I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites. It took testing at least 150 concepts to narrow down to 100 worthy of print. I photographed each one, agonized over the instructions and provided as many tips and tricks as I possibly could.
I pulled a few all-nighters to meet my deadlines, but your feedback on the book so far has made all the hard work totally worth it. The book has nearly 250 five-star reviews! Thank you. The book also got a starred review in the Library Journal, it landed on Amazon’s best cookbooks of 2017 list, and it’s available in Whole Foods stores as of this month.
If it has seemed quiet around here lately, it’s because I’ve been on a family vacation and I’m gearing up to co-host this awesome event in NYC (you should come). I have some exciting new projects and recipes in the pipeline and can’t wait to share. In the meantime, I rounded up fifteen recipes that are perfect for cooler temperatures and game days this fall. Tell me, what’s your favorite recipe from the book so far?
P.s. If you don’t have a copy of Love Real Food yet, get your copy today at Amazon, Barnes & Noble, IndieBound, Anthropologie, BAM! or Indigo.
1) Apple Crisp Breakfast Parfaits (page 7)
Creamy yogurt, chunky homemade applesauce and homemade granola make this a healthy breakfast that tastes like a treat.
2) Spicy Breakfast Fajitas with Fried Eggs and Guacamole (page 32)
My riff on all those delicious breakfast tacos in Austin, Texas.
3) Kale, Sweet Potato and Feta Scramble (page 42)
Better than any $12 scramble I’ve ever had.
4) Roasted Cauliflower, Farro and Arugula Salad with Lemony Tahini Dressing (page 76)
This big, fresh salad was inspired by a falafel and cauliflower pita sandwich. I’m obsessed with the dressing.
5) Avocado, Spinach and Artichoke Dip with Toasted Pita Wedges (page 124)
I served this at Ali’s bachelorette party and everyone raved about it.
6) Pitcher of Margaritas (page 131)
A very necessary recipe for fresh-squeezed margaritas, lots of them.
7) Everyday Red Salsa (page 101)
Meet my all-time favorite red salsa. It’s super easy to make and has tons of flavor (fire-roasted tomatoes are key).
8) Roasted Cherry Tomato and Brown Rice Risotto (page 172)
Ho-ly smokes. This might not look or sound like much, but it is incredible.
9) Chickpea Tikka Masala with Green Rice (page 157)
People have been going crazy for this one! Hearty tikka masala made with chickpeas, on a flavorful spinach-based green rice.
10) Roasted Broccoli, Bell Pepper and Tofu Bowl with Peanut Sauce (page 175)
If the photo and recipe title didn’t sell you on this recipe already, I don’t know what will. The peanut sauce makes it!
11) Black Bean Tortilla Soup with Sweet Potatoes (page 80)
I just practiced yoga in class next to Dani (recipe tester for the cookbook and the most lovely person) and she adores this soup.
12) Roasted Eggplant Lasagna (page 163)
Eggplant Parmesan meets lasagna. Yes.
13) Quinoa-Stuffed Sweet Potatoes (page 144)
Serve these hearty stuffed sweet potatoes as a side or the main dish.
14) Easy Carrot Cake with Cream Cheese Frosting (page 208)
I couldn’t help but top this whole grain, maple-sweetened carrot cake with cream cheese frosting. I’m not sorry.
15) Peanut Butter Chocolate Chip Cookies (page 203)
Like mini peanut butter cups, in cookie form.
Where to Buy
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Christa
Congratulations Kate, you’re a star! The strawberry balsamic sauce recipe has my heart. And the sweet potato-black bean veggie burgers… yum. I’m trying to hold off making the apple crisp breakfast parfaits until we go apple picking, but every time I see the pictures my mouth waters.
Kate
Christa, thank you! I’m so glad you’re enjoying the book. :)
Danielle
Kate, this book is a work of art! I’ve followed/ made things from your blog for years, but since buying your book, my roommate and I say “this girl is a genius” at least once a week. We love a lot of the recipes. Together we’ve made the chili, tortilla soup, chickpea tikka (the green rice is my new standard.. I don’t make non green rice anymore), quesadilla, almond cookies, fried rice, moroccan cous cous stew, minestrone, peanut stew, fajitas, stuffed sweet potatoes, pancakes… and honestly i’m not sure that’s an exhaustive list. All were great (didn’t care for the peanut stew upon reheating, but probably just my tastes.) The ones I make over and over again are the chili, moroccan stew, tikka masala (sort of), and sweet potatoes. Its also extra helpful with my CSA veggies that I don’t know what to do with because you have found a delicious use for every possible vegetable. If anyone is reading this and hasn’t bought this book.. just do it :).
Kate
Thank you so much, Danielle! I love that all of your rice is green now. :) So glad you’re enjoying the recipes. I’m impressed that you have made so many already!
Lauren Tilton
Favorite recipe so far? Definitely the farro/cauliflower/chickpea dish! We made it last night and LOVED it. :)
Kate
Oooh, I’m jealous! I wish I’d had that one for dinner tonight. So glad you enjoyed it!
Lynne
Are there links to these recipes, or are they only available in your book – which I haven’t bought yet. Looks like a good Christmas present for one of my impossible-to-buy-for family members :)
Kate
Hi Lynne! None of these have been published on the blog. They’re all in the book. Hope you’ll get a copy (or two) soon! I’ve heard it makes a great gift. :)
Pam Edmondson
Thought of you while shopping last night at Anthropologie in Newport Beach, CA. Hope this works.
XOXO- Pam
https://photos.app.goo.gl/u4hEmD6ji03ldNiM2
Kate
I love it! Thank you for sharing, Pam. Seeing the book in Anthro stores is still such a thrill.
Anna Schlaht
I just bought a ton of sweet potatoes a few days ago and haven’t really known what to make. Thanks for reminding me of your awesome sweet potato quinoa dish. I know what I’m making for dinner tonight. :)
As a related note, I bought your cookbook about a month ago and haven’t been able to stop raving about it. This gives me a great chance to flip through the non-breakfast portion of the book and discover new fall recipes. Cheers!
Kate
Perfect! Thank you so much for buying the book, Anna. I hope you enjoy all of the recipes!
Maria
I plan on making them ALL! LOVE your book!
Kate
Yay, thanks pal!
Maria
Those chocolate peanut butter cookies have been made no less than 20x over the past few months at our house. I think we have a problem/addiction. And your lemony tahini dressing is my all time favorite dressing for when I want something creamy. Your whole cookbook is AMAZING!!! So I understand how hard it must be to pick your favorites!!
Kate
Ugh, those cookies are so good! (If I can say so myself.) Love that dressing, too. Thank you, Maria!
Erin
I am happy for your success; you really do deserve it. I really miss making, and of course eating, your recipes and hope to be able to start back up in a few months. We’re on an elimination diet for my husband’s sake. Doing a Whole180 minus fruit, mushrooms, and nightshades. AAH! I subscribed to Real Plans and noticed that you are part of that, too! I was excited to see that. If I decide to continue with them, I’ll be including your recipes when the time comes!
Kate
I hope that diet is helping your husband! That sounds intense. I’m glad you found my recipes on Real Plans. :)
Emily
I’ve made the tortilla soup twice in the last month. We love it. and we LOVE your cookbook. Thank you!!!
Kate
Thank you so much, Emily!
Melissa
I am a new reader (found you through hearing about your cookbook!), and I just want to say that your cookbook is truly amazing. I am a recipe junkie, and I am floored by the consistently awesome quality of the recipes. I tend to get distracted and jump between cookbooks a lot but your book has become a total staple in our kitchen! (So much so that when my husband loves a recipe that we’re having for dinner, he asks me if it’s from “the” cookbook.) :) I also transitioned to a vegetarian diet in the spring, and your recipes have made that transition immeasurably easier. Thanks for your hard work! Our favorite recipes have included the cherry tomato risotto, both of the pizzas, and the spinach avocado dip :)
Kate
Melissa, that means a lot! Thank you so much. Delighted to hear that you both have been enjoying the recipes so much.
Nikoleta
I am confused…is this your recipe, Kate?
https://www.delishknowledge.com/peanut-tofu-buddha-bowl/
Kate
It is not, but it is very similar to one in my book! Funny how that happens sometimes. I definitely wasn’t the first person to combine broccoli and peanut sauce. :)
Rebecca
Requested that the library buy the book so lots of other people can enjoy it too! Love reading the cookbook and making the recipes!
Kate
Thank you, Rebecca! That’s a great idea.
Courtney
Can’t wait to keep cooking from your book! It’s the first one I pick up when planning the weekly grocery run.
That cauliflower, farro, arugula salad was incredible! I think I’ll make that again tonight.
Kate
Thank you, Courtney! I wish I’d had that cauliflower salad for dinner tonight. :)
Jessie @ Chasing Belle
I made the sweet potato and black bean soup this week and it’s sooo good! Topped it off with cheese and avocado in addition to those crispy tortilla strips. That carrot cake might be next on my list!
Kate
Yay, glad to hear it! Thanks, Jessie!
Connie
I just purchased your book. What did it for me were these recipes (I gotta admit, especially the cookies) and the fact that one Amazon reviewer mentioned that you offer vegan options in your cookbook. We are a family of one meat-eater who also loves tofu and roasted vegetables, one pescetarian, and one full-on vegan. We like (and need) options!
Kate
Connie, I’m glad you caught that detail! I worked really hard on those special diet options, so it’s nice to hear that they are appreciated. Thank you for commenting!
Cassie Autumn Tran
Fall probably provides the BEST recipes ever! I am MOST definitely making your sweet potato and kale scramble, your chickpea tikka masala, peanut butter chocolate chip cookies, brown rice risotto, quinoa stuffed sweet potatoes, and carrot cake!
Kate
Right?! Thanks Cassie!
Barbara K.
Kate, I’ve made several dishes from your blog and your cookbook, and was always very happy with the result. I was all excited for the Chickpea Tikka Masala, but while rice is absolutely delicious, chickpeas not so much, and I wonder if I did something wrong (or is it just my tastebuds). I followed the recipe exactly – except for using lite coconut milk – and the mixture tasted blunt. I added some garam masala to increase the flavor, but even though I cooked it for long, the sauce didn’t really thicken. Was the lite coconut milk the problem? Do you think I could use less tomato puree next time?
Kate
Hi Barbara, I’m sorry to hear that you didn’t love that one! It was very popular with my recipe testers, so I’m disappointed to hear that you weren’t quite satisfied by the end result. You did blend a big can of whole or diced tomatoes to make the purée, correct? That should have been pretty thick on its own. Regular coconut milk (vs. light) would yield a more creamy result. The sauce doesn’t get super thick, but it should look like the photo in the book. If the flavors weren’t quite stellar, it probably just needed a little more salt (as recommended in step 6). I hope this helps!
Barbara K.
Thanks, Kate! Yes, I blended a can of whole tomatoes (perhaps there happened to be more liquid in the can?) and added more salt at the end (I may try adding more earlier though). Actually, the flavor became more intense and the dish thickened overnight in the fridge so I liked it much better the next day. Can’t wait to try the eggplant lasagna.
Jean
I made the Eggplant Lasagna on Page 163 of your Love Real Food cookbook and except for substituting several fresh mozzarella bocconcini for the mozzarella and using rice pasta as well as a bit of soft kale mixed in with the spinach. (I have a garden full of kale. spinach and basil), it turned out quite nice and flavorful and I would recommend it. A redeeming feature is that it will made several meals for the two of us. It is a bit more labor intensive than I like, but you did warn us.
I would suggest that one read through the instructions completely before jumping in. I almost puréed the two cups of cottage cheese, instead of just one!
One note: I am not certain you meant to also heat the lasagna at the 425 degrees stated for the eggplant, but there was no other temperature given. I reduced it considerably, but heated it longer. I also tucked the parchment paper over the baking dish which was 10 1/2 by 7 1/2 and placed it on a baking sheet to make it easier to turn.
I have been seriously looking at other recipes in your very colorful cookbook. Especially some of the ones which can be made vegan. I am not the world’s most inventive cook, so I need all the help I can get.
Kate
Thank you for your comment, Jean! I’m glad you’re enjoying the book. The eggplant and lasagna are both baked at 425. I hope you find lots more recipes to enjoy in the book!
Paige
Love the cookbook, and have made many recipes that I immensely enjoyed. This week was the minestrone soup, which I will also be enjoying next week as it makes a ton! :) Also, I try to eat vegan when I cook at home and definitely appreciate the modifications and suggestions. I recommended this book to a friend and would recommend it to anyone. You are great at what you do, Kate and I appreciate you!
Kate
Thank you! I really appreciate the praise and recommendation, Pagie. Thanks for sharing!
Cat
I love your beautiful cook book! My husband and I like to stick to whole foods so your recipes are so inspiring! My husband survived a heart attack a couple years ago, and as the jury still seems to be out on coconut for people with a history of heart issues, I avoid coconut in cooking. Any ideas for a substitute, especially for coconut milk for chickpea tikka masala?
Thank you! Cat
Kate
I’m so glad he is ok, Cat! You can maybe try a whole fat milk? It all depends on what his dietary restrictions are. You will lose some of the coconut flavor, but should still get the creaminess.
Cat
Thanks! A little whole milk occasionally is fine. Will give it a try.
Mike
I have a question concerning the Roasted Eggplant Lasagna recipe. I have your book and have made the Lasagna twice and it was great. But I wanted to make sure of the baking temperature for baking it. I did not see a temperature for the Lasagna. I just saw a temp for the eggplant roasting. Please let me know what temperature you recommend. Thanks.
Kate
Hi Mike! The temperature stays the same. :)
Mike
Thanks!
Jenice Baker
Yes!!! Your cookbook is by far my favorite. I don’t have another cookbook that I have tried so many recipes from as yours, and every one has been a hit. It makes me confident to try others in the book. THANK YOU!
Anne
That chickpea tikki masala is amazing!! So easy to make and full of flavor. My 14 month old gobbled it up Thank you for all your delicious recipes!
JILL JOHNSTON
Made the Chickpea Tikka Masala with Green Rice last night. It was amazing then, but even better today! Soooo good! I made chickpeas in my pressure cooker this weekend, so this was the perfect way to use them. I also made the Green Goddess Hummus–the BOMB! Thank you for these amazing recipes…I mark down the ones I’ve tried and leave little notes for myself for future reference. Love Real Food is my go-to cookbook!
Carrie M Cortes-Monroy
I ripped this recipe from the cookbook (because they are easier for me to store in protected sheets), and somehow lost the second page of the Chickpea Tikka Masala with Green Rice!
Please share!
Aliya Cheskis-Cotel
I don’t have the book yet, but is there any way I can get the recipe for the Roasted Eggplant Lasagne before I get the book? Thank you so much! Aliya, a big fan
Kate
You can try my Italian Eggplant Parmesan instead. I don’t provide the book recipes unless already on the blog. Sorry!