Informationen zum Autor Jeanine Donofrio is the creator of Love and Lemons , the blog and inspiration behind her first two cookbooks, Love and Lemons Every Day and The Love and Lemons Cookbook, which Bon Appétit hailed as "the most beautiful cookbook we've ever seen." Her passion is creating healthy, yet approachable, recipes that all types of eaters enjoy. The recipes celebrate how nourishing, fun, and delicious cooking with seasonal, plant-forward ingredients can be. Jeanine has been featured in The New York Times , People , Oprah, among others, and has developed recipes for brands including Whole Foods, KitchenAid, and Le Creuset. She lives in Chicago with her husband, Jack, and their son, Oliver. Klappentext The instant New York Times bestseller Love and Lemons is back with make-now and make-ahead vegetarian recipesincluding 100+ tested vegan optionsfor every kind of cook. Over the years, Jeanine Donofrio's wildly popular Love and Lemons recipes and her bestselling books have become the go-to gold standard for incredibly simple, deeply flavorful, and nourishing vegetarian meals. From the feedback she's gotten from her enormously engaged online community, she's sussed out that her fans all love her fast, veggie-first approach to recipes that fit into their busy lives and make them feel good. But they also fall into two camps of homecooks: those who keep a folder of go-to recipes they can easily make right now, and those who like to plan ahead. Love and Lemons: Simple Feel-Good Food caters to both ( and those of us who toggle back and forth). Each chapterBreakfasts, Salads, Soups and Stews, Dinners, and Dessertsis divided into two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time, like the perfect lasagna (with ideas for changing up the layers) and packable salads. Every recipe is supplemented by Jeanine's trusted tips and flow charts that offer easy visuals on how to mix and match ingredients for fresh, must-eats, whether you're reusing ingredients or not. With recipes for Eat-the-Rainbow Blender Soups, a Mix-and-Match Tahini Cookies section, charts for satisfying grain bowls, and 3-in-1 recipes (three dinner dishes to make with one whole vegetable), Love and Lemons: Simple Feel-Good Food is a treasure trove of inspiring and easy ways to get delicious food on the table. Leseprobe INTRODUCTION My mom keeps a whole lasagna in her freezer at all times. My sister and brother- in- law plan and shop for their meals at the beginning of every week. I prefer to cook on the fly with what I bring home from the farmers market or with what I have on hand. For a long time, I was convinced that my way was, of course, the best way. My cook- from- the hip approach was fun and freeing, after all! I even wrote a book (The Love & Lemons Cookbook) about the impromptu meals that I made with my farmers market finds. But over the last few years, I've finally realized that there isn't one best way to get dinner on the table. For one, I have an overall busier life (we have a baby now!). I have to admit, my mom is right sometimes, a frozen lasagna can be a lifesaver on a hectic weeknight. I've also learned from you the Love & Lemons readers. I've had countless conversations with you about your favorite recipes on loveandlemons.com, adapting recipes to make them work for you, and what you'd like to see more of. You've taught me that we all share a goal: to eat fresh, healthy, and delicious food. But, as with my family and me, we have different ways of getting there. Some of you love easy meals that you can make right now. When I posted a tomato soup recipe that you could make with ingredients you had in your pantry right at that moment, you made it, right then....

Autorentext

Jeanine Donofrio is the creator of Love and Lemons, the blog and inspiration behind her first two cookbooks, Love and Lemons Every Day and The Love and Lemons Cookbook, which Bon Appétit hailed as "the most beautiful cookbook we've ever seen." Her passion is creating healthy, yet approachable, recipes that all types of eaters enjoy. The recipes celebrate how nourishing, fun, and delicious cooking with seasonal, plant-forward ingredients can be. Jeanine has been featured inThe New York Times, People, Oprah, among others, and has developed recipes for brands including Whole Foods, KitchenAid, and Le Creuset. She lives in Chicago with her husband, Jack, and their son, Oliver.

Klappentext

**The instant New York Times bestseller

Love and Lemons is back with make-now and make-ahead vegetarian recipes—including 100+ tested vegan options—for every kind of cook.**

Over the years, Jeanine Donofrio’s wildly popular Love and Lemons recipes and her bestselling books have become the go-to gold standard for incredibly simple, deeply flavorful, and nourishing vegetarian meals. From the feedback she’s gotten from her enormously engaged online community, she’s sussed out that her fans all love her fast, veggie-first approach to recipes that fit into their busy lives and make them feel good. But they also fall into two camps of homecooks: those who keep a folder of go-to recipes they can easily make right now, and those who like to plan ahead. Love and Lemons: Simple Feel-Good Food caters to both (and those of us who toggle back and forth).

Each chapter—Breakfasts, Salads, Soups and Stews, Dinners, and Desserts—is divided into two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time, like the perfect lasagna (with ideas for changing up the layers) and packable salads. Every recipe is supplemented by Jeanine’s trusted tips and flow charts that offer easy visuals on how to mix and match ingredients for fresh, must-eats, whether you’re reusing ingredients or not. With recipes for Eat-the-Rainbow Blender Soups, a Mix-and-Match Tahini Cookies section, charts for satisfying grain bowls, and 3-in-1 recipes (three dinner dishes to make with one whole vegetable), Love and Lemons: Simple Feel-Good Food is a treasure trove of inspiring and easy ways to get delicious food on the table.

Leseprobe
INTRODUCTION

My mom keeps a whole lasagna in her freezer at all times. My sister and brother- in- law plan and shop for their meals at the beginning of every week. I prefer to cook on the fly with what I bring home from the farmers market or with what I have on hand.

For a long time, I was convinced that my way was, of course, the best way. My cook- from- the hip approach was fun and freeing, after all! I even wrote a book (The Love & Lemons  Cookbook) about the impromptu meals that I made with my farmers market finds.

But over the last few years, I’ve finally realized that there isn’t one best way to get dinner on the table. For one, I have an overall busier life (we have a baby now!). I have to admit, my mom is right— sometimes, a frozen lasagna can be a lifesaver on a hectic weeknight.

I’ve also learned from you— the Love & Lemons readers. I’ve had countless conversations with you about your favorite recipes on loveandlemons.com, adapting recipes to make them work for you, and what you’d like to see more of. You’ve taught me that we all share a goal: to eat fresh, healthy, and delicious food. But, as with my family and me, we have different ways of getting there.

Some of you love easy meals that you can make right now. When I posted a tomato soup recipe that you could make with ingredients you had in your pantry right at that moment, you made it, right then.

Others of you like to plan ahead. When I shared a sweet potato grain bowl that you could prep in advance for lunch, you (and I!) enjoyed wholesome meals all week. When I wrote about how to put together one…