Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body: A Cookbook

I love this cookbook! It collects the Cookie and Kate recipes that you may have seen online and puts them in one place. It has fabulous vegetarian and vegan recipes which are well-balanced nutritionally and are healthy. She add in tips for ways to modify the recipes. Her recipes are not super hard to make and do not involve hours in the kitchen, but the result is always extremely delicious and flavorful.

I happened upon this blog through some other sites I visit often and I saw she was releasing a cookbook. Looked good so I pre-ordered. I didn't stay long on the site but just waited for the book to arrive. Well it did and I've recently vowed to not write a review until I've tried recipes out of the books I'm purchasing. To many times, folks write reviews never sharing the actual recipes and success/failures of actually cooking through a recipe. I'm trying to change that. First, I was blown away by the overall layout and awesome pictures for almost every recipe. Pictures are expensive, so kudos to Kathryne for producing a wonderful book full of what her recipes should look like. I try recipes most often based on pictures so I like lots of pictures. Some other stand outs: Nice intro on how she got interested in whole foods and their importance. And a great explanation of how to use the cookbook. Also, most recipes have a section at the bottom of each sharing how to make it gluten free, dairy free/vegan, egg/nut free and soy free so she's made her recipes very versatile to every kind of eater. Lastly, I appreciate that her ingredient lists use common, basic staples found in supermarkets across America. I haven't come across anything weird, however, if it's slightly unusual she explains where to find or how to substitute for it. Now for the first recipe - Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing(pg 64). For starters this recipe will take some time because of the roasted veggies - BUT IT'S WORTH THE TIME --- trust me. I picked a awesome first recipe to try!!!! I did not have red pepper or broccoli. I substituted onions and Brussels sprouts. Roasting took about 30-40 min. Salad: Make sure you roast the pepita (pumpkin seeds) and don't sub these. Also, I wouldn't sub the feta cheese. The combination of these with the dressing it what REALLY makes this salad. Dressing: OMG - this is so very good. Make sure you can get the chipotle in adobo sauce (buy many cans - she uses this in many recipes). It's smoky spicy subtle heat with the hint of sweetness from the maple syrup is perfection. Everything about this salad makes it all work to deliciousness. After I had it for lunch - I made another one to take for lunch. Will make again and again. Can't wait to try the next recipe. UPDATE: 5/26/2017 Banana Pecan Shakes: Who doesn't like shakes for breakfast. I couldn't wait to make this recipe so had it for breakfast instead of dessert. It's very simple to make IF you have a high powered blender i.e. vitamix. (Side Note: every kitchen should have two things - a great food processor and a high powered blender. Invest in these and you won't regret it) My bananas were frozen solid - hence the vitamix and super sweet. Therefore I only use three dates instead of the four called for. Don't forget to roast the pecans and add the scant salt - doing this will really enhance the flavor of the shake. Also, the portion size for this is perfect - about a cup for each serving. Just right for a dessert or in my case breakfast. Can't wait to try this with peanuts and peanut butter. Easiest Honey Whole Wheat Pizza Dough (pg 171): Okay - this is a first for me. I made my own pizza dough and it came together just as Kathryne said. She suggest white whole wheat flour - I used whole wheat flour . It was super easy because the food processor does all the work. Produced two beautiful 12" doughs- I rolled it to about half inch. I can see this being my go to dough and never buying store bought again. Heirloom Tomato Pesto Pizza(pg 167): The pesto recipe for this pizza is delicious. I used fresh basil from my garden. It's easy to put together in the food processor. Once I had the dough rolled, assembling was fairly straight forward. I didn't have heirloom tomatoes but I did use tomatoes grown from my garden :) - And because I LOVE spicy food I added a fresh sliced jalapeño. I think the key to the success of the pizza was cooking it at 500 degrees. The crust was crisp and pizza was cooked through in about 11 min. With the other dough I made a pepperoni pizza for the hubby. He loved it! UPDATE 5/27/2017: Best Ever Guacamole w/ Toasted Pepitas and Chipotle Sauce (pg 111): There are many variations of guacamole out there and your always looking for a way to change it up a bit. Kathryne did just that with this recipe. Her love of pepitas and chipotle are evident again in this recipe and I loved it. This is a basic guacamole recipe with a twist of toasted pepitas (pumpkin seeds) and adobo sauce from the chipotle peppers. Butternut Squash Chipotle Chili (pg 83): Butternut squash is the star in this chili. The onions, bell pepper and black beans take a back seat but really add a nice mouth feel when you take a bite. However, the spices are what make this soup though. I did add one secret ingredient that I thought really brought out the smoky, zing of the "chili" flavor and that was about 2TB of maple syrup. It doesn't make the soup sweet, it just really enhances the flavor all the spice from the adobo and chili powder. Did not make my own chips and of course added the avocado, cilantro and squeeze of lime. Another winner Kathryne! UPDATE 6/3/17: Moroccan Roasted Carrot, Arugula and wild rice salad (pg52): This salad is dynamite!! I sub some things but it really worked: Instead of wild rice, I had left over wheat berries which provided the same chewy texture that the rice would have. I used roasted pumpkin seeds instead of pistachios, feta instead of goat cheese, and dark raisins instead of golden.... all okayed by Kathryne in the recipe. What really makes the recipe pop!!!.... the spice on the carrots (cinnamon and chili powder), the raisins and the dressing!!! It all works together to really make a happy pleasure in your mouth. Since the carrots are the star of this recipe, make sure you buy really high quality organic. I had a pack that was tri-colored that many stores are selling these days. Will make again and again. UPDATE: 7/8/2017 Okay I've owned this book for a little over two month and I'm still loving cooking out of it. I just made the granola this morning and I absolutely love it. I made half by her suggestion and half with my own flair and twists (added coconut and cranberries). Had it on yogurt and right out of the pan. Came together quickly and does get crunchy as it cools... just like Kathryne said. Sending some to a friend. Clearly by all the five star ratings this is a must "whole food" cookbook that anyone should be happy to cook from because the food is so dang delicious and simple to make. Can't wait for book two!

I adopted a plant-based diet a year ago because I just turned 50-(something) and heart disease runs rampant in my family. I want to be around to be with my grandchildren as long as I can! I found this cookbook when I was looking for recipes for menu planning. This is the first cookbook I've ever purchased where I have wanted to make every recipe in the book! Today I made Black Bean Tortilla Soup with Sweet Potatoes from page 80, Banana Nut Bread from page 22, and Creamy Cashew Chai Lattes from page 28. The food I made from Kate's recipes tasted as good as the pictures made the food look! I added hominy to my tortilla soup and I was in heaven! I wish I had more time to cook today as I want to make Nake Your Own Instant Oatmeal Mix from page 11, Carrot Cake Breakfast Cookies from page 26, and Roasted Eggplant Lasagna from page 163! I actually purchased the kindle version first, but because there were so many delicious-looking recipes that I wanted to make that I went ahead and purchased the print version too. I'm so glad I did! If you love cookbooks like I do, you'll especially love that there is a big beautiful photo for each recipe. It will make your mouth water just looking at the pictures in this beautiful book. Each recipe jumps out at the reader and says "Make Me!" And even though I don't drink alcohol, I enjoyed the section called "Happy Hour" which has recipes for fun and easy finger food like Roasted Strawberry, Basil and Goat Cheese Crostini and fresh cocktails like the Spicy Cucumber Margaritas. These recipes are perfect for when you want to have a party, (such as the one we are going to have when we all are done with this pandemic!) Whether you are new to eating healthy or have been eating that way for your whole life, you will enjoy this beautiful cookbook. It will quickly become one of your favorites. I can't wait for the next one!

I remember when I came across this book, I thought there was no way it could be a hardcover cookbook, with high quality photos, AND be under $15. But it was. So far I would say my favorite recipes are: 1. Thai-style Mango Slaw (pg 55, photo #2 sans rice) It tastes like a Thai version of a Mexican mango Pico de Gallo. Can be made with or without rice. We substituted quinoa in it once. It's super easy to make and very fresh tasting. A perfect summer dish! 2. Green Goddess Kale Salad (pg 67) I'm not a radish fan, but I end up craving everything in this recipe including the finely sliced radishes. She describes it as crispy, chewy, and zingy and she's not wrong! It's a very filling salad while still remaining bright. And it's very simple. Kale, radishes, carrots, cucumber, and sunflower seeds (plus the dressing.) I LOVE curly kale salads. Not sure what it is but the texture of curly kale is so wonderful- especially when the dressing makes its way into the edges so you can taste it in each bite. 3. Quinoa-Stuffed Sweet Potatoes (pg 144) This is the perfect fall dish! It tastes like autumn on a plate. Between the sugary sweet potato, the chewy quinoa, savory chickpeas, creamy goat cheese, crunchy pumpkin seeds, and the freshness that the lemon, garlic, onion, and parsley add, well, you're in for a treat! Pair this with a salad (if you can even fit anything else in your belly!) and you're good to go. 4. Roasted Cherry Tomato and Brown Rice Risotto (pg 172) This is more of a side than a meal, but wow is it good! So creamy in a way that reminds me of a warm bowl of oatmeal- except a dinner version. And I love anything with tomatoes. Perfect for a cold night! I paired it with shrimp once and loved it. 5. Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce (pg 175) My boyfriend and I made this but substituted rice for noodles. Mmm mmm this hits the spot. The crispy tofu, crunchy broccoli, rich and spicy peanut sauce. You can't go wrong! 6. Banana Pecan Shakes (pg 207, photo #1) Dead. I got the bug to make this recently- I normally don't go for these types of flavors as they seem too sweet. But I made it, I drank it. I died and went to heaven. This tastes like a milkshake I used to get at Carls Jr but better. Kathryne has photos for every single recipe. If she has a photo "out of place", she references the recipe and the page it's on which is incredibly helpful. I have some cookbooks without photos, but I like to see what it is supposed to look like, so I kind of know I'm on the right track. I'm a visual learner so the pictures really help. I like that she has substitutes, pairings, tips and tricks woven throughout the book. She also has extra bonuses like salad dressings, pizza dough, whipped cream- the accessories to meals. I like to eat as much plant based food as I can, as I don't often crave or care for meat. There are still plenty more recipes I have yet to try in here. This book is a success for me! And for the price, you really can't go wrong. I have yet to find a cookbook that has as much included as this one at such an affordable price. I hope she comes out with another book!

This is the thing. I really like, and go through periods of love for, "Cookie and Kate", Taylor's blog. Her recipes are reliably good, somethings excellent - her broccoli rabe and peanut sauce soba noodles haunt me with random cravings. Also excellent are her granola, "healthier" muffins and quick breads, and salads. Her book does contain many excellent recipes, and I think it's no accident that these are often the simplest ones. Individual components from two recipes in her first section have become part of ordinary life for me: I have made the mango lassi smoothie bowl without the toasted coconut muesli from "Mango Lassi Smoothie Bowl with Toasted Coconut Muesli" several times since I bought this book (preordered, in fact), and the applesauce and cinnamon yogurt components of her "Apple Crisp Breakfast Parfaits" countless times. The salads are reliably good, sometimes great, as in the case of her "Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing" and the kale and quinoa salad. But I find, and this may have to do with her vegetarianism, that her recipes occasionally, when merely good, depend on something like a last-minute crumble of cheese, usually goat cheese, feta, or parmesan, to add a depth of flavor that is otherwise missing. This is certainly not true overall - those excellent recipes of hers, such as the aforesaid peanut sauce and broccoli rabe soba noodles, do contain depth and variety of flavor and texture, in fact are almost, and exquisitely, overwhelming. And sometimes lots of cheese is precisely what one wants, as in the "Creamy Arugula, Goat Cheese, and Tomato Pasta Salad." But I have in mind this book's selection of soups and mains; I made her tortilla soup, her white bean and farro stew, the minestrone, and the tomato soup. This last one was good, if a little lacking in complexity (but heck, it's tomato soup), but the others all tasted the same to me. And this is the other thing: I think this has partly to do with a reliance on cheese at the end, and partly with her decision to call for canned beans and packaged vegetable broth. Believe me, I am not a snob about either of those things. I regularly buy and use both those ingredients (well, chicken broth) even though they are ruinously expensive. And using one's own homecooked beans and broth wouldn't solve the problem that, in short, these are all quick soups, and they taste it. Which is not to say it's impossible to build flavor quickly, but maybe it's harder if you're vegetarian. That said, this is what makes this a great book for beginners, who might be afraid of such things as dried beans and long cooking times - I know I was when I started cooking. But I felt a little cynical, looking at the empty cans and broth cartons that resulted from putting together this "real food". This led me to realize that where Taylor excels, and I mean it, I think she's great, is at assembling ingredients that taste good together. That is why her salads (including soba noodle ones) and her granola are so good. And she's great at making comfort food a little healthier: her baked goods, as I said, are excellent, especially if you're looking for something easily made vegan, and she has your back if you're looking for something with a fair amount of cheese on it. Her recipes for components, such as pesto, apple sauce, lemon curd, guacamole (not the one in the book, the one on her blog, plus a lot of cumin), that kind of thing, have become the standard recipes that I follow and improvise off of. And you can't have everything. So my advice is, go look at her blog. And if you love it, even occasionally, check out this book. Maybe from a library.

I preordered 3 issues of this book months before it came out - I knew it would be amazing and I knew I would want to gift it to family and friends. Since I live in Europe, it took me a little longer to finally get my hands on it. Generally, I would describe Kate's cooking as approachable using simple well-loved ingredients in fresh new combinations (think Greek Nachos, Mexican Roasted Veggie Bowl with Beer Beans and Pineapple-Tini) that make you actually WANT to eat your veggies. I've made: - Carrot Cake Breakfast Cookies - Creamy Chashew Chai Latte - Simple Honey Scones - Strawberry Balsamic Sauce - Liquid Gold Salad Dressing - Moroccan Roasted Carrot, Arugula and Wild Rice Salad - Beans and Greends Quesadillas I LOVED EVERY SINGLE RECIPE. And that's despite going outside of my typical comfort zone and not just making the recipes I knew I'd love (aka Enchiladas). I actually made the Moroccan Salad for the first time when cooking for friends, and not only was it super easy to follow along the recipe while chatting with my friends, it turned out absolutely perfectly - its been a while since I got so many compliments for a meal. I own a LOT (a lot...) of cookbooks, but this one and the Love & Lemons cookbook are my two absolute favorites. The recipes are all super quick, easy to make and without a million outlandish expensive ingredients that you'll never use again. I love the amount of thought that Kate puts into her recipes. For example, like in many cookbooks, there is a section on 4 stand-alone salad dressing recipes. However, instead of just giving you the recipe, she tells you exactly what would work well with it. For example, one works especially well with carrots, while another is great with brussel sprouts and apples. Also, you can tell she really tested the various special diet, telling you how the taste might change if you sub something, which is awesome. She also has a couple of pages near the back of the book where she lists which recipes pack well, are good to prep-ahead for parties, work for game days, etc. - SO convenient! And when she uses ingredients that she knows not everyone will love (e.g., goat cheese), she lets you know what other, more mild cheese might work instead. My only teeny tiny complaint: The measurements. I'm European, and I truly cannot stand having to fill everything in a cup to measure it. It may just be that I'm a messy cook, but I find that when I use the American system I get flour and nuts and things everywhere. And I need a million cups. And I constantly have to clean them while cooking. Argh. Of course, not using the metric system isn't something I blame Kate for. I've started penciling in the grams, but I'd love for the metric weights to be added at some later edition. This also initially made me hesitant to gift the book to other (non-American) cooks, but after trying just two recipes I decided that this book is just too good not to share - regardless of the measurement system. Fingers crossed for the next edition (which I'm sure will come, given how amazing this book is...)

This is a very good cookbook. I’ve tried a few recipes already and all are tasty, healthy, and easy to make.

Lovely cookbook with really good recipes. I find these easy and very good - even for those who are not vegetarian.

I have been a lover of the Cookie and Kate blog now for quite some time and regularly nab recipes from there that my husband and children adore. Many of the recipes in this cookbook are from the blog and have already been made and loved in our home. The banana bread is a favourite, as are some of the salads and delicious dressings, and veggie side dishes. You feel good after eating these dishes. They look stunning and colourful when served up enticing my whole family. And they always earn clean plates- what better feedback than that. Unlike a lot of veggie books, the recipes in here call for easy basic ingredients that can be found easily and that are fairly inexpensive. Another bonus! Looking forward to making some of the breakfast dishes next! Well done Kate on this lovely cookbook!

Me ha gustado muchísimo este libro de recetas veganas y vegetarianas. Está publicado en inglés, pero si conoces el inglés básico/medio lo entenderás. Los ingredientes son fáciles de encontrar, no es muy deluxe en ese sentido. Se repite con muchos ingredientes, como el aceite de oliva virgen extra, los garbanzos, los boniatos, etc., pero con muy buenas mezclas, diferentes y todo muy exquisito. Ya he probado algunas y me han gustado. Viene muy completo, incluso tiene recetas de bebidas alcohólicas. Da buenos consejos y lo explica todo detalladamente. Se ha organizado súper bien con las fotografías. Ocupa todas las hojas por completo, sin dejar detalles. Me ha impresionado.

予定よりとても早く商品が届きました。梱包もきれいにされていました。 じっくり読みたいと思います。

I love Kate's recipes on her blog Cookie & Kate, and this is more of the same. Tasty, creative, easy things designed by a proper vegetarian who really understands what it's about, rather than by a carnivore branching out in order to attract more readers. Lots of useful, easy-to-find tips and loads of suggestions for how to incorporate changes into each recipe if you happen to not like a particular ingredient or haven't got it in your cupboard. Each and every recipe has a photo, too. (Plus lots of fun photos of Cookie the dog to make you smile while you cook.)

Delicious, easy to make veggie recipes. I have been following Kate’s cooking recipes for years and this book compiles them beautifully.