Courses > Plant-Based Cooking: Level 1

Plant-Based Cooking: Level 1

Course Overview

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 ya, 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.

Course Objectives

At the end of this lesson you'll be able to:
  • 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

Course Syllabus

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.

Lesson 1
Course Orientation - Plant-Based Cooking, Level 1

7 tasks | 1 hr 5 mins

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.

Lesson 1
Plant-Based Primer First Steps

1 task |

Lesson 2
Lesson 1: The Map of Cooking

4 tasks | 40 mins

Lesson 3
Lesson 2: The Challenges Ahead of You

5 tasks | 1 hr 25 mins

Lesson 4
Lesson 3: Your Plant-Based Motivation

3 tasks | 2 hrs 20 mins

Lesson 5
Lesson 4: Kitchen Tools & Pantry Set-Up

3 tasks | 30 mins

Lesson 6
Lesson 5: Basic Seasoning

3 tasks | 55 mins

In this lesson, you will learn about the types of salt which are commonly used during the cooking process and how salt affects food. You will also learn how to season with salt and when to salt food during the cooking process, so you can bring out the best flavor in your food.

Lesson 7
Unit Review

2 tasks | 25 mins

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.

Lesson 1
Unit Orientation

2 tasks | 20 mins

Lesson 2
Lesson 6: Selecting a Knife Set

2 tasks | 35 mins

Learn what to look for when selecting the right knife for you and why it's important to use high-quality knives.

Lesson 3
Lesson 7: Proper Knife Handling

5 tasks | 1 hr 45 mins

Tackle the techniques behind using most important knife in your kitchen: the chef's knife.

Lesson 4
Lesson 8: How to Cut with a Chef’s Knife

6 tasks | 1 hr 55 mins

Tackle the techniques behind using most important knife in your kitchen: the chef's knife.

Lesson 5
Daily & Weekly Meal Strategies

11 tasks | 4 hrs 5 mins

Lesson 6
Unit Review

2 tasks | 40 mins

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.

Lesson 1
Unit Orientation

2 tasks | 15 mins

Lesson 2
Lesson 10: Learning to Eat

8 tasks | 1 hr 30 mins

In this lesson, you will learn how to discern processed, refined food from whole foods, and explore nutrient density.

Lesson 3
Lesson 11: Introduction to Plant-Based Nutrition, Level 1

6 tasks | 40 mins

In this lesson, you will learn about the macro and micro nutrients the human body needs to thrive, nutrient function and their sources.

Lesson 5
Unit Review

2 tasks | 45 mins

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.

Lesson 1
Unit Orientation

2 tasks | 13 mins

Lesson 2
Lesson 12: Submersion Cooking Methods

4 tasks | 1 hr 45 mins

Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids.

Lesson 3
Lesson 13: Steaming Fundamentals

3 tasks | 35 mins

In this lesson, you will learn how to properly prepare food for steaming, and how to infuse subtle flavor into your vegetables with the steaming technique.

Lesson 4
Lesson 14: Steaming Vegetables

4 tasks | 1 hr 20 mins

In this lesson, you will steam and finish many sizes of vegetables.

Lesson 5
Unit Review and Assesment

2 tasks | 50 mins

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.

Lesson 1
Unit Orientation

2 tasks | 18 mins

Lesson 3
Lesson 15: Dry-Heat Cooking | How to Sweat

4 tasks | 1 hr 30 mins

In this lesson, you will learn how to sweat food properly and why it is often beneficial to sweat the small stuff.

Lesson 4
Lesson 16: Dry-Heat Cooking | How to Sauté

4 tasks | 55 mins

Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.

Lesson 5
Lesson 17: How to Roast Vegetables

5 tasks | 1 hr 15 mins

Lesson 6
Lesson 18: Combination Cooking Methods

5 tasks | 1 hr 35 mins

Combination cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking certain vegetables as well as tofu, tempeh and seitan.

Lesson 7
Unit Review and Assessment

2 tasks | 45 mins

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.

Lesson 1
Unit Orientation

2 tasks | 13 mins

Lesson 2
Lesson 19: Salad Basics

10 tasks | 1 hr 45 mins

This lesson focusses on the selecting and preparing of a variety of salad greens and preparing delicious dressings.

Lesson 3
Lesson 20: How to Preserve Vegetable Pigments

2 tasks | 20 mins

In this lesson, you will learn to identify common pigment categories and understand how to preserve the color and nutrients of each pigment category.

Lesson 4
Lesson 21: Cooking Vegetables in Water

4 tasks | 1 hr 10 mins

In this lesson, you will learn how to cook vegetables in water while preserving their nutrients and color.

Lesson 5
Lesson 22: No-Heat Cooking Methods

6 tasks | 1 hr 30 mins

No heat cooking methods include some of the most basic techniques cooks use everyday, including soaking, blending and marinating.

Lesson 6
Unit Review and Assesment

2 tasks | 35 mins

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!

Lesson 1
Unit Orientation

2 tasks | 15 mins

Lesson 2
Lesson 21: Rice Basics

3 tasks | 20 mins

In this lesson, you will learn the basics of cooking rice.

Lesson 3
Lesson 22: Cooking Rice

5 tasks | 1 hr 50 mins

In this lesson, you will learn to make plain and infused white rice, along with brown rice with a flavorful stock.

Lesson 4
Lesson 23: How to Cook Grains

5 tasks | 40 mins

This lesson will teach you how to properly prepare grains in safe and healthy ways, and introduce you to versatile quinoa.

Lesson 5
Lesson 24: How to Cook Dried Legumes

5 tasks | 2 hrs 15 mins

In this lesson you will begin to understand how to buy, store, soak, and prepare dried legumes.

Lesson 6
Unit Review and Assesment

2 tasks | 35 mins

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.

Lesson 1
Unit Orientation

1 task | 3 mins

Lesson 2
Lesson 25: Plant-Based Food Substitutions

6 tasks | 2 hrs 10 mins

In this lesson you will learn how to substitute plant based food products like seitan and tofu for animal based products like meat and dairy. You will examine the vegan cheat sheet and learn plant based protein sources.

Lesson 3
Lesson 26: Converting Recipes to Become Plant-Based

4 tasks | 2 hrs 50 mins

As no one diet is best for everyone, each learner will need to understand and embrace the notion that substitutions, replacements, and variations are important part of the cooking empowerment process.

Lesson 4
Unit Review

1 task | 15 mins

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.

Lesson 1
Course Review & Final Assessment

3 tasks | 25 mins

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
10
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
5
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
3
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
1
by Susan P.
2
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
1
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
1
by Liana M.
1
Pantry

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
9
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
5
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
4
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
1
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
1
by Eva A.
1
by Eva A.
1
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.

Students

75,962 students from beginner to advanced have completed this course from 76 countries.