Lemon Dill White Bean Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
red and black pepper, to taste
1/4 teaspoon oregano
1 yellow potato, diced
6 cups vegetable broth
1-1/2 cup white beans
baby spinach
zest from 2 lemons
juice of 1 lemon
1 small bunch dill, chopped

Cook onion in the oil and add carrot, celery, and garlic.

Add the pepper and oregano then the potatoes and stock. Cover and simmer until potatoes are tender. Add the beans, spinach, lemon zest, juice, and dill.

Vegan Lemon Tarts

Ingredients:

1 cup dessicated coconut
1/4 cup oats
1 cup almond flour
2 tablespoons coconut sugar
pinch of salt
6 tablespoons coconut oil
1 cup cashews, soaked
zest of 1 meyer lemon
1/2 cup meyer lemon juice
1/4 cup agave
1/2 teaspoon vanilla
berries

Combine coconut, oats, and almond flour in a blender or grinder and pulse until powdered. Transfer to a bowl and stir in 2 tablespoons of the coconut oil and mix until it holds together, adding more as needed.

In a blender, combine remaining coconut oil, cashews, lemon zest and juice, agave, vanilla, and a pinch of salt. Puree until smooth.

Press the crust mixture into a mini muffin pan and top with the lemon mixture. Sprinkle with a bit of coconut sugar if desired. Bake at 350 for 10 minutes.

Allow to cool before removing from the pan and refrigerate until cool. Top with berries before serving.

Lemon Poppyseed Cake

Ingredients:

1/2 cup oil
1/2 cup sugar
zest of 2 lemons
1-1/2 cup flour
1 cup almond meal
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup almond milk
1/4 cup lemon juice
1 tablespoon poppy seeds

Combine all ingredients and bake for 50 minutes at 355 degrees.

Frost with lemon curd and top with strawberries.

For lemon rosemary syrup: boil 6 tablespoons lemon juice with 1/3 cup sugar and a sprig of rosemary.

For icing: combine juice of 1/2 lemon with 1/2 cup icing sugar

For curd: simmer zest of 1 lemon, 1-1/2 tablespoons cornstarch, 3 tablespoons water, juice of 2 large lemons, 1/2 cup sugar, 2 tablespoons milk, and 4 tablespoons vegan butter.

Lemon Ricotta Pasta

Ingredients:

whole grain fettuccine, spaghetti, or angel hair
2/3 cup ricotta cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
3 cloves garlic, minced
3 cups baby spinach
1 large red bell pepper, chopped
1 tablespoon olive oil
salt and pepper, to taste
crushed red pepper, to taste
parmesan cheese

Boil the pasta until al dente.

Meanwhile, stir ricotta cheese with lemon zest, lemon juice, salt, and pepper. Set aside.

When pasta is cooked, drain, reserving 1 cup of the water.

In a skillet, heat the olive oil and add bell pepper. Allow to cook for 3 minutes then add garlic. Cook for 30 seconds longer then mix in the pasta, most of the water, and ricotta mixture. Stir well and add more water if pasta is too dry. Add spinach and cook until partially wilted.

To serve, top pasta with more crushed pepper and black pepper. Sprinkle with parmesan cheese.

Lemon Spaghetti

Ingredients:

16 ounces whole grain spaghetti
1 clove garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil. chopped
zest of 1 lemon
2 tablespoons lemon juice
2 cups fresh spinach leaves

Cook pasta al dente and drain. Toss with remaining ingredients and serve over bed of spinach.

Lemon Thyme Rice

Ingredients:

1 tablespoon butter
1 cup uncooked rice
1-1/2 cup vegetable stock
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon thyme

Melt butter and stir in rice. Cook until browned about 5 minutes. Add the remaining ingredients, cover, and cook for about 20 minutes until all the liquid is absorbed.