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Castagnaccio has been made since the sixteenth century, and no wonder: it is delicious, economical, and simple to make. The fresh chestnut flour’s natural sweetness shines, accompanied only by raisins, a sprinkle of pine nuts or walnuts, and a few fresh rosemary leaves. Serves 10. ¾ cup raisins (organic Sultanas, Thompson, Black Corinth, Muscat, or […]

These tasty granola bars are chewy with a bit of a crunch, chocolatey, complex-tasting, and not cloyingly sweet. They are made with wonderfully nutritious ingredients that replenish your energy without weighing you down with fat. Fresh cranberries are sold only around the winter holidays, but don’t let that stop you: these bars are also great […]

When you yearn for comforting mashed potatoes, all creamy, garlicky, and herb-scented, here is a fun way to make them: Stuffed and baked in mini bell peppers, these delightful morsels make a pretty appetizer, a colorful side, yummy finger food, and a nutritious way to brighten your table. Special equipment needed: potato ricer and grapefruit […]

A green sauce redolent with fresh tender herbs and mild roasted garlic can lift a dish to new heights. Use it as a thick, saucy layer in canapés, tortes, lasagnas, or savory parfaits, or thin it for a dressing. Use your favorite tender green herb or a combination of basil, parsley, chives, dill, tarragon, marjoram, […]

Eggplant’s exquisite creaminess shines in this luscious dish. Caramelized sweet onion, heirloom tomatoes, sweet mini bell peppers, and garlic are sandwiched between splayed slices of eggplant, softened on the stovetop, then braised in their own juices in a hot oven. This literally melts in your mouth. It is delicious plated with a good smear of […]

This is a beautifully complex-tasting but simple-to-make dish. To tweak it to be healthier, I skewed the stew to go heavy on the greens and okra and light on the peanuts. Spinach is traditionally used, but Swiss chard, collards, and lacinato kale work well, too. If using mixed baby leaves, there is no need to […]

Comfort in a bowl! Thick and creamy, with a luscious texture, this is my son’s all-time favorite soup. What I love about it is its reliance on homely, common vegetables and how simple and fast it is to make. You can serve it as a rustic soup with the veggies intact or as a more […]

Cathy Katin-Grazzini
Cathy Katin-Grazzini

Cathy Katin-Grazzini is a plant-based chef and cookbook author of Love the Foods that Love You Back. She is Food Editor for VEGWORLD magazine, and manages her blog, Cathy’s Kitchen Prescription, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle. Certified in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, she went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband, Giordano Katin-Grazzini, who photographed the cookbook, live in Ridgefield, Connecticut.




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