Notes about Recipes in this book

• Fennel citrus [salad]

  • FoodieNC on January 22, 2026

    Tasty with just oranges, without the grapefruit and no mint. Added black olives.

• Little gem strawberry [salad]

  • Lottabooks on September 02, 2025

    This was good, but the proportions were way off. 3 cups of strawberries for only 6 oz. little gem lettuce - way too many strawberries. I used about 2 cups. Easily served 4 people as a side. My goat cheese smeared within the salad even though it was pretty cold - that was ok, but a little messy looking. Liked the dressing - had more than enough to dress the salad.

• Green bean tempeh soba salad

  • hbakke on April 10, 2024

    Loved the edamame and blanched green beans with the flavorful dressing and soba noodles. I would make this again.

• Roasted chickpeas

  • KatrinaMillen on July 07, 2025

    Nice, easy to follow recipe, found my chickpeas weren't quite crispy so would recommend more time in the oven

• Smoky tempeh

  • hbakke on January 31, 2024

    Simple, flavorful marinated tempeh. I used a (far too salty) soy sauce in place of tamari which was a mistake. I would reduce the cooking time. The tempeh was a little scorched at 20 minutes.

• Chickpea romesco

  • hbakke on April 30, 2026

    Tasty sauce that I made to accompany the broccoli steaks recipe in this book.

• Creamy tomatillo sauce

  • hbakke on February 21, 2024

    I used roasted salted cashews instead of raw cashews and it turned out well. I added more lime juice for my personal taste. This was a tasty sauce accompaniment to the spaghetti squash burrito bowl recipe.

• Green tahini

  • christineakiyoshi on September 28, 2023

    I love a grain and bean salad so made this to serve with millet and Lima beans. Delicious!

• Pickled onions

  • hbakke on February 21, 2024

    Easy, perfect pickled red onions.

• Creamy tahini chickpea soup

  • hbakke on May 03, 2023

    Very nice lemony dill soup. I like the method of blending the chickpeas with tahini and broth to add a creamy texture to the soup. I would make this easy recipe again.

• Creamy tomato soup

  • FlowerGold on December 23, 2025

    Think this will be my go to tomato soup! Yum! Thick and creamy without cream. The beans work their magic. Made a day ahead and the flavors really melted by the next day. The sun dried tomatoes definitely add depth. Definitely a redo. Make enough to freeze!

• Farmers market vegetable soup

  • debakken on December 18, 2024

    A good, basic vegetable soup recipe that I'll come back to. I added a 14 ounce can of crushed tomatoes, which added more flavor to the soup. I'm looking forward to making this in the summer with local market vegetables (per the title of the recipe) and using the carrot-top broth recipe provided in the book.

• Tortellini soup with lemon peel broth

  • Bessp on April 24, 2026

    This was not a hit with us. The broth had an unpleasant bitter/vegetal/spicy note that the pasta and peas just couldn't combat. I could see this maybe being nice with just the lemon zest instead of the whole peel, and way less pepper.

• Lemon peel broth

  • Bessp on April 24, 2026

    I made this for the tortellini soup, it had a very unpleasant bitter/vegetal/spicy flavor that we really didn't like. Perhaps it would be better with less pepper and just the zest of the lemon, not the whole peel.

• Broccoli steaks with chickpea romesco

  • hbakke on April 30, 2026

    The sauce and accoutrements were good, but the broccoli should have cooked longer. That was my mistake for not testing the doneness.

• Spring pea fritters with whipped feta

  • Bessp on April 24, 2026

    These were pretty good. Next time I will fully puree 2/3 of the peas and reduce the breadcrumbs, since they ended up fragile and overly bready. The flavor was good, and the whipped feta dip was very nice. I will also put a bit less olive oil in the feta dip, as it was very assertive.

• Savory vegetable cabbage pancakes

  • Kfg1075 on March 03, 2024

    Good with regular onions subbed for scallions and red cabbage for green. I found than when cooked on cast iron instead of nonstick, medium heat is required.

• Sage & nut stuffed delicata squash

  • FlowerGold on December 04, 2025

    Very good. Filling side or vegetarian main. Great for fall or winter. Make sure to mix ingredients for filling in the food processor so fully combined. The topping needed a little more moisture - maybe a little more maple syrup or a touch of butter. Was a bit at dinner.

• White bean Swiss chard burgers

  • hbakke on May 14, 2023

    Very tasty bean burger. We liked the yogurt sauce and burger, but weren't crazy about the chard stem quick pickle. I appreciate using an otherwise discarded part of the greens, but I prepped the pickled chard stems in advance which resulted in not-particularly-appealing brown colored chard and they tasted a bit too "earthy" for me.

• Tofu & vegetable green curry

  • christineakiyoshi on January 21, 2024

    Fantastic! I only used one can of coconut milk, and added one cup of veggie broth. So easy and full of flavor.

  • hbakke on February 09, 2024

    Delicious! With two cans of coconut milk, this was very rich and creamy. I would probably use one can of coconut milk and one can of broth (as christineakiyoshi noted) next time to lighten it a bit. I cheated and used 4 oz of Thai green curry paste, but I want to make the paste next time.

  • karliekramer on April 15, 2026

    Flavor wise, a curry paste with 4 serranos, seeds and all, is going to need a teaspoon or so of sugar to be balanced. I also added a splash of soy sauce for more umami depth. Secondly, two cans of full-fat coconut milk for four servings is a big ask. I used two cans of lite coconut milk to make this much more doable for an everyday recipe. Lastly, I'm pretty sure simmering broccolini for 15 minutes is one of the seven deadly sins. I threw it in at the last five minutes for the perfect tender-crisp.

• Green curry paste cubes

  • christineakiyoshi on January 21, 2024

    This is delicious. Must make!

• Spaghetti squash burrito bowls

  • hbakke on February 21, 2024

    We both liked this dinner and all the components. The massaged kale with lime juice was new to me and something I would repeat. I would make this again.

• "Cheesy" broccoli bake

  • calguire on September 14, 2023

    We thought it was good but not worth the effort involved. It lacked a little something.

• Spring [lasagna]

  • patti599 on July 16, 2023

    I made this with a tomato sauce with lots of basil and with a cream sauce, and both were lovely. The original is good also. Veggies can be varied. Asparagus is really good! Cottage cheese, an egg and garlic salt can replace the ricotta mix.

• Winter [lasagna]

  • ccav on December 25, 2024

    Winter version: made without fennel. Next time add extra seasoning.

• Vegan ricotta

  • karliekramer on April 13, 2026

    this is very lemony, VERY garlicky, and a little spicy. The strong flavors are not at ALL a substitute for mild dairy ricotta, but good nonetheless.

• Broccoli frittata with everything left

  • barbara_loi4m7 on March 03, 2026

    Delicious and easy. Added a head of bok choy, to broccoli and sautéed in sesame oil. Added chili crisp to the eggs. Cubed cheddar cheese in eggs as well.

• Tomato lentil bowls

  • hbakke on September 04, 2023

    Lovely flavors and textures. We both enjoyed this dinner. Will repeat.

• Freezer carrot cake bars

  • NicoleBrown on February 06, 2025

    These had mixed reviews in our household. I personally loved not only the ingredient list, but also the taste! Winner. My husband & middle son also very much enjoyed them though said they were too cold and hurt the teeth a little. My oldest son found the texture, “very displeasing”. My youngest son (and pickiest eater) looked at them and refused to try. More for me! Very easy to throw together as well. I did soak my cashews overnight + soaked my dates for 5 minutes.

  • FoodieNC on March 02, 2026

    Family liked these, even a sweet loving 9 year old, they aren’t super sweet and are tasty. I soaked the cashews for more than 24 hours due to making these in stages but they came out creamy just in a regular food processor. Would make again, could substitute other nuts. Coconut flavor very mild.

  • Ingridemery on March 07, 2026

    This recipe is now available online https://www.loveandlemons.com/carrot-cake-bars/