straight up food cookbook

Cathy Fisher joins the cadre of chefs who meet the demand for whole food plant based recipes without added salt, oil, or sugar. Instead of salt, she lets the natural flavors of the food and spices shine. Instead of oil, she uses broth (or water) for stir-frying and tree nuts (typically raw cashews) for dressings and desserts. Instead of sugar, she uses applesauce, bananas, dates, raisins, and other fruits to satisfy the sweet tooth. Cathy also tends to use nonglutenous grains (e.g., rice, corn, oats, millet) to support those who need to be on gluten-free diets.

In addition to her tasty recipes, Cathy provides information and resources to help home cooks transition to the whole food plant based cuisine – e.g., menu planning, shopping, reading food labels, dining out. She also provides nutritional data for all of her recipes, courtesy of the CRON-o-Meter web application.

Cathy’s Creamy Coleslaw recipe has become my new favorite. I’ve already made it several times and got rave reviews at potlucks. The Tu-No Salad and Macaroni Salad also deserve special mention. Cathy also provides several recipes for salads dressings (not pictured) that are really tasty.

Burrito Bowl
Burrito Bowl
Fruit Salad with Fresh Mint
Fruit Salad with Fresh Mint
Cabbage Salad with Mustard-Lime Dressing
Cabbage Salad with Mustard-Lime Dressing
Spinach-Mango Salad
Spinach-Mango Salad
Tu-No Salad
Tu-No Salad
Caesar-y Salad
Caesar-y Salad
Potato Salad
Potato Salad
Macaroni Salad
Macaroni Salad
Creamy Coleslaw
Creamy Coleslaw
Curried Sweet Potato Salad
Curried Sweet Potato Salad
Black Bean and Yam Salad
Black Bean and Yam Salad
4-Bean Salad
4-Bean Salad

To date, Cathy’s Veggie Burger recipe is the best one of its kind (and we’ve tried several)! The Quinoa Polenta with Mixed Vegetables and Barbecue Sauce is tasty and quite easy to prepare.

Pizza Pasta
Pizza Pasta
Veggie Burgers
Veggie Burgers
Enchilada Casserole
Enchilada Casserole
Thai Vegetables with Pasta Shells
Thai Vegetables with Pasta Shells
Lentil and Rice Loaf
Lentil and Rice Loaf
Quinoa Curry with Mixed Vegetables
Quinoa Curry with Mixed Vegetables
Mushroom-Basil Au Gratin
Mushroom-Basil Au Gratin
Mushrooms and Kale with Fresh Rosemary
Mushrooms and Kale with Fresh Rosemary
Eggplant Stir-Fry
Eggplant Stir-Fry
Tu-No Casserole
Tu-No Casserole
Pesto Pasta
Pesto Pasta
Baked Potato with Toppings
Baked Potato with Toppings
Quinoa Polenta with Vegetables and Barbecue Sauce
Quinoa Polenta with Vegetables and Barbecue Sauce
Mushroom Risotto
Mushroom Risotto
Khichadi
Khichadi
Pasta with Marinara Sauce
Pasta with Marinara Sauce

Soups and stews are always a good idea during Fall/Winter and make excellent leftovers for lunches. Stand-outs in this cookbook include: Beefless Stew, Minestrone Soup, and Southwest Stew.

Split Pea and Yam Soup
Split Pea and Yam Soup
Tomato-Rice Soup
Tomato-Rice Soup
Beefless Stew
Beefless Stew
Potato Soup
Potato Soup
Minestrone Soup
Minestrone Soup
Curried French Lentils
Curried French Lentils
Broccoli Soup
Broccoli Soup
Creamy Mushroom Soup
Creamy Mushroom Soup
Southwest Stew
Southwest Stew
Corn Chowder
Corn Chowder
Black Beans and Rice Stew
Black Beans and Rice Stew
Hearty Lentil Stew
Hearty Lentil Stew

If you love tubers, you’ll be pleased with the Baked French Fries, Herb-Roasted Potatoes, and Mashed Potatoes with Gravy. Our favorite recipe was the Easy Corn Chips. We’ve made them several times with leftover corn tortillas.

Mashed Potatoes and Mushroom Gravy
Mashed Potatoes with Mushroom Gravy
Quinoa Cornbread
Quinoa Cornbread
Falafel Patties
Falafel Patties with Tzatziki Sauce
Baked French Fries
Baked French Fries with “Better Ketchup”
Herb-Roasted Potatoes
Herb-Roasted Potatoes
Spicy Beans and Greens
Spicy Beans and Greens
Easy Corn Chips
Easy Corn Chips
Roasted Garbanzo Beans
Roasted Garbanzo Beans
Baked Pears and Yams
Baked Pears and Yams
Raw Cranberry-Peach Relish
Raw Cranberry-Peach Relish
Tangerine Applesauce
Tangerine Applesauce

I’d planned to skip making the desserts as we’ve trying to cut back on sweets. But I decided to go ahead and explore this cookbook cover-to-cover, and I’m glad that I did! We gave the thumbs up to the Carrot Cake with Vanilla Frosting, the Raw Apple Crumble, the Banana-Walnut Bars, and the Pecan-Date Pie Crust. The latter has become my new “go to” pie crust recipe.

Carrot Cupcake
Carrot Cupcake
Cardamon-Raisin Rice Pudding
Cardamom-Raisin Rice Pudding
Zucchini Bread
Zucchini Bread
Raw Apple Crumble
Raw Apple Crumble
Pumpkin-Pecan Pie
Pumpkin-Pecan Pie
Banana-Walnut Bar
Banana-Walnut Bar
Oatmeal-Raisin Cookes
Oatmeal-Raisin Cookies
Apple Crisp
Apple Crisp
Pumpkin Pie Squares
Pumpkin Pie Squares
Blackberry-Peach Cobbler
Blackberry-Peach Cobbler
Almond Poppy Seed Cake
Almond Poppy Seed Cake