Known for her insanely flavourful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star.
Butternut squash becomes the best creamy queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family’s regular meal rotation.
This book is a resource, filled with smart tips for happier, healthier eating. You’ll find inspiration from Jeanine’s signature colourful—infographics such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pasta, and a grid to show you how to roast any vegetable.
There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable—parts you’ll never toss those cauliflower cores, corn cobs, or broccoli stalks again!
Packed with imaginative everyday meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.
Loaded Butternut Squash Queso
As soon as I graduated from college, I moved to Austin (aka the land of queso) to be with Jack. Whenever we’d get together with friends, there would always be queso, which was often the too-yellow, too-fake type of cheese that I don’t exactly gravitate toward. I couldn’t really complain because I’d fill up on chips, salsa, and guacamole instead . . . but now I can have the best of both worlds with this oozy butternut queso loaded with all the toppings. Even though this queso recipe is vegan, every cheese lover I know loves this dip.
2 cups peeled and diced Yukon Gold potatoes
1 cup peeled and diced butternut squash
½ cup chopped yellow onion
½ cup raw cashews
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup plus 2 tablespoons water
¼ cup nutritional yeast
¼ cup fresh lemon juice
2 tablespoons apple cider vinegar 2 garlic cloves
1 teaspoon smoked paprika
½ teaspoon cayenne pepper 1 teaspoon sea salt
Juice of ½ lime
Pinches of sea salt
¼ cup cooked black beans, drained and rinsed
¼ cup diced tomato
2 tablespoons diced red onion 1 small jalapeñopepper, diced
¼ cup chopped fresh cilantro Tortilla chips
Place the diced potatoes and butternut squash in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Drain and transfer to a high-speed blender.
In a small skillet over medium heat, sauté the onion in a drizzle of olive oil until soft, about 5 minutes.
To the blender, add the sautéed onion, cashews, the ¼ cup olive oil, water, nutritional yeast, lemon juice, apple cider vinegar, garlic, smoked paprika, cayenne, and salt. Blend until smooth, using the blender baton to help keep the blade moving or pausing to stir as necessary. If the mixture is too thick, add more water, 1 tablespoon at a time, and blend until smooth.
Make a quick guacamole by mashing together the avocado, lime juice, and sea salt in a small bowl with the back of a fork.
Scoop the warm queso into a shallow serving dish and top with the guacamole, black beans, diced tomato, red onion, jalapeño, and cilantro. Serve with tortilla chips.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.