I've followed the gorgeously curated Love & Lemons blog for quite some time now. Jeanine's effortless looking recipes accompanied by her brilliant photography, with some help from her husband Jack, are the epitome of drool-worthy food porn. Their photos are always bright, crisp, and inspire me to get cooking. While their recipes aren't always vegan, they usually are, and are always vegetarian. This holds true for the cookbook as well, with many GF options clearly laid out. The book is organized by the type of food you're cooking with, (i.e. carrots, onions, stone fruits, winter squash), which makes finding a recipe super easy. The book also offers simple meal suggestions based on whats leftover in the fridge, things you always wants to have in your pantry, and even recommended cooking tools.
It's a gorgeous, hardcover book with over 120 recipes and 300 photos that will truly inspire spring and summer cooking and will have a space on our bookshelf for years to come. And we're lucky enough to not only share a favorite recipe from it, but to offer a FREE copy to one lucky winner in our giveaway below!
The recipe we're sharing from the book is for these gorgeous, easy-to-eat Vegan Carrot Waffles. They come out fluffy, sweet, and just a bit crunchy around the edges. They were perfect topped with coconut whip and a bit of maple syrup! Other recipes I'm excited to try? The Crispy Shiitake BLT, Pea + Sweet Potato Samosas, and Green Tomato Basil Grilled Cheese. You're going to love this cookbook. So, let's get cooking!
(Be sure to scroll all the way to the bottom of the post to enter the giveaway!)
VEGAN CARROT WAFFLES
2 cups (500 mL) whole spelt flour or white/wheat mix 2 teaspoon (10 mL) baking powder 2 tablespoons (30 mL) ground flaxseed 1/2 teaspoon (2 mL) cinnamon 1 cup (250 mL) grated carrots 2 cups (500 mL) almond milk at room temperature 1/4 cup (60 mL) melted coconut oil 1 teaspoon (5 mL) vanilla extract 2 tablespoons (30 mL) maple syrup, plus extra for serving Sea salt 1 recipe coconut cream (page 287 in the cookbook) (optional)
DIRECTIONS Preheat a waffle iron. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.