Kathryne Taylor, known as Kate, shares fresh vegetarian recipes on Cookie and Kate and is the author of the cookbook Love Real Food.
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Kate shared her cookbook’s tahini-based Caesar dressing on the blog, with lemon, garlic and Dijon mustard. The post includes ideas for turning it into a full salad.
cookieandkate.comRead vegan caesar dressingKate published a roasted red potato recipe, explaining how large chunks, garlic powder and roasting with the flat sides down help achieve golden edges.
cookieandkate.comRead roasted red potatoesKate shared a gluten-free chocolate almond cake made with cocoa, olive oil and maple syrup or honey, plus topping ideas for everyday slices or birthday celebrations.
cookieandkate.comRead chocolate almond cakeAfter testing five versions, Kate shared a mild lentil curry with cauliflower, potato, carrot and bell pepper. Coconut milk adds a little creaminess.
cookieandkate.comRead lentil curryKate published an almond flour cornbread with crisp edges and a subtle brown butter flavor. She explains the changes she made to her earlier cornbread recipe.
cookieandkate.comRead gluten free cornbreadFollow Kate for fresh vegetarian recipes and ideas for your next meal.
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