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 articleBaked Falafel with Vegan Tzatziki Sauce
These fabulous falafel are baked, not fried, giving you the classic nutty-herbaceous flavor of falafel but none of the added oil. They’re also easier to make—rather than dealing with a spitting pan of hot fat, you can pop them in the oven to bake, turning once. Don’t skip the Vegan Tzatziki Sauce! Traditionally made with […] -
See articleSpicy Black Bean Salsa
Loaded with creamy black beans, sweet corn, and juicy tomatoes, this spicy bean salsa is the ideal Tex-Mex appetizer to serve at your next plant-based BBQ. Cumin, paprika, and chili powder—the trifecta of smoky spices—liven up this WFPB rendition of “cowboy caviar.” Serve this chunky black bean salsa on its own, with baked tortilla chips, […] -
See articleShepherd’s Pie
This flavorful veggie casserole uses portobello mushrooms to create a delicious, meaty filling that’s brimming with savory umami flavors. Juicy peas and tender carrots add tantalizing texture, while the velvety mashed potato topping gets its creamy consistency from plant-based milk and starchy potato water. Fresh thyme and smoky paprika infuse the saucy filling with all […] -
See articleAlmond Poppy Seed Cake
This festive and hearty cake is not only delicious but also very fragrant, and it bakes up nice and moist without any added oil. Its few ingredients and steps make for easy preparation, and you can serve it plain or with Lemon Frosting. Millet flour yields a cake that is less dense and heavy than […] -
See articleOil-Free Baba Ghanoush
Baba ghanoush is a Middle Eastern dip made with cooked, mashed eggplant, creamy tahini, and zesty lemon juice. Traditional recipes call for olive oil and salt, but we’ve skipped these ingredients to create the healthiest possible version that’s still packed full of flavor. Enjoy it as a dip with fresh vegetables or as a topping […] -
See articleBest-Ever Beefless Stew
Tuck into this cozy meal whenever you’re in need of a little TLC. Portobello mushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid […] -
See articlePumpkin Pie Squares
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 little extra decadence. A sweet addition to any vegan Thanksgiving or holiday menu! Check out our full round-up of pumpkin […] -
See articleOatmeal-Lemon Pancakes with Raspberry-Date Syrup
These oatmeal pancakes rise nicely and fill your kitchen with a wonderful lemony aroma. Top pancakes with walnuts and a fruit syrup naturally sweetened with dates. Use any leftover syrup on fruit or oatmeal. From straightupfood.com Looking for more delicious and healthful ways to start your day? Check out our 14 Boredom-Busting Plant-Based Breakfasts. -
See articleVanilla Bean Frosting
This all-purpose vegan frosting is especially tasty on carrot cake but can be used for any dessert that calls for a rich, creamy topping. The recipe gets its incomparable flavor from seeds scraped from a fresh vanilla bean. Seeding vanilla beans is easy; all you have to do is cut the bean in half lengthwise and […] -
See articlePerfect Vegan Carrot Cake
Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. No need […] -
See articleTu-No Casserole (Vegan Tuna Casserole)
This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom Soup. Perfect for “comfort food” night. There’s a no-nut option, as well. From straightupfood.com -
See articleRaw Apple Crumble
This dessert is easier and faster to make than an apple pie or crisp, and it requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing. From Straight Up Food Notes: Use a good eating apple, such as a Gala, Fuji, or Pink Lady […]
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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.