Nina Curtis/Botanicalchef

Thank you to Melanie Townsend for inviting me to join her on Fox40 Sacramento in celebration of Women’s History Month. While I showed up on the last day of March, it’s important to continue the celebration and recognition of the everyday ways women are shaping our world with intention, impact, innovation, diversity, inclusion, and care. I had the pleasure of sharing my Plant’ish Thai Coconut Lime Jasmine Rice Bowl with rice directly from Sacramento while also talking about my involvement with OneKitchen. OneKitchen is a statewide advocacy organization, established in Sacramento through @wholesomewave , that brings chefs into the conversation around food policy. We’re connected with chefs across California, using our voice and experience to help shape systems around nutrition, food access, and workforce development. What makes it especially powerful is that it’s a collective of some of California’s most respected chefs lending their voice and advocacy to create lasting impact, specifically in school food and public health. Through efforts like Kitchen Infrastructure and Training funding, schools are able to shift toward fresh, scratch cooking, invest in their teams, and build stronger, more resilient food systems. We had a delicious conversation rich in food for thought and nourishment.🙌🏽🌱☀️ #WomensHistoryMonth #VeganChefLife #OneKitchen FoodPolicy

HAPPY INTERNATIONAL WOMEN'S DAY! 🍽☕️🌱💚 🌟 I'm honored to be named one of the Top 25 Women in Foodservice and Hospitality 2024 by Atosa USA, Inc @atosausa . in collaboration with @totalfoodservice . 🙌🏽🍽️🌱💚 This recognition is a testament to the incredible impact women are making across the culinary spectrum. From kitchen creativity and innovation to restaurant design, equipment sales, and food distribution, we're shaping the industry's future. 🍴🥃✨🌱🌐 Thank you for this acknowledgment @totalfoodservice and @atosausa ! Let's continue to inspire each other to achieve greatness in every culinary avenue and beyond! 🙌🏽🌱🖤 #internationalwomensday #culinaryinnovators #grateful #herstory #plantbasedchef #nevergiveup

TGIF FAM 🫶 Words can not express my gratitude for this opportunity to work with Dr. Jill Biden @flotus . Dr. Biden's grace, kindness, and brilliance truly inspire me, and I will never forget this pinnacle moment in my career 🫶 _________________________________________ @flotus As I always say, food is love. Sharing a meal with one another has the ability to transcend differences, forge connections, and strengthen bonds. For tonight’s State Dinner, Chef Nina Curtis created a menu that allows guests to experience both cultures — highlighting the best in American cuisine, seasoned with influences of India. _________________________________________ I can't wait to share more 👩🏽‍🍳🌱💚 I am so honored to be a member of the @beardfoundation @statedept American Culinary Corps 🫶 So much more to come 🌱💚💚💚 #plantbasedchef #veganchef #flotus #plantbasedstatedinner #veganlife #veganrecipes #veganlifestyle #rawvegan #vegans #veganeats #vegancommunity #bestofvegan #veganbreakfast #veganfoodie #veganfitness #veganpower #veganfortheanimals #veganbeauty #veganlove #veganaf #veganfoodlovers #vegandinner #veganforlife #foodtolivefor #thebestamericancuisinehastooffer

We’re continuing to rethink one of the most underrated ingredients in the pantry: California Prunes. And this time, we’re going savory. 👨🏽‍🍳🌱🥕 California Prunes bring far more than sweetness to a dish. They add: • depth • natural caramelization • acidity balance • texture • sheen • and rich layered flavor That’s exactly why this California Prune Glaze works so beautifully with roasted carrots and herbaceous chimichurri. Balanced. Savory. Bright. Unexpected. One of the things I love most about California Prunes is their versatility across both sweet and savory cooking. The same ingredient can become: • a butter • a paste • a mousse base • a glaze • or a flavor-building ingredient in sauces and marinades 🥕 California Prune Glaze Yield: ~1¼ cups Ingredients: • ½ cup California Prune Paste (see previous post) • 3 tbsp olive oil • 2 garlic cloves, minced (optional) • 2 tbsp balsamic vinegar • 2 tbsp lemon juice • ½ tsp salt • ¼ tsp black pepper • ½ cup warm water Method: Blend all ingredients until smooth, glossy, and pourable. Add additional warm water 1 tablespoon at a time if needed to loosen the glaze to your desired consistency. Save this recipe and check the comments for the full roasted carrot + chimichurri recipe. @caprunes @cagrown #californiaprunes #prunesforlife #plantbasedchef #savoryprunes

CALLING ALL CHEFS 🍅 Field To Sealed™ Series Seasonality may shape menus, but service never stops. One of the most important lessons I’ve learned in professional kitchens is that consistency is not accidental. It’s built through systems, structure, technique, and understanding how ingredients actually perform. Chefs don’t just open a can and pour. We process ingredients for texture. We concentrate flavor. We build consistency into every dish, every service, every day. Tomato paste frozen into flavor blocks for added depth. Diced tomatoes dehydrated into powder for intensity and control. Sauce reduced and tested for viscosity and balance. Different formats. Different functions. That’s what this “Field to Sealed™” series is all about: reframing the conversation around how chefs build flavor, reduce variability, improve execution, and honor ingredients year-round. This is bigger than recipes. It’s about the realities of today's kitchens and the ingredients that quietly help chefs deliver day in and day out. Calling all chefs: How do you maintain consistency while still honoring seasonality in your kitchen? Drop your thoughts below. 👇 @tomatowellness @usatomatoes @alec_wasson #FieldToSealed #TomatoWellness #USATomatoes #ChefToChefTalk

It’s National Salad Month and salads should NEVER be boring. 🥗✨ If your salads aren’t bringing texture, brightness, creaminess, crunch, and a little drama to the table… we need to talk. 😌 This Roasted Fennel & Citrus Salad is giving everything I want as the weather warms up. Caramelized fennel, juicy citrus, creamy almond ricotta, toasted pistachios, fresh mint, and a glossy drizzle of olive oil tying it all together. Bright, smoky, creamy, crunchy, herbaceous… not your average salad. 🍊🌿🔥 And as we slide into grill season, throw that fennel on the grill for a lightly charred, smoky finish that takes this dish to another level. ✨ Roasted Fennel & Citrus Salad with Almond Ricotta + Mint Serves 4 Roasted Fennel • 2 small fennel bulbs, cut into wedges • 1 tbsp olive oil • Salt + pepper, to taste Roast at 400°F for 25 minutes until caramelized and tender — or grill until lightly charred. Citrus Mix • 2 oranges, supremed • 1 grapefruit, supremed • 1 tsp lemon juice • ½ tsp maple syrup • Drizzle of olive oil • Pinch of salt Toss gently together. Assembly • Almond ricotta (your favorite brand) • ¼ cup toasted pistachios, chopped • Pinch lemon zest • Fresh mint leaves Spread almond ricotta onto a plate, layer with roasted fennel and citrus, then finish with pistachios, mint, lemon zest, and olive oil. Fresh. Vibrant. A little luxurious. Exactly how salads should feel. ✨ What salads are you craving as the heat picks up? #nationalsaladmonth #roastedfennelcitrussalad #plantish #foodtolivefor

We’re changing the conversation around one of the most underrated ingredients in your pantry: California Prunes. If you missed the California Prune Butter recipe, go back to my previous post because we’re raising the bar even higher. 👨🏽‍🍳 Quick question: When was the last time you thought of prunes as an essential culinary ingredient instead of just a snack? This California Prune Paste is one of my favorite foundational ingredients to keep on hand because it does far more than add sweetness. It additionally brings: • natural moisture • texture • body • richness • fiber • beneficial polyphenols • deep caramelized fruit flavor And because prunes naturally contain sorbitol, fiber, and pectin, they work beautifully in baking by helping retain moisture and improve texture naturally. That’s why this loaf stays incredibly moist, hearty, sliceable, and toastable without collapsing. The prune flavor doesn’t disappear into the bread. It actually blooms. One of the biggest differences in my method is that I steam the prunes instead of soaking them. Steaming softens the prunes while keeping their flavor concentrated and their texture controlled. Soaking can dilute both flavor and structure. I steam them for about 5 to 7 minutes until soft, then blend them into a thick, smooth paste that becomes a true “mother ingredient” in the kitchen. This California Prune Paste can be used: • as an egg replacement in baking • to help retain moisture in cakes, muffins, and quick breads • blended into smoothies • folded into oatmeal • as a base for mousse and puddings • in sauces and glazes • or even in savory applications for depth and natural sweetness For baking: ¼ cup prune paste can replace 1 egg in many recipes. It also works beautifully as a partial replacement for refined sugar, oils, or other fruit purees. And this California Prune & Pistachio Olive Oil Loaf was the perfect place to showcase it. The crumb is moist but structured, the pistachios add texture, and the prune paste creates a richness that lingers in every bite. California Prune Paste recipe pinned.📍 @caprunes @cagrownofficial

Field to Sealed. Hot off the press!🍅 The May issue of Total Food Service Magazine is out and online. I’m thrilled to contribute a piece that reflects the real conversations happening in kitchens right now. You can find the article on pages 48 & 108. This article is rooted in how chefs are thinking about consistency, efficiency, and what quality actually means in practice, not just perception. Working with @tomatowellness and insights from @alec_wasson , Field to Sealed is about reframing the role of tomato products in a way that aligns with how kitchens truly operate day in and day out. There’s more happening behind the scenes here, from chef conversations to deeper storytelling around sourcing, performance, and trust. This is just the beginning. Calling all chefs: we want your perspective. How are you thinking about consistency, seasonality, and ingredient performance in your kitchen right now? More to come.🔪✨️🍅🥫 Article link in bio⬆️⬆️⬆️ @tomatowellness @usatomatoes @alec_wasson @californiagrown @totalfoodservicemagazine #tomatowellness #usatomatoes #totalfoodservicemagazine

¡Feliz Cinco de Mayo! 🌮🇲🇽 And I’m still on a roll. Today, I’m celebrating with what I love most...fresh, intentional, flavor-forward food: 🔴 Fresh-made red corn tortillas 🍄 Golden brown enoki mushrooms 🍌 Pan-fried plátanos maduros 🥑 Smashed avocado 🧀 V. melted jack cheese 🥬 Kimchi relish 🔥 BBQ sauce + sour cream Cinco de Mayo isn’t Mexican Independence Day—it marks the Battle of Puebla (1862), when a smaller Mexican army defeated French forces. In the U.S., it’s evolved into a broader celebration of Mexican culture, heritage, and yes… food. And if we’re talking food, let’s keep it rooted: Corn is everything. 🌽 It’s been cultivated in Mexico for thousands of years, and when it’s nixtamalized and turned into masa, it becomes more nourishing, more flavorful, and more connected to the land and tradition. What’s on this plate reflects that spirit, honoring tradition while embracing evolution. Plant-based, globally inspired, and built on ingredients that are accessible, adaptable, and deeply satisfying. That’s how I'm celebrating. 🇲🇽🌮🔥💃🏽 What are you serving up today? Drop it in the chat 👀👇🏽 #cincodemayo #tacosveganos #vivalavida

“Live Everyday Like It’s Taco Tuesday!” — Nixtaco 🌮🌶🔥 It’s Sunday, just two days before Cinco de Mayo, and I’ve already started celebrating. It all kicked off Friday when my friend invited me to join him and his wife at my neighborhood favorite, @nixtaco — and you already know I said yes. The crew was everything. My friend, Chef @patriciowise and his wife Cinthia (the owners), along with Chef @juancbarajas and his wife Kristin of @savorywoodland café. Good people, good energy, and even better food. And let me tell you… @nixtaco shows love to the plant-based community. A full vegan taco menu, plus more by request. 🌱 I started with the guac & chips, then made my way through: 🌮 Cauliflower taco 🌮 Potato taco 🌮 Avocado Explosion taco (don’t judge)😅 And topped it all off with a refreshing pineapple + cucumber + mint lime agua fresca. 🍍🍋‍🟩🧊 Great company, delicious food, thoughtful conversation, and belly laughs.😋🔥😁 And true to their motto, I’ve been living every day like it’s Taco Tuesday… because I kept it going at home with my Savory Shiitake Mushroom Tacos (Serves 4) Ingredients: 🍄 3 cups shiitake mushrooms, cleaned & sliced 🧄 2 garlic cloves, minced 🥥 2 tbsp coconut aminos 🌿 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chipotle powder, salt & pepper 💧 1 tsp vegan Worcestershire 🌽 Corn tortillas + toppings: shredded kale, cherry tomatoes, pickled red onions, cilantro, vegan sour cream & lime wedges Method: Marinate. Sauté. Assemble. Devour. 🔥 Tell me, what’s filling your tortillas this Cinco de Mayo? 🌶💃🏽🎉 #TacoLife #TacoQueen #Nixtaco #FelizCincodeMayo

This was posted a year ago on a Friday, and here I am… still thinking about these flavors 😮‍💨💭🌮 Time really does have a way of bringing certain meals back to you. And I’m still tasting every bite from this Plant’ish LIVE kitchen moment with @s.sebeq 🔥 👨🏾‍🍳 Chef Sebeq served up his Black Bean Smashed Tacos with his creamy Sweet Potato Queso (yes, it’s world famous for a reason) 👩🏽‍🍳 I came through with Shiitake Mushroom Stuffed Empanadas and a Pear Salsa that will have you rethinking every topping you’ve ever known 😮‍💨💚 Flavor, fun, and plant-based gems all the way through, from kitchen hacks to sustainability tips. Now it’s your turn. What are you cooking up for Cinco de Mayo? Drop it in the comments and let’s get hungry together 🌮🔥 Same energy. Same flavor. Just deeper appreciation. #plantbasedliving #cincodemayo #plantishlive #foodmemories

Most people completely misunderstand prunes. This is not your typical prune puree. This California Prune Butter is designed to be more structured, more versatile, and more aligned with how chefs actually cook. By blending prunes with coconut butter and cacao butter, you get a rich, spreadable texture that holds its shape when chilled, yet melts beautifully when warmed. Prunes bring natural sweetness, depth, and functional benefits—fiber, polyphenols, and potassium, while coconut butter adds body, healthy fats, and a creamy finish. Together, they create a balanced, plant-based ingredient that works across both sweet and savory applications. Keep this in your refrigerator and bring it out just before using as a spread, or use it straight from cold in a skillet or blender depending on your application. Ways to use it: • spread on toast, pancakes, muffins, or English muffins • melt into roasted vegetables or savory glazes • blend into smoothies for richness and natural sweetness • use in baking as a moisture and flavor booster Perfect to have on hand for Mother’s Day brunch, spring gatherings, or as an everyday pantry staple. Save this and come back for the Prune Pistachio Olive Oil Bread recipe. California Prune Butter 1 cup prunes (steamed 5–7 minutes, patted dry) 1 cup coconut butter (softened, not melted) 2 tbsp cacao butter (melted) ½ tbsp maple butter (optional) pinch pink salt dash fresh lemon juice Blend until silky. Pour into mold or dish. Refrigerate 4+ hours or overnight until set. Remove from mold and let sit 10 minutes before serving. @caprunes @cagrown #californiaprunes #prunesforlife #plantbasedchef #culinaryinnovation Will you try this?