...refrigerator for up to 5 days. You can also freeze the cooked grains. Spread them on a baking sheet lined with parchment paper and freeze for 2 hours. Then, transfer...
...you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community...
...new books! Click the books in the photo above or in the links below to check them out! The Love & Lemons Cookbook by yours truly Another shameless plug to...
...pair nicely with the tahini (although I wouldn’t pair that with ricotta).[br][br]vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if...
...tortilla strips (or crumbled chips) Lime slices Dollops of [url href=”https://www.loveandlemons.com/2015/09/30/stuffed-spaghetti-squash/#more-21986″ target=”_blank”]poblano cashew cream[/url] Instructions Heat the oil in a large pot over medium heat. Add the onion and a...
...big head of cauliflower, chopped (4 cups for the sauce, save the rest to add before baking) 12 ounces [url href=”http://www.amazon*]}*.com/gp/product/B000FK8VSS/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000FK8VSS&linkCode=as2&tag=loveandlemobl-20″ target=”_blank”]brown rice elbow pasta[/url] 1 tablespoon Dijon mustard 1...
...spiced with cumin, coriander, and a bit of cinnamon. I just love how the warm spices bring out the natural sweetness of the roasted pumpkin. (Of course, if you don’t...
...side Ingredients 2 cups cooked millet (I use [url href=”http://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974″ target=”_blank”]this method[/url]) 1 bulb fennel, thinly sliced 1 cup chickpeas, drained & rinsed 1/4 cup or so, thinly sliced red...
...especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on...
...of fresh peas here, if you don’t have any, just skip them in lieu of using frozen peas. And since there are only a few ingredients here, they need to...
...a 400-degree oven for 35-60 minutes. Remove them from the oven when they’re fork tender. Once your beets are cool to the touch, peel them (the skin should slide off...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
