Cathy Fisher
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
All Contributions from Cathy Fisher (29)
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See articleBlackberry-Peach Cobbler
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 dish, in favor of dates, plant-based milk, and banana. I have heard people say they weren’t crazy about the idea […] -
See article5-Minute Ketchup
This flavorful homemade ketchup takes just five minutes and five simple ingredients to put together. Use it on veggie burgers, potato pancakes, french fries, or whatever suits your fancy. Stored in an airtight container, 5-Minute Ketchup will keep for up to 10 days in the refrigerator. From straightupfood.com -
See articleBaked French Fries & Ketchup
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 refrigerator. From straightupfood.com Find this recipe and more kid-friendly and comfort food ideas in the Forks Over Knives Recipe App. […] -
See articleFollowing My Passion: How I Grew into a Plant-Based Chef
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 blurts out, “You are such a number seven!” “OK, now we’re getting somewhere,” I thought. As a person who’s had […] -
See articleVegan Mushroom-Basil Au Gratin Potatoes
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. A few cashews make the sauce rich and creamy. From straightupfood.com
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Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.