Avocado Almondaise Tartines

Almondaise - a rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard - is perfect on toast with avocado and crisp radishes.

I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines. Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with…

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Matcha Mint Iced Tea

vegan / gluten free / spring

We’re about to get fresh around here… it’s spring and suddenly mint is taking over my yard. When I was first setting up this little “garden” area of mine, I was warned that mint would trail out of control. To me, this sounded like a delightful problem to have. I mean, is it even possible to have too much mint?! (I’ll have to answer that one for you later). First up: this refreshingly simple mint matcha iced tea. This is obviously not a traditional way to use matcha, but I just love it. Instead of whisking your matcha, shake it up…

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Carrot Greens Chimichurri

Don't toss those tops! Carrot greens are just as edible as carrots themselves, and they're delicious in this tangy chimichurri sauce, pesto, and more.

vegan / gluten free

Today, we’re making chimichurri out of carrot greens! I don’t know who ever spread the idea that vibrant carrot tops should be tossed. They’re edible and delicious, so let’s start using them! This carrot tops recipe comes with a cute little backstory. A few years ago, Jack and I spent some time in Argentina, where I fell in love with chimichurri sauce. Upon returning home, I couldn’t find a recipe that tasted just like the bright, smoky chimichurri we had there. But recently, we learned that one of our friends in Austin is Argentinian! He kindly called his mother for…

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Meyer Lemon Ice Cream

vegan / gluten free

It’s probably about time for a truly lemony post, here on Love and Lemons. Pucker up, this sweet & sour ice cream is the perfect way, in my opinion, to welcome spring. (Or to dream about spring if it hasn’t quite reached you yet). Yes, an ice cream maker is required here — I’m not going to lie, it takes up an annoying amount of space, but we really do use ours quite often. It’s fun to get creative with flavor combinations you can’t just buy in a store, (especially non-dairy combinations). I imagine making ice cream would be a fun…

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Pea Tendril & Pistachio Pesto

spring / vegan / gluten free

I’m pesto obsessed. I love pesto because anything can become pesto. I brought home these sweet pea tendrils from the farmers market the other day… I didn’t know quite what to do with them so I pesto-ed them. I usually reach for walnuts but I loved the spring color of the pistachios… plus, I just couldn’t resist the alliteration. Pea tendrils have a mild flavor that’s slightly sweet, which makes for nice mellow pesto. If you can’t find them, you can still make a nice pistachio pesto out of spinach, arugula, basil, or mint… whatever combination of soft greens and…

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Aloo Gobi

Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.

vegan / gluten free

I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find. I think this aloo gobi recipe makes the perfect “it’s still winter but almost spring” meal. It’s warm and hearty, but it has bright pops of peas and a few…

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Matcha Latte

Learn how to make a matcha latte with this easy, 3-ingredient matcha latte recipe! It's creamy, cozy, and filled with antioxidants - perfect for cool days.

vegan / gluten free

Ever since our first trip to Japan, I’ve been obsessed with matcha. Matcha ice cream, matcha doughnuts, matcha smoothies… I love them all, but my favorite way to enjoy matcha is in a creamy matcha latte. The slightly bitter matcha flavor mixes with (in this case) coconut milk to create a perfect creamy flavor balance. Often times, coffee shop matcha lattes are too sweet, which is why I prefer to make my matcha latte at home! What is matcha? Matcha powder is made from ground green tea leaves. Unlike when you drink steeped green tea, you consume the entire tea…

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Shiitake & Napa Cabbage Gyoza

vegetarian / appetizers / favorites

These days, our idea of a “date night” rarely involves restaurant reservations. First, we never think ahead to actually make reservations, and then (way too often) we find ourselves waiting 2 hours on a Friday night for a meal. Some people might be ok with that, but this girl gets hungry. Gyoza (Japanese dumplings) are one of our favorite things to make together at home. They’re not difficult but they take a little time – the assembly is definitely quicker if you have 4 hands and a bottle of sake on the side. We often eat these as a light…

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Baked Parsnip Fries

Swap potatoes for parsnips to make these healthy baked parsnip fries! Great with your favorite burger, they're irresistibly crispy, sweet & salty.

vegan / gluten free / sir kensingtons

Happy Fri-day! (pun intended, I’m so sorry). What I’m not sorry about are these parsnip fries – they’re awesome and super simple to make. I recommend making extra because you (or your significant other – I’m not naming any names here), will likely eat most of them right off the baking sheet, and you’re going to want a few left to enjoy with your burger. Not only are these parsnip fries healthier than traditional fries (they have much more fiber), but they have a unique flavor. If you’ve cooked with parsnips before, you know that they’re slightly sweet. As a result, these…

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Quinoa Burger

Say goodbye to mushy, bland veggie burgers forever! This quinoa burger is tangy and spicy, with a delicious hearty texture and perfect crispy edges.

vegan / gluten free

I’m not sure where to begin with this quinoa burger recipe. It has a wonderful meaty texture with lightly crisp edges, a spicy, tangy flavor, and a gorgeous red color. Plus, it’s totally vegan and gluten-free! What’s not to love? I’m looking forward to making this quinoa burger for cookouts all summer long, and I hope you are too. On the off-chance that you have leftovers, pop them in the freezer! They reheat perfectly for quick weeknight dinners down the road. Quinoa Burger Recipe Ingredients I set some strict veggie burger criteria for this recipe: no eggs, no cheese, no…

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Raspberry Crumble Bars

vegan / gluten free-option

Warning: these are highly addictive and way too easy to make. I’ve been meaning to post these for awhile… the problem is that every time I’ve made them we just eat them. There’s a lot of restraint involved in taking pictures of food. These are inspired by one of my favorite treats – those raspberry bars at Whole Foods (the super delicious buttery ones). My version here uses coconut oil and walnuts which makes them a tad healthier although they’re still pretty indulgent. A perfect little 3 o’clock snack. You likely have all of these ingredients in your pantry already.…

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Hello, we're Jeanine and Jack.