Buffalo Cauliflower
Ranch Dressing
Creamy Vegan Ricotta
Idli, Whole, Fermented, and Stuffed Two Ways
Garam Masala
Sourdough Black Bean Griddle Cakes with Toppings
Sprouted Farro alla Crema di Fagioli
Sprouted Einkorn alla Crema di Fagioli
Tortelli di Patate
Root Rose Cups
Lacy Blackberry Crêpes
Rosy Root Pie
Injera, Roti Jala Style
Ethiopian Injera and Plant-Based Wats
Plant-Based Béchamel
Fresh Ravioli with Chard, Roasted Garlic and Cherry Tomatoes
Poached Pears in Pastry
Mesquite Red Bean Tacos
Shiro (White) Miso Powder
Mock Seitan Turkey
Blueberry Spice Thumbprint Cookies
Potato-Stuffed Mini Peppers
Plum Chestnut Tartlets
Cauliflower Mushroom Hot and Sour Soup with Tempeh
Autumn Leaves Salad
Chana Cauliflower Soup
Chestnut Crêpes
Plum Rose Cups
Ajvar, Balkan Grilled Pepper Spread
Masoor Zephyr Soup
Chiucco
Polenta Crostini with Roasted Cherry Tomatoes
Torta di Polenta con Broccoli
Sitr-fry with French Beans, Mini Bell Peppers, Carrot
La Ribollita
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
Polenta Summer Garden Sauté
Pueblo Pintos with Mesquite-Corn Tortillas
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
A Greener Colcannon
Tarte à la Tomate et à la Moutarde
Brussel Sprouts Wat
Spring Chive Blossoms
Cassoulet, Reimagined
Ethiopian Injera and Plant-Based Stews
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 Phulka Roti
Pastel Gratin
Mediterrranean Stuffed Peppers
Whole Wheat Sourdough Boule
Zhingalov Khat
Simplest Soup
Croquettes
Winter Wonderland 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
Very Berry Cachapas
Arepas Frijoles Rojos Colombiano
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
Super Bowl Party Fare
Humble Pie
Vegan Bangers & Mash
Banana Bread
Tagliatelle with Creamy Broccoli
Homey Oatmeal Raisin Cookies
Sardinian Gnocchiette Malloreddus
Salsicce e patate arrosto
Orecchiette in Broccoli Sauce
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Spinach Garganelli
Sweet Nothings
Gnocchi di Patate con Salsa Rosa
Gnocchi di Patate
Fresh Fazzoletti
Fazzoletti Emiliana
Brownie
Daisy bread
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Veggie Plait
Bites
Mushroom Crêpes
Chocolate Cranberry Granola Bars
Sugar Plum Fairy Tart
Split pea~cauliflower soup
Apple-Raisin Crêpes
Tuscan Pan di Ramerino
Moroccan Harira Soup
Tuna(ish) Salad
Castagnaccio
Vegetarian Dyushbara
Culurgiones in Pomarola
Apricot Cherry Crostata
Norwegian Fishless Fiskesuppe
Nordic Portobello Cups
Danish Sourdough Rugbrød
Fruity ALA granola bars
Raw Swedish Salad
Whipped Chana Dal w/Spiral Veggies
Curly Tzatziki Salad
Hua Juan Chinese Scallion Buns -1
Sweet Rose Baozi
Vegan Okonomiyaki
Yucatan bean enchiladas
Play with Your Food!
Crab(less) Salad
Polenta Latkes
Rose Baozi
Pizzazzy Polenta
Split pea~cauliflower soup
Soft Polenta with Kabocha & Spinach
Bean & Mushroom Lasagna (w/o pasta)
Egg(less) Salad
Red & White Lasagna (sans pasta)
Veggie rolls
Rosemary sourdough crackers
Kenchin-jiru
Grape Dainty
Buckwheat blini with porcini
Buckwheat blini crêpes
Buckwheat blini with tapioca caviar
Early Spring Pie
Rustic cherry torte
Stuffed Tibetan tingmo
Beans and Greens Pie
Winter Pear, Apple, Raisin Tart
Rustic Rugelach
Thanksgiving pie
Medieval Apple Tart
Mushroom Barley Leek Soup
Mulligatawny Soup w/Tempeh Croûtons
Harvest Pie
Fruity Oat Scones
Purple majesty potato salad
Nicer Newtons
Apple, fennel,summer salad
Breakfast scones
Wild Blueberry Griddle Cakes (G-F)
Hinona Kabu Miso Soup
Involtini di verdura
Blueberry daisy bread
Moroccan roasted peppers
Zaalouk
Moroccan cracked green olive salad
Moroccan tomato salad
Moroccan pear & endive salad
Potato Salad
Moraccan bissara & khobz
Ras el Hanout Moroccan Spice Blend
Whole tingmo
Spring Moroccan Tagine
Blood orange berry crostata
Khatta Dhokla finger food
Autumn woodsy pie
Whole wheat sourdough pain d'epi
Rustic Grape Torte
Seitan Stuffed Turkey Breast
Scallion pancakes
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)
Plant-based vegan pie
Veggie empanadas, gluten-free
Aloo Gobi Burger
Tortellini a sugo bolognese (vegan)
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Mediterranean veggie pie
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
Pear blueberry crostate
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
Tibetan steamed tingmo bread
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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Recipes

"I just want to say that overall your food looks absolutely amazing! I've been whpbno for seven years and this inspires me to get back to 'tinkering in the kitchen' as much as I can."  John J. W.

All my recipes are plant-based with no added fats, refined sugars or flours. Salt is absent or optional.  You'll find many gluten-free.

 

Anti-inflammatory, loaded with flavor, phytonutrients and fiber, I strive to delight the senses and keep our healthy gut bacteria humming!  I hope you enjoy!

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Cathy Katin-Grazzini

Plant-Based Chef, Nutritional Coach, Culinary Instructor

86 Regan Rd, Ridgefield, CT 06877  USA

tel. 203.438.4952

ckgrazzini@gmail.com

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

Tortelli di Patate

Tortelli hail from Tuscany and neighboring towns in Emilia Romagna, and are rustic, simple homecooking at its best. Larger than ravioli, they are traditionally stuffed with garlicy potatoes, herbs, and a hint some-times a hint of tomato, and topped with “sugo di carne” (meat sauce). In my plant-based version, however, I looked to young shiitake mushroom to enhance the sauce, and added porcini to the stuffing. All I can say is, ‘buoni!!’