Rouxbe Essential Vegan Desserts – Graduation

I can’t believe it’s been two months since I graduated from the Rouxbe’s Essential Vegan Dessert Course. I just want to send a BIG thank you to all my culinary mentors at Rouxbe for this wonderful experience!

During this course, I learned to make delectable vanilla coconut cakes,  addicting drop biscuits, luxurious chocolate cakes,  graham crackers, rustic fruit desserts and a plethora of “Unapologetically Luscious and Decadent Dairy-Free Desserts” to quote our fantastic teacher, Fran Costigan  aka Queen of the Vegan Desserts.

In order to graduate, we were asked to prepared five one-bite desserts.  This was my final dessert showcase:

{German}  Black Forest Parfait – Multiple layers of chocolate cake, coconut whipped cream and cherry syrup, topped with a wild Italian Amarena Cherry  preserved in syrup and a drizzle of Kirschwasser. 

{Nicaraguan} Mini Tres Leches Triffle –  Luscious Lemony Cream with vanilla coconut cake, coconut shreds, evaporated coconut milk, condensed coconut milk and aquafaba meringue, topped with a banana chip

{USA} Peanut Butter Mousse in Chocolate Candy Cups – prepared with firm tofu, maple syrup, peanut butter, Dutch-processed cocoa, vanilla and almond extract.

{Thai Inspired} Dragon Fruit and Raspberry Mini Cheesecakes – prepared with pecans, dates, cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract and dragon fruit.

{ Spain – Inspired} Chocolate Cake with Orange Cream – a simple chocolate cake with a soft orange tofu cream topped with a small mandarin and mint

{Spanish Inspired} Mini Chocolate Cake with Orange Cream and Mandarins

Hope you enjoyed it! 
 
For more information about Rouxbe’s Essential Vegan Dessert Course, check out my previous post here. If you are thinking about joining this course ( who wouldn’t? *:x lovestruck ), drop me a line.  Join me on Facebook and Instagram at @sunshineandkale.

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Rouxbe Essential Vegan Desserts

What is my next culinary adventure?  Rouxbe Essential Vegan Desserts.

It’s a 90-day online intensive course led by world-famous vegan pastry chef Fran Costigan. It’s based on her popular  Vegan Baking Boot Camp Intensive taught at the Natural Gourmet Institute in New York City. 

 

The course includes 50 videos and  100 hours of coursework focusing on essential techniques and recipes so students can create vegan desserts with confidence. We’ll practice over 85 recipes to prepare decadents desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces. Is your mouth watering yet? 

vegan-dessertsFollow me on this SWEET journey by subscribing to my blog.

I’ll be posting pictures on Facebook and Instagram as well @sunshineandkale.

For more information about this course, check Rouxbe Vegan Desserts 

Feeling Grateful!

It’s been over 4 months since I started the Professional Plant-Based Certification at Rouxbe Cooking School and I couldn’t be happier. I am feeling extremely grateful for everything I’ve learned so far and the progress made. 

Yes, I still get the “BUT where do you get your protein from?” question. However, I no longer get asked  “What do you mean 100% plant-based? What do you eat, peas and carrots?”. Instead, I get asked for recipes, cooking advice and suddenly lots of invitation for dinner parties with explicit requests like “can you make your chocolate truffles?”. Hmmm

I promise to share many of these recipes with you soon ( probably after finishing the course in November). In the meantime, I am leaving you with pictures of some of my favorite class assignments. I hope you enjoy it!

Spinach Salad with Strawberries, Nectarines and No-Oil Sweet Balsamic Dressing

Spinach Salad with Strawberries, Nectarines and No-Oil Sweet Balsamic Dressing- SAK.JPG

 

Risotto Con Asparagi E Tartufo Nero

Risotto Con Asparagi E Tartufo Nero- SAK

BBQ Glazed Seitan Brisket with Cannelli Bean Puree and Balsamic Figs

BBQ Seitan Brisket-WM

Lacinato Kale with Cashew Bechamel Sauce

Lacinato kale with Cashew Bechamel Sauce-SAK

Tofu Ricotta Manacotti

Tofu Ricotta- WM

Vegan Fabada Asturiana with Kale

Vegan Fabada Asturiana with Kale-SAK

Black Bean Brownies

Black Bean Brownies-SAK

Chocolate Cream Pie with Drunken Raspberries

Chocolate Cream Pie-SAK

Thanks Rouxbe staff!

If you want to learn more about this professional plant-based certification course, check Rouxbe Cooking School.  They are the world’s leading online certification course for aspiring plant-based cooks, health care practitioners, wellness, health and food coaches, culinary students and instructors, or for those serious cooks who seek an intensive immersion in culinary skill and knowledge development with plant-based cuisine. 

Kitchen Makeover

I don’t know about you but I can easily get inspired by beautiful and organized spaces. Long before Pinterest became popular, I had several folders full of pictures of uncluttered kitchens, closets and over a dozen printed DIY projects.

Real Simple Organization

Photo Credit: Real Simple

Over the last year, I’ve spent a few hours here and there working on projects around the house. However, with a full-time job, kids in school, marathon training and recently cooking school, I had little time left to tackle any major organizational tasks, especially in the kitchen. It’s kept clean but not as organized as I would like it to.

This was all about to change a week and a half ago when we were asked in school to reset our kitchen. Our assignment was to take two photographs showing two separate spaces in our kitchen ( the refrigerator and pantry) that were cleaned and reorganized.

For the first task, I emptied the refrigerator, cleaned every single shelf and discarded non-fresh produce (mainly herbs).  I invested in several food storage glass containers for my fruits, vegetables and sauces. I also made a fresh batch of almond and cashew milk to get the fridge picture ready 🙂

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For the second task, I made a list of my essentials and headed to the local whole foods store. I purchased inexpensive 16 oz glass containers ($3/ea) and ordered chalk stickers online for labeling.

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Resetting the pantry took longer than cleaning and organizing my refrigerator. I had many bags of nuts (cashews, almonds, pecans, walnuts and hazelnut), flours (coconut, garbanzo, and almond) and quinoa pasta laying around.

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This assignment was fun and much needed.

Do you also get inspired by uncluttered spaces?