• VeganCaityCat on September 10, 2016

  The Carrot & Tomato Tagliatelle is a good weeknight meal. You can add extra vegetables as well to make the pasta stretch further.

Notes about Recipes in this book

• Avocado pesto mozzarella tartines

  • Jane on August 10, 2018

    This was a lovely summer lunch (it also would be a good appetizer). The combination of toast, pesto, mozzarella, avocado, herbs and sprouts (I couldn’t get watercress) was really good. Not a novel combination but still good.

• Quinoa salad radicchio cups

  • IvyManning on October 22, 2017

    This was kind of a train wreck. So many different flavors competing that it just got fatiguing to eat after a few bites.

• Roasted cauliflower tacos with chipotle cream

  • IvyManning on September 03, 2016

    Found the cauliflower to far too spicy and also too firm for tacos. They just fell apart. The chipotle cream was too hot, too. Straight into garbage.

  • cookbook.aficionada on May 17, 2022

    I liked the cauliflower. I was careful with the peppers. The chipotle cream wasn’t good at all. As one reviewer said “straight in the trash”.

• Eggplant & mushroom "meatballs"

  • IvyManning on November 30, 2016

    Mine fell apart the second they hit the sauce. Which sucks, because they were quite a bit of work. Don't they test their recipes?

  • raybun on November 07, 2016

    I carefully read WandaA's note before making this recipe and adapted my method accordingly. I baked my 'meatballs' and heated the marinara sauce sauce separately and spooned it over them when ready to avoid them breaking up. I replaced the millet with quinoa and the walnuts with almonds as that is what I had on hand. It reminded me of the very few good nut roasts I've eaten in the past. Definitely making these again, the adults loved them, the child didn't. Served with butternut squash spiralized swoodles or whatever they are called. Delicious!

  • WandaA on April 13, 2016

    They taste very good. Texture works well to form balls and baking went well and crispy too. Only problem was the fall apart very quickly when put in the Marinara sauce. My family loved these with the fresh sauce and spaghetti!

• Portobello sliders with pepita pesto

  • SugarFree_Vegan on July 03, 2016

    Pg 169 - These are just so good and very easy to make, this time I didn't have any coriander/cilantro so I used some flat leaved parsley instead - the pesto really makes them. Served them with some home made baked dijon 'fries' just toss potato wedges in dijon and salt and pepper and a tiny drizzle of oil. Bake in hot oven for 30 to 40 mins. Yummy!!!!

• Beet & carrot salad with sweet citrus vinaigrette

  • EmilyR on April 07, 2018

    Have made this several times - the rainbow of produce is beautiful especially if you find chioggia beets. Filling and nice meal. Don’t forget the goat cheese!

• Zucchini lasagna with zucchini "ricotta"

  • julesamomof2 on January 30, 2019

    We liked this one quite a bit. I did make two changes to the recipe which I don't think materially altered the outcome: first, instead of plain diced tomatoes I make a quick sauce from doctored up crushed tomatoes, and 2nd, I did add an extra layer of everything. The 'ricotta' would have been too thick with just 2 layers. This was a nice alternative for those that cannot tolerate dairy. Much lighter than regular lasagna.

• Cherry cacao smoothie

  • macfadden on January 25, 2017

    Intensely awful, and not just in a "not to my taste" way. Even a small spoonful provoked exclamations of disgust from everyone who tried it.

• Lemon rosemary roasted potatoes

  • anightowl on December 29, 2016

    This recipe makes wonderful potatoes! I made them as a side dish to ham for Christmas dinner, and every single person at the table raved about them. Lemons and potatoes don't seem like they would be a match, but they were delicious, and out of the ordinary (in a good way). The lemon added a welcome light, fresh note to the meal, and the rosemary and Dijon mustard added additional subtle flavors. It was simple to make, and my only quibble is that it took a bit longer to cook than the recipe stated. They are also wonderful as leftovers - I cooked mine up in a frying pan with leftover ham chunks, sweet globe onion, and some fresh spinach. Topped with some Parmesan and pine nuts it was a perfect, easy "day after" dinner.

• Coconut rice with Brussels sprouts

  • Rutabaga on April 04, 2017

    This is a really delicious rice bowl recipe, incorporating a really appealing variety of flavors and textures. Allowing everyone to customize their own bowl makes it a great family meal. We used cilantro in place of the basil and mint, and added topping such as shichimi togarashi and seaweed seasoning.

• Cashew & caper dill spread

  • Frogcake on May 01, 2016

    Nice cashew spread that can be used in sandwiches or just with crackers. It's really good on its own on toasted homemade bread. I used lemon infused olive oil for some extra lemon taste. Will make this again.

• Blueberry smoothie

  • Frogcake on May 23, 2016

    Yum! Great smoothie recipe! The proportions are such that the banana does not overpower the berries. I also added a squeeze of lemon, which enhanced the berriness. I forgot to add the had full of ice cubes. Oh well, we all survived!

• Balsamic grilled radicchio salad

  • Frogcake on May 08, 2016

    I liked the taste combination. Never really thought of grilling radicchio. The only improvement that needs to be made in this recipe is in relation to grilling the radicchio. It fell apart completely even when grilled in a small pan on the barbecue. So , even though it was delicious, didn't look so pretty. Wondering if anyone has suggestions out there....

• Sweet chili charred broccolini

  • Frogcake on May 08, 2016

    Like the other recipes in this book, this one is very simple with fabulous tastes and textures. I loved the sauce, which is sweet and spicy. Will be making this again!

• Creamy tomatillo salsa

  • raybun on August 20, 2016

    My first foray with tomatillos. I really enjoyed this recipe, I took it to a party and it went down very well. I didn't have a seranno chilli so subbed it with a mustard habanero so it was hot!

• Corn, tomato & mozzarella salad

  • WandaA on April 21, 2016

    Perfect side dish. Flavours work well together in a subtle way. It is on my favorites list.

• Shredded Brussels sprout & cranberry salad

  • WandaA on April 13, 2016

    Made this as a side dish with the eggplant and mushroom "meatballs". The flavours of this salad work perfectly together and as a side dish with the flavours of tomato and mushrooms combines really good.

• Cardamom apple crisp

  • bwhip on October 29, 2017

    These were easy to make and turned out great! Really nice ratio of fruit to topping, and excellent flavor. Nice finish to a fall dinner, especially topped with a bit of vanilla gelato.

• Roasted cauliflower & red pepper soup

  • teandoranges on January 18, 2018

    This was quite a lot of work for something that came off more like an appetizer. The flavor was good, but I just didn't want to eat that much of it, neither did anybody else. It's a decent first course soup, but not a meal.

  • Lisacornett on November 08, 2020

    Loved this soup! Creamy and satisfying. Had with a side of roasted shishito peppers and cheese and crackers.

• Red pepper feta frittata

  • teandoranges on January 18, 2018

    The coconut oil gave it an odd taste. I subbed regular milk for almond, and only used half the spinach, as two cups seemed ridiculous. I used a sheep's milk feta from trader joe's. I think I prefer cow's milk feta. The roasted red pepper seemed to make it too wet. Pretty underwhelming overall.

• Elotes & roasted chickpea tacos

  • hbakke on September 27, 2021

    Easy, tasty tacos. We both liked the adobo sauce combined with the cotija and grilled corn. For simplicity, we cooked/charred the corn over the gas burner using tongs. I would make this again.

• Asian chopped cabbage salad

  • christineakiyoshi on June 14, 2021

    This is a nice combination of flavor and texture. I veered from the recipe a bit and blanched the broccoli and cooked the tofu in the air fryer for 5 minutes. This is a filling and healthy salad to have when you have extra cabbage on hand.

• Two Peas and Their Pod

  If you have a vegetarian on your list or someone who is trying to eat more veggies, this is the book for them. It also makes a great coffee table book because it is so beautiful.

  Full review

• What's Gaby Cooking

  ...is bursting at the seems with TONS of vegetarian recipes and the most gorgeous design. It’s half coffee table book / half cookbook…

  Full review

• Joy the Baker

  A book after the very beautiful blog, Love & Lemons. The images are gorgeous and there’s a Quinoa Taco Salad in this book with my name all over it (I’m going to add a pound of cheese k thanks).

  Full review

• Two Peas and Their Pod

  The book is STUNNING...has inspired me to get creative with my produce! Bring on the fruits and veggies!

  Full review

• Leite's Culinaria

  There’s so much to love within these pages. Donofrio has made clean, healthy eating seem so simple, so enticing, and so very doable.

  Full review

• What's Gaby Cooking

  The Love & Lemons Cookbook teaches you how to make beautiful food inspired by whatever happens to be in season...Each page makes me want to drop everything...and hop into the kitchen IMMEDIATELY!

  Full review