Cooking with Plants

When I attended culinary school in the late 90s, vegetarian cuisine received minimal attention. While a few dishes like stuffed portabellas or baked vegetables with rice may have been briefly covered, cooking solely with vegetables and plants was largely an afterthought. The curriculum emphasized the traditional trio of protein, starch, and vegetable—a solid foundation for novice cooks, but one that left little room for exploring the creative possibilities of vegetarian cooking.

Throughout my career, I've witnessed numerous food trends come and go. However, few have had such a profound and lasting impact as the rise of plant-based and vegetarian cuisine. What was once considered a passing trend has evolved into a lifestyle that's firmly entrenched in our culinary landscape. Nowadays, the diverse array of plant-based ingredients available to chefs is staggering, fueling a boom in the industry that shows no signs of slowing down.

Over the years, my cooking has shifted significantly towards incorporating vegetables and health-conscious alternatives to fats and starches that not only taste delicious but also cater to the demands of my clients and diners. I've discovered that cooking vegetarian doesn't require sacrificing flavor; instead, it challenges me to find creative alternatives to traditional ingredients like butter, chicken stock, or bacon.

To clarify, I have a deep appreciation for meat and seafood and incorporate them into my dishes regularly. However, I recognize that a balanced diet—one that encompasses a spectrum of nutrients and flavors—is essential for both my own well-being and that of those I cook for. Incorporating plant-based foods into the menus I create not only adds diversity and flavor but also brings a sense of balance to each dish.

Recently, I prepared Vegetarian Tostadas, featuring crispy corn tortillas, cumin-roasted spaghetti squash, crispy avocados, vegan lime ricotta, and vibrant red and green salsas. If I had proposed such a scrumptious dish during my culinary school days, I would likely have been met with skepticism. But today, the response is overwhelmingly ‘yes please, when will they be ready and can I have three!’ It's a testament to the evolving tastes and preferences of diners and chefs alike—a shift towards a more plant-centric, flavorful, and balanced approach to consuming food.

Veggie Tostadas