Curried French Lentils

Cathy Fisher is a plant-based cooking instructor who teaches at TrueNorth Health Center and the McDougall Program in Santa Rosa, California. Visit StraightUpFood.com to view her healthy plant-based recipes.

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Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying. It can be eaten alone as a stew, over some brown jasmine rice, …

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Pumpkin Pie Squares

By Cathy Fisher | Posted on March 27, 2013

These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food. They are great by themselves, or add a bit of Macadamia-Vanilla Frosting for a …

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Trumpet Rolls

By Cathy Fisher | Posted on March 22, 2013

Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for sushi rolls. The filling options are endless, and while making them takes a little preparation, they are well worth …

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Split Pea & Yam Soup

By Cathy Fisher | Posted on October 11, 2012

Sweet yams and earthy greens add a new level of excitement to traditional split pea soup. This recipe is very easy to make and yields a large pot of soup, perfect for a family dinner or …

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Blackberry-Peach Cobbler

By Cathy Fisher | Posted on August 9, 2012

Blackberries and peaches are in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar, butter, and cow’s milk, but these ingredients aren’t missed at all in this …

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Baked French Fries & Ketchup

By Cathy Fisher | Posted on July 2, 2012

Try these baked, oil-free french-fries and ketchup which are a tasty delight! The ketchup can also be used on veggie burgers or a potato scramble, and will keep for up to 10 days in the …

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Following My Passion: How I Grew into a Plant-Based Chef

By Cathy Fisher | Posted on May 9, 2012

In 2006, having resigned from a stressful position in publishing, I found myself sitting across from a career coach I found in one of those free New Age magazines. Halfway through our first session he …

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Mushroom-Basil Au Gratin

By Cathy Fisher | Posted on May 8, 2012

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes, thin layers of mushrooms and onions are stacked with chard and fresh basil. …

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