Recipes for demo below! They are also available on Cathy Fisher’s Website https://www.straightupfood.com/
Cathy Fisher wrote this recipe book. It can be purchased on Amazon or her website. Amazon has the Kindle version too!
Cathy Fisher is the author of the cookbook, Straight Up Food, full of recipes made of vegetables, fruits, whole grains, legumes, nuts and seeds, with no added refined salt, oil or sugar (and gluten-free). Cathy’s specialty is giving traditional dishes makeovers so that they look and taste as close as possible to the originals! Cathy has been plant-based for over 22 years, and a culinary instructor at the McDougall Program and the TrueNorth Health Center in Santa Rosa, California for over 12 years.
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Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
3 pounds white russet potatoes (about 4 large), scrubbed and unpeeled
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- To cut the potatoes, use a knife or a french fry cutter (see Notes). If using a knife, cut the potatoes into lengths of about 3 x ½ x ½-inch.
- Spread the fries in one layer (without touching) on the baking sheet. Bake for 15 minutes.
- Remove the baking sheet from the oven, and use a spatula to loosen and shuffle the fries around. Return the baking sheet to the oven, and bake for 15 to 20 minutes more, or until tender and lightly browned. Serve immediately, plain or with Better Ketchup.
- ¾ cup water
- half of a medium apple, peeled, cored and chopped (about ½ cup)
- 1 can (6 ounces) tomato paste
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon granulated garlic
Place all of the ingredients (water, apple, tomato paste, vinegar, oregano, and granulated garlic) into a blender, and blend until smooth. Refrigerate for two to three hours for the best flavor.
- 2 small Yukon Gold potatoes (about 3 inches long), peeled
- Better Ketchup (optional)
- ½ medium, ripe avocado, sliced (optional)
- Ground black pepper
- Slice each peeled potato by using the coarse blade of a spiral vegetable cutter (see Note) or grate the potatoes using the larger holes on a traditional cheese grater. Pat dry the cut potatoes between two paper towels to remove most of the moisture (this will help prevent sticking and will promote browning).
- Preheat a large nonstick frying pan to medium heat (no oil or water is needed). Place the sliced or grated potatoes into the hot frying pan, spreading the sliced potatoes evenly into a 1-inch layer or the grated potatoes into a ½-inch layer.
- Cook for 5 to 7 minutes with the lid partially off (this promotes thorough cooking and a crisp surface), occasionally lifting a corner of the hash browns with a spatula to make sure they’re not getting too brown (if so, reduce the heat). When the hash browns are a medium brown, flip them and cook for 5 to 7 minutes more, still with the lid partially off. As with the first side, check the underside occasionally so it does not overbrown.
- Serve immediately, seasoned with a little pepper. A side of ketchup and sliced avocado also adds a bit of richness and flavor.