vegetarian Thanksgiving | chef-catherine-brown

A Seat at My Table

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

Roasted Pumpkin, Apples and Plant-based Sausages

Apples, pumpkins, sage and potatoes are quintessential fall harvest ingredients. For this QUICK dish, I've roasted together New England...

Roasted Vegetable Stock

Homemade vegetable stock is one of the easiest staples to make and should be readily available in every kitchen. Stock is a great way to...

New England Cranberry Sauce

This is my favorite cranberry sauce - and it's not just for Thanksgiving! This is super easy to make and looks gorgeous on the table...

Pumpkin, Sage & Barley Risotto

Winter Beetroot & Greens Citrus Salad

Broad Beans with Sautéed Greens and Pumpkin Naan Bread

Roasted Delicata Squash, Apples and Black Rice - Two ways!

Roasted Pumpkin and Black Bean Tacos with Garlic Lime Crema

Pumpkin Naan Bread [Vegan]

Roasted Pumpkin Harvest Salad

Pumpkin Tarragon Vinaigrette

Shaved Brussels Sprout, Pear and Pomegranate Salad with Orange Ginger Dressing

Roasted Vegetable Stock

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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!