Love & Lemons Every Day

Donofrio follows up The Love & Lemons Cookbook with this solid collection of “plant forward” recipes. Donofrio has a fresh, easy voice, but the focus is a touch fuzzy. “This is not a book about giving up meat,” she writes, but the contents contradict that claim: canned artichokes are dredged in a flax seed and almond milk mixture, then breaded with panko, hemp seeds, and paprika, before being baked to stand in for fish in tacos. Likewise, inch-thick slices of a whole head of cauliflower are passed off as “steaks.” Her takes on popular vegan fare include recipes for overnight oats, spiralized radish “noodles,” and chia parfaits with coconut oil and coconut milk, as well as a selection of six types of uncooked date balls made with carrot, granola, or cookie dough; there are also eight cocktails made with tea. Rounding out the volume are charts that list times and temperatures for roasting vegetables, as well as a multipage spread suggesting ways to use frequently discarded items such as carrot tops and corn cobs. With the book’s crisp, clear layout and thorough instructions, Donofrio’s inspirational vegetarian recipes will help home cooks expand their repertoires. [em](Apr.) [/em]