In this course you will learn about how exciting plant-based cooking can be. We will help to arm you with the tools needed to live and eat a plant-strong diet — from basic knife skills, to basic nutrition, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen. This course will also teach you about steaming, sweating, sautéing, braising, how to make salads, how to cook grains and legumes and so much more. Oh yeah, did we mention that you will also get to cook a whole bunch of delicious dishes as well.
With a growing obesity epidemic, concerns over how strongly various foods correlate to disease and general concerns over additives or modifications to our food, people are increasingly turning to plant-based foods to enable healthier lifestyles.
This course can be taken on demand, at your own pace. Once purchased, you have access to the course content.
- Begin to handle your knife like a pro
- Prepare delicious salads with great flavor and texture
- Learn how to prepare plant-based snacks and treats
- Select, prepare and serve delicious vegetables, grains and bean dishes
- Learn the importance of mise en place and organization
- Shop with confidence and stock your pantry with essential plant-based staples
- Gain confidence with basic cooking techniques and methods
- Use herbs, spices and other ingredients to develop flavor
- Explain essential nutritional and health benefits of a plant-based diet
- Develop an action plan for a successful transition to a plant-based lifestyle
Unit 1: Plant-Based Series Overview & Orientation
Welcome to the Rouxbe Cooking School. Before you begin learning about transitioning to cooking and eating more plant-based foods, you will want to be sure that you understand the course structure, how the learning platform works, what we expect of you as a student, and what you can expect from us. This introductory unit sets your learning stage.
Unit 2: Getting Yourself Set Up & Motivated
This unit introduces a few foundation lessons, that will help establish the framework for approaching the next few weeks and months as you progress through this course and then use it as a reference and resource. Our goal with this unit, is to prepare your mind for many of the hidden, and often overlooked challenges associated with a shift to a plant-based way of life.
Unit 3: Knife Skills & Let's Get Cooking
This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.
Lastly, we need to get you cooking. So you’ll be using your knife to begin preparing delicious plant-based recipes.
Unit 4: Plant-Based Nutrition
In this unit, you will begin to learn about how to get the proper nutrition that you need in order to thrive plant based. You will discern the differences between refined and processed foods versus whole foods, and learn about how plants benefit the body.
Unit 5: Basic Cooking Methods, Part 1
This unit focuses on cooking methods, especially moist-heat methods such as steaming and submersion, and techniques such as poaching, simmering and boiling. These techniques are essential for making soups, stocks and many other dishes.
Unit 6: Basic Cooking Methods, Part 2
This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan. This unit also covers the techniques of sweating and roasting, both of which help build flavor in your food.
Unit 7: Vegetables & Salads
Fresh, raw salads and a variety of vegetables are the staple of the plant-based diet. While healthy, these do not have to be typical, dull and repetitive. In this unit, you will learn the basics of vegetable cookery, how to choose and identify an assortment of salad greens, how to build a variety of dressings.
Unit 8: Grains & Legumes
In this unit, you will learn how to buy and store dried legumes and grains and how to prepare them for cooking. You will also learn how to properly cook and test legumes and grains for doneness, how to prepare legumes and grains in advance and easy ways to incorporate them into your diet. After this unit, you will have no more excuses for not eating your beans and grains!
Unit 9: Substitutions & Converting Foods to Be Plant-Based
In this unit, you will be introduced to the variety of food products that can substitute for meat or other animal products. You will learn about how to prepare them in ways similar to meat, to help you achieve similar flavors and textures to a meat based dish, and you will practice converting a comfort food recipe into a plant-based version that tastes amazing.
Unit 10: Final Assessment
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units. What’s next? Level 2.
The Food You'll Make
86,429 students from beginner to advanced have completed this course from 76 countries.