A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Vegan Plum Cake

I broke my own rule today of never making more than one significant change to a recipe I’ve never tried. When these gorgeous Plumcots and Cherry plums graced my kitchen, I knew I needed to create something many could enjoy. I must admit, I’d never made or even eaten plum cake until I was interning at Marta’s Bakery and learned to make a divine plum coffee cake in a beautiful bundt pan from the owner, Marta Cistecka. My bundt pans are in storage and I refuse to buy another one, plus I like the rustic element of a cast iron skillet. It was a good call. I adapted this recipe from She Wears Many Hats and The Vegan Word. PRINT HERE. Total Time: 1 hour + 5-10 minutes Prep Time: 20 minutes Bake

Grilled Salsa & Black Bean Pasta

I love pasta! Let me just get that right out there. Hands-down pasta is one of the easiest components of a quick, nutritious and satisfying meal. With all the whole grain options now available it's a lot easier to make pasta part of a well-balanced lunch or dinner... or even breakfast! I've been experimenting with all varieties of whole grain pastas. My family has come to love them as much as I do. Whole grain selections used to be limited to whole wheat rotini and penne. That's it, and maybe some brown rice pasta or whole wheat spaghetti if I felt like taking a walk on the wild side. Now the selections have expanded incredibly! And if you shop online... holy moley! You can eat just about an

Grilled Summer Veg Kamut Salad

One of my favorite summer meals is a whole grain salad with grilled vegetables. This one contains kamut, an ancient wheat grain with a firm nutty flavor. The origins of this grain are a bit fuzzy, but historians agree that kernels of kamut were indeed found in a pyramid in Egypt. Egyptologists claim the root word means "Soul of the Earth" and I can understand why. It contains a good amount of protein (7g/serving), fiber, magnesium, iron, zinc, and selenium in addition to B3 and B6. It also maintains its shape and texture during cooking. At $.13/oz (if you buy it here), it's an excellent way to stretch your food budget too. Kamut, like other whole grains, needs to be soaked overnight before c

My Favorite Green Beans

Green beans are one of my favorite summer vegetables - whether eaten straight off the vine, dunked in a dip, tossed on top of whole grains, simmered in a soup or pickled in vinegar, I love them! For a hot dish, this is perhaps my favorite way to enjoy them because I can have them on the table in five minutes. Total Time: 7 minutes Prep Time: 2-3 minutes Cooking Time: 4-5 minutes PRINT HERE Here's what you'll need for 4 generous servings: 4-6 cups fresh green beans, any kind, but I prefer a mix of yellow and green, or yellow and purple (the purple will mostly turn green when heated) 1 Tbsp sesame or olive oil 2-3 Tbsp Madeira, Mar

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579