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. 

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