A Seat at My Table 

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

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Plant-based Spreadable Cheese

I'm super stoked to be experimenting with making my own plant-based cheese products! This is the one category of dairy I find most difficult to go without. Most commercial plant-based products available near me are either highly processed, expensive or lacking in variety (or all three). But first, a note about the word "cheese". The vegan application of this word seems to provoke a fair bit of argument from dairy consumers and I can understand why. After all, for centuries feta, mozarella, parmesan, gouda, etc. conjure specific flavors, textures and dishes deriving from the milk of goats, sheep or cows. As a chef, nutritionist, grower and consumer, I want to be clear about what ingredients I

Vegan Strawberry Tapioca Pudding

With converting traditional tapioca pudding recipes that use whole milk and eggs to vegan recipes, there are generally two ways to procede. Use a nut milk and cornstarch (less fat and expense) or use a combination of nut milk and coconut milk (more fat, more expensive, slightly more rich in texture). I'm all about indulging for less $$, so I made the cornstarch version. I also reduced the sweetener just a bit because the sauce will add sweetness. If you are serving this without sauce, you may opt to add 1-2 more Tbsps of maple syrup. As a general rule, I do not like super sweet desserts, and now that I know how sugar affects our health, the aversion is both physical and cognitive. Plus, it m

Grilled Asparagus with Lemony Garlic Dressing

I adore asparagus! When it's newly harvested, I can eat an entire bundle without ever considering what to "make" with it. When I do think about preparation, grilling is my all-time favorite method... and grilled over charcoal, even better! You can still enjoy this vibrant vegetable during most of the year, although it may not be quite as sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and cooking and author of On Food and Cooking The Science and Lore of the Kitchen, "Once harvested, the actively growing shoot continues to consume its sugars, and does so more rapidly than any other common vegetable. Its flavor flattens out; it loses its juiciness, and it b

Featured Posts
Archive
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Follow me here too!

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!

 Views from my lens.

Categories

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