Cashew Broccoli Soba Noodles

I love these easy sesame-orange-cashew soba noodles for many reasons, but especially because they use a whole head of broccoli - stalk and all!

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂 For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). To help the…

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Turmeric Cauliflower Fried Rice

I'm a huge fan of cauliflower rice, and this delicious turmeric cauliflower fried rice may be my favorite version yet. A great weeknight dinner!

vegan / gluten free / dinner

Hello from Kyoto, Japan, where we’re currently on vacation and awake way too early and embracing the jet lag that has now made us morning people. I have to say, it’s kind of nice to start the day super early. Who knew one could accomplish so much in a day when you wake up at 5am?! While I’m not giving up actual rice anytime soon, and certainly not while we’re in Japan, I love my cauliflower rice, and I especially love this turmeric-spiced cauliflower fried rice with creamy cardamom yogurt sauce. It checks all of those necessary weeknight-friendly recipe boxes:…

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Orecchiette Pasta with Broccoli

This vibrant orecchiette pasta uses 10 ingredients and takes 30 minutes to make. Pesto & a dash of white wine make it a delicious weeknight go-to.

pasta / vegetarian

Welcome to Day 4 of my meal plan week, where we’re making orecchiette pasta! In case you haven’t been following, here are Day 1, Day 2, and Day 3. This week, I’m posting easy real-life meals where each one leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope it helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List, which is a handy tool to help you…

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Kale Quinoa Salad with Pesto

Use your favorite roasted veggies & grains in this easy kale quinoa salad, or make it as Day 2 of our 5-day meal plan with leftovers from Day 1!

vegan / gluten free

Hi, and welcome to my week of meal planning: Day 2! In case you missed yesterday’s post, here’s what’s happening: I started with one base meal – yesterday’s Mean Green Grain Bowls. For 5 days I’ll be making a new meal each day using those base ingredients and components. So you’re basically seeing our real-life dinner, day to day. These recipes are very simple, but this is how we eat in real life – and I thought it would be fun to share that! So here’s today’s: an easy Big Green Kale Quinoa Salad! Something I love to do with leftovers…

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Roasted Veggie Grain Bowl

This grain bowl recipe checks all the boxes: it has plant-based protein, lots of veggies, a vibrant sauce, and a scoop of sauerkraut for pop!

vegan / gluten free

This grain bowl recipe is Day 1 of a meal planning week here on Love and Lemons! Why? Well first and foremost, it’s because our meal planning journal, The Love & Lemons Meal Record and Market List, is out today! If you missed my post last week, click here to read all about it. If you haven’t pre-ordered one, click here to get one now! When I write about meal prep or making quick, easy dinners throughout the week, I often suggest cooking components on Sundays in big batches. I like this approach, but this week I’m doing something a…

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Creamy Vegan Pasta Bake with Brussels Sprouts

The secret to this vegan pasta bake is a velvety, savory almond-miso sauce that creates a creamy coating for the veggies and pasta.

vegan / dinner

Happy first week of spring! With summer on the horizon, at least in my still-Austin-based mindset, I really want to be making lighter and brighter food. But then I’m reminded that it still snowed here last week. Sooooo… a creamy pasta bake it is! This veggie-ful dish is hearty yet cheese-less – it won’t weigh you down, but it will fill you up! Instead of a bunch of cheese and cream, I used my secret creamy blender sauce: almonds, Almond Breeze almondmilk, white miso paste, garlic, lemon juice for tang, and a bit of Dijon mustard for the depth you…

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Kale Pesto Mushroom Pistachio Bowls

Tangy balsamic mushrooms, quinoa, chickpeas & a bright kale pesto top these yummy bowls. Easy & healthy, they're weeknight dinner perfection.

dinner / vegan / gluten free

Last August, we decided to move to Chicago. When we first walked around what would become our new neighborhood, it was sunny, warm, children were playing, and the birds were singing. It was pretty hard to picture the snowy cold weather that would only be a few months away. I grew up in Chicago, but the dreamer in me still thought “maybe this year it won’t be cold.” As the fall weather started to become winter weather, the realist in me spoke up and said, “It’s Chicago. We’re going to hole up in this house, cook all winter, and order…

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Cauliflower Rice Kimchi Bowls

Bowls of cauliflower rice topped with tofu, veggies, kimchi, and creamy coconut sauce make a fun, healthy weeknight dinner. Vegan & gluten free.

dinner / vegan / gluten free

You probably already know about my love for cauliflower rice by now, but something I’ve never posted about are kimchi bowls… or kimchi anything for that matter because for awhile I thought it was an ingredient that would be difficult to find. But I see it everywhere now, so here we go, let’s bowl! Whenever I need a reset or just a well-rounded meal, I love bowls that are balanced with greens, veggies, a protein like tofu (or tempeh), avocado, and something fermented. When I’m building this type of bowl I often go for sauerkraut or pickled ginger in a…

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Falafel Burgers

This veggie-packed falafel burger is a simple, healthy dinner. Slather yours with yogurt dill sauce, and you're guaranteed to want seconds!

dinner / vegetarian

This falafel burger recipe comes from our friends Sonja and Alex’s new book Pretty Simple Cooking, and we’re completely obsessed with it! Unlike many veggie burger or falafel recipes, this one uses simple ingredients that you’ll be able to find in nearly any grocery store. It’s easy to put together, and it’s absolutely delicious. The patties have a nice hearty texture and a robust, aromatic flavor, thanks to a slew of spices and fresh herbs. They’re the kind of thing I’d be happy to eat for dinner any night of the week, as they’re fresh and healthy, but flavorful and satisfying…

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Adzuki Bean Bowls

Never tried adzuki beans? Learn how to cook them for this tasty grain bowl recipe! And don't worry, if you can't find them, black beans work here too.

vegan / gluten free / dinner

Have you ever tried adzuki beans? If you haven’t, you totally should. Like most bean varieties, they have a host of health benefits. They’re packed with protein and fiber, and they’re even said to promote heart health by lowering blood pressure and cholesterol levels. Because of their small size, they cook quickly, and last but not least, they’re delicious! Their unique sweet, nutty flavor is at home in everything from hearty grain bowls to Japanese ice cream. If you’re ready to try them, find my method for how to cook adzuki beans below, along with my all-time favorite adzuki beans…

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Easy Pesto Pasta

Learn how to make pesto pasta with this quick & easy recipe! With bright, bold flavor, it's one of our favorite weeknight dinners.

vegetarian / dinner

The first snow came early in Chicago this year. It was barely November and we were driving to an appointment. It was snowing, and then all of a sudden it went from “really charming” to “wow it’s really coming down!” We sat in the cold car way too long, wearing way too-light coats, staring at brake lights and a grey sky. I thought – really – what have we done?? I write a blog about vegetables, I’m shooting a book that’s due before May (when the spring farmers markets open) and we’ve moved so far from the sun! We got…

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Hello, we're Jeanine and Jack.