Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our October challenge today with our vegetarian chili recipe, and I hope you’ll join in the fun. Here’s how it works:

The Prize: A $100 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card. 

In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.

We launched the Love & Lemons Cooking Club in October 2020. It’s officially 6 years old this month!! Throughout all our previous fall and winter challenges, we’ve never made my vegetarian chili. We’re changing that now!

This spicy, smoky chili is perfect for fall game days or a hearty weeknight meal. It’s vegan and gluten-free, so everyone can join in this month—no modifications required!

I think half the fun of this recipe is the toppings. I love it with a dollop of Greek yogurt, pickled onions, jalapeños, and cilantro, but cheddar cheese, crushed tortilla chips, sour cream, and more would be great here too. Let me know what you put on your bowl!

• A quick note on spice level: As written, this recipe is spicy, thanks to canned chipotle peppers in adobo sauce. If you’re sensitive to spice, reduce the heat by cutting back on the chipotles or leaving them out.

Get the recipe:

Last Month’s Recipe

Last month, we kicked off fall baking season by making apple crisp! I loved hearing how many of you enjoyed this recipe for dessert AND breakfast. For anyone who ends up with leftovers next time: your fellow Cooking Club members recommend finishing them the next morning with Greek yogurt.

Thanks to all who joined in! Here are some of your photos:

And congrats to our winner Natalie!:

To Recap

Enter the October Cooking Club Challenge by…

1. Making my vegetarian chili sometime in October.
2. Leaving a comment on the vegetarian chili blog post by October 31.
3. Sending a picture of your chili to cookingclub@loveandlemons.com for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our September challenge today with our apple crisp recipe, and I hope you’ll join in the fun. Here’s how it works:

The Prize: A $100 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card. 

In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.

The temps have been cooling off around here, and though I can’t say I’m thrilled about summer ending, I have started looking forward to my favorite parts of fall. At the top of that list? A cozy, cinnamon-spiced apple crisp! I thought it would be fun to welcome the new season by making this recipe for our cooking club.

A couple notes:

• Firm apples are best here. My go-tos are Granny Smith, Honeycrisp, Gala, and Golden Delicious.
• Make it vegan: Replace the unsalted butter with vegan butter or firm coconut oil. If you’re using vegan butter, omit the salt in the topping.
• Make it gluten-free: Use your favorite gluten-free flour blend instead of all-purpose flour.

And maybe it’s just me, but I don’t think any crisp is complete without a scoop of vanilla ice cream on top.

Get the recipe:

Last Month’s Recipe

Last month’s recipe was our homemade salsa, which you all enjoyed on quesadillas, burritos, burrito bowls, omelets, blue corn tortilla chips, and more! A special shoutout to Margot, Nicole, Vanessa, Jeanine, Mary, and Lan, who made this recipe with produce from their gardens. Send me your gardening tips, please!

Thanks for joining in, everyone! Here are some of your photos:

And congrats to our winner, Adrienne:

To Recap

Enter the September Cooking Club Challenge by…

1. Making my apple crisp sometime in September.
2. Leaving a comment on the apple crisp blog post by September 30.
3. Sending a picture of your crisp to cookingclub@loveandlemons.com for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!