Popular dishes

While I love all the recipes that I post here on the blog, some of my all-time favorites are actually in my cookbooks: The Love & Lemons Cookbook and Love & Lemons Every Day. Both best-selling books are packed with 100+ vegetarian recipes, gorgeous photography, and resources to help you become a home cooking pro!

So often, readers ask me which cookbook they should get. Below, you’ll find details about both recipe books to help you pick the one that’s best for you. If you’re still having trouble deciding, I can assure you that you really can’t go wrong! Bon Appétit hailed The Love & Lemons Cookbook as “the most beautiful cookbook we’ve ever seen,” and The New York Times Book Review wrote, “Happiness itself is tossed into every bowl.” In 2019, Love & Lemons Every Day was a Best Spring Cookbook pick by both The New York Times and MindBodyGreen, and food writer and TV host Gail Simmons said that it “makes cooking every day a true joy.”

 

Here’s a little about both books:

Love & Lemons Every Day Cookbook

 

My most recent book, Love & Lemons Every Day is a big, beautiful, 300+ page book, a must-have for everyday plant-forward cooking! Organized by meal type, it has chapters for Breakfasts, Snacks & Starters, Soups, Salads, Dinners, Side Dishes, Desserts, and Drinks. Here’s more detail about what’s in it:

 

  • 100+ super flavorful vegetarian recipes. You’ll find recipes fit for any and every occasion – busy mornings, special occasion dinners, and everything in between.
  • Vegan and gluten-free variations. If a recipe isn’t already vegan or gluten-free, I nearly always include a suggestion for how to adapt it.
  • Handy cooking resources. Find a giant grid of 5-ingredient salad dressings, a chart on how to roast or grill nearly any vegetable, a guide to using common veggie scraps in the kitchen, and basic guidelines for cooking pantry staples like rice and lentils. Confession: I actually refer to my own book when I’m cooking grains and meal planning at home!
  • Fun & flexible recipe charts! Learn the Anatomy of a Snack Board or 6 simple ways to scramble eggs. Find 5 flavorful weeknight pastas, Fruit Crumbles, 4 ways, and more!
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Who would love this book?
If you’re looking for an all-in-one resource for vegetarian cooking, this book is the one for you. You’ll learn how to master the basics, like salad dressing and vegetable stock, in addition to making bold entrees and delicious desserts.

 

Our Favorite Recipes:
Loaded Butternut Squash Queso, Tomatillo Zucchini White Bean Chili, Cauliflower Steaks with Lemon Salsa Verde, Creamy Sweet Corn Pappardelle, and Flourless Almond Chocolate Chip Cookies.

 

Check out this post for even more about the cookbook!

 

 

 

Ingredients

 

Sweet Potato Frosting

 

  • 1 large sweet potato, enough to yield 3/4 cups mash
  • 1/4 cup plus 2 tablespoons semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon melted coconut oil
  • pinch of sea salt

 

Chocolate Cake

 

  • 3/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 cup almond milk
  • 3/4 cups maple syrup
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoons apple cider vinegar
  • 1 teaspoons vanilla extract

 

Instructions

 

  • Make the sweet potato frosting: Preheat the oven to 425°F. Use a fork to poke a few holes into the sweet potato. Place on a baking sheet or on a piece of foil and roast until very tender, about 60 minutes. Let the potatoes cool slightly, then measure 3/4 cups of the soft flesh. In a (small) food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt. The heat of the sweet potato will melt the chocolate.
  • Make the cake. Reduce the oven heat to 350°F and grease an 8x8 baking pan.
  • In a large bowl, stir together the flours, cocoa powder, baking soda, salt, and cinnamon. To the same bowl, add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla. Stir until combined.
  • Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on cooling racks and cool for 10 minutes.
  • Gently loosen the sides of each cake with a knife. Remove the cakes from the pan and place back on the racks to cool completely. Frost the cake and serve!