I didn’t realize that the Love & Lemons Cookbook wasn’t a vegan cookbook when I agreed to review it. It turned out to be a happy mistake. This is the most vegan-forward vegetarian cookbook that I’m aware of, with recipes for tofu ricotta, sunflower cheese, and cashew cream, and a vegan option for nearly every entry.
And also, this book is beautiful. From the cover design to the photography, the fonts (or typefaces, whatever) to the recipe layout. Mwah. Perfect. I must say I was especially impressed by the food styling: Not a dog hair, a wilted green, or a dried up pasta sauce in sight.
The impeccable design is high-end magazine-quality, inspiring readers to get off their buns and actually go to their farmers markets, buy all the fresh produce, AND eat it. Farmers, take note. You may want to start selling copies at your stands. It’d be good for business.
To get to the veggie-meat of the matter: All of the recipes I tried were home runs. Strawberry salad with toasted hazelnuts, complete with paper-thin radishes and wheatberries; this will most definitely be my go-to salad all summer long. Coconut rice with Brussels sprouts, topped with basil and mint and sprinkled with sesame seeds–a-mazing. Carrot-ginger grain bowl with sriracha-infused, baked tofu cubes; it was Goldilocks-just-right. Vegan tart cherry french toast. Vegan tart cherry french toast. Kinda says it all.
Thank you to Jeanine Donofrio for this brilliant labor of love (and lemons, I must assume).
GIVEAWAY: Ready to get cooking? Buy The Love & Lemons Cookbook now OR enter to score a free copy in our giveaway!
We’re asking U.S. residents only (sorry, world) to tell us in the comments section of this Vegansaurus.com blog post (not on Facebook): where is your favorite farmers market? Non-residents can comment too (who are we to stifle your excitement?) but are not eligible for the giveaway. Contest ends May 31st. GO!