Esteem for Vegetarians

Love real food vegetarian cookbookBecause their diet puts them in the minority, vegetarians receive a lack of esteem from meat eaters.

The World Vegetarian Day on October 1 was established by the North American Vegetarian Society in 1977 and endorsed by the International Vegetarian Union. The day is designed to boost awareness for the vegetarian lifestyle.

Giving esteem toward vegetarians acknowledges their eating habits open-heartedly.  This esteem has to be mutual what means that vegetarians acknowledge equally the eating habits of the non-vegetarians.  An esteemful discussion about eating habits of any kind should be led by mutual respect.

If you’d like to experience vegetarian cooking, this book might be interesting for you. I’m not a vegetarian but I like vegetarian recipes in order to enrich our daily meals.

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

Love real food vegetarian cookbook

Book Facts

  • Author: Kathryne Taylor
  • Publisher: Rodale Books (May 16, 2017)
  • Hardcover, also available as ebook
  • 272 pages

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.

Reader reviews

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. 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.

I am not a vegetarian — but I absolutely love Kathryne’s recipes. Her recipes are thorough and she always provides alternate substitutions to accommodate different diets — my son is allergic to tree nuts so this is especially helpful. And I know she’s tested the alternate recipe — it’s not an afterthought because they work and taste delicious.

I love how she has on every recipe footnote on how to make it gluten free, vegan, etc. While I am not restricted to these needs, the idea that I can try out a vegan version has my attention. I am not familiar with the author but I’m loving her already.




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