I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate.
We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews as we go – but I’d also love to hear if there’s a recipe you’ve been dying to see – I’m all ears if you have any special requests :).
Before I get on to the recipe, I just wanted to take a minute and say THANK YOU to all of you who have been reading and cooking along with us week after week, year after year. When I set out to start this blog, I honestly had no expectation of what would come of it. I knew I was passionate about food. I knew I wanted a project to work on with Jack, and I knew if nothing else, my mom would read it. Fast forward 3+ years and I’m just so darn grateful that I get to do what I love every day and share it with all of you.
And now – pasta. I think this is a delicious winter-meets-spring meal. I had these gorgeous garlic scapes and some bright broccolini, but if your spring produce hasn’t sprung yet, broccoli and regular garlic will do the trick. Instead of grated cheese, I made a salty-cheese-ish topping using hemp seeds, sunflower seeds and nutritional yeast. It doesn’t taste just like cheese, but it’s good, good for you, and also husband approved. If those ingredients are not in your pantry, just grate some fresh parmesan or pecorino.
Lemon Broccoli Pasta + Exciting News!
- 1 tablespoon olive oil
- 3 garlic scapes, chopped into 1 inch pieces (or 1 clove minced garlic)*
- 2 cups broccolini or broccoli florets
- 6 oz. brown rice spaghetti
- squeeze of lemon + a bit of lemon zest
- hemp seed topping (below), or freshly grated parmesan cheese
- a few basil leaves, sliced
- a pinch of red chile flakes
- salt and pepper
- ½ cup hemp seeds
- 2 tablespoons nutritional yeast
- 2 tablespoons raw sunflower seeds
- pinch of salt
- Make the hemp seed topping: In a food processor, pulse together hemp seeds, nutritional yeast, sunflower seeds and salt. Set aside
- Cook pasta in a large pot of salted boiling water.
- Meanwhile, heat a medium skillet over medium heat. Add garlic scapes, broccolini, salt and pepper. Let cook until broccolini is tender but still vibrant green, about 4-5 minutes. Scoop pasta out of the pot and directly into your skillet and toss. Add a squeeze of lemon, stir, remove from heat and serve.
- Top pasta bowls with basil leaves, a sprinkle of hemp seed topping (or grated cheese), red chile flakes and a little lemon zest. Taste and season with salt and pepper, as needed.
For the brown rice pasta: I like the Jovial or Tinkyada brands.
AHHHH the hugest congrats, Jeanine!!!!!!! I can’t wait for this — I can only imagine how gorgeous and full of veggie goodness it’s going to be. So, so, SO exciting. Yay!!! (And oh my goodness, this pasta — yes, the perfect winter-meets-spring dinner!)
hi,
please include some IRON skillet recipes in your new book.
i am making the “spring onion fritatta” tonight with my 10 year old daughter and using her new lodge brand ron skillet! (: #bargainprice@worldmarketthx!
That’s wonderful news! Congratulations
This is very exciting news! I honestly can’t wait, I love your website and your oh so yummy recepies! I have two favorites that you must include…please and thank you! 🙂 The first one is the Sweet Potato Curried Soup, it is so good, I have made it like three times already and have been thinking about it lately! The second is The Sweet Potato Tocas, with the super delicious Avacado Lime Sauce. I made these last night (again) and had some friends over and they loved them too! These tocas are like the best thing I ever ate! Truly! Anyway, I can’t wait for next April, I absolutely want a copy of your cookbook!
I love lemon and broccoli together, and this pasta seems so simple and quick! Congrats on the cookbook, can’t wait to check it out! 🙂
Congratulations – that’s a huge accomplishment and something to be very proud of! Lovely pasta recipe here, too — I love garlic scapes!
Congratulation about publication! 🙂
I love pasta and this recipe looks so simply and tasty, I can’t wait to try this 🙂
Congrats!!! Can’t wait to see what I know will be a beautiful book! And this pasta! Perfect weeknight meal.
Congratulations! I will be buying it the day it comes out of the oven!
Congratulations! Well deserved, and I can’t wait to read and cook my way through your first cookbook!
Congratulations! I have a couple of your recipes on my “best ever” list (I’m thinking right now of your vegan ‘mac and cheese,’ and veggie burger with musrooms & shiro miso, but there are more), I will be ordering this book for sure!
JEANINE! This is amazing news, congrats!! I’ll be one of the first in line to buy your cookbook! Seriously cannot wait to see the final product.
congratulations!!! you guys are awesome and im sure it will be a wonderful book.
Congratulations!! Such exciting news. Can’t wait to see the book! In the meantime, I’ll just continue to drool over recipes like these! Simple and gorgeous!
What a refreshing dish! And definitely exciting news about your new cookbook!!
Juju Sprinkles
http://www.jujusprinkles.com
So excited for you both.”hard work and flights of fancy” have brought you where you are! Hugs,sissy
I’m so very excited for you and your cookbook! I just adore your recipes, and the beautiful photography on this blog.
congratulatiiooons!!! That’s amazing and this recipe looks incredible as well
https://aspoonfulofnature.wordpress.com/
Congratulations!! How incredibly exciting!
Nice! Please let us know when said book can be pre-ordered 🙂