RECIPES
ABOUT
NEWSLETTER
COOKBOOK
SAVED RECIPES

Navigation

Home
About Us
Recipes
My Saved Recipes
Cookbook
Newsletter
Contact

Social

Instagram
Facebook
Pinterest
Twitter

Parmigiano & Fig Grilled Cheese

vegetarian / whole foods

A few weeks ago Whole Foods set out to break the Guinness World Record of number of Parmigiano Reggiano wheels cracked simultaneously. Jack and I were the “official” witnesses of Parmageddon at our Austin store. I know what you might be thinking… how does the lactose intolerant girl get herself into these things? Well, first of all, Jack will not ever turn down an opportunity for free cheese. And second, in recent years I’ve learned that hard cheeses don’t have very much lactose, and that I don’t have as much of a problem with really high quality cheese. (ie. just…

TO THE RECIPE >>>>

Edamame Hummus & Radish Crostini

Fresh spring toasts topped with zesty edamame hummus and lemony yogurt dip.

appetizers / vegan / spring

It’s been snack time around here lately. I don’t know if it’s because spring is in the air, or because our schedules have been irregular lately, but we seem to have traded regular meals for snacky meals. Here are two variations that we’ve recently called dinner… best served with wine and maybe a light soup or salad. The snacking continued with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg. (New discovery: the breakfast tostada). The rest of the yogurt sauce went on a salad with chopped veggies.…

TO THE RECIPE >>>>

Mushroom & Quinoa Lettuce Wraps

spring / vegan / gluten free

Nutella one day, quinoa the next. This is what I call balance. Tasty balance. Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps. This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.

TO THE RECIPE >>>>

Apple Muffins

These easy apple muffins are studded with juicy chunks of apple and toasty nuts. I love enjoying them with tea or coffee on a cool fall morning.

dairy free / gluten free-optional / brunch

My mom made these apple muffins for us last week while she was visiting. And I made them again for breakfast this morning. These muffins aren’t too sweet, and they’re not too indulgent. Rather, they’re the perfect pick-me-up to start a slow morning or a great healthy snack on a cool fall afternoon. They’re on the healthy side, made with spelt flour or whole wheat flour, coconut oil, and almond milk. My favorite part of them is the juicy chunks of apple on the inside that make them wonderfully moist. Change Up These Apple Muffins! I love this apple muffin recipe…

TO THE RECIPE >>>>

Walnut-Mushroom Veggie Burgers

dairy free / favorite

I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.” Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.” While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a…

TO THE RECIPE >>>>

Mini Ceviche Tacos

summer / vegan

I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand. Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart. You could serve them with chips as an appetizer, or with tortillas as more…

TO THE RECIPE >>>>

Carrot Muffins with Coconut Whip

Healthy non-dairy muffins packed with carrots and topped with coconut whipped cream.

spring / dairy free

Spring is in the air (at least, here in Austin it is), and I’ve been getting non-stop carrots in my Farmhouse Delivery box. Which means one thing to us… carrot cake. This time, in muffin form. I topped these with coconut whip lightly sweetened with maple syrup. It’s airy, yet creamy… much less indulgent than a more traditional cream cheese frosting, but it was exactly what I was in the mood for this time. With a dusting of cinnamon on top.

TO THE RECIPE >>>>

Granola & Pomegranate Bowl

breakfast / vegan / gluten free

This is dessert for breakfast. Especially when you eat it with vanilla coconut yogurt like we did. And drink a mocha on the side. Sometimes a morning sugar rush is just what you need to welcome the day, right? And as if this wasn’t sweet enough already, Jack still had to ask “so… you’re not going to put chocolate chips in there?” Um, no. No, I’m not… (Although, I suppose you could if you wanted too).

TO THE RECIPE >>>>

Chocolate Almond Breeze Smoothie

Rich & creamy chocolate smoothies made with banana and almond milk. Vegan and Gluten free.

vegan / gluten free / almond milk

Now that January is over and Valentine’s Day is just around the corner, I think it’s time to trade in our kale drinks for rich & creamy chocolate-y treats. Because we’ve been good after-all… haven’t we? Something you might not expect that’s a fixture in our fridge is chocolate almond milk. Jack drinks a mocha with it every morning. And he occasionally makes us milk-less milkshakes (kindly accommodating for my my lactose intolerance). He doesn’t cook often but two of his designated tasks are: 1. Coffee Pour-er, and 2. Blender-man. This is his most recent blended treat… frozen bananas with chocolate almond milk and…

TO THE RECIPE >>>>

Butternut Squash Croquettes

Butternut Squash Croquettes - these healthy baked veggie fritters are a delicious appetizer or snack.

fall / winter / favorite

I don’t have much of a weakness for fried foods. French fries don’t make me crazy, I never really cared for fried chicken… but whenever we’re on vacation, I find myself ordering little balls of fried stuff everywhere we turn. Cod croquettes in Japan, arancini in Italy, and all kinds mashed veggie fritters (with tangy yogurt sauces) in London. Since we’re currently not on vacation, these are baked, not fried… but I promise they’re so good that you likely won’t even notice. I mash creamy butternut squash with cumin and smoky paprika, mix in some tangy feta, and serve them…

TO THE RECIPE >>>>

Vegan Pistachio Coconut Truffles

Vegan truffles are an easy & healthy holiday dessert! A creamy coconut and chocolate base rolled in pistachios makes a yummy, no-bake, gluten-free treat.

holiday / vegan / gluten free

All you non-bakers out there, this one is for you. So far in this holiday season I haven’t baked one cookie, shopped for one gift… and I have a tree somewhere in a storage unit. So, today, I have the perfect busy-person dessert that’s fast & easy, yet tasty & impressive. And you likely already have these few ingredients in your kitchen. It’s a super basic recipe, but feel free to get creative and make a few variations. Add liqueur into your chocolate if that’s your thing… cinnamon, chiles, orange zest, espresso powder… whatever you like. Your pantry is the…

TO THE RECIPE >>>>

PRIOR PAGE

SEARCH RECIPES

breakfast / main-dish / dessert
vegan / gluten free

ALL RECIPES >>

Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Welcome to Love & Lemons!

I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer. I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.

More about us...

Instagram Pinterest Twitter Facebook

Love and Lemons Pop of Flavor - Preorder

Top Recipes

Healthy Breakfast Ideas
Easy Dinner Ideas
Healthy Lunch Ideas
Best Brunch Recipes
Vegan Recipes
Best Salad Recipes
Best Soup Recipes
Easy Appetizer Recipes

Cooking With Vegetables

Avocado
Beets
Brussels Sprouts
Broccoli
Butternut Squash
Cauliflower
Spaghetti Squash
Sweet Potato

Plant-Based Cooking Basics

Brown Rice
Lentils
Roasted Chickpeas
Farro
Tofu
Tempeh
Quinoa
Zucchini Noodles

HOME
ABOUT
RECIPES
COOKBOOK
SHOP
SUBSCRIBE
CONTACT
PRIVACY POLICY

Click here to view our privacy policy.