Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body by Kathryne Taylor

Search this book for Recipes »
    • Categories: Breakfast / brunch; Cooking ahead; Egg-free
    • Ingredients: old-fashioned oats; unsweetened shredded coconut; pepitas; sliced almonds; ground cinnamon; ground ginger; maple syrup; coconut oil; chia seeds; mangoes; Greek yogurt
    • Categories: Breakfast / brunch; Cooking ahead; Dairy-free; Egg-free
    • Ingredients: old-fashioned oats; pecans or walnuts; pepitas; ground cinnamon; coconut oil; maple syrup; dried cranberries
    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Cooking ahead; Egg-free
    • Ingredients: red-skinned apples; green-skinned apples; maple syrup; ground cinnamon; Greek yogurt; old-fashioned oats; pecans or walnuts; pepitas; coconut oil; dried cranberries
    • Categories: Breakfast / brunch; Cooking ahead; Egg-free; Vegan
    • Ingredients: old-fashioned oats; raw cashew nuts; quinoa; ground cinnamon; ground ginger; coconut oil; maple syrup; coconut flakes; dried pineapple
    • Categories: Quick / easy; Breakfast / brunch; Cooking ahead; Cooking for a crowd; Dairy-free; Egg-free; Vegan
    • Ingredients: quick-cooking oats; sliced almonds; dried tart cherries; flaxseeds; coconut sugar; ground cinnamon
    • Accompaniments: Coconut whipped cream
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Vegan
    • Ingredients: spinach; bananas; pineapple; unsweetened shredded coconut; limes
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Vegan
    • Ingredients: spinach; bananas; flaxseeds; almond butter; ground cinnamon; vanilla almond milk
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Vegan
    • Ingredients: baby kale; bananas; green-skinned apples; fresh ginger; cilantro; lemons
    • Categories: Candy / sweets; Cooking ahead; Dairy-free; Egg-free
    • Ingredients: quick-cooking oats; pecans or walnuts; sliced almonds; pumpkin seeds; flaxseeds; ground cinnamon; peanut butter; honey; unsweetened shredded coconut
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Side dish; Cooking ahead
    • Ingredients: white whole wheat flour; ground cinnamon; nutmeg; coconut milk; bananas; maple syrup; coconut oil; unsweetened shredded coconut
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking ahead
    • Ingredients: milk; apple cider vinegar; white whole wheat flour; quick-cooking oats; ground cinnamon; maple syrup
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking ahead
    • Ingredients: oat flour; ground cinnamon; coconut oil; maple syrup
    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Christmas; Cooking ahead; Thanksgiving
    • Ingredients: pecans or walnuts; coconut oil; honey; overripe bananas; ground cinnamon; white whole wheat flour
    • Categories: Cakes, small; Afternoon tea; Breakfast / brunch; Cooking ahead
    • Ingredients: white whole wheat flour; coconut oil; maple syrup; Greek yogurt; blueberries; turbinado sugar
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Breakfast / brunch; Cooking ahead; Cooking for a crowd; Dairy-free
    • Ingredients: quick-cooking oats; white whole wheat flour; ground cinnamon; ground ginger; carrots; pecans or walnuts; raisins; honey; coconut oil
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Dairy-free
    • Ingredients: raw cashew nuts; chai tea bags; honey; vanilla extract; ground cinnamon; ground ginger; nutmeg; ground cardamom; black peppercorns
    • Categories: Sandwiches & burgers; Spice / herb blends & rubs; Breakfast / brunch; Cooking for 1 or 2; Dairy-free; Egg-free; Vegan; Vegetarian
    • Ingredients: whole grain bread; avocados; raw sunflower seeds; sesame seeds; poppy seeds; dried garlic; dried onions
    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: raw sunflower seeds; sesame seeds; poppy seeds; dried garlic; dried onions
    • Categories: Dips, spreads & salsas; Egg dishes; Sandwiches & burgers; Breakfast / brunch; Main course; Entertaining & parties; Mexican; Vegetarian
    • Ingredients: ground cumin; chili powder; dried red pepper flakes; limes; corn tortillas; eggs; feta cheese; cilantro; hot sauce; salsa; avocados; red bell peppers
    • Accompaniments: Cilantro-lime rice
  • show
  • show
    • Categories: Bread & buns, sweet; Quick / easy; Afternoon tea; Breakfast / brunch; Cooking ahead; Dairy-free; Egg-free
    • Ingredients: white whole wheat flour; ground cinnamon; canned coconut milk; honey; turbinado sugar
    • Categories: Pies, tarts & pastries; Breakfast / brunch; Lunch; Main course; Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: almond meal; dried thyme; baby spinach; eggs; milk; dried red pepper flakes; marinated artichokes; Parmesan cheese
    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Main course; Gluten-free; Vegetarian
    • Ingredients: cherry tomatoes; whole grain bread; goat cheese; eggs; basil
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Main course; Gluten-free; Vegetarian
    • Ingredients: dried red pepper flakes; sweet potatoes; kale; green onions; eggs; milk; feta cheese; avocados; hot sauce

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Kale and quinoa salad with crisp celery, plumped cranberries, and lemon dressing

    • westminstr on January 02, 2019

      This was a pretty good kale salad. My favorite part was the celery. Actually I liked all the ingredients, but I thought the dressing was a little too sweet. I used honey (but I don't think I would have liked maple syrup). I don't usually sweeten my dressings and I likely would have preferred this one with no or less sweetener. I also upped the goat cheese a bit. Kids didn't love it, so I'm not sure if I will repeat, there are other kale salads they like better.

    • on July 31, 2023

      I was tempted to skip the celery, but the intro states: Don't skip the celery... [it] offers some necessary crunch. It does! The celery and dried cranberries really round out the salad. I substitute feta or blue cheese crumbles for the goat cheese. I keep cooked quinoa in the freezer which makes this a quick meal. I make a large batch of this salad to keep in the refrigerator, but don't add the almonds until I am ready to eat so they don't loose their crunch. This makes a great side or a complete meal by itself.

    • jenburkholder on August 21, 2020

      This made a very nice lunch. I omitted the goat cheese, as I don't care for it. but other than that made as written. Held up well for the week, and had easy to source ingredients. Will make again.

    • Bfamkitchen on June 15, 2022

      Quick, easy, and really tasty salad. The flavors compliment each other and the celery gives it nice texture. Will definitely make this again!

  • Moroccan roasted carrot, arugula, and wild rice salad

    • westminstr on December 03, 2018

      I made this salad for Thanksgiving because of the wild rice element. I wasn't sure if I would like it. I subbed feta for goat cheese and fresh pomegranates for the golden raisins (I think goat cheese would likely have been nicer though). To me the salad was a B, though others seemed to enjoy it.

    • VineTomato on May 31, 2020

      I made a batch of this for week time lunches, it was nice enough but nothing to write home about

    • on November 02, 2019

      This recipe really elevates a carrot side dish. Feta is a nice substitution if you're not a fan of goat cheese. I don't generally have wild rice on hand, so I substitute a rice blend instead. If using fresh carrots, the cooking time is considerably less.

  • Tahini kale Caesar salad with whole-grain croutons

    • westminstr on January 15, 2019

      Good salad. Mash-up of lemon tahini and caesar, what's not to like? Used only romaine w half recipe of dressing. Everyone seemed to like it.

  • Roasted cauliflower, farro, and arugula salad with lemony tahini dressing

    • westminstr on December 03, 2018

      I made this salad a couple of weeks ago and served it deconstructed so that everyone could build their own bowl. I myself used everything in my bowl! I loved everything about this salad, especially the pinch of cinnamon in the roasted veggies which really did help the toasty cauliflower mimic falafel!

    • Lepa on January 12, 2019

      I had high hopes for this salad. I ended up liking it but it wasn't a huge hit, especially with my family. I think it needed more acid or something to make all the flavors come together. I agree with the other poster that the cinnamon on the cauliflower was a nice touch.

  • Hearty lentil minestrone

    • westminstr on November 02, 2018

      This was a solid minestrone though Tamar Adler's version is still my favorite. I think it’s best to keep the pasta separate especially if you don’t use her recommended brand. Very hearty, healthy & tasty.

  • Classic tomato soup

    • westminstr on October 23, 2018

      I liked the trick of adding beans to thicken - I feel that adds some fiber and nutrition too. I made as written except that I subbed 1 tsp chicken BTB for the veg stock (what I had on hand - we aren't vegetarian) and I did add some cream at the end. I happened to have some in the fridge and felt the soup needed some enrichment. The soup turned out quite tasty and my kids loved it and ate multiple bowls! Served w grilled cheese & salad. ETA: I made this again but without cream because i didn't have any on hand. It was still good, but definitely better with cream! Also I had a larger onion and used it all, then felt that the soup was a bit too oniony.

  • Green goddess hummus

    • westminstr on December 02, 2019

      Made this for Thanksgiving using the recommended herbs (parsley, tarragon, chives) in the amounts specified. i did have to add the extra water to make it creamy enough (but with some tahini that may not be necessary). Turned out quite nice for canned chickpeas, a good vegan app.

  • Avocado, spinach, and artichoke dip with toasted wedges

    • westminstr on December 03, 2018

      I made this dip for Thanksgiving. I thought it was really good, guests liked it a lot and it all got eaten! I didn't bother making the toasted pita wedges but just served it with crudite and crackers. 3/2022 - made agsin; still a great dip!

  • Roasted broccoli, bell pepper, and tofu bowl with peanut sauce

    • westminstr on December 09, 2018

      This one was only ok for us. My tofu didn’t crisp. I subbed tapioca starch for corn/arrowroot and that could have been the problem. It was too much work for too little parts that my family liked. The similar dish from SK worked a bit better for us though that wasn’t perfect either!

    • SugarFree_Vegan on February 14, 2018

      A really easy and tasty dish to make. When I made it again I'm going to roast the peppers for 10 mins on their own first as I felt the broccoli was a little too toasty by the time the peppers cooked. I used a mix of Red Carmargue and Wild Rice instead of the short grain in the recipe which went really well and improves the nutrients too. The sauce could be used with lots of other dishes or as a dipping sauce too.

    • ManonM on November 07, 2018

      Sauce is really fantastic

    • hbakke on April 17, 2023

      We both enjoyed this easy dinner. I put the tofu in the oven alongside the vegetables and baked them at the same time. I used regular soy sauce and it made the sauce a little too salty, so I would reduce that next time (or mix in a little water).

    • jenburkholder on August 21, 2020

      We also thought this was meh. There are lots of better peanut sauces out there, and the vegetables would have been better roasted 25 or 50 degrees higher. Wouldn't repeat any of the components.

    • skvalentine on March 26, 2023

      Pretty good and super easy. I did as suggested and roasted the veggies and tofu at the same time, making this pretty fast. Made this to take to work for lunches, with qunioa instead of rice. Will definitely make again.

  • Roasted carrots with farro, chickpeas, and herbed tahini sauce

    • westminstr on April 07, 2022

      This was pretty easy to put together on a weeknight. It didn’t knock my socks off but it was healthy & tasty enough. Added sliced almonds (instead of pepitas) directly to roasting pan for last 5 minutes. Maybe adding a bit of pomegranate molasses to the carrots would enhance the flavor. I liked the tahini sauce.

  • Burst cherry tomato, basil, and goat cheese scrambled egg toasts

    • southerncooker on August 17, 2022

      This was delicious. I used sourdough for the bread and almond milk for the milk choice.

  • Creamy cashew chai lattes

    • southerncooker on August 23, 2022

      I did soak my cashews overnight. Made for daughter and I. I forgot to strain final blend and it was a bit grainy at end of cup. Next time I'll follow directions for straining. It was tasty though.

  • Sweet potato, poblano, and black bean enchiladas

    • SugarFree_Vegan on March 04, 2018

      This is such a good recipe for preparing in advance and then it's just a quick bit of assembly and then 20 mins in the oven for a tasty supper. It would be very easy to bake the peppers and sweet potatoes earlier in the week when you have the oven on for something else and then store them until you need them. I used red bell peppers as you can't get poblanos in the UK (sadly!).

  • Quinoa-stuffed sweet potatoes

    • marglewis on August 05, 2020

      Surprisingly good. I did make a little yogurt/lime sauce to drizzle over and it added tang that I think is missing.

  • Spinach-artichoke quiche

    • marglewis on August 05, 2020

      The filling is great, even my 1 year old ate it and she doesn't like eggs. I didn't care for the almond crust. It wasn't terrible but it was crumbly and not crisp even though I may have toasted it a little more than I should have. Would definitely make again if I was dedicated to a gluten free lifestyle however.

  • Thai-style mango slaw

    • Egallinaro on May 31, 2023

      Meh—the dressing is missing something. Add cashews next time

    • on February 09, 2022

      I substituted a rice blend for the wild rice. The slaw was good, but next time I would 1/2 the recipe.

  • Creamy arugula, goat cheese, and tomato pasta salad

    • Leo on August 03, 2022

      Really enjoyed this and it was so quick to put together. It could do with a crunch though. Next time I will add a few toasted seeds.

  • Colorful kale, apple, and fennel slaw with tart cherries

    • Lepa on December 20, 2018

      This is a tasty salad. A bit sweet and not substantial enough for a main but we enjoyed it.

  • Sun-dried tomato fettuccine Alfredo with spinach

    • lizbot2000 on March 22, 2018

      My kids looooooooooooove this, and they never eat anything I make. They are obsessed with the sauce. They do fish out the spinach (of course...), but I'm still counting it as a victory. I quite enjoy the recipe as well - it's very easy and very fast. The only problem with it is that it's very easy to eat a lot more than you intended.

  • Beans and greens quesadillas

    • bestycooking on April 28, 2018

      Yummy! Use non-dairy cheese for vegan version. When using a smaller tortilla diameter, I recommend doubling up the tortillas, such that the 'dilla has a top and bottom layer.

    • jenburkholder on April 14, 2023

      Nice quesadilla flavor combo. I cooked my beans from scratch and topped with homemade tomatillo salsa.

  • Extra-crispy baked tofu

    • hbakke on April 17, 2023

      I used cornstarch rather than arrowroot powder. They turned out nicely crispy.

  • Mexican roasted veggie bowl with beer beans

    • hbakke on December 12, 2021

      Beans had a nice, interesting beer flavor. I used Modelo Especial beer. The other components needed quite a bit more salt after cooking, and tasted kind of flat. The individual components were not mind blowing, but combined together made a nice vegetarian dinner. I do think the romaine lettuce is essential for its added crunchiness.

  • Bourbon maple candied pecans

    • on November 02, 2019

      This is a quick recipe for candied pecans. I use vanilla extract in place of the bourbon. The pecans are good on their own or as a topping on salads.

  • Crispy kale pizza with marinara sauce

    • on November 02, 2019

      I never would have thought to put kale on a pizza, but this is so good.

  • Hibiscus pink lemonade

    • on November 02, 2019

      Made this for a summer party and everyone loved it. The hibiscus tea makes the lemonade a vibrant color without using grenadine, and elevates the flavor.

  • Pineapple pico de gallo

    • on November 02, 2019

      This is my favorite recipe for mango pico de gallo (a substitute for the pineapple mentioned in the recipe). Although this is a vegetarian cookbook, this recipe is great served on chicken tacos.

  • Trail mix granola bites

    • on November 02, 2019

      I add mini chocolate chips to the mix. The bites are harder to roll towards the end since the dough starts to dry out, but adding a little more nut butter helps. These are a great snack to have in the refrigerator.

  • My favorite granola

    • on November 02, 2019

      This really is My Favorite Granola. I have made it with maple syrup and with honey. I think I prefer it made with honey as the granola tends to be stickier than when it is made with syrup.

  • Quinoa piña colada granola

    • on February 09, 2022

      I liked the quinoa in the granola; it gave it a nice crunch and was an ingredient that I haven't used in granola before. I also really liked the dried pineapple. I wasn't a big fan of the coconut flakes - just a personal preference. Overall, it was good granola; something different from the typical granolas.

  • Chocolate oatmeal cookies

    • christineakiyoshi on June 12, 2020

      These are very good but more like a candy than a cookie. Similar to "no bakes" but with the nice addition of almonds.

    • skvalentine on April 02, 2023

      Easy lunch box treat. I added the full 4 tbsp of maple syrup-- next time I'll try 3 or even 2 because they're a little too sweet for me. I didn't have quick oats so used regular, but I like the bit of chewiness they impart.

  • Honey-mustard dressing

    • jenburkholder on August 21, 2020

      Very good, simple honey mustard dressing. Have made a few times.

  • Best waffles ever

    • jenburkholder on August 21, 2020

      These are indeed excellent waffles - sweet, crisp, flavorful. I made a vegan version with a flax egg and served with strawberry jam.

  • Southwestern roasted veggie salad with chipotle-balsamic dressing

    • jenburkholder on August 21, 2020

      This is just a really good salad. All the flavors go together well, and it's healthy, but doesn't feel like a "compromise." Delicious.

  • Moroccan butternut, chickpea, and couscous stew

    • jenburkholder on August 21, 2020

      This is "white mom" food in a good way. Easy, friendly, tasty, healthy, and inexpensive. What's not to like?

  • Sweet potato-black bean veggie burgers with cabbage-pepita slaw

    • jenburkholder on July 17, 2021

      Quite tasty. Burgers held together well, were soft (aren’t all veggie burgers?) but not mushy, and went well with the slaw and guacamole. Wasn’t quite sharp enough for my taste, though, so I doused it in hot sauce (much better!). Looking forward to the other six in my freezer.

  • Pitcher of margaritas

    • skvalentine on January 21, 2022

      I didn't really care for this. It was too citrus-heavy for my tastes.

  • Black bean tortilla soup with sweet potatoes

    • Bfamkitchen on June 29, 2022

      Tasty, flavorful, and filling. Our toddler loved the beans and sweet potatoes. Will plan to make extra tortilla strips in the future.

  • Fresh Greek nachos with herbed tahini sauce

    • Bfamkitchen on July 27, 2022

      Our family will make this again. Really tasty vegan dish! Used pita chips instead of pita wedges to save time. It was really easy to make the herbed tahini sauce with the immersion blender. Great summer dish when produce and herbs are fresh.

  • Roasted cherry tomato crostini with white bean pesto

    • Bfamkitchen on June 19, 2022

      This worked great for a party appetizer! I ended up making a half batch of the white bean pesto since I was short on basil. I had enough pesto for all the toasts and still a little to spare.

  • Fresh taco salad with creamy avocado-lime dressing

    • Luckyme on August 01, 2023

      I substituted brown rice for the quinoa and it was great.

  • Coconut fried rice with edamame

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1623367417
  • ISBN 13 9781623367411
  • Published May 16 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Rodale

Publishers Text

The path to a healthy body and happy belly is paved with real food - fresh, wholesome, sustainable food - and it doesn’t need to be so difficult. No one knows this more than Kathryne Taylor of America’s most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special while diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well.

With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She’ll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You’ll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn’t be complete without plenty of stories starring Taylor’s veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to “eat this,” but to eat like this. Take it from her readers: you’ll love how you feel.

Other cookbooks by this author