RECIPES
ABOUT
NEWSLETTER
COOKBOOK
SAVED RECIPES

Navigation

Home
About Us
Recipes
My Saved Recipes
Cookbook
Newsletter
Contact

Social

Instagram
Facebook
Pinterest
Twitter

Portobello Mushroom Tacos

Make these portobello mushroom tacos for an easy, flavorful dinner! Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling.

These may be portobello mushroom tacos, but secretly, they’re all about the sauce. It’s a vegan riff on ranch dressing made with cashews, roasted jalapeños, and cucumber, and it’s so good that I have a hard time not eating it all with a spoon! However, resisting it long enough to top it onto these mushroom tacos is totally worth the wait. Cool, creamy, spicy, and bright, it perfectly accents the tangy, meaty grilled mushrooms and fresh garnishes in this recipe. The combination is really terrific – if you try these mushroom tacos once, they’ll have a permanent place in your…

TO THE RECIPE >>>>

Vegan Cherry Chocolate Oatmeal Cookies

Vegan cherry chocolate chip oatmeal cookies get a fantastic pop of flavor from dried cherries. Made with coconut oil, flax, and maple syrup.

vegan / favorites

In my opinion, these vegan chocolate oatmeal cookies are the perfect cookies. If you’re not vegan, don’t let the “vegan” part of this title distract you – there’s nothing vegan tasting about them. These are cookies that happen to be vegan because I like to save my eggs for breakfast and, well, I like to eat more raw cookie dough than the average person. These cookies are rich, chewy, and sweet, but not too sweet. They have the most delicious pop of flavor from the dried tart cherries, which are the star here. They’re soft, plump, and chewy, and they’ve made…

TO THE RECIPE >>>>

Eggplant and Roasted Tomato Salad

A trip to Italy inspired this delicious, 10-ingredient salad recipe. Packed with roasted tomatoes, eggplant, and basil, it's a perfect summer dish.

summer / vegan / favorites

I keep a food journal when we travel. It’s nothing fancy, just a little book that isn’t my iPhone. There are no pictures or charming doodles… there aren’t really even sentences, just scribbles of ingredients and descriptions of what we ate and where. Some dishes, I’ll try to recreate at home, but not all of them. The chosen few that make it into my kitchen come down to a few criteria: how badly I crave something, the ability to decipher my chicken-scratch handwriting, and the availability of similar ingredients. This eggplant and tomato salad (a take-away lunch I ate one day at Roscioli) easily checked all…

TO THE RECIPE >>>>

Cinnamon Quinoa Breakfast Bowl

Jumpstart your day with this Cinnamon Quinoa Breakfast Bowl! With fresh fruit, toasted nuts, and warm spices, it's refreshing, healthy, and satisfying.

vegan / gluten free / breakfast

If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in a while. Especially if that change means another excuse to smother things in peaches. This quinoa breakfast bowl is inspired by the beautiful bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I…

TO THE RECIPE >>>>

Curried Chickpea Salad Sliders

vegetarian / appetizers / snacks

Three things I am obsessed with: chickpeas, avocado, and all things MINI… mini pizzas, mini tacos, mini pies, mini skillets. I had these cute little pretzel buns last week so that’s how this recipe started. (Although you could use any kind of bun or sliced bread for this recipe). I first thought of making little veggie burgers, but since it’s a whopping 103 degrees(!) outside, I’ve been trying to use my oven as little as possible. Plus this chickpea salad is fast, easy, and cold, which is everything I want in a summer recipe. These would be perfect for a summer picnic except, well, it’s…

TO THE RECIPE >>>>

Peach, Basil & Radicchio Salad

summer / salads / vegetarian

So… it turns out that it actually is possible to have too much gelato. It’s also possible to have too much burrata, too much bread, and too much pasta… Normally, my matcha and kale-loving self would say that these truths are obvious – but when in Rome… well, you know the rest. We created this post on the day of the vacation when I needed salad most. Not that it’s hard to find good salads in Rome, but we enjoyed spending our early evenings on this terrace of the Airbnb apartment where we were staying. Earlier that morning, we picked up a…

TO THE RECIPE >>>>

Smoky Sweet Corn Tostadas

Make this easy vegan tostada recipe for a smoky, fun & fresh summer lunch. If you have leftover hummus, store it in the fridge for a quick, healthy snack!

summer / vegan / gluten free

Happy August! I hope corn is in season where you are, because I have a pretty corny tostada recipe today. Let’s just say that I decided to go for the corn trifecta. I started by making some sweet and smoky corn hummus that is a great snack on its own. Then I slathered it onto crispy (baked) corn tortillas. Finally, I topped these with avocado and MORE grilled corn because, well, I was up to my ears in fresh summer corn, and I had to use it somehow. After spending the month of July eating pasta, I feel like a I needed a Texas re-tox.…

TO THE RECIPE >>>>

Peach & Plum Crumble

When peaches are in season, there's nothing I crave more than this peach crisp. Nutty, oaty, juicy & sweet, it's easy to make & absolutely delicious.

vegan / summer

This may be sacrilege, but over the years, I’ve become less and less interested in chocolate desserts and more and more obsessed with fruit ones. And right now, fruit crisps – like this peach crisp recipe – are my absolute favorites. They’re SO easy to throw together, they let seasonal produce shine, and to me, there’s nothing more delicious than a nutty, oaty crumble with juicy baked fruit and a scoop of vanilla ice cream. Peach Crisp Recipe Ingredients Now that peaches are in peak season, this peach crisp has been on repeat in our house. At this time of…

TO THE RECIPE >>>>

Summer Squash Vegetable Pizza

summer / vegetarian / dinner

Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to go home and get back to my many-vegetable way of eating. But before we go to salad town, I thought I’d share this pile-of-vegetable pizza recipe that I made before we left. Usually my opinion about pizza is “less is more,” but I had a fridge to clean out. The crust here is made with part white whole wheat flour, but if you can use all whole wheat or all all-purpose flour if you prefer. Or skip the…

TO THE RECIPE >>>>

Cucumber Apple Green Gazpacho

summer / vegan / gluten free

Soup is my favorite thing to make regardless of the season – it’s comfy and cozy in the fall and winter, but just because it’s 100 degrees outside now doesn’t mean I don’t crave soup in the summer. Enter: gazpacho. This one is extra healthy (and bikini-season-friendly) because it’s made with green juice as the base. Since working on these recipes, with Evolution Fresh, I’ve been inspired to incorporate more green juices into my cooking. I got this idea by reading the ingredient list for their Sweet Greens and Ginger cold-pressed juice. It’s full of cucumber, apple, and ginger (among other greens), and sounded like the…

TO THE RECIPE >>>>

Erin’s Adobo Eggplant Quesadillas

summer / dinner / vegetarian

Ciao from Italia! At the moment, our life is all about pizza, pasta and tomatoes. It’s amazing but every time I travel, the things I miss most are tacos and mexican-ish food. We made these quesadillas a few weeks ago but I could totally go for one right now! I often get questions about how to cook eggplant. My favorite and most foolproof method for non-spongy eggplant is to grill it. (If you don’t have an outdoor grill, you can use a grill pan on your stove). I grill mine simply with olive oil, salt and pepper, and a squeeze of lemon or drizzle…

TO THE RECIPE >>>>

PRIOR PAGE

SEARCH RECIPES

breakfast / main-dish / dessert
vegan / gluten free

ALL RECIPES >>

Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Welcome to Love & Lemons!

I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer. I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.

More about us...

Instagram Pinterest Twitter Facebook

Love and Lemons Pop of Flavor - Preorder

Top Recipes

Healthy Breakfast Ideas
Easy Dinner Ideas
Healthy Lunch Ideas
Best Brunch Recipes
Vegan Recipes
Best Salad Recipes
Best Soup Recipes
Easy Appetizer Recipes

Cooking With Vegetables

Avocado
Beets
Brussels Sprouts
Broccoli
Butternut Squash
Cauliflower
Spaghetti Squash
Sweet Potato

Plant-Based Cooking Basics

Brown Rice
Lentils
Roasted Chickpeas
Farro
Tofu
Tempeh
Quinoa
Zucchini Noodles

HOME
ABOUT
RECIPES
COOKBOOK
SHOP
SUBSCRIBE
CONTACT
PRIVACY POLICY

Click here to view our privacy policy.