Love real Food : More than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body

love this book

This cookbook is fantastic! I've only had the chance to make five recipes thus far, but every one of them has been straightforward to make and a hit with the whole family! No one in our home is a vegetarian or a vegan and we still find the snacks and meals to be filling and full of flavour. To get more mileage out of leftovers, I have added chicken or ground beef and that's always worked out well too. I really like that there are numerous recipes that incorporate more fruit and vegetables into my family's diet without relying solely on smoothies and salads. With each recipe I've made, my 6-year-old boys say, "you should make this every day!" My kids are eating kale and spinach and are loving it! This is an absolutely wonderful cookbook to have on hand and I can't wait to make more recipes!

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.

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!

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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.)