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The ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of The Love & Lemons Cookbook.
Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternu
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Book ID Asin: 0735219842
Book Title: Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook
Book Author: Jeanine Donofrio
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $11.56
Book Format Name: Hardcover
Book Format Price: $21.66
Book Format Name: Spiralbound
Book Format Price: $35.99
Book Price: $21.66
Book Category: Books, Cookbooks, Food & Wine, Cooking by Ingredient and unknown
Book Rating: 1,515 ratings
Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook by Jeanine Donofrio Book Review
Name: Zen*Yogi*Girl
Rating: 5.0 out of 5 stars
Title: Chock full of innovative yet simple to prepare plant based dishes
Date: Reviewed in the United States on April 6, 2019
Review: Let’s begin but stating that this is a big cookbook loaded chock full of recipes- over a 100 which would make it a great choice for anyone looking for a comprehensive guide to a mostly plant based diet ( note it’s not vegan as it does include eggs and butter in some recipes ) or a beginner book.
After beginning with some guides to plant based protein, grains and legumes, managing waste and some basic tips, there are ten different chapters : Breakfast; Snacks and Starters; Soups; Salads; Dinner; Side Dishes; Desserts; Drinks; Homemade Extras and Essential Sauces and Spreads.
The thing I like most about this book is the fact that it keeps it simple in terms of ingredients, recipes and equipment needed which makes this book accessible to all. It is simple to follow and many recipes are very quick to prepare.
One of my favorite chapters is the snacks and starters as there are so many simple ideas that are easy to whip up: a beet dip, easy to make almond cheese, queso made of butternut squash. There are also a great selection of unique soups such as lemon miso spring greens and lasagna soup with vegan ricotta. There is also a great idea to make stock with left over scraps.
There are some innovative salads that are perfect for the summer and not the typical ones you sees in other cookbooks. And the same applies to the main dishes and sides — they are not the usual run of the mill and are dishes I want to make! I included a picture of the cauliflower gratin which was a quick make and delicious. It is a side but I found it filling enough to use as a main.
Among the desserts is a great page full of little data balls you can make to keep on hand and there are just enough recipes which I like as many vegan books seem to be over indexed in this area. This is followed by a great drink section which contains both alcoholic and non alcoholic drinks and I love the section on extras — vegan ricotta salsas and simple snacks, sauces and dips.
This is probably the most innovative vegan cookbook I own; that wins this with simple ingredients and recipes. It’s loaded with bright, colorful pictures to demonstrate the end result and is a book I will use often.
Name: Jim Shepard
Rating: 5.0 out of 5 stars
Title: Delicious even if you eat non-plants
Date: Reviewed in the United States on April 7, 2019
Review: I’m not even going to pretend to be “plant-forward”, but that’s not a requirement to get some mileage out of this book. There’s a lot of delicious and flavorful plates in here, and if you want throw some chopped hot dog into your Cozy Vegan Mushroom White Bean Potpie, no one’s gonna know but you. Take their killer Chimichurri recipe and use it to make your steak 37x better? It would be a crime not to.
Nothing says “Hey I actually care about you, even if you’re a little annoying you’re still great” to your veggie-focused friends more than actually making a thoughtful, flavorful dish instead of just replacing the meat in whatever you’re eating with tofu. Put in the effort. Explain to your delighted friends over a plate of Sweet Corn Pappardelle that you actually *milked a corn cob* to make a cream sauce that required exactly zero cows.
Really need to show off? The Chickpea Harissa burgers are probably amazing but that recipe is next level and currently beyond me. For now I’ll stick with the fantastic breakfast food section. This seventh helping of Strawberry Baked French Toast is in the name of science, honest.
Name: N. Brady
Rating: 3.0 out of 5 stars
Title: Think I need a magnifying glass
Date: Reviewed in the United States on September 30, 2019
Review: I received this cookbook yesterday and couldn’t wait to start reading. I didn’t notice other reviewers mentioning the very small font and color (just a couple of shades from white). Guess it’s just me. But why choose a font size and color that is so difficult to read. The sections headings are almost as large as the actual page. The font color is so light and tiny that on white paper is very difficult to read. I will have to find a very bright reading spot. Anyway, I want to add vegetarian/vegan meals to my regular fare. I don’t eat meat every day but may have eggs and dairy. I’ll find ways to use this beautiful book. Someone said they wished they’d bought the first book. I thought the same thing. I could always use as a gift.
Name: BTC
Rating: 5.0 out of 5 stars
Title: Aaaamazing!!!!
Date: Reviewed in the United States on April 5, 2019
Review: I stumbled upon her first cookbook a year ago. It helped me learn to cook with a variety of fruits and veggies. Truly a great book! But for the past 2 days I have been reading through ‘Love and Lemons Everyday’, I am OBSESSED!! I’m not one to write many reviews, but I must share my excitement for this book. It is truly a work of art, from the beautiful pictures and artsy effects, to the mouthwatering recipes that inspired me to think outside of the box when it comes to vegetables. My husband is plant-based, so the recipes in here have inspired me to put effort and creativity back into my cooking. I love the side notes on some of the vegetarian recipes for a vegan option. I am excited to see how many recipes I can sneak into my kids’ diet. I highly recommend this book, you won’t be disappointed.
Name: Public Name
Rating: 4.0 out of 5 stars
Title: Delicious recipes but wish there were more main course options
Date: Reviewed in the United States on April 6, 2019
Review: I love love love this blogger. Her recipes are consistently fantastic with unique blends of flavors. I do wish this book contained more entrees rather than chapters on drinks and desserts. It is easy to find solid drink and dessert recipes whereas it is must more difficult to find vegetarian main courses that are healthy, filling, and delicious.
Name: Jessica Rae
Rating: 5.0 out of 5 stars
Title: Perfect for me and as gifts
Date: Reviewed in the United States on April 5, 2019
Review: I’m not vegetarian, but I absolutely adore Jeanine’s recipes. She has a way of making vegetables taste so delicious! Even vegetables I thought I hated (mushrooms!) somehow taste amazing… omg the mushroom white bean pot pie recipe is EVERYTHING!
What’s wonderful about the recipes is that they’re flexible enough for me to make with meat if I want to — the chimichurri potato salad seems perfect for summertime grilling. I also love all the charts and tips — it’s so inspiring and makes me think of how to change things up. That chart with homemade salad dressings is so fun and I can’t wait to try some of the dressings on grain bowls. Plus the Waste Not, Want Not, section is so practical because didn’t even know I could use cauliflower cores and broccoli stems!
This cookbook is also essential for creating my weekly meals and grocery list.
