Katie Mae
Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.
All Contributions from Katie Mae (11)
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See articleBanana Blueberry Bars
This tasty bar is perfect for breakfast, a snack, or dessert. It’s full of healthy carbs to give you lasting energy and is naturally sweetened with apple juice and dates. You can have a delicious treat and support your body at the same time! -
See articleFresca Bean Salad
Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine. Recipe from Mexican Plantz eCookbook. -
See articleFruit & Spice Cookies
My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they were sweet and chewy, and they had the perfect amount of spice. They were so delicious that this was the first recipe I modified to be free of eggs, processed sugar, and oil. […] -
See articleCreamy Potato Curry
This nourishing curry recipe has irresistible flavor and is the ultimate comfort food dish. It’s thick and creamy with just the right amount of spice. From Plant-Based Katie This Creamy Potato Curry recipe is also available in our convenient iPhone app and newly released Android recipe app. -
See articlePotato Pancakes
Here’s my plant-based version of potato pancakes, a recipe that traditionally consists of shallow-fried grated potato, flour, and egg. My recipe here is free of the ingredients that damage our arteries. As a plant lover, I prefer dairy-free toppings, such as the traditional applesauce, or nontraditional choices like salsa, guacamole, or hummus. From Plant-Based Katie […] -
See articleCaramelized Onion & Pepper Vegan Quesadillas
Catering for Whole Foods Market was one of the best jobs I’ve ever had. Not only was it a great company to work for, but also I was able to enjoy mouth-watering dishes. One of my favorites was their vegan quesadillas—the inspiration for this savory recipe. With a creamy plant-based cheese, a little spice and […] -
See articleSplit Pea & Cauliflower Soup
A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple […] -
See articleBBQ Beans & Greens
If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe. It’s easy to make and uses pineapple as its secret ingredient. -
See articleBlack Bean Burgers
This Mexican burger is inspired by Jeff Novick’s veggie burger line. It’s a delicious, kid-friendly, and healthy alternative to greasy beef burgers. Use your favorite salsa or you could also replace salsa with ketchup. If you enjoy the hotness, feel free to add a little bit of hot sauce. For a better hold, prepare the […] -
See articleVegan Pasta Primavera
Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created in Nova Scotia and brought to New York City in the early 1970s. Typically, made with olive oil or alfredo, this dish would be high in fat and cholesterol. Luckily, this version keeps […] -
See articleAfrican Yam Stew
Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions, ginger, garlic and peanuts are common ingredients. The peanut butter makes this a creamy stew, but there is only a small amount per serving. To decrease the richness serve over a whole grain […]
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