MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

BEEFLESS STEW

Instructions. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as

needed.

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

BEEFLESS STEW

Instructions. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as

needed.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

KORMA | STRAIGHT UP FOOD Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat. While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. MAIN DISHES ARCHIVES Never Miss A Recipe! Sign Up to receive new recipes from Straight Up Food directly to your inbox!

BEEFLESS STEW

Instructions. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as

needed.

HEALTHY SNACKING

5 Cooked Vegetables Asparagus spears Beets (also roasted) Broccoli florets Cauliflower florets Corn on the cob Edamame (soybean pods) Green beans or pea pods Greens: kale, collards, chard, etc. (with lemon or lime juice, or a dip from p. 8) Mushrooms (roasted, served warm or chilled) Potato rounds: white,

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

IRISH POTATOES

Above: How to prepare leeks in 3 steps! (1) Top image: first, cut away the root end and the other end of dark green, and discard. (2) Middle image: cut the large middle section lengthwise (and rinse clean if there is any dirt between the layers).

LENTIL & RICE LOAF

Instructions. Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils

TU-NO SALAD

Instructions. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a blender, and set aside for at least 15 minutes (so the cashews can soften). Place the garbanzo beans into a food processor and pulse until the beans are broken but still flaky (do not overblend).

WHY GO SOS-FREE?

Why Go SOS-Free? Since this blog is unique in its absence of salt, oil, and sugar, let’s delve a little more deeply into why these ingredients are not used. “SOS-free” means that no salt, oil, or sugar have been added to the food at any stage of preparation. Going SOS-free continues to grow in popularity as more people strive to

reduce or

ZUCCHINI BREAD

Place the dates, nondairy milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the

oven to 325°F.

MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

SOUTHWEST STEW

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed. Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding

water as needed.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

SOUTHWEST STEW

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed. Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding

water as needed.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

KORMA | STRAIGHT UP FOOD Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat. While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. MAIN DISHES ARCHIVES Never Miss A Recipe! Sign Up to receive new recipes from Straight Up Food directly to your inbox!

BEEFLESS STEW

Instructions. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as

needed.

HEALTHY SNACKING

5 Cooked Vegetables Asparagus spears Beets (also roasted) Broccoli florets Cauliflower florets Corn on the cob Edamame (soybean pods) Green beans or pea pods Greens: kale, collards, chard, etc. (with lemon or lime juice, or a dip from p. 8) Mushrooms (roasted, served warm or chilled) Potato rounds: white,

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

IRISH POTATOES

Above: How to prepare leeks in 3 steps! (1) Top image: first, cut away the root end and the other end of dark green, and discard. (2) Middle image: cut the large middle section lengthwise (and rinse clean if there is any dirt between the layers).

LENTIL & RICE LOAF

Instructions. Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils

TU-NO SALAD

Instructions. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a blender, and set aside for at least 15 minutes (so the cashews can soften). Place the garbanzo beans into a food processor and pulse until the beans are broken but still flaky (do not overblend).

WHY GO SOS-FREE?

Why Go SOS-Free? Since this blog is unique in its absence of salt, oil, and sugar, let’s delve a little more deeply into why these ingredients are not used. “SOS-free” means that no salt, oil, or sugar have been added to the food at any stage of preparation. Going SOS-free continues to grow in popularity as more people strive to

reduce or

ZUCCHINI BREAD

Place the dates, nondairy milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the

oven to 325°F.

MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

SOUTHWEST STEW

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed. Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding

water as needed.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

MY MEALS | STRAIGHT UP FOOD Above: Steamed veggies and rice with avocado. Above: Mashed white potatoes and yams, with a green salad, including chickpeas and black beans. Above: Mashed potatoes with veggies, corn on the cob and yellow beans. Above: Mashed potatoes with fresh veggies; steamed veggies. I eat both of these plates full of food since it's so low-calorie. STRAIGHT UP FOOD COOKBOOK RESOURCES | STRAIGHT UP FOOD Cookbooks and Guides/Plans/Programs. 21-Day Vegan Kickstart (online), by PCRM. Bravo! (SOS-free), by Ramses Bravo. Eat Vegan on $4 a Day, by Ellen Jaffe Jones. Forks Over Knives: The Cookbook, by Del Sroufe. Free McDougall Program (online), by John A. McDougall. GRANOLA | STRAIGHT UP FOOD Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour this into the bowl of oats, raisins, and nuts, and stir well. Spread the granola evenly between the two baking sheets, breaking up any large clumps. Bake for 30 minutes. Remove the baking sheets from the oven, and shuffle the granola around with a spatula.

CARROT CAKE

If you’d like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes.. To bake a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown.Let cool completely before serving. To bake as donuts, see the instructions below (under the OATMEAL-RAISIN COOKIES There’s nothing like a soft, homemade, oatmeal-raisin cookie! Dates and almond butter stand in for the more traditional ingredients of butter, eggs, and refined sugar. These cookies are rich and sweet, but without being heavy and greasy.

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

SOUTHWEST STEW

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed. Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding

water as needed.

WAFFLES, VEGAN, PLANT-BASED, OIL-FREE Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften). Grind the rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or

medium-high

VEGGIE BURGERS

Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50

minutes.

KORMA | STRAIGHT UP FOOD Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat. While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. MAIN DISHES ARCHIVES Never Miss A Recipe! Sign Up to receive new recipes from Straight Up Food directly to your inbox!

BEEFLESS STEW

Instructions. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as

needed.

HEALTHY SNACKING

5 Cooked Vegetables Asparagus spears Beets (also roasted) Broccoli florets Cauliflower florets Corn on the cob Edamame (soybean pods) Green beans or pea pods Greens: kale, collards, chard, etc. (with lemon or lime juice, or a dip from p. 8) Mushrooms (roasted, served warm or chilled) Potato rounds: white,

CREAMY COLESLAW

For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.. For a lower-fat dressing, substitute ¾ to 1 cup of cooked white beans for the cashews.

IRISH POTATOES

Above: How to prepare leeks in 3 steps! (1) Top image: first, cut away the root end and the other end of dark green, and discard. (2) Middle image: cut the large middle section lengthwise (and rinse clean if there is any dirt between the layers).

LENTIL & RICE LOAF

Instructions. Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils

TU-NO SALAD

Instructions. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a blender, and set aside for at least 15 minutes (so the cashews can soften). Place the garbanzo beans into a food processor and pulse until the beans are broken but still flaky (do not overblend).

WHY GO SOS-FREE?

Why Go SOS-Free? Since this blog is unique in its absence of salt, oil, and sugar, let’s delve a little more deeply into why these ingredients are not used. “SOS-free” means that no salt, oil, or sugar have been added to the food at any stage of preparation. Going SOS-free continues to grow in popularity as more people strive to

reduce or

ZUCCHINI BREAD

Place the dates, nondairy milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the

oven to 325°F.

STRAIGHT UP FOOD

Healthy and delicious vegan recipes using no salt, sugar or oil.

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IRISH POTATOES

March 9, 2020 By Cathy

2 Comments

Another name for this rich, flavorful dish is "Colcannon," a traditional Irish favorite made of mashed potatoes and kale or cabbage. You can serve this right after mashing or bake it into a casserole; you can ...

Read More »

MINI RASPBERRY-LEMON CHEESECAKES February 7, 2020 By Cathy

31 Comments

As Valentine's Day approaches, a little plant-based decadence is in order! This Raspberry-Lemon Cheesecake can be made as minis or one standard size. No eggs are used, so this cheesecake is easier to bake

than ...

Read More »

SMOKY WHITE BEAN & TOMATO SOUP February 5, 2020 By Cathy

8 Comments

This hearty bean soup is full of flavor from its rich tomato broth and dried seasonings: garlic, smoked paprika, Italian green herbs, and red pepper flakes. Any kind of white bean can be used, but I like the ...

Read More »

STUFFED PEPPERS

December 17, 2019 By Cathy

13 Comments

These colorful peppers make a great centerpiece dish at the holiday table when opting out of traditional turkey or ham. Flavored with onion, garlic, thyme, apple, and parsley. Use all one color pepper or

mix up ...

Read More »

THANKSGIVING SALAD

November 20, 2019 By Cathy

2 Comments

This style of salad is often served on Thanksgiving since pears, persimmons, and pomegranates are at their seasonal peak. This simple, fresh salad adds some needed balance to the typical holiday table,

full of ...

Read More »

WELCOME TO STRAIGHT UP FOOD! I’m Cathy Fisher, a chef and teacher whose passion is creating recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being of humans, animals, and the environment—there are no downsides, only benefits! For more information about this blog and my work, click here

. Thank you!

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