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

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Notes about this book

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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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!).

  • 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.

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

    • 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

    • 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!

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

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.