Founded by Jeanine Donofrio and her husband Jack Mathews, the wildly popular food blog Love and Lemons features simple and healthy recipes using seasonal and local ingredients. What I like best about L+L is that most of the recipes are built around one or two beautiful pieces of produce, creating doable recipes that are full of color, flavor and creativity. The Love and Lemons Cookbook (to be released on March 29) is a reflection of the blog, giving us more than 100 (mostly) plant-based recipes that celebrate vegetables, fruit, legumes and pasta.
I have to say that as soon as I saw the cover of The Love and Lemons Cookbook several months ago online, I couldn’t wait to see what this book would look like inside. I mean, take a look below: how gorgeous and gorgeously designed is that!? The finished book itself definitely does not disappoint: there is a beautifully styled and shot photo to accompany every recipe in the book, plus some inspiring process shots and gorgeous captures of produce featured at the beginning of every one of its 26 chapters. From apples to zucchini and everything in between, the cookbook superbly celebrates each, followed by 4-5 recipes that use them in different and inspiring ways. It’s definitely vegetarian, but with tons of vegan and gluten-free options and suggestions for substitutions, the cookbook can be enjoyed by anyone who loves simple but flavorful and non-fussy food.
(photo directly above by Jack Mathews/Jeanine Donofrio, used with permission from the publisher)
I am looking forward to digging in and using more of this cookbook after trying the Roasted Cauliflower Tacos with Chipotle Cream first. In this recipe, an entire head of cauliflower is cut into small florets and rubbed down with adobo chilis then baked to create a smoky, slightly spicy filling to spoon into a taco. Served with creamy avocado, clean and crisp cilantro and a rich, adobo-kissed sauce with a squirt of lime, everything is perfectly balanced flavor- and texture-wise, and hey look it’s also a visually stunning taco too! The sauce portion of the recipe originally calls for Greek yogurt and honey, but Jeanine offers a sunflower seed-based cheese in the book as a vegan option. I ended up using Kite Hill vegan plain yogurt and a touch of raw agave syrup alongside the rest of the sauce ingredients (see below), and it was fantastic.
Since I loved this recipe very much, I’m excited that the nice folks over at Avery & Penguin USA have not only kindly allowed me to share the full recipe here, but are also offering a free hardcover copy of The Love and Lemons Cookbook to one lucky reader through this post!
GIVEAWAY DETAILS!
To enter for a chance to win a copy, just leave a comment below that includes your favorite type of produce and the way you like to prepare it. On March 30, I’ll randomly pick a winner! Shipping is restricted to the US only. Good luck!
The winner of this giveaway is Lauren, congrats! Thanks to everyone who entered. 🙂
ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM
- Yield: 4 servings
Description
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
Ingredients
- 1 medium head cauliflower, cut into small florets
- Extra-virgin olive oil, for drizzling
- 2 chipotle peppers from canned chipotles in adobo sauce
- 8 tortillas, warmed or grilled
- 1 medium avocado, sliced
- Cilantro
- 1 lime, sliced
- Sea salt and freshly ground black pepper
Chipotle Yogurt Sauce
- 7 ounces (200 g) full-fat Greek yogurt (ed note: I used Kite Hill brand plain yogurt)
- 1 chipotle pepper (from the can used above)
- 1 small garlic clove
- 1 teaspoon (5 mL) fresh lime juice, plus more to taste
- 1 teaspoon (5 mL) extra-virgin olive oil
- 1 teaspoon (5 mL) honey (ed note: I used raw agave syrup)
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
- Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
- Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
VEGAN: Make the chipotle sauce with sun “cheese” (may be found on page 286 in the cookbook) and skip the honey | GLUTEN-FREE
Strawberries! I worked on a U-Pick berry farm for most of my high school years and had all the free berries I could ever want. My favorite way to eat them is in a spinach salad, along with red onions, goat cheese or feta, and a balsamic vinaigrette.
I love scallions to add a pop of fresh flavor to pretty much everything!
My favorite produce, hands down, is the humble carrot. I’ve been on a real carrot kick as of late, and I love adding it to salads, stews, soups–just about anything!–for its simple crunch and flavor.
I love beets! Baked and sliced and put in a salad
At the moment I am loving a kale slaw with toasted nutritional yeast dressing.
I’ve been really into nopal (cactus) lately. I steam it and then make a simple salad with it.
I pretty much love every type of produce. My favorite may be mushrooms – they are wonderful in so many ways from stir fry to salads to pizza toppings.
I have heard nothing but raves about this cookbook! It looks like a beauty. My favorite produce is asparagus. I’m always so thrilled when it comes into season, and my favorite way to use it is by roasting it.
I love green onions! I regrow them from scraps just by putting the white parts in a mason jar full of water. I just saute them when I make tofu stir-fries to add some freshness! Also love them in scallion pancakes and stirring a few raw pieces after cooking rice!
Spinach is my favorite produce because there are so many ways to prepare it. Most often I just toss some leaves into my morning scramble/ smoothie/ salad.
Oh geez, only one type of produce?! I guess I’ll go with carrots. I have horrible vision, so I’ve made a habit of munchin’ on carrots since I was a little kid. I love adding them to juice, smoothies, stir fry, soup, salads, sandwiches, etc…they’re good for everything!
Love all veggies but eggplant is amazing and simply roasted takes it to a whole new level.. cookbbok looks amazing
I like zucchini, i like to shred it up and make pizza crust or use it as a vessel for enchiladas, tacos, etc
I think tomatoes are definitely my favorite… In the summer, fresh from the garden, eating them sliced with a tiny bit of salt is heaven. But when I visited Ukraine I had pickled tomatoes for the first time- so delicious! I’ve pickled some in leftover, good brine, but I’m hoping to make my own this summer 🙂
My favorite type of produce is summer squash/zucchini and I love to sear it, then add it to rice or pasta! This book is beautiful!!
It’s tough to narrow it down, but my favorite is spinach – in salads, enchiladas, soups, with pasta…Thank you!
So hard to choose! Has to be farm-fresh raspberries – and they only need a little rinsing, no preparation needed.
Also delicious with whipped coconut cream for a special treat.
Tomatoes! From raw slices to sautéed with other veggies to slow roasted . . . oh man, they make everything better.
I love avocados in so many things! I could easily eat avocados everyday…in pasta, tacos, salads…anything!
potatoes, cauliflower and beets. My ultimate comfort foods. Roasted!!
Ohh, so pretty! Asparagus has a pretty small window of being seasonal and delicate where I am, so it always feels extra-special when I see it pop up in stores and local markets. Seared in a cast iron pan or grilled with just salt/pepper/dash of lemon juice.
I
Like jicama with salt like juice and chilis
I love artichokes I steam them al dente then slice in half brush with olive oil, sea salt and pepper and throw on the grill for a few minutes on each side , sprinkle with lemon and YUM YUM
I love strawberry time here in NC. Fresh from the field at my favorite pick-them-yourself farm–way better that grocery store berries!
I love working with zucchini! I turn them into pizza boats, spiralize them into noodles, or cut them into “fry” shapes and bake them. They’re so versatile and delicious!
I love any type of produce but I guess my favorite is brussel sprouts and anything roasted is the way to go.
Kale is my favorite item of produce. Dino kale, to be more specific. We take it and chop it up then throw it in a saucepan and add some nooch (okay lots of nooch) a pinch of Himalayan Sea Salt, lots of garlic powder, and some Braggs and sautée until wilted. We add oven baked garlic tofu, pine nuts and some Chao Creamy Original finely chopped for my favorite meal of Kale and Tofu. This cookbook looks gorgeous! I would love to win it!! (And maybe you’ll put one out too soon Erin!)
ah, maybe someday, Martina! 🙂
For a vegetable I love using Artichokes. I like to use them in my vegan Crab Cakes, or Simply Sautéed in a good Olive Oil with a little salt, and then tossed with Orzo. For Fruits I have to say Strawberries. I either like to make into a jam, or even better making Balsamic Strawberries!
These days, spinach. I have no particular favorite preparation, but love it in smoothies, stir fries, soups, and featured in dishes like your palak paneer.
The favorite in our house is Brussels sprouts! Sauted is best, but also great roasted or steamed!
so hard to pick just one!!! Maybe broccoli….roasted with oil salt and pepper, or stirfried but left a little crunchy…just say no to mushy broccoli!!!
I love all produce, but if I had to pick one I would say artichokes.
Steamed, in a dip, grilled…
Any way it’s made, I LOVE it!! <3
Tricolored organic carrots I have been roasting them in Harissa past sauce. So flavorful and color .
Right now I am all about radishes. In salads or with hummus or on sandwiches…
My favorite produce is probably dandelion greens. I get so excited when they start popping up in the markets!??
There are so many ways I like to use them fresh or slightly sautéed & tossed in a big bean & grain bowl is probably my favorite. But I also love to toss them in smoothies, tofu scrambles, & on pizza. They are so versatile & have such a great flavor!!
My favorite produce is Kale. I usually massage it and let it sit with some lemon juice and olive oil. I like put it in lots of recipes. My favorite is a salad with Mexican pinto beans, sweet potatoes, salsa, and some quinoa. Yum!! I also like it in smoothies and fake ceasar salads.
I love variety of produces, I had hard time to narrow it down….. Sweet Potatoes is what I finally decided, I love how Sweet Potatoes can create in variety type of dishes, From Breakfast to Dinner! My favorite way to cook Sweet Potatoes: chopped it into cubes, coated with coconut oil and chopped garlic and cook in pan on stove top till sweet potatoes and garlic is tender and roasted then make giantatic breakfast burrito filled up with black beans, kale, mango salsa, tapatio, and coconut bacon. Mmmm!
I love kale and my favorite way to eat it is kale salad with beans and pistachios! Thanks so much for the chance to win!
I love blueberries. I add them to waffles, pancakes, and breakfast smoothies.
Steamed Kale with Olive Oil.
So hard to choose, but I would have to say my favorite is cauliflower and I love it best roasted.
It’s rather hard to pick a favorite produce. If I didn’t really love veggies it would be rather difficult to be vegan. I’m going to go with roasted beets.
I’m not sure as it tends to vary with the season. carrots, broccoli and Brussel sprouts tend to be staples throughout the year.
this is tough…I adore most produce, especially avocado, beets, zucchini, and broccolini…avocado I like all ways, beets I love roasted with sweet potato has, zucchini I love to spiralize and sub in for pasta in veg-loaded marinara sauce, and broccolini I love simply grilled with a bit of olive oil, lemon, and black pepper…yumm!
Currently, cast iron pan seared asparagus w/olive oil & sea salt.
For me, it’s a toss up between onions and garlic. They are both ubiquitous in the cooking I do, and add so much flavor! While i’m sure I could live without them, I really wouldn’t want to.
Green beans, steamed and spicy!
Kale! I steam it, add to stir fries, sub for pasta, add to chili and soup. You get the idea it’s part of my daily diet.
I love eggplant! My favorite way to cook it is in a quinoa ratatouille.
I love avocados, sprinkled with a little sea salt and eaten straight out of the shell.
Avocado is probably my favorite produce. I slice them, dice them, add them to sandwiches, salads, smoothies top them in soups, quesadillas, bowls of beans and rice. They add a great creaminess to pretty much everything.
My favorites change with what is available. Right now I am enjoying Brussels sprouts before it really turns to spring in Colorado. I love them roasted, pan seared, or in a shredded slaw with miso mustard dressing. I also like to crisp up separated leaves and use them on top of soups, pasta, or polenta dishes.
Two things, Sorrel and wineberries. Both are really too fragile to transport but so easy to grow. I don’t prepare them, just eat them warm from the sun. (Can you tell I’m waiting for summer!)
My favorite produce has to be garlic. Garlic in everything from vegan nacho cheese to spaghetti sauce to cashew pesto to tofu scramble …
I’m so basic.
My favorite type of produce is a sweet potato. Baked. No toppings.
I love broccoli rabe, especially in pasta with crumbles tempeh sausage…yum!
Avocados are my favorite. I use them in everything from desserts to salad dressings, but my go to is smashed on toast with a sprinkle of sea salt and some fresh ground pepper.
It changes but right now I’ll go with Brussels sprouts, roasted in the oven and drizzled in olive oil and maple syrup
It is so hard to choose! But I think I’d have to go with Butternut Squash I like it roasted plain, roasted in spices, made into so many different kinds of soups, and as a main ingredient for stews.
My favorite veggie is cauliflower. I love to roast it along with whole cloves of garlic, a drizzle of olive oil and a pinch of salt & pepper. Delish!
Avocados are my favorite–on toast, in tacos, massaged into kale, or with just a little salt and pepper!
Japanese or Purple sweet potatoes, steamed with turmeric and nutritional yeast!
Butternut squash, pureed into a creamy sauce.
My favorite produce is brussel sprouts, roasted in the oven with olive oil, salt and then served with a splash of balsamic.
I love – love – love AVOCADOS. Anyway. I usually just slice them and add them to anything and everything. I often use them to replace butter on toast/bagels and/or cheese in reubens and other sandwiches. Y-U-M
I looove fresh corn!! It’s so yummy and easy to cook!
I have to go with potatoes. Seasoned and roasted without oil then dipped in mustard!
I love making zucchini into zoodles for a great pasta substitute
I’m a sweet potato fries with every meal kind of girl. Roast them with chili powder (or cayenne if you love heat) and eat them as-is or put them on salads, sandwiches, tacos, etc. My absolute favorite!
KALE KALE KALE,
It grew 6 ft. Tall in our garden last year…honest.
ITs to easy to create Kale Chips…
If you don’t eat them,,,,you should give them a try
These look delicious! I’m a big fan.