A plant-based recipe journal from Chef Katie — vibrant dishes designed to eat the rainbow, savor slowly, and bring everyone you love around the same table.
I focus on food that heals — vibrant, plant-based recipes built from the full color spectrum of vegetables, fruits, and herbs, designed to nourish the body and the spirit.
Food should be savored slowly and shared often. It's the ultimate tool for building community — and the meal that took an afternoon to make is the one nobody forgets.
Based in Kansas City, I love plant-tweaking recipes from my travels — bringing international flavors home to a Kansas City kitchen without losing what makes them special.
The joy of making the food is just as vital as the act of eating it. I'll never apologize for a smudged page, a tasted sauce, or a kitchen that smells like someone actually cooked in it.
N° 01
Layers of garden-fresh zucchini, a creamy cashew ricotta, and a slow-simmered tomato sauce that's been on the stove longer than most movies. Made in a double batch — because long Sunday afternoons and a full table are kind of the whole point.
N° 02
A souvenir from a Spanish kitchen, made plant-friendly without losing its soul. Bomba rice toasted in cast iron, drenched in saffron broth, then crowned with the whole rainbow of garden vegetables. The socarrat is the point — don't stir it.
N° 03
Purple, gold, and orange carrots roasted until their edges turn into caramel and their middles go silky. The dish that gets called "eating the rainbow" most literally — and tastes the way good food is supposed to.
N° 04
Hearty black bean and oat patties baked till the edges go almost crispy, then stacked with caramelized rings of grilled pineapple and a glossy teriyaki glaze. Even the burger skeptics ask for seconds.
N° 05
The kind of salad that doesn't apologize for itself — asparagus blistered in a hot oven, toasted walnuts, paper-thin red onion, all dressed with lemon and good olive oil. Bright, green, and the kind of food that makes you feel like spring's already here.
N° 06
Fluffy quinoa shot through with bright lemon, briny kalamatas, and an absurd amount of diced cucumber. Tastes better the next day, lives in the fridge for three, and saves weeknight dinners on a Wednesday.
Every recipe here is written to be made for more than one. The lasagna feeds eight, the paella feeds six, the quinoa salad gets better on day two. That's not by accident — that's the point. Food is the excuse for a longer afternoon, a louder kitchen, and a table where nobody's in a hurry.
So pull a chair up. Bring someone with you. Stay a while.