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My whipped cream recipe takes less than 5 minutes and tastes way better than anything you can buy at the store! Promise. Whipped cream from a bottle might seem simpler, but trust me when I tell you fresh, homemade whipped cream is so worth it! It’s outrageously creamy, light, and pillowy. For a vegan whipped cream, try this incredibly delicious coconut whipped cream. Key Ingredients Cream: For the firmest whipped cream that holds its shape, I use COLD “heavy cream,” “heavy whipping cream,” or “double cream....

Once or twice a week, I get a huge bounty of fresh produce. My Farmhouse box arrives every other Wednesday, and I shop my local farmers market on Saturdays. Over the years I’ve learned a few strategies for cleaning, storing and using fruits and vegetables to make sure everything lasts throughout the week. I absolutely hate throwing food away. I know you do too, so I’m hoping you find this little guide helpful to avoid food-waste for yourself....

I use roasted red peppers in my cooking all year round. In the winter, I crack open a store-bought jar when I want to add roasted red peppers’ sweet, rich flavor to a pasta, dip, or soup. But in the summer, bell pepper season, I much prefer to make my own. Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they’re not overly salty or briny either....

Before this year, I don’t think we even knew shishito peppers existed. Now we can’t get enough of them. They seem to be on the menu of nearly every restaurant we frequent and we’ve ordered them countless times… finally, I started making them at home. And I’ll tell you, they are just as good. And as with any simple vegetable preparation, the goodness is likely due to the fact that we’ve had really amazing ones available to us all summer long at our farmers markets....

This grain bowl recipe is Day 1 of a meal planning week here on Love and Lemons! Why? Well first and foremost, it’s because our meal planning journal, The Love & Lemons Meal Record and Market List, is out today! If you missed my post last week, click here to read all about it. If you haven’t pre-ordered one, click here to get one now! When I write about meal prep or making quick, easy dinners throughout the week, I often suggest cooking components on Sundays in big batches....

So anyway, I thought since we have known each other for a while now, I should tell you all that my favourite drink of all times is Sangria. Since leaving Hyderabad, I’ve hardly ever had it but decided to make it the other day at home. TH hates any kind of alcohol so I got to drink this over the next month 😉 To Make Enough Sangria for 8 500 ml red wine (click here to see what types of wine work best) 2 tbsp brandy (optional) 1 apple, cut into tiny pieces 1/2 an orange, cut into chunks 2-4 tbsp sugar Mix all the ingredients, refrigerate overnight and serve cold in wine glasses (very important!...

This is the best turkey burger recipe I’ve made. It requires only 6 ingredients and about 30 minutes to prepare. The secret to the best juiciest turkey burgers is to add mushrooms. I use the same trick for moist turkey meatloaf. If you don’t love mushrooms and think this mushroom turkey burger recipe might not be for you, trust me. You don’t really taste them. Instead, the mushrooms add a more flavorful, savory, meaty flavor to these seriously good turkey burgers....

Ingredients: Plain noodles – 1 packet Crushed garlic – 4 cloves Coarsely ground red chillies – 4 Garam Masala – 1.5 tsp Turmeric – one pinch Coriander leaves – for garnishing Salt – to taste How I Made It: Cook the noodles in sufficient water with added salt. Adding a little oil to this makes the noodles not stick together. One done, drain the water and keep aside. Heat 1 tbsp oil....

Happy Friday! I don’t usually do link-y posts like this, but there’s been a lot going on lately – here are just a few tidbits I wanted to share! I wrote this fun guest post on A Couple Cooks about food & design. Check it out if you’re in need of some inspiration to get your creative (green) juices flowing. It’s always a good mail week when, not one, but two cookbooks I’ve been excited about arrive at my door....

Today, I’m taking a break from soup season (although I do have some good ones in the works!), because it’s been about 95 degrees lately and a big, cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a deliciously creamy, nutty tahini sauce. In an effort to feel some “fall spirit,” I roasted chickpeas and carrots and tossed those in too....

Meet the newest member of our L&L family: The Love & Lemons Meal Record and Market List! Also known as the prettiest meal planning journal you’ve ever seen (of course I’m biased). This is for all of you who LOVE to meal plan… and also for those of you who think you might want to start meal planning (raising my hand), but were just waiting for the perfect pretty book, with letter-pressed type on the front, to record all of your wonderful plans and goals....

Unniyappam-Neyyappam-Kerala-Style using Rice Flour Preparation time: 3 hours Cooking time: 20 minutes Makes 30 uniyappam Recipe source: Bedhamma Ingredients: 1 cup of rice flour 1/4 cup of grated coconut 1/2 cup of grated jaggery 1/4 cup of pureed ripe banana (she uses palayan kodan or poovan pazham) 2-3 pods of cardamom, powdered 1/4 tsp of powdered jeera (cumin seeds) 1 tsp of black sesame seeds (ellu) 2 cups + 2 tsp of ghee (how to make ghee)...

Wow! I am OBSESSED with this vegan ranch dressing recipe! I’ve made lots of ranch-like vegan sauces in the past, but this one really hits the mark. It’s cool and creamy, tangy and garlicky, and completely irresistible. All that, and it’s made with simple, plant-based ingredients that you likely have in your pantry already. Once you try it, you’ll never reach for store bought ranch – vegan or otherwise – again!...

This vegan sour cream recipe is a staple in my kitchen. Just like the real thing, it’s creamy, tangy, and rich, a perfect topping for baked potatoes, nachos, chili, enchiladas…I could go on and on. It’s super easy to whizz together, and it’s made with simple, plant-based ingredients. If you’re dairy-free or vegan (or even if you’re not!), you’ll make this recipe time and time again. Vegan Sour Cream Recipe Ingredients Here’s what you’ll need to make this vegan sour cream recipe:...

The only time-consuming part of this recipe is julienning the vegetables. I have a handy slicer that does the job beautifully, especially on vegetables like carrots and potatoes so I used it to get the thin long strips (picture below). You can very well use a sharp knife and get the job done easily too. You may also like this curry flavoured noodles recipe. Ingredients: 1 packet of dry noodles (2 packs if you decide to use Maggi) 3 cups of mixed vegetables, julienned (use carrots, capsicum or bell pepper, beans, cabbage, and onion) 1 tsp of minced ginger 1 tsp of minced garlic 1 tsp of green chilli sauce 1/2 tsp of soya sauce 2 tsp of tomato ketchup 1 tbsp of sesame oil (I use Indian sesame oil and it works well) 2 tbsp of chopped spring onions, for garnish 1 tsp of freshly cracked black pepper...

Thanksgiving is next week! I can hardly believe it, every year it seems to come around quicker and quicker. Here on the blog, I usually post a full menu of non-turkey day options as if I’m going to be cooking up the big holiday meal myself. In reality, Jack and I will be going to someone else’s house and I’ll likely bring the salad. So this year I thought I’d cut to the chase and post some of my favorite Thanksgiving side dishes....

A fall salad is my favorite way to show off the season’s best produce. Summer’s tomatoes and sweet corn may be gone, but spicy arugula, crisp apples, sweet potatoes, squash, and more are here in abundance. What better way to enjoy them than in a colorful autumn salad with a zippy dressing? I’m sharing some of my best fall salad recipes below. They include hearty grain salads that pack up well for lunch as well as simple side salads that can accompany any dinner....

I just love kitchen stuff. And I know you do too because I get a slew of comments & questions every time I post a recipe that requires a special gadget. I admit, I can be a hoarder of things like ice cream makers, mandolines & tortilla presses… So here’s your chance to get some of those things you might be missing (or really, whatever you want). Put your own collection together at Beso and one lucky winner will win $300 toward their items....

If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right? Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate. Aside from the sprinkle of brown sugar on top, there’s no refined sugar....