Updated on April 18, 2016
Happy Monday, Everyone! Let’s make it even better with waffles and a giveaway, shall we? If you aren’t familiar with the Love & Lemons blog founded by Jeanine Donofrio, you must make yourself so! Jeanine’s recipes are made with whole foods and are healthy and seasonal, with many vegan recipes. Her food photography is fresh, light and beautiful, and the design is eye-catching.
All of these elements translate into the Love & Lemons Cookbook, perfectly! I love the format of this book in that it’s veggie-centric, embraces seasonal produce and teaches you how to cook with what you have on hand. The chapters are organized by ingredient, so like the cover says, “an apple-to-zucchini celebration of impromptu cooking”.
The recipes are colorful, many of them super simple and well-seasoned. In the first chapter, she goes on to describe her method for cooking, what are musts for having in your pantry and how to cook backward. Pick a fruit or vegetable that you love, go to that chapter and you have great choices for inspiring dishes to make in no time.
I chose to make the Vegan Carrot Waffles, which were so simple, delicious and gone in a flash! I can’t wait to make some of the other recipes that caught my eye, like the Eggplant & Mushroom “Meatballs”, Carrot-Ginger Grain Bowl, and Blackberry Basil Bruschetta. Luckily for all of us, Jeanine and her publisher have let me share this tasty waffle recipe with you all!
Also, if you want to hear some back story on the creation of the book, and learn a little more about Jeanine, go to Jessica Murnane’s interview with her on One Part Podcast. Lastly, enter my giveaway to win your own copy of The Love & Lemon’s Cookbook!
Some of you may know that my mom asks me to cook for her and her friends occasionally, which firstly, I love because I will make vegan food for just about anyone to get them to eat a vegan meal/dish/dessert/etc., and second, is great because then I can usually get creative with it and share the recipe with you all! In this case, it worked out great because I needed to make something convenient, delicious and more like an appetizer.
Incomiiiiiing! gardein to the rescue, as always. I find it kind of weird that my mom (who eats meat) is into fake meats, but who am I to judge? She loves lettuce cup plates from various restaurants, so I thought utilizing gardein’s sweet & sour porkless bites would be a tasty and easy way to recreate something similar.
Sauté the porkless bites with onions and peppers for a juicy filling with good texture, then top it off with a lightly seasoned slaw of daikon, carrots and cabbage for some crunch! Lastly, you can’t go wrong with a simple garlic aioli and some sesame seeds. Overall, it was a huge success!
Because I don’t have to spend the time prepping tofu or steaming tempeh for this recipe, I saved tons of time; making this a good choice for parties or gatherings. Gawd knows I get in over my head when putting together a spread with too many components, but in this case you can prep the slaw and aioli ahead of time and sauté when you’re ready to serve.
You know those moments when you open your refrigerator door and you blankly stare into it wondering what exactly you can make to eat? That happened for the millionth time yesterday, but I knew that I wanted to make something to post on here; or else I would have made a steamed veggie bowl and called it an evening. Then, a gluten-y thought came over me. PIZZA!
Straight up, making pizza at home is one of my favorite things to do, and especially so when I’m feeding others. There aren’t a whole lot of things better than having a beverage and eating a warm slice of pizza with a group of friends. I mean, I did have a party one year where I made 6 or 7 pizzas for my friends to celebrate my birthday.
In this case, I took my go-to pizza dough recipe, slathered it in a kale pesto sauce and topped it with an assortment of veggies that were hanging out in my fridge. Putting potatoes on pizza is a fun thing to try if you haven’t before, and this was a first for me, in terms of slicing some cauliflower thinly and throwing that on top. Both were successful!
Basically, pizza serves as a delicious, edible plate for veggies and sauces and that is why I love it so much. You could always add a little shredded vegan cheese to the top of this, but I think it’s great as is.
Before I get to the recipe I have some exciting news. I shot the food photography for Jason Wrobel’s book Eaternity and it is now out in the wild! This book is crazy informative, beautiful and filled with delicious recipes. I’ll be hosting a giveaway for one copy, here on Vegan Yack Attack later this week, so keep an eye out for that!
I clearly cannot get enough green in my life, given the last few dishes that I’ve made! I guess that’s what happens after months of mostly orange/beige/brown foods and then surging into a more vibrant color palette come March. I featured radishes, arugula, and fennel in my last recipe; this time I felt the need to grill up some asparagus, for a dish that is the perfect balance of healthy and comforting.
Grilling is legitimately one of my favorite ways to cook food. It’s simple, efficient in terms of time, and imparts great flavor upon already tasty fruits and veggies. You may have already picked up on this, given how many “grilled” recipes I have on my site – including sandwiches, duh. I love how the grilled asparagus pairs with the sautéed mushrooms, and the contrast in flavors and texture to the creamy pine nut sauce and crunchy zucchini ribbons.
I feel that pine nuts are an under-utilized ingredient in my pantry, and love the richness it gives to dishes. In the case of this meal, Silk’s Unsweetened Cashew Milk joins pine nuts for a subtle roasted flavor without sweetness for a creamy sauce base, then is seasoned with sautéed garlic (YUM) and white pepper. I dare you not to steal large spoonfuls of this while you’re making it! Or I do, because that’s what I do. 😉
The yin to the creamy sauce’s yang, is a bed of zucchini ribbons, easily made with a plain ol’ vegetable peeler, for a fancy and delicious replacement for starchy noodles. This method is great if you don’t have a spiralizer on hand to make oodles of zoodles. Lastly, leeks and mushrooms are sautéed and seasoned with oregano and fresh lemon juice to crown this delightful entree.
It really comes together quickly, if you’re into a lighter weeknight meal type of thing! And if you have a hard time finding the Unsweetened Cashew Milk (great for everything, seriously) use Silk’s locator here and maybe get a coupon while you’re at it!
While I’ve been obsessed with Spring’s fine fruits lately, I can’t neglect the tasty vegetables that this beautiful season also has to offer. Farmers market stalls display a rainbow of colors that are truly inspiring, which is super helpful when you’re feeling a little stumped in the kitchen.
I often forget how much I like using fennel in recipes, that is until Mary from Nom Yourself and I teamed up to make a bountiful lunch the other day. Aside from piecing together a delicious pesto bowl, we made a simple puff pastry pizza topped with thinly sliced fennel, onion, vegan ricotta, balsamic glaze and basil. What a way to reinvigorate your motivation to cook!
After that, I knew I wanted to put together a spring-y salad that was light, fresh, and still filling. I even made it gluten-free and oil-free! (not that it’s hard to make the veggies and whole foods the star of this recipe) Another plus is that you can find all of these ingredients easily and it takes less than 30 minutes to put together.
I’m a fan of making this salad ahead, then eating it for lunch for a couple of days. It could be easily transported in jars or tupperware for bringing to work!