What could possibly be better than preparing delicious, whole plant-based recipes! How about learning how to create amazing whole plant-based dishes based on cooking methods and flavor profiles? In other words, creating delicious plant-based dishes out of thin air based on what nutrients I want, what flavors I want, what colors I want, what textures I want, and what method(s) I want to use to achieve those things!
On February 17 I started learning exactly that! I began the Professional Plant-Based Cooking class at the Rouxbe Cooking School, and I am loving every minute of this class! For example, so far I’ve learned, with much practice, how to properly use a chef’s knife. I have to admit that it got off to a somewhat rocky start because I got a little too confident a little too early, and had two minor accidents. That’s why I’ve been practicing, practicing, and practicing!
On February 17 I started learning exactly that! I began the Professional Plant-Based Cooking class at the Rouxbe Cooking School, and I am loving every minute of this class! For example, so far I’ve learned, with much practice, how to properly use a chef’s knife. I have to admit that it got off to a somewhat rocky start because I got a little too confident a little too early, and had two minor accidents. That’s why I’ve been practicing, practicing, and practicing!
I’ve also learned that boiling and steaming veggies does not automatically mean bland and over cooked. On the contrary, proper execution of those methods enhances the flavors and colors of the veggies! Creatively finishing the veggies with seasonings after boiling or steaming resulted in some of the tastiest veggies I’ve ever had!
I will be posting about my experiences with my cooking assignments and also posting recipes on the Healthy Recipes page, so check back to see what I’ve been up to.
I will be posting about my experiences with my cooking assignments and also posting recipes on the Healthy Recipes page, so check back to see what I’ve been up to.
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