a foot away from your face? Maybe I'm just old and my eyes suck, but I don't think it's that. It just feels like too much effort went into the prettiness of the design and not enough into the practicality of it, you know?
So. While I do really like the several Love & Recipes I've found online and made, I think the books could use improvement. But maybe it's just me?
January 18, 2023
This is a book I often ignore in favor of others on my cookbook shelf, but one of my quasi-resolutions this year is to try more new/different recipes. And I'm trying to find inspiration from my own shelves (versus online). I think I've avoided this book a bit because there was one recipe (Creamy Sweet Corn Pappardelle) that just didn't land for me in terms of flavor. In any event, I decided to give it another try this week, and I opted for the Buddha Bowls. I was really pleased with the result (despite a self-inflicted issue with timing on the brown rice!). There were two elements of this dish that I will absolutely use in other recipes - the sriracha tofu and the walnut miso dressing. One of the things that I like about this book is that most (if not all?) of the recipes are vegan so it introduces a lot of techniques for adding creaminess and flavor without animal products. Some really work (like the walnut dressing) and some don't (the creamy pasta sauce mentioned above), but I find it fun and interesting to experiment and learn about these techniques.
June 14, 2019
This cookbook is one of the best cookbooks out there. A picture for every recipe, great organization by meal type (unlike its predecessor), great flavor (which I find lacking in other vegan/vegetarian cooking), and most recipes I've tried took only a half hour. While being vegetarian almost every recipe is vegan or easily vegan which is great if you are trying to eat more plants (only 4 are not). I also really appreciated that each recipe for dinner is pretty well balanced with protein and fat not just carbs. I also found that its pretty easy to do these recipes with reduced oil if that is your jam. Also so many recipes here and they all have a good variety of vegetables (which I prefer when I go to the effort of making a recipe). Overall no complaints and I highly recommend.
As the name suggest the flavor profile is very lemony, limey, and vinegary. Cilantro and parsley are common ingredients.
As the name suggest the flavor profile is very lemony, limey, and vinegary. Cilantro and parsley are common ingredients.
March 15, 2022
This is my favorite cookbook of all time. Instant classics, not complicated, fairly quick but absolutely delicious and perfect nuanced flavors.
My ONE THING- that I wish I could shout from the rooftops is: in any of Jeanine’s cookbooks, if the recipe says “serves four”, and you are more than 2 people, DOUBLE IT. I don’t know what is going on here, but a lot of these recipes just do not serve 4. It is absurd. They are all delicious. And serve 2. Sometimes they barely serve 2, when it says 4.
My ONE THING- that I wish I could shout from the rooftops is: in any of Jeanine’s cookbooks, if the recipe says “serves four”, and you are more than 2 people, DOUBLE IT. I don’t know what is going on here, but a lot of these recipes just do not serve 4. It is absurd. They are all delicious. And serve 2. Sometimes they barely serve 2, when it says 4.
April 12, 2019
In my mind, getting supper ready quickly on weeknights is essential. This is where cookbooks like Love & Lemons Every Day become so important because what Jeanine Donofrio is offering is plant-based, seasonal recipes that are perfect for any weeknight. I really appreciate how she details the key points of her food philosophy -- the importance of seasonal cooking, information on plant-based proteins, a guide to grains and legumes, root-to-tip cooking, general cooking tips, and, her favourite kitchen tools and equipment. For newer home cooks, having this information up front means that your time in the kitchen will decrease and you'll have more success. I'm not such a new home cook but having reminders is always helpful!
The recipes are organized into 10 chapters: Breakfast, Snacks & Starters, Soups, Salads, For Dinner, Side Dishes, Desserts, Drinks, Homemade Extras, and, Essential Sauces & Spreads. She even offers some "special occasion menus" at the end of the book full of delicious combinations for any celebration. Donofrio's first cookbook is one that I recommend to people because it's full of fresh ideas on how to make the most of plant-based recipes, but you don't have to be vegetarian or vegan to fully appreciate it! I think her recipes are flexible enough to suit any dietary need. For my vegetarian family, I love having new inspiration to liven up weeknight meals but there's lots of inspiration for those looking to increase their vegetable intake or looking for recipe candidates for "Meatless Monday."
When choosing recipes to try I look for recipes that will entice my husband and daughter to try new combinations -- such as the recipe for Sweet Potato Wedges w/ Farro and Tahini. Roasted sweet potatoes are always a guaranteed crowd-pleaser -- an easy way to hook a kid at meal time. For my husband, who could literally eat rice at every meal, I like to use different grains to keep it interesting. The herbed farro here has a nice chew to it and it tastes great warm or cold. Topped off with the most delicious Lemon Tahini Dressing it made for a great lunch! Since tahini can have a slightly bitter flavour, I opted to serve it "Sally Albright-style" (on the side) so that my daughter could just dip her wedges in it.
Speaking of sweet potatoes, Donofrio's recipe for Sunshine Sweet Potato Curry is amazing because she uses roasted sweet potato puree in the curry sauce. The curry sauce in this dish has a great flavour -- sweetness from the sweet potatoes and their creaminess is paired perfectly with the coconut milk! A squeeze of lime takes a bit of the richness out of the sauce and brightens it up. I served it on basmati rice with naan bread. Another easy meal that made enough for leftovers, which is always a bonus in my mind. And, Donofrio is correct! The curry tasted even better on the second day!
For those concerned with eliminating gluten from their diets, this book has many great gluten-free alternatives to favourite gluten-rich foods. Her recipe for Apple Cinnamon Oat Muffins is great because it uses oat and almond flour which really create a moist crumb in these gluten-free muffins. As for muffins, I could take them or leave them, but these muffins could be the best ones I've ever had! I baked up a batch Sunday morning so that we could enjoy them for breakfast throughout the week (a great suggestion from Donofrio). She also has a superb gluten free cracker recipe. After reading the recipe headnotes for the Everyday Sesame Brown Rice Crackers I knew that if these crackers were as good as they looked in the book, I'd have a homemade alternative to those addictive sesame sticks (a huge food vice of mine)! Donofrio's recipe is perfectly addicting! Such a wonderful snack and these crackers would be great to serve to company with a side of dip or a smear of spread!
We really enjoyed her recipe for Cherry Pie Chia Parfaits. Sweetened using a small amount of maple syrup, I found that these dessert parfaits were the perfect healthy-ish indulgence for my daughter. She also enjoyed layering her parfait with the chia pudding, granola, and thawed frozen cherries – a great activity for younger cooks. The extra flakes of coconut really highlight the creamy coconut milk-based chia pudding. These would also be great to serve at a weekend brunch -- they could either be made ahead of time or you could have a parfait bar for guests to make their own!
I'm finding Love & Lemons Everyday just as useful as her first book, with so many produce-centric recipes and loads of meal inspiration, it's a cookbook I'll be glad to have on hand. With over 100 recipes you can find many seasonal, plant-based meals that are great for casual weeknight cooking.
Please note that this review is an excerpt of one posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Canada for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
The recipes are organized into 10 chapters: Breakfast, Snacks & Starters, Soups, Salads, For Dinner, Side Dishes, Desserts, Drinks, Homemade Extras, and, Essential Sauces & Spreads. She even offers some "special occasion menus" at the end of the book full of delicious combinations for any celebration. Donofrio's first cookbook is one that I recommend to people because it's full of fresh ideas on how to make the most of plant-based recipes, but you don't have to be vegetarian or vegan to fully appreciate it! I think her recipes are flexible enough to suit any dietary need. For my vegetarian family, I love having new inspiration to liven up weeknight meals but there's lots of inspiration for those looking to increase their vegetable intake or looking for recipe candidates for "Meatless Monday."
When choosing recipes to try I look for recipes that will entice my husband and daughter to try new combinations -- such as the recipe for Sweet Potato Wedges w/ Farro and Tahini. Roasted sweet potatoes are always a guaranteed crowd-pleaser -- an easy way to hook a kid at meal time. For my husband, who could literally eat rice at every meal, I like to use different grains to keep it interesting. The herbed farro here has a nice chew to it and it tastes great warm or cold. Topped off with the most delicious Lemon Tahini Dressing it made for a great lunch! Since tahini can have a slightly bitter flavour, I opted to serve it "Sally Albright-style" (on the side) so that my daughter could just dip her wedges in it.
Speaking of sweet potatoes, Donofrio's recipe for Sunshine Sweet Potato Curry is amazing because she uses roasted sweet potato puree in the curry sauce. The curry sauce in this dish has a great flavour -- sweetness from the sweet potatoes and their creaminess is paired perfectly with the coconut milk! A squeeze of lime takes a bit of the richness out of the sauce and brightens it up. I served it on basmati rice with naan bread. Another easy meal that made enough for leftovers, which is always a bonus in my mind. And, Donofrio is correct! The curry tasted even better on the second day!
For those concerned with eliminating gluten from their diets, this book has many great gluten-free alternatives to favourite gluten-rich foods. Her recipe for Apple Cinnamon Oat Muffins is great because it uses oat and almond flour which really create a moist crumb in these gluten-free muffins. As for muffins, I could take them or leave them, but these muffins could be the best ones I've ever had! I baked up a batch Sunday morning so that we could enjoy them for breakfast throughout the week (a great suggestion from Donofrio). She also has a superb gluten free cracker recipe. After reading the recipe headnotes for the Everyday Sesame Brown Rice Crackers I knew that if these crackers were as good as they looked in the book, I'd have a homemade alternative to those addictive sesame sticks (a huge food vice of mine)! Donofrio's recipe is perfectly addicting! Such a wonderful snack and these crackers would be great to serve to company with a side of dip or a smear of spread!
We really enjoyed her recipe for Cherry Pie Chia Parfaits. Sweetened using a small amount of maple syrup, I found that these dessert parfaits were the perfect healthy-ish indulgence for my daughter. She also enjoyed layering her parfait with the chia pudding, granola, and thawed frozen cherries – a great activity for younger cooks. The extra flakes of coconut really highlight the creamy coconut milk-based chia pudding. These would also be great to serve at a weekend brunch -- they could either be made ahead of time or you could have a parfait bar for guests to make their own!
I'm finding Love & Lemons Everyday just as useful as her first book, with so many produce-centric recipes and loads of meal inspiration, it's a cookbook I'll be glad to have on hand. With over 100 recipes you can find many seasonal, plant-based meals that are great for casual weeknight cooking.
Please note that this review is an excerpt of one posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Canada for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
March 7, 2023
This is a gorgeous book. Almost all of the recipes looked like something I'd want to try. It strikes a balance of not so simple that it's boring but not so complicated that it keeps you from making it. The flavors are bright and fresh and it feels like a modern take on vegetarian recipes with plenty of vegan options.
I made the Zucchini Verde Enchiladas, Sweet Potato Wedges with Farro and Tahini, and Kale and Sweet Potato Lasagna Roll-ups which were all delicious. We made one additional recipe, the Butternut Squash Soup which we did not care for. Overall a definite winner with many more recipes I'm excited to try.
I made the Zucchini Verde Enchiladas, Sweet Potato Wedges with Farro and Tahini, and Kale and Sweet Potato Lasagna Roll-ups which were all delicious. We made one additional recipe, the Butternut Squash Soup which we did not care for. Overall a definite winner with many more recipes I'm excited to try.
December 19, 2024
Oh my gosh I LOVE this cookbook! All of the recipes I’ve tried so far have been fantastic. I like that the recipes are vegetarian or vegan but still delicious and healthy. So often, vegetarian recipes have a lot fake meats or lots of cheese to somehow compensate for deliciousness.
I also like the way the cookbook is organized. One drawback for some might be that the recipes are often not just stuff you already have in your pantry. So you have to plan ahead to get the fresh ingredients on the list. Which I don’t mind.
I’ve made the Japanese Hot Pot, Saag Paneer, Portobello Reuben Sandwiches and the Peanut Butter Snicker Doodles. All were fantastic.
I also like the way the cookbook is organized. One drawback for some might be that the recipes are often not just stuff you already have in your pantry. So you have to plan ahead to get the fresh ingredients on the list. Which I don’t mind.
I’ve made the Japanese Hot Pot, Saag Paneer, Portobello Reuben Sandwiches and the Peanut Butter Snicker Doodles. All were fantastic.
February 6, 2022
Everything I’ve made from this book is really good and not too time consuming or filled with ingredients I don’t have. Highly recommend if you are trying out being a vegan/ vegetarian or if you have been one for a while.
July 9, 2019
EVERYthing in this book is amazing; I think I like it even better than the first. Almost every recipe is vegan or very easily veganized.
August 11, 2019
I love that this cookbook is set up by vegetables... The recipes are delicious and easy...
August 3, 2022
Love this book. I got it from the library and immediately bought it. There are so many great recipes in here, everything I've tried so far is really delicious.
December 22, 2022
Beautiful book. Excellent recipes!
July 22, 2019
Beautiful pictures for every recipe.
No bizarre ingredients.
Lots of fresh fruits, vegetables and herbs.
Very plant based (YAY!!!!!) and again no bizarre ingredients. And not tofu, tempeh, soy overload (blah!).
Easy to follow directions.
Over 100 yummy, delish recipes.
For those veg and vegans their is the occasional use of cheese, yogurt and egg. However, there are vegan substitutes suggested when possible.
Delish cheese substitutes, and not the tasteless cardboard crap.
Stumbled across this author when I googled how to cook spaghetti squash (it had been a while) and found Spaghetti Squash with Kale/Chickpeas. OMG!!! This was so DELISH. I loved this dish so much I've been making it once a week. Tag favorites.
This author's website is awesome. There's a picture of all the ingredients to be used as well as the dish with easy to follow directions. Beautiful photography. Makes me hungry and want to rush to my kitchen to make these recipes.
Because this cookbooks focus is more plant based recipes it was my first choice and I wasn't disappointed. So often times I buy a plant based cookbook and it's full of tasteless recipes, over abundance of soy, or everything is covered in sriracha for flavor. Extremely disappointing. This book was a refreshing pure delight for this plant based girl.
This is the author's 2nd cookbook. Her 1st looks to be as much of a winner and one I'll have to try.
I consider this book a read in progress because I have so many recipes still to try.
Happy eating!
No bizarre ingredients.
Lots of fresh fruits, vegetables and herbs.
Very plant based (YAY!!!!!) and again no bizarre ingredients. And not tofu, tempeh, soy overload (blah!).
Easy to follow directions.
Over 100 yummy, delish recipes.
For those veg and vegans their is the occasional use of cheese, yogurt and egg. However, there are vegan substitutes suggested when possible.
Delish cheese substitutes, and not the tasteless cardboard crap.
Stumbled across this author when I googled how to cook spaghetti squash (it had been a while) and found Spaghetti Squash with Kale/Chickpeas. OMG!!! This was so DELISH. I loved this dish so much I've been making it once a week. Tag favorites.
This author's website is awesome. There's a picture of all the ingredients to be used as well as the dish with easy to follow directions. Beautiful photography. Makes me hungry and want to rush to my kitchen to make these recipes.
Because this cookbooks focus is more plant based recipes it was my first choice and I wasn't disappointed. So often times I buy a plant based cookbook and it's full of tasteless recipes, over abundance of soy, or everything is covered in sriracha for flavor. Extremely disappointing. This book was a refreshing pure delight for this plant based girl.
This is the author's 2nd cookbook. Her 1st looks to be as much of a winner and one I'll have to try.
I consider this book a read in progress because I have so many recipes still to try.
Happy eating!
May 19, 2019
I loved this book so much that in the middle of reading a library copy (which I requested as soon as it was published) I bought my own copy! Both my daughter and I have been marking recipes we want to make, so there are stickers on almost every page. We have made a couple of the dishes already and they were delicious. What I value most are that many of the recipes are vegan and gluten-free, since my daughter can't eat dairy or gluten. In addition to the yummy-looking appetizers, soups, salads, entrees, and desserts, Jeanine has included some great recipes for pickles, sauces and spreads, cheeses, and suggested menus. Every recipe is clearly written and accompanied by a beautiful photo, and her personality-filled intros contain encouragement and enthusiasm. This book is irresistible!
April 4, 2019
It's clear that people's love for plant-forward recipes is gaining momentum, and this fad will soon become a fact of life with ever growing focus on the (lack of) sustainability and carbon footprints from the traditional food industry. Plant-based meals are here to stay, and why not? In addition to planet Earth's ecology, who doesn't want to indulge in healthy eating these days?
You'll remember Jeanine Donofrio from her famous Mediterranean flavoured plant-based dips, that boast simplicity, without compromising sophistication. I've never come across a cookbook that I go to back and back again for tried-and-true recipes, like one of my faves, Grapefruit, Quinoa & Fennel Salad with mint.
I've loved Jeanine's easy simple recipes right from the moment I tried them for myself at an event hosted by Chapters Indigo a few years ago. It's not hard to see why her recipes are an instant hit.
So what can we expect in LOVE & LEMONS EVERY DAY? A lot of different combinations of meals...some that will be variations of your favourite comfort foods, and others that will inspire you to try something new.
Love lasagna? Sure you do! Who doesn't? But consider this: lasagna in a soup. Seems an impossible feat, but Jeanine Donofrio has found a way to do just that. After all, sometimes, you just don't feel like going through the effort of making lasagna, but wouldn't mind the hearty flavours of this comfort food.
The great thing about cookbook recipes is that you are introduced to new flavours of the world, without having to leave your kitchen (except for the grocery store to pick up the ingredients, of course!). I didn't know what muhammara was until I saw a recipe for Beet Muhammara Dip. For those who didn't know either, it's a spiced Middle Eastern red pepper walnut dip, which has hint of fragrant coriander and bold flavours to boot.
Of course, it's not just about the recipes. There's also a learning component associated with LOVE & LEMONS EVERY DAY. For example, there's a section called "Wait - What About Protein?" Here Jeanine tells us about the different plant-based proteins that you can use in preparing a balanced meal for your family.
What do you do with your broccoli stalks, carrot tops and cauliflower cores? Jeanine Donofrio's attitude is much like mine "Waste not, want not", and so she shares some of her favourite ways to use "scrap parts".
If the title of Jeanine Donofrio's cookbook didn't give it away, you should know that all the recipes have that dash of lemon in them. It makes every dish approachable and delectable --and from a health perspective, adding lemon helps reduce the need for salt (sodium) without sacrificing flavour.
It goes without saying, but important to repeat, that none of Jeanine Donofrio's recipes are complicated. In LOVE & LEMONS EVERY DAY, each recipe also comes with a helpful everyday tip, like how a particular recipe can be made quicker (quinoa!), or which salads make great next-day desk lunches (the peach and pole bean salad, and soba salad!).
A great cookbook to pick up for your summer entertainment.
You'll remember Jeanine Donofrio from her famous Mediterranean flavoured plant-based dips, that boast simplicity, without compromising sophistication. I've never come across a cookbook that I go to back and back again for tried-and-true recipes, like one of my faves, Grapefruit, Quinoa & Fennel Salad with mint.
I've loved Jeanine's easy simple recipes right from the moment I tried them for myself at an event hosted by Chapters Indigo a few years ago. It's not hard to see why her recipes are an instant hit.
So what can we expect in LOVE & LEMONS EVERY DAY? A lot of different combinations of meals...some that will be variations of your favourite comfort foods, and others that will inspire you to try something new.
Love lasagna? Sure you do! Who doesn't? But consider this: lasagna in a soup. Seems an impossible feat, but Jeanine Donofrio has found a way to do just that. After all, sometimes, you just don't feel like going through the effort of making lasagna, but wouldn't mind the hearty flavours of this comfort food.
The great thing about cookbook recipes is that you are introduced to new flavours of the world, without having to leave your kitchen (except for the grocery store to pick up the ingredients, of course!). I didn't know what muhammara was until I saw a recipe for Beet Muhammara Dip. For those who didn't know either, it's a spiced Middle Eastern red pepper walnut dip, which has hint of fragrant coriander and bold flavours to boot.
Of course, it's not just about the recipes. There's also a learning component associated with LOVE & LEMONS EVERY DAY. For example, there's a section called "Wait - What About Protein?" Here Jeanine tells us about the different plant-based proteins that you can use in preparing a balanced meal for your family.
What do you do with your broccoli stalks, carrot tops and cauliflower cores? Jeanine Donofrio's attitude is much like mine "Waste not, want not", and so she shares some of her favourite ways to use "scrap parts".
If the title of Jeanine Donofrio's cookbook didn't give it away, you should know that all the recipes have that dash of lemon in them. It makes every dish approachable and delectable --and from a health perspective, adding lemon helps reduce the need for salt (sodium) without sacrificing flavour.
It goes without saying, but important to repeat, that none of Jeanine Donofrio's recipes are complicated. In LOVE & LEMONS EVERY DAY, each recipe also comes with a helpful everyday tip, like how a particular recipe can be made quicker (quinoa!), or which salads make great next-day desk lunches (the peach and pole bean salad, and soba salad!).
A great cookbook to pick up for your summer entertainment.
March 25, 2025
One of my biggest pet peeves with cookbooks is when recipes don’t have accompanying photos—thankfully, Love & Lemons Every Day delivers a gorgeous, light and bright image for every single dish. Flipping through the pages instantly makes me happy!
Beyond just beautiful visuals, the book is packed with thoughtful features. The Special Occasion Menus section is a standout because it helps you plan a cohesive meal for everything from Sunday Brunch to Girls’ Night and even Backyard BBQs. I also really appreciate the handy cheat sheet for grains and legumes, which breaks down water ratios and yield sizes— a small detail that makes a big difference when cooking.
It’s the perfect cookbook if you’re looking for a plant-forward cookbook filled with accompanying photos and useful sections.
Beyond just beautiful visuals, the book is packed with thoughtful features. The Special Occasion Menus section is a standout because it helps you plan a cohesive meal for everything from Sunday Brunch to Girls’ Night and even Backyard BBQs. I also really appreciate the handy cheat sheet for grains and legumes, which breaks down water ratios and yield sizes— a small detail that makes a big difference when cooking.
It’s the perfect cookbook if you’re looking for a plant-forward cookbook filled with accompanying photos and useful sections.
February 11, 2022
This is yet another cookbook by this duo. The book is pact with plant based recipes, vegetarian and vegan. Veggies are at the center of the plate. Authors put a chapter about flavor. Adding right spices to the dishes is the key. There is seasonal produce guide included. I like the tips how to use commonly thrown out parts of veggies. And of course there is tone of recipes. You will find ideas for breakfast. Sweet potato and sage breakfast biscuits anyone? And recipes for snacks, soups, salads, dinners, drinks and more.
The cookbook is filled with beautiful photos. Definitely inspirational cookbook for those who want to add more veggies into their meals.
The cookbook is filled with beautiful photos. Definitely inspirational cookbook for those who want to add more veggies into their meals.
December 19, 2023
I have taken out both Love and Lemons Cookbook: An Apple-to-Zuchinni Celebration of Impromtu Cooking (the name says it all) and this one at the same time from the library and am tempted to buy this one as I think about two thirds of the recipes look interesting -- and some I rejected purely because they are vegetarian and I am vegan (though the book helpfully makes suggestions for turning recipes into vegan ones -- some of which I will try but those with cheese don't work as well I believe because cutting out the cheese totally changes a dish and vegan cheese is not that good -- the only thing that I do miss is a good cheese).
If I make any dishes in the new year, I will let you know.
If I make any dishes in the new year, I will let you know.
February 2, 2022
I am impressed! When I first leafed through the cookbook, I wasn't sure I was going to find enough recipes to make me want to keep it, but when I actually sat down to look I was tabbing almost every other page.
Jeanie Donofrio has created so many great vegan & vegetarian recipes and this book has a nice combination of simple easy staples & recipes with a little more pizzaz. I found so many recipes I want to try out and saved so many pages. Plus, the photos are gorgeous and the recipes are healthy!
Thank you to Avery Publishing Group for the gifted copy.
Jeanie Donofrio has created so many great vegan & vegetarian recipes and this book has a nice combination of simple easy staples & recipes with a little more pizzaz. I found so many recipes I want to try out and saved so many pages. Plus, the photos are gorgeous and the recipes are healthy!
Thank you to Avery Publishing Group for the gifted copy.
January 6, 2023
A lot of work for just okay meals.
The recipes are very time-consuming, with harder-to-find ingredients. I counted 5 different kings oof vinegar. Many recipes call for you to use another recipe just for one ingredient. And no alternatives are given. 70% of these recipes, I look at the ingredient list and find an ingredient I don’t have and will probably never use again. I’ve made three dishes so far. 2 we’re just okay, one wasn’t good at all. I’d recommend Cookie and Kate’s cookbook over this one any day.
The recipes are very time-consuming, with harder-to-find ingredients. I counted 5 different kings oof vinegar. Many recipes call for you to use another recipe just for one ingredient. And no alternatives are given. 70% of these recipes, I look at the ingredient list and find an ingredient I don’t have and will probably never use again. I’ve made three dishes so far. 2 we’re just okay, one wasn’t good at all. I’d recommend Cookie and Kate’s cookbook over this one any day.
March 6, 2023
After renewing this cookbook twice from the library I decided to purchase. I think if you already eat a plant based diet it might be a great cookbook to look into.
The aesthetics are gorgeous. It looks fantastic hanging out in my cookbook holder or on the shelf. There's several super charts included like the Giant Grid of Salad Dressings on pages 130-131. I made Red Pepper Mojo sauce for our Black Bean Chard Bowls tonight from this chart.
This time of year our garden is producing bounteously and I need lots of inspiration -- it's in here!
The aesthetics are gorgeous. It looks fantastic hanging out in my cookbook holder or on the shelf. There's several super charts included like the Giant Grid of Salad Dressings on pages 130-131. I made Red Pepper Mojo sauce for our Black Bean Chard Bowls tonight from this chart.
This time of year our garden is producing bounteously and I need lots of inspiration -- it's in here!
July 2, 2021
This is a beautiful book. I like the size and feel of it, and the layout. I found a handful of recipes to try; I’d probably want to try more if I didn’t have so many warring tastebuds in our household. Not the cookbook for what I’d call our favorite flavor profiles, but that’s just a personal thing. I’d say it’s definitely for those who are already well stocked in the vegetarian cooking pantry, and are looking for what’s next.
August 31, 2021
This recipe book was okay, but I think it's just not on par with my taste. I tried several recipes, but they ended up not being worth the trouble. Though the black bean taquitos were really good and the granola from the overnight oats recipe was amazing! The actual complete overnight oats was kinda terrible, but the granola was amazing. Otherwise, I didn't find any recipes I'd want to repeat and after a several 'meh's I didn't want to chance trying anymore. Not bad, but not my style either.
March 17, 2022
Picked this up on a whim. I often do this with cookbooks on the new releases shelf.
Lovely book for anyone - not just vegetarians. The author describes it as "plant-forward," which is apt, but it is also just gorgeous food. I enjoy cookbooks as much for their aesthetics as for their recipes. This offers lots of techniques, tips, and I just snapped a shot of the two pages of salad dressing options made from kitchen staples. I'm an omnivore, but I'm now subscribed to this blog as well.
Lovely book for anyone - not just vegetarians. The author describes it as "plant-forward," which is apt, but it is also just gorgeous food. I enjoy cookbooks as much for their aesthetics as for their recipes. This offers lots of techniques, tips, and I just snapped a shot of the two pages of salad dressing options made from kitchen staples. I'm an omnivore, but I'm now subscribed to this blog as well.
September 13, 2024
This is at the lower end of 4 stars for me. I just do not go back to this book as often as I do the other book. I am not sure why. Best I can come up with is that the flavor profiles in this book are all pretty similar, and a large portion of the book is salads, so, I just prefer the other book more. That doesn't mean I regret the purchase or do not enjoy it-- I really like this book just not as much as others by this author. Hence, 4 stars.
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