• Chef Katie Simmons at Chicago Green City Farmers Market

    Why Plants Rule

    My Responsibilities as a Chef Part Three: Pushing the Limits

    As a student in culinary school, I first learned how to develop delicious flavor.  I learned to let nothing go to waste, to honor history and location. I then learned about the environmental impact of our food choices and how to balance nutrition and budget. Now it’s time to take what I’ve learned as a Chef and grow.  It’s time to Start Pushing the Limits. My Responsibilities as a Chef Part Three: Pushing the Limits   Seventh Responsibility: Engage in the Sexual Revolution There [is] plenty … that women have to deal with in kitchens. It’s like you have an extra part-time job on top of your intense and difficult job; that’s dealing with the emotional fallout of being a woman and having to be a little resistance fighter to get what you want. The kitchen can be such a competitive environment, and there’s almost a toxic masculinity a lot of times in kitchens.  — Splendid Table Podcast: Conflict and Comradery in Restaurant Kitchens   There is a revolution underfoot.  Some call it #metoo.  Some call it liberation.  Whatever the label, we can agree that women are finally starting to get the recognition we’ve merited for generations. This voice is even becoming louder in the kitchen, but it needs more.  The cooks and wait staff who serve you, fellow industry professionals who live in this world, know that it’s mostly a boys club.  Even if your dining room is full of females in black skirts, it’s often men with big

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  • Why Plants Rule

    My Responsibilities as a Chef Part Two: Respecting Nutrition, Environment, Budget

    In my first post about My Responsibilities as a Chef Part One, I talked about the history of the culinary arts.  My training in culinary school gave me the foundation to respect the history of this art.  I learned to make everything delicious.  I learned to waste nothing and to respect season and location.  This has been at the core of my cooking.  But there is more… The Role of Chef is Evolving My Responsibilities as a Chef Part Two: Respecting Nutrition, Environment, Budget   Fourth Responsibility:  Respect Nutrition It’s amazing how meaty cauliflower can be. — Chef Alex Guarnaschelli Change has been coming. The past few decades have seen a huge shift in the focus of food. Rather than just flavor, nutrition has entered the picture. There has been fights over macronutrients and complex carbs. While classic French cooking had us making confit pork shoulder in vats of rendered pork fat, now we know more. As chefs, we have a new responsibility to our diners. We return to the question: If these people ate our food every night, how would their health be impacted? Chefs can’t force people to eat kale, but on a menu of 20 beef and chicken entrees, they can at least offer a quinoa salad. They can train their wait staff and cooks to cater to requests for “something lighter…steamed vegetables…plant-based”. Building on the notion that we have a responsibility to share local, seasonal produce, chefs also have a responsibility to explore healthier options. We

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  • Mains

    5-Ingredient Creamy Cauliflower Curry Soup

    Easy|  Servings: 4  |  Ready In: 30 minutes |  Yield: 8-10 cups soup Sweet cauliflower and Indian spices come together in this rich, satisfying soup.  This easy oil-free recipe is perfect for a chilly winter night:  Just throw everything in the pot, simmer for 20 minutes, and then puree.  Enjoy with a side of rice, a spinach salad, or even use as a sauce for roasting vegetables.  This is will quickly become one of your favorite healthy, plant-based vegan recipes. Ingredients 1 head cauliflower 1/2 cup dry-roasted cashews (unsalted)* 1 tablespoon Curry Spice** 1 thumb fresh ginger 3 cups water 1 cup unsweetened almond milk, as needed ½ teaspoon salt, to taste Fresh cilantro, to garnish How it’s Done: To make the soup:  In a medium pot, combine the cauliflower, cashews, Curry spice, ginger, and water.  Cover and bring to a boil.  Reduce to simmer.  Simmer until the cashews are soft, about 20 minutes. Transfer the soup mixture to a blender.  Puree until smooth.  Add salt, to taste.  Garnish with fresh cilantro and enjoy! Chef’s Tips: ** Chef Katie’s Curry Spice Tip:  I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors. * Chef Katie’s Oil-Free Tips:  To ensure a 100% oil-free recipe, be sure to use dry roasted cashews.  You can double-check the ingredients list to make sure there’s no oil list.  Or, you can roast your own cashews:  Spread raw cashews on a baking sheet and

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  • Mains

    5 Minute Lemon Tahini Potato Bowl

    5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy |  Servings: 1  |  Ready In: 5 minutes |  Yield: 1 bowl Healthy, vegan, gluten-free dinner in 5 Minutes? Yes. Fingerling potatoes cook quickly in the microwave while you make an oil-free plant-based Lemon Tahini Dressing.  Make this dinner for one recipe when crave easy vegetarian satisfaction. Ingredients 5 Minute Lemon Tahini Dressing: 2 tablespoons Tahini 1 tablespoon Miso paste 2 tablespoons Nutritional Yeast 1 lemon, zest and juice 2 tablespoons water Salt and pepper, to taste For the Potato Bowl: 5 or 6 baby potatoes (any color or variety) 1 1/2 cup frozen broccoli florets (or any other frozen veggie like Brussels Sprouts, Cauliflower, Green Beans, or Peas How it’s Done To cook the potatoes and broccoli:  Wash the potatoes.  Place in a microwave-safe container along with the broccoli.  Place in the microwave and start on “Potato” setting.  Most times, I choose “2 potatoes” as my serving size.  If you don’t have this setting, microwave for 2-3 minutes, checking every 20 seconds after the first 1 1/2 minutes. To make the Lemon Tahini dressing:  While the potatoes and broccoli cook, combine all of the dressing ingredients in a jar. Screw the lid on the jar and shake vigorously to combine.  Taste to adjust seasoning. To make the Bowl:  When the potatoes and broccoli are done, toss with a couple tablespoons of the dressing.  Dive in.  Dinner is done. Chef’s Tips

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