It’s no secret that I love books, and cookbooks are no exception. I don’t think I have a cookbook problem (yet) but I do own a few. Having something tangible, filled with beautiful photos and easy to follow recipes gives me confidence and comfort in the kitchen. So when I finally got my hands on a copy of Love Real Food I couldn’t wait to get stuck in!
Love Real Food is the brainchild of Kathryne Taylor, founder and author of the wildly popular vegetarian recipe blog, Cookie and Kate.
I came across Cookie and Kate before I’d even considered becoming a vegetarian. I was looking for salad ideas for my work lunches and was instantly hooked on the vibe of this innovative and colourful blog.
Kathryne’s approach to wholefood cooking was refreshing. Her ideas felt attainable and inspired me to try different types of ingredients and combinations.
Love Real Food is an extension of this no fuss approach to healthful cooking. Beautifully photographed, and set out in a super easy to follow format, it provides the reader with a solid foundation for creating tasty, nutritious meals.
I made this Kale and Quinoa Salad from the book to share with you. It’s an example of the type of thing that drew me to Kathryne’s blog. But Love Real Food is so much more than just salads! Think hearty soups, decadent pastas, and festive Mexican dishes. Most recipes come with gluten free and vegan options. Not to mention ideas on how you can mix it up if you happen to be out of a certain ingredient. Honestly, this gal has thought of everything. 🙂
And you don’t have to be a vegetarian to enjoy this book. I don’t know about you, but I’m pretty much the only veggie in my family or friendship group. But just because someone isn’t a vegetarian doesn’t mean they won’t enjoy some yummy meat free meals. What’s more, many of the recipes in Love Real Food can be made to accompany various meats.
I gotta say, Love Real Food is my new favorite cookbook. You can grab yourself a copy here.
What about you, what’s your favorite cookbook?