Zuppa di Fagioli
Teff Crostini
Buckwheat Raisin Banana Bread with Cherry Glaze
Savory Torte with New Potatoes, Cherry Tomatoes, and Snap Beans
Cuban Black Bean Soup
Stuffed Jiló Blossom
Türlü Türlü
Polenta Parfaits
Rustic Tomato Sauce ~ Pomarola Rustica
Roasted Tomato and Pepper Bruschetta
Artichoke Mousse
Roasted Plum Crostini
Baked Chard in Béchamel
Sweet Pepper Sauce
Zucchini-Potato Fritters
Labneh Cheese and Flatbread Crackers
Imam Bayildi ~ Turkish Braised Stuffed Eggplant
Pueblo Pintos with Mesquite Corn Tortillas
Polenta Summer Garden Sauté
Floral Whimsies
Wild Berries
Mualle, Turkish Eggplant Lentil Stew
Very Berry Cherry Wreath
Summer Sauté with Panfried Gnocchi
Buffalo Cauliflower
Pan-Fried Dumplings with Haricots Verts and Grape Tomatoes
Asparagus Sheaves in Tomato Baskets
Blueberry Banana Bread
Ethiopian Vegetable Stew, Yataklete Kilkil
Tomato Roses
Rustic Summer Tian
Onion Tarte with Basque Piperade Sauce
Baked Beans Provençal
Braised Splayed Eggplant
Sourdough Sunflowers
Stuffed Artichokes
Tarte à la Tomate et à la Moutarde
A Greener Colcannon
Brussel Sprouts Wat
Spring Chive Blossoms
Cassoulet, Reimagined
Ethiopian Injera with Plant-Based Toppings
A Little Whole Wheat Sourdough Boule
Fagiolini in Umido
Beet Scallion Sourdough Skillet Bread
Eggplant Zucchini Torte
Happy Sourdough
Pretty Pie
Mushroom Asparagus Sourdough Skillet Bread
Tomato-Pepper Sourdough Skillet Bread
A Simple Soup
Beet-Buckwheat Crêpes in a Parsley-Sweet Pea Puddle
Colorful Veggie Torte
Urad Dal with Whole Barley
Skillet Pizza
Victory Cookies
Ma Po Tofu
Cauliflower Masala with Whole Roti
Pastel Gratin
Mediterranean Stuffed Peppers
Whole Wheat Sourdough Boule
Zhingalov Khat
Simplest Soup
Croquettes
A Wonderful Winter Salad
Sauté de Petits Légumes
Risotto Mediterraneo
Pink Beans w/Green Banana Dumplings
Sofrito
Sweet Potato Oat Raisin Muffins
Hearty Pumpkin Raisin Buns
Spätzle with Bolognese Sauce
Whole Wheat Spaetzle with Mushrooms
Veggie Soup with Dumplings
A Very Berry Cachapas Stack
Arepas Frijoles Rojos Colombianos
Summer Farmers Market Crêpes
Salvadoran Pupusas y Curtido
Fougasse
Sweet Flowerpots
Fougasse
Spring Flower Pots
Schiacciata con l'uva
Waste Not, Want Not Cookies
Pear and Blueberry Crostata
Barbecued Pulled Jackfruit with Slaw
Oatmeal Raisins
Winter Apple Crostata
Golden Lentil Quinoa Crackers
Superbowl Party Fare
Humble Pie
Salsicce e patate arrosto
Banana Bread
Tagliatelle with creamy broccoli
Homey Oatmeal Raisin Cookies
Sardinian Gnocchiette Malloreddus
Vegan Bangers & Mash
Orecchiette in Broccoli Sauce
Leek Garganelli in Carrot Cream
Spinach Garganelli
Sweet Nothings
Gnocchi Con Salsa Rosa
Gnocchi di Patate
Fresh fazzoletti
Fazzoletti Emiliana
Brownies
Daisy bread
Sunday Scones
Veggie Plait
Bites
Mushroom crêpes
Chocolate Cranberry Granola Bars
Sugar Plum Fairy Tart
Split pea~cauliflower soup
Tuscan Pan di Ramerino
Tuna(ish) Salad
Moroccan Harira soup
Apple Raisin Crêpes
Castagnaccio
Vegetarian Dyushbara
Culurgiones in Pomarola
Apricot Cherry Crostata
Norwegian Fishless Fiskesuppe
Nordic Portobello Cups
Danish Sourdough Rugbrød
Raw Swedish Salad
Fruity ALA granola bars
Whipped Chana Dal w/Veggie Spirals
Curly Tzatziki Salad
Hua Juan Chinese Scallion Buns -1
Sweet Chinese Baozi
Baozi revised-3
Baozi revised-5
Baozi
Rose tingmo
Sweet rose stuffed baozi
Vegan Okonomiyaki
Yucatan bean enchiladas
Split pea~cauliflower soup
Crab(less) Salad
Play with Your Food!
Polenta Latkes
Rose baozi
Pizzazzy Polenta
Soft polenta with kabocha & spinach
Bean & Mushroom Lasagna (sans pasta)
Egg(less) Salad
Red & White Lasagna (sans pasta)
Veggie rolls
Rosemary sourdough crackers
Kenchin-jiru
Grape Dainty
Buckwheat blini with porcini
Tibetan tingmo
Buckwheat blini canapes
Spring buckwheat blini crepe
Early Spring Pie
Rustic cherry torte
Beans and greens pie
Stuffed Tibetan tingmo
Winter Pear, Apple, Raisin Tart
Rustic Rugelach
Thanksgiving pie
Medieval Apple Tart
Mushroom Barley Leek Soup
Mulligatawny soup w/tempeh croûtons
Fruity Oat Scones
Harvest Pie
Potato Salad
Nicer Newtons
Breakfast scones
Apple, fennel,summer salad
Wild Blueberry Griddle Cakes (G-F)
Beet burger-2
Hinona Kabu Miso Soup
Involtini di verdura
Sweet potato chili burger
Artisanal whole wheat pizza
Zaalouk
Moroccan roasted peppers
Moroccan cracked green olive salad
Purple majesty potato salad
Moroccan tomato salad
Whole tingmo
Moroccan pear & endive salad
Moraccan bissara & khobz
Ras el hanout
Spring Moroccan Tagine
Bean chili sliders
Shimeji Miso Soup
Rustic Grape Torte
Shorabat Adas
Minestrone alla fiorentina
Hōtō
Cream Cheese (non dairy)
Vegan Süzme
Autumn woodsy pie
Mediterranean veggie pie
Plant-based vegan pie
Whole wheat sourdough pain d'epi
Seitan Stuffed Turkey Breast
Scallion pancakes
Bean chili croquettes
Butternut risotto, whole grain
Simple chili atop tortilla chips
Raspberry-Cacao Tartlet
Sambar, dosa & tomato-onion chutney
Farfalle with yellow pepper cream
Zesty Sicilian spaghetti
An assortment of plant-based sushi
Veggie-tofu pate & wholegrain crisps
Cherry Coffee Rose
Simple summer saute (no oil)
Veggie empanadas, gluten-free
Aloo Gobi Burger
Tortellini a sugo bolognese (vegan)
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Veggie asparagus & tomato pie
Whole grain pizza (no dairy or oils)
plant-based celestial wonton soup
Pot de creme vanille
Plant-based fresh ravioli
Organic peach crostata
Vegan tomato soup & grilled cheese
Popover pie, plant-based, no oil, gf
meatless meatballs & spaghetti
Burger & fries plant-based & juicy
Plant-based stuffed paratha no fats
Blueberry coffee cake
Ethiopian injera & veggie stews
plant-based vegan Indian dhokla
plant-based Chinese dumpling soup
olenta Crostini (no oil)
Blueberry coffee rolls
Plant-Based Polenta with Mushrooms
Plant-based risotto
Whole Grain Sourdough Sunbread
Plant-Based Eggless Omelette
Vegan no-oil eggplant curry & roti
Mini Veggie Quiches
fresh plant-based tagliatelle
Tomato-romanesco pie
Plant-based fruit tart, no oil
Sweet potato broccoli pie
plant-based tagliatelle
plant-based Chinese jiaozi dumplings
Pot de creme vanille et chocolat
Mirapoix quiche
Blueberry Pancakes
plant-based crema pasticcera
Veggie popovers, gluten-free, vegan
Mock Turkey Pot Pie
Artichoke pizza with arugula pesto
Arugula, delicata squash salad
Blueberry Pie
Seitan brisket
Zimbabwean sweet potato peanut stew
Whole grain boule
Chocolate ganache
Sweet potato gnocchi
Seitan Turkey Roast
Delicata squash w/cornbread stuffing
Black bean brownie delux
Veggie quiche
Mango gelato bites
Ethiopian stew on injera bread
Eggplant shitake potstickers
Pumpkin pie
Ganache filled Strawberries
Black cherry shooters
Sunbread with tomato filling
Vegan Chinese hot & sour soup
Lacuma-walnut canapes
Spicy Ethiopian stew
Blueberry parfaits
Minestrone with pain d'epi
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Crema and berries in glass
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Some plant-based, low-fat dishes from my kitchen!

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Events

"I... took one of your classes... & I have to tell you that I was so inspired, I cook now! For my entire life, if it wasn't microwavable & pre-packaged, I didn't have the time to bother. Now I only cook plant-based and MAKE the time to cook every week. I am actually enjoying cooking for the first time in my life & have planted two gardens this spring that are based on my favorite recipes. I look forward to attending the classes and learning more! Thank you!" Christine J.

 

Class postponed to reduce  spread of Covid-19.

New date t.b.d.

Wednesday March 18, 6-8 pm, Ridgefield CT

Plant-based Cooking Demo & Tasting, $25 pp

Cauliflower Masala with Whole Wheat Phulkas 

vegan, high fiber, whole wheat, no dairy, no oil,

anti-inflammatory, low fat

Let's visit India for our next plant-based cooking adventure. You can spend years exploring India's diverse, sensuous dishes, each region distinguished by its culture, geography, climate, and religion.

On March 18 we'll "travel" north and have fun making a fragrant, flavorful mild veggie masala curry.  Our dish will include cauliflower and asparagus with cherry tomatoes, flavored with black mustard seed, curry leaves, aromatics and scented with the floral notes of freshly ground coriander seed.  Without cooking oils, our masala will be super healthy, low-fat and anti-inflammatory.

To scoop up this tasty curry, we'll also make a batch of whole wheat phulkas, oil-free, roti that puff up like a cloud before they deflate, creating a soft, scrumptious flatbread -- and all without oil or ghee.

 

What's not to love?  You'll learn some new culinary tricks, all get to sample, and we'll talk about the many health benefits of these dishes as we break bread and enjoy one another's  company.   

Join us and bring your appetite!

In my lively, fun, interactive classes I demonstrate fundamental  plant-based no-oil culinary techniques. You'll learn new culinary methods, meet new friends, treat your tastebuds, and come away with recipes and culinary know-how that will help you become more confident and creative in your own kitchens.

Cooking and sharing food is a social, communal activity, a bonding experience and a fundamental way we express love and gratitude.  Why  not celebrate with friends and family over these warming, comforting, health-supportive plant-based dishes? 

So wake up your senses!  You won't get bored on your plant-based journey to better health & weight loss with delicious plant-based foods.  They delight the palate, enhance your waistline, nourish your friendly gut flora, and promote your body's natural propensity to recover & heal.

"Just wanted to let you know my friend and I really enjoyed the class. The apple rosettes were SO delicious! We are both planning to attend the lunch prep class you told us about. Thanks again!"   Lorenn L.

My mission is to translate traditional cuisines & create original dishes that are delicious, beautiful to behold, & entirely health-promoting -- & to share them with you!  All my recipes are plant-based with no added fats, refined flours, sugars or oils. All are loaded with flavor, high in health-promoting fiber and antioxidants, & just plain fun to eat!

 

Plant-based foods, low in fat, high in nutrients & fiber, are the optimal foods to keep our gut bacteria happy & working on our behalf as we quench systemic inflammation & oxidative stress - the drivers of chronic diseases like heart disease, stroke, diabetes, cancer, & autoimmune disorders - our leading causes of death & disability.

 

So  stretch your culinary horizons. It's easy, it's delicious. Vibrant health & energy are only a forkful away!

Please note: Many classes fill up so make sure you  sign up early!  If you must cancel, please alert me at least 24 hours in advance.

 

I can accommodate up to 15 in a demo, but if fewer than 6 register, I may have to cancel.     

Register EARLY to save your spot and bring along family or friends who might enjoy learning some new and healthy plant-based cooking

techniques to include in their weekly mean-planning.  

 

(If you'd like to bring more than one buddy, please shoot me an email in advance.)

 

We'll have a lot to cover, so please be prompt.  We'll start on time.  

Cathy Katin-Grazzini

Plant-Based Chef, Nutritional Coach, Culinary Instructor

86 Regan Rd, Ridgefield, CT 06877  USA

tel. 203.438.4952

ckgrazzini@gmail.com

 © 2019 by Cathy Katin-Grazzini, proudly created with Wix.com

Mediterranean Stuffed Peppers

Stuffed bell peppers are a perfect way to combine whole grains, like quinoa or millet, legumes like chickpeas or favas, with (no-oil) sautéed onions, garlic, herbs, zucchini and roasted cherry tomatoes, baked in a delicious pepper cup. A tasty and nutritious supper or luncheon.