• 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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  • Why Plants Rule

    My Responsibilities as a Chef Part One: Honoring Culinary Tradition

    The Chef’s Code “Chef” literally means “Chief”.  The title carries a weight with it much more than a humble cook.  With chefs, there is a lineage of respect.  Generation after generation, technique and tradition have been passed along.  Whether the lessons came from a four-star Michelin chef or a self-taught Indian Daadee, along with those instructions on how to perfectly steam rice comes much more.  There comes responsibility. If you wish to become more than just a cook – if you wish to call yourself “Chef” – you must take on the responsibility of that role.  Your love of food is much deeper than creating one great meal.  You are part of an entire system that creates.  From Mother Earth who grows to the farmer that harvests to you who cooks to the man who takes your leftovers home to his overworked wife, your pivotal role lies right in the middle. I feel the responsibility of my role as Chef every time I button up my coat.  I cook not just to feed.  I cook to honor the past, the present, and the future of food.  I cook to honor the traditions of mealtime, of breaking bread together, of communing to nourish the spirit.  The past few years, my mission has become clearer.  I want to do my part to save the planet, prevent disease, and help you live the most delicious life possible. I want to share my Mission as a Chef with you.  I hope this builds a

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