Katie's Cooking KC est. 2026

Recipe Collection

The rest of the kitchen — mains, salads, and sides, all plant-based and made to be savored slowly and shared often.

A stainless steel bowl of roasted asparagus tossed with thinly sliced onion and toasted walnuts N° 05
Salads · Spring

Charred asparagus, walnut & shaved onion

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.

25m 4 servings
Key ingredients
  • 2 lb asparagus, woody ends snapped
  • 1 small red onion, sliced thin
  • ¾ cup raw walnuts
  • 2 ripe avocados
  • 1 lemon, juiced & zested
  • 3 tbsp olive oil
  • 1 tsp Dijon
  • Flaky salt & pepper
A white bowl filled with quinoa, kalamata olives, diced cucumber, and chopped scallions N° 06
Salads · Mediterranean

Lemon-bright quinoa with olives & cucumber

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.

30m 6 servings
Key ingredients
  • 1.5 cups quinoa, rinsed
  • 3 cups water or broth
  • 1 English cucumber, diced
  • 1 cup kalamata olives, halved
  • 4 scallions, thin-sliced
  • 2 lemons, juiced
  • ⅓ cup olive oil
  • 1 cup parsley, chopped
  • ½ cup plant-based feta (optional)
  • Salt, pepper, oregano
A white plate of cavatappi pasta topped with a hearty lentil and tomato bolognese, dusted with plant-based parmesan N° 07
Mains · Italian

Lentil-walnut bolognese over curly cavatappi

A long-simmered tomato sauce built on green lentils, finely chopped walnuts, and a deep soffritto — all the meaty texture and richness of a Sunday gravy, none of the animal. Spooned generously over cavatappi so every curl catches the sauce.

50m 6 servings
Key ingredients
  • 1 cup green or brown lentils
  • ¾ cup walnuts, finely chopped
  • 1 yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 lb cavatappi pasta
  • Splash of red wine
  • Italian seasoning, bay leaf
  • Vegan parmesan, to finish
  • Olive oil, salt, pepper
A white plate piled with crisp chopped romaine in a creamy Caesar dressing, topped with golden croutons N° 08
Salads · Classic

Chopped Caesar with cashew-caper dressing

Crisp romaine tossed in a creamy cashew-and-caper dressing that does everything a Caesar should — garlicky, lemony, briny — without a single anchovy. Finished with hand-torn sourdough croutons and a generous shower of plant-based parmesan.

20m 4 servings
Key ingredients
  • 2 heads romaine, chopped
  • 1 cup raw cashews, soaked
  • 2 tbsp capers + brine
  • 3 cloves garlic
  • 2 lemons, juiced
  • 2 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 2 cups sourdough, torn for croutons
  • Olive oil, salt, pepper
  • Vegan parmesan, to finish
Two golden-crusted white bean burger patties on a hand-painted plate with greens, served alongside a bowl of pesto penne on an outdoor table N° 09
Mains · Mediterranean

White bean burgers with basil pesto pasta

Cannellini-and-herb patties pan-seared until the crust goes deeply golden and the middles stay tender — set over a handful of baby greens and paired with penne tossed in a bright, garlicky basil pesto. A patio-night dinner that feels effortless and looks like summer.

40m 4 servings
Key ingredients
  • 2 cans cannellini beans, drained
  • ¾ cup panko breadcrumbs
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground flax + water
  • Fresh parsley & oregano
  • 1 lb penne pasta
  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts or walnuts
  • 2 tbsp nutritional yeast
  • 1 lemon, juiced
  • Olive oil, salt, pepper
  • Baby greens, to serve
A navy bowl of three-bean and baby potato salad with sweet corn and fresh herbs, served with a side bowl of sliced red and orange bell peppers on a patio table N° 10
Salads · Summer

Three-bean & baby potato salad with patio peppers

Tender baby reds, three kinds of beans, charred sweet corn, and a confetti of bell pepper — tossed in a lemony herb vinaigrette while the potatoes are still warm so they soak up every drop. Served alongside a bowl of crisp sliced peppers for the kind of summer dinner that doesn't need a stove.

35m 6 servings
Key ingredients
  • 1.5 lb baby red potatoes, halved
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can chickpeas, drained
  • 1 cup sweet corn, charred
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 scallions, thin-sliced
  • ¼ cup fresh basil & parsley
  • 2 lemons, juiced & zested
  • ⅓ cup olive oil
  • 1 tsp Dijon, garlic, salt, pepper
  • Sliced red & orange peppers, to serve