Love Real Food Cookbook. Learn to eat well with more than 100 approachable and delicious meatless recipes designed for everyone—vegetarians, vegans, and meat-eaters alike—with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible.
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 + Kate.
I have followed Cookie and Kate online for quite a while and often try her recipes, so I grabbed this book when it came out.
It is beautifully put together – clear, colourful photos throughout, ideas for variations on most recipes, sections for breakfasts, light lunches, soups etc. Recipes are vegetarian and easy to convert to either vegan (in most cases) or (shock horror) the meat-eater in your life.
Tonight we are having Thai Style Mango Slaw which sounds and looks delicious and is very easy to prepare.
The only downside – and the reason for four stars instead of five – is that it uses American measurements, so you will either need to invest in some measuring cups or go online to convert it (be aware that different things are also measured slightly differently, it isn’t always a one cup fits all method). That aside, I think this is a really good recipe book.
Banana Pecan Shakes: Who doesn’t like shakes for breakfast. I couldn’t wait to make this recipe so I 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 suggests 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 an 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 the pizza was cooked through in about 11 min. With the other dough, I loved it!
Clearly 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!