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Easy-Cheesy Sauce
Looking for a creamy, decadent, melted cheese sauce to top your pizzas, pastas, veggies, nachos & veggie burgers? Well look no further! This simple, easy cheesy sauce ditches dairy's high saturated fats, cholesterol, estrogens, growth hormones (who needs those!?), for a great tasting plantbased topping that's actually good for you....
Sweetie Pies | Tasty Fruit Crostatas & Empanadas
Simple, rustic fruit tarts make delicious breakfasts, elegant brunches, desserts & terrific hand pies for kids. Plant-based, gluten-free, with no salt or oils, they're loaded with antioxidants & phytonutrients.
November 2, 2022
The Laura Theodore Podcast, my interview with The Jazzy Vegetarian of PBS fame about Love the Foods that Love You Back and how to build flavor in your dishes healthfully in an anti-inflammatory ways.
October 27, 2022
Radio interview with Joe Loverro at WRIP in Windham, NY, in advance of 11/5 talk and demo at Main Street Community Center.
August 16, 2022
Turn Your Jersey Tomatoes Into ‘Tomato Roses’, New Jersey Home Magazine
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July 16, 2022
How to Cook Without Salt, Oil, or Sugar and Still Have AMAZING Flavor | The Exam Room Podcast
How to build flavor when you're cooking with plants?! I get into it with weight-loss champion Chuck Carroll on the Physicians Commitee's Exam room!
July 6, 2022
Catching up with Change Makers: Chef Cathy Katin-Grazzini
There’s no shortage of incredible people fueling the plant-based movement! Tune in to Plant Powered Metro New York's new Change Makers series with Jim Spellos to meet our first guest, Chef Cathy Katin-Grazzini, a seasoned plant-based chef, nutritional coach, and author.
June 23, 2022
April 25, 2022
Love the Foods that Love You Back, A Review in Pausive Vibe Magazine.
May 2, 2022
Jeanne Schumacher of Simply Plant Based interviews Cathy, and discuss how to overcome obstacles to cooking and have fun in the kitchen.
April 19, 2022
Chef AJ interviews Cathy about LOVE the FOODS that LOVE YOU BACK, and Cathy makes Meslalla, a Moroccan Orange Salad from the cookbook.
April 12, 2022
PBNSG's founder, Paul Chatlin, chats with Cathy about the cookbook and all things culinary.
April 11, 2022
On the Menu Radio, starring food writers Ann & Peter Haigh interview Cathy about Love the Foods that Love You Back and all things culinary.
Review of Love the Foods that Love You Back in VEGAN Magazine, March 29, 2022
Plant-Based Béchamel...and a few Variations with Doreet on #LunchBreakLive on JaneUnchained
Classic béchamel sauce makes a roux with fat (butter) with starch (white flour) and then adds dairy, but you will find none of those ingredients in my plant-based kitchen. Instead, we can create a smooth and creamy white sauce with a silky texture and delicate flavor that is super fast and simple to make. Excluding nuts, tofu and avocado, this sauce is tasty without having to rely on plant-based fats for flavor either. It's my go-to for pasta dishes, au gratins, and to serve over blanched veggies and potatoes.
This plant-based béchamel is also a terrific team player! Blend it with any puréed fragrant herb or vegetable to create delectable new sauces. Have fun creating your own!
Imam Bayildi ~ Braised Turkish Stuffed Eggplants with Chef AJ
Imam bayildi translates as "the imam fainted", and perhaps that's because this delicious dish overwhelmed him utterly. Usually saturated with olive oil, making this a less than healthy, fattening dish, this version ditches the oil, roasts peppers and tomatoes to concentrate their flavors, and cooks the stuffed eggplants in a flavorful pepper-tomato sauce.
Farfalle in Sweet Pepper Crème with Roasted Mini Tomatoes
A creamy colorful pasta, fragrant with herbs, in a luscious cheesy sweet pepper crème sauce (plant-based, no oil & low-fat), served over whole wheat farfalle with flavorful roasted mini tomatoes.
Easy-Cheesy Sauce
Looking for a creamy, decadent, melted cheese sauce to top your pizzas, pastas, veggies, nachos & veggie burgers? Well look no further! This simple, easy cheesy sauce ditches dairy's high saturated fats, cholesterol, estrogens, growth hormones (who needs those!?), for a great tasting plantbased topping that's actually good for you....
A Healthy Chocolate Ganache
There's no heavy cream or cocoa butter in this wonderfully rich & decadent chocolate filling. Instead, it's full of anti-inflammatory plant protein, fiber, phytonutrients, antioxidants, calcium & magnesium.
Great for piping into fruit, layering in a torte, pairing with berries in a parfait, frosting cakes & cupcakes, or just enjoying by the spoonful. Thin it out a little, heat it up, & you've got a wonderful, healthy chocolate fondue to dip fruit, bread & cake into.
To create endless ganache variations, substitute your favorite liquore or flavor extract for the vanilla.
Sweetie Pies | Tasty Fruit Crostatas & Empanadas
Simple, rustic fruit tarts make delicious breakfasts, elegant brunches, desserts & terrific hand pies for kids. Plant-based, gluten-free, with no salt or oils, they're loaded with antioxidants & phytonutrients.
