Love & Lemons Every Day Cookbook Birthday!
Hi all! I’m popping in today to celebrate the 1-year anniversary of the launch of our second cookbook, Love and Lemons Every Day. To all of you who have the book – thank you! The best part of this year has been seeing you dive in to it and its recipes. I can’t tell you how much I love seeing your creations when you tag me on Instagram or Facebook. If you like what you’ve made (and I hope you do!) it’d mean the world to me if you’d leave a positive review wherever you bought the book. These reviews really make a difference, and I’d be super grateful to you for taking the time to write a quick one.
Right now, I’m spending even more time than usual cooking at home, and I’m sure that many of you are too. I’ve taken it as an opportunity to revisit the resources and recipes in Love and Lemons Every Day. Of course, it’s full of delicious plant-based meals, but it also has so much more! You’ll find ways to put your vegetable scraps to use, flexible meal ideas that use a handful of ingredients, and fun project cooking recipes (because if you ask me, cooking and baking are the best ways to spend extra time at home ? ). Below, you’ll find parts of the book that I’ve been loving lately, along with reader favorite features and recipes!
P.S. here’s where to get the book online:
Healthy Comfort Food
Has anyone else been craving comfort food? I’ve seen lots of you make the Coconut Soup with Sweet Potato and Kale on page 85, and I made the Sunshine Sweet Potato Curry on page 193 last week. Both of these recipes are cozy and comforting, but not at all heavy, thanks to loads of fresh veggies and bright flavors. I have the Root Vegetable Tagine with Lemon Couscous on page 207 on my list to make this weekend. Warming spices and a few dried apricots turn humble veggies like sweet potatoes and carrots into a flavorful, aromatic stew.
Project Cooking Recipes!
If there was ever a time for project cooking, this is it. Whether you like to roll out pastry dough, bake bread, or make components for a hearty entrée, you’ll love the project cooking recipes in this book. The Zucchini Verde Vegan Enchiladas (page 157), Cozy Vegan Mushroom & White Bean Potpie (page 141), and the Kale & Sweet Potato Lasagna Roll-Ups (page 197) have been especially popular with readers over the last few weeks. Around here, Jack’s been baking up a storm. The recipe for Sweet Potato and Sage Breakfast Biscuits on page 55 is one of his favorites to make on lazy weekend mornings.
Ideas to Use Seasonal Produce (at any time of year!)
Love and Lemons Every Day is chock-full of veggie-forward recipes, so naturally, it includes dishes that feature produce from every season. In the winter, I can’t get enough of the Loaded Butternut Squash Queso on page 75, I crave the Quinoa, Apple, and Sage Stuffed Acorn Squash on page 191 in fall, and the Spicy Black Bean & Mango Stuffed Peppers on page 165 are everything I want on a warm summer night!
But some of my favorite recipes from the book put spring veggies front and center! As I start to cook with more radishes, asparagus, new potatoes, and peas in the next few weeks, I can’t wait to make the Grilled Romaine Vegan Caesar Wedges on page 111, the Lemon Miso Spring Green Soup on page 89, the Asparagus, Snap Pea, and Chive Blossom Pasta on page 135, and so many more!
And last but not least – pantry recipes! At the moment, many of us have more rice, beans, and/or pasta in our kitchens than we ever could have imagined. Love and Lemons Every Day is here to help. It includes flexible cooking charts, like the Weeknight Pasta Chart on page 214, to help you make quick, tasty meals with minimal ingredients.
You’ll also find inventive ways to use pantry staples, like the Mojo Black Bean Bowls with Swiss Chard on page 199.
And speaking of those bowls, the punchy, smoky mojo sauce on top uses only 5 ingredients! Find it, along with tons of other 5-ingredient sauces, in the Giant Grid of Salad Dressings on pages 130-131. Use them to dress up whatever veggies, grains, or proteins you have in your kitchen!
This is just a small picture of everything inside Love and Lemons Every Day. If you already have the book, thank you again. If you don’t, I hope you’ll consider checking it out!
Last year, we celebrated the launch of the book with Vegan Chocolate Cake (see page 255). This year, I’m in the mood for something a bit brighter, so I’m heading off to bake the Lemon Olive Oil Pistachio Cake on page 243. Happy cooking!
Here’s where to get the book online:
Other posts you may enjoy...
via Love and Lemons https://ift.tt/2h2Uz32
April 2, 2020 at 09:13AM
The first time I had ambrosia salad as an adult, I was certain that it was a prank of some sort. It’s definitely strange to call this fruit-and-whipped-cream mixture a salad, which I normally would associate with vegetables. But ambrosia salad holds a serious place in the nostalgia of America and sometimes it is the perfect side dish.
It should come as no shock to you that kids find it amazing and hilarious. (Marshmallows in salad?! What!?) But, adults love it too. After some light joke-making at the expense of the ambrosia bowl, they will dig in, and leftovers will be sparse.
WHAT IS AMBROSIA SALAD?
Ambrosia salad can be many things, but it’s essentially a fruit salad with whipped cream as a “dressing” to hold the ingredients together. There are many versions out there, but this version is my personal favorite. It includes some canned fruit, some fresh, and some crunchy elements (slivered almonds) for texture.
WHAT’S IN AMBROSIA SALAD?
Ambrosia salad must, in my opinion, have two things:
Whipped cream is pretty easy to make, but if you want to see a step-by-step guide check out: How to Make Whipped Cream for additional tips and tricks to make perfect whipped cream every time.
Beyond that, it is kind of dealer’s choice. Marshmallows are a fun addition that add some lightness and cheerful colors to the salad. I like to use the pastel mini marshmallows in my version.
I also like to add toasted coconut, almonds, fresh apples, and maraschino cherries, but you could leave any of these out and be in great shape!
DAIRY-FREE AMBROSIA SALAD
Dairy-free? No problem! Skip the sour cream and make Coconut Whipped Cream instead! Just fold it with the fruit when the dairy cream is called for.
WHAT KINDS OF FRUIT ARE USED IN AMBROSIA SALAD?
Mandarin oranges and pineapple are nice choices for canned fruits, but you could use fruit cocktail if you wanted. I like to add in some fresh fruit to my salad, although I’m not sure if that is traditional. A peeled and chopped apple adds a nice crunch to the salad.
CAN YOU MAKE AMBROSIA SALAD IN ADVANCE?
Ambrosia salad doesn’t have a great shelf life. If you think about it, it’s fruit and whipped cream.
Make it a few hours before you plan to serve it, but I wouldn’t make it the night before, especially if you’re planning to serve it for a special meal (like Easter). Once it spends the night in the fridge, the fruit is lackluster, and the whipped cream starts to break down.
If you end up with leftovers, I like to eat mine within two days or it might be good up to three days if you’re lucky, but two is where I usually leave it. I would not serve it for a party after a day in the fridge, but it’s fine for snacking!
MORE CLASSIC SALAD RECIPES
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
via Simply Recipes https://ift.tt/2F9fkDA
April 2, 2020 at 09:08AM
4-Ingredient Almond Coconut Cookies
If you love coconut, you are going to LOVE this recipe! These little almond coconut cookies taste similar to an almond joy candy bar and they’re made with just four ingredients!
Let’s talk sweets. Sweet treats tend to get a bad rap in the health world, but I fully believe that enjoying sweet treats should be part of a balanced diet! I have no shame in enjoying a treat occasionally. My top tip? Make your own sweet snacks and desserts! Store bought sweets are often loaded with a ton of ingredients that will make you feel less than ideal. I love making recipes with healthy flours instead of white flour, natural sweeteners and other wholesome ingredients. With treats like this I can enjoy them while also feeling good about the food I’m fueling my body with!
Case in point: these cookies! The first four ingredients in a traditional Almond Joy bar are: corn syrup, sugar, coconut and vegetable oil. No thanks! The only four ingredients in these cookies are almonds, coconut flakes, chocolate chips and sweetened condensed coconut milk. No, I won’t be eating the whole batch in a day, but I will feel good when I snack on this homemade treat vs. a store bought candy bar!
The 4 Ingredients You Need:
Sweetened Condensed Coconut Milk
Lately I’ve been hooked on using sweetened condensed coconut milk to make vegan and dairy-free treats! It’s the perfect non-dairy alternative to traditional sweetened condensed milk. For these cookies I used the Let’s Do Organic brand, which can be found at Whole Foods, Thrive Market or other natural food stores. If you’re feeling ambitious, you can make your own sweetened condensed coconut milk.
One thing to note: you want your sweetened condensed coconut milk in a liquid state. If it seems too thick/hard to pour, that’s totally fine… you’ll just need to heat it up a bit. You can do this by adding the sweetened condensed coconut milk to a small saucepan and heat over super low heat until mixture is liquid. Don’t heat too long because you don’t want the coconut milk to get too hot. Simply remove from heat and let cool for a few minutes before using in the recipe. If you don’t let it cool long enough, it will melt the chocolate chips.
How to Make Almond Coconut Cookies
This recipe is super simple and similar to making macaroons. In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut milk. Stir until the mixture is well coated with the coconut milk.
Use a cookie scoop to scoop out the dough and place onto a cookie sheet lined with parchment paper. Note: the dough will be pretty sticky but that’s okay. Press each cookie down a bit either using a spoon or your fingers. If the dough is sticking your fingers use a little water to moisten them. Bake until the edges are golden brown and then let cool completely on the baking sheet before serving. If you try to eat them before they cool, they’ll likely fall apart! I know it’s hard, but you gotta have patience. ?
More Cookie Recipes You Might Enjoy:
If you make these coconut almond cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers!Print
These coconut almond cookies so easy to whip up — you only need four ingredients and they’re so delicious. No one will guess they’re vegan and gluten-free.
Keywords: coconut almond cookies
via Eating Bird Food https://ift.tt/1L45wsH
April 2, 2020 at 09:07AM
Baked Rice and Peas
This is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click Here