Comments on: 10 Must-Make Spring Recipes from Love Real Food

By: The Dumpling Garden

The Dumpling Garden — Wed, 30 Apr 2025 15:34:01 +0000

If you’re a fan of authentic Chinese cuisine, you definitely need to check out The Dumpling Garden! Their handmade dumplings, flavorful stir-fries, and cozy atmosphere make it one of my favorite spots to eat. Highly recommend it to anyone who appreciates quality and taste

By: Kate

Kate — Wed, 13 Sep 2023 00:22:46 +0000

In reply to Terri Seravalli. Thank you, Terri!

By: Terri Seravalli

Terri Seravalli — Fri, 01 Sep 2023 13:27:12 +0000

The roasted broccoli, bell pepper and tofu bowl with peanut sauce is insanely good!!!

By: Kira

Kira — Thu, 04 Feb 2021 20:24:58 +0000

In reply to Kate. Thanks so much for your response. I really appreciate it. And I made your goat cheese polenta the other night. It was a huge hit! Sending warmth and health to you as well.

By: Kate

Kate — Thu, 04 Feb 2021 20:22:03 +0000

In reply to Kira. Hi Kira, thank you so much for your thoughtful note and I am so sorry that my description struck you that way. I hear you, and you're right, it does sound reductive. I regret using those words together and won't do it again. I've edited the post and wish I could revise the head note in the cookbook. Thank you again for bringing this to my attention. Hope you are warm and healthy on this cold winter day!

By: Kira

Kira — Wed, 27 Jan 2021 20:54:57 +0000

Hi Kate, I love your recipes but I wanted to point out something I think could be improved on. The descriptor “abstractly asian” for your tofu bell pepper bowl is somewhat reductive, and as a Chinese person, it feels like it’s attempting to lump all Asian cuisine together. Peanut sauce originates from Indonesia, and personally, none of my northern Chinese relatives eat it. I doubt someone would write “abstractly Black dish” because it sounds horribly reductive and so I encourage you to consider how the language you use when talking about recipes inspired by other cultures can either pay homage and respect to them or appropriate them. I’m a huge fan of yours so I just wanted to point this out when I saw it today in your cookbook. Thanks.

By: Karen

Karen — Sun, 31 May 2020 15:01:17 +0000

I’m a long-time fan of your sweet potato and black bean veggie burger but just tried the roasted broccoli, pepper and tofu bowl. Wow! So good. As you say in the recipe, the peanut sauce really makes this dish extra! Have never been disappointed with any of your recipes. Thanks!

By: Kate

Kate — Thu, 21 May 2020 14:07:29 +0000

In reply to Genevieve. Hi Genevieve! I'm sorry to hear that. It should be nicely creamy. As long as you're able to gain enough traction in your Vitamix (no cashew chunks), then I would definitely stick with the Vitamix. There are a couple of moisture variables (soaked cashews absorb some water, not sure if you're adding more pasta water to get it to blend). I'd say use 1 full cup of cashews next time and it should be nice and thick.

By: Genevieve

Genevieve — Thu, 21 May 2020 13:15:39 +0000

I have made the Sun-Dried Tomato fettuccine Alfredo with spinach and the sauce always turns out super thin. How do I make it thicker? Should I use a food processor instead of the vitamix?

By: Kate

Kate — Tue, 10 Apr 2018 21:25:18 +0000

In reply to Molly. Hi Molly! Was it this one? Sumac is also awesome sprinkled on hummus, if that helps you use some more up. :)