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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. |
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Orientation
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Course Orientation - Plant-Based Cooking: An Introduction
- Task 1: Welcome to the Rouxbe Culinary School
- Task 2: Plant-Based Cooking: An Introduction--Overview
- Task 3: Course Structure & Assessments
- Task 4: What We Expect from You
- Task 5: What You Can Expect From Rouxbe
- Task 6: Following the Path!
- Task 7: Complete Your Course Self Assessment
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End of Unit 1
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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. |
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Orientation
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Plant-Based Primer First Steps
- Task 8: Unit Orientation & Objectives
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Lesson 1: The Map of Cooking
- Task 9: Discover the Map of Cooking
- Task 10: Applying the Map of Cooking
- Task 11: Understanding Cooking Methods
- Task 12: Methods Covered in This Course
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Lesson 2: The Challenges Ahead of You
- Task 13: The Challenges Ahead of You
- Task 14: Altering Your Cooking Repertoire
- Task 15: Recalibrating Your Senses
- Task 16: Communicating Your Decision
- Task 17: Going Out to Eat
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Lesson 3: Your Plant-Based Motivation
- Task 18: Why Go Plant-Based?
- Task 19: Plant-Based Approach & Health
- Task 20: Understanding Your Food Supply
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Lesson 4: Kitchen Tools & Pantry Set-Up
- Task 21: Kitchen Tools Useful for This Course
- Task 22: Stocking Your Pantry Items for This Course
- Task 23: Shopping Strategies
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Lesson 5: Basic Seasoning
- Task 24: How to Season with Salt
- Task 25: Shopping Activity
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Review
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Unit Review
- Task 28: Review Assessment - Map of Cooking
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End of Unit 2
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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. |
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Orientation
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Unit Orientation
- Task 29: Unit Orientation & Objectives
- Task 30: Unit Pre-Assessment
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Lesson 6: Selecting a Knife Set
- Task 31: Selecting a Kitchen Knife Set
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Lesson 7: Proper Knife Handling
- Task 33: Handling a Chef's Knife
- Task 34: The Bench Scraper Practice Activity
- Task 35: Hone Your Knife Practice
- Task 36: Cut 10 Feet of Celery
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Lesson 8: How to Cut with a Chef’s Knife
- Task 38: How to Cut Using a Chef's Knife
- Task 39: Dicing Ingredients Practice
- Task 40: Prepare a Raw Vegetable Salsa
- Task 41: Make Crunchy Mediterranean Salad
- Task 42: Quinoa Confetti Salad
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Daily & Weekly Meal Strategies
- Task 44: Cooking & Setting Yourself Up
- Task 45: Balancing Your Meals & Focusing on Variety
- Task 46: Clean Out Your Fridge
- Task 48: Arm Yourself with Treats
- Task 50: Start Drinking More Water
- Task 51: Dining Out Once a Week
- Task 52: Suggested Meal Plan 1
- Task 53: Suggested Meal Plan 2
- Task 54: Suggested Meal Plan 3
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Review
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Unit Review
- Task 55: Unit Review & Quiz Preparation
- Task 56: Unit 3 Assessment Quiz
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End of Unit 3
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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. |
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Orientation
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Unit Orientation
- Task 57: Unit Orientation & Objectives
- Task 58: Unit Pre-Assessment
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Lesson 10: Learning to Eat
- Task 59: Introduction to Whole Foods
- Task 61: Whole Foods & Nutrient-Dense Foods
- Task 62: Good, Better, Best
- Task 63: Our Whole Foods Philosophy
- Task 64: Sensory Assignment with Kale
- Task 65: Read Ten Steps to Incorporate Whole Foods
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Lesson 11: Introduction to Plant-Based Nutrition
- Task 67: Macronutrients & Micronutrients
- Task 70: Getting the Nutrition You Need
- Task 71: Daily Nutrient Requirements Wheel
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Review
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Unit Review
- Task 73: Unit Review & Quiz Preparation
- Task 74: Unit 4 Assessment Quiz
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End of Unit 4
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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.
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Orientation
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Unit Orientation
- Task 75: Unit Orientation & Objectives
- Task 76: Unit Pre-Assessment
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Lesson 12: Submersion Cooking Methods
- Task 77: Submersion Cooking Methods
- Task 78: Make a Veggie Stock
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Lesson 13: Steaming Fundamentals
- Task 81: Steaming Fundamentals
- Task 82: Steam Broccoli w/ Bragg
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Lesson 14: Steaming Vegetables
- Task 84: Steaming Vegetables
- Task 85: Steamed Potatoes, Two Ways
- Task 86: Steamed Carrots with Cumin & Walnut Oil
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Review
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Unit Review and Assessment
- Task 88: Unit Review & Quiz Preparation
- Task 89: Unit 5 Assessment Quiz
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End of Unit 5
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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.
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Orientation
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Unit Orientation
- Task 90: Unit Orientation & Objectives
- Task 91: Unit Pre-Assessment
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Lesson 15: Dry-Heat Cooking | How to Sweat
- Task 92: Dry-Heat | How to Sweat
- Task 93: Prepare Mixed Vegetable Bulgur
- Task 94: Make a Tomato Sauce
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Lesson 16: Dry-Heat Cooking | How to Sauté
- Task 96: Dry-Heat Cooking | How to Sauté
- Task 98: Sautéed Mushrooms
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Lesson 17: How to Roast Vegetables
- Task 100: How to Roast Vegetables
- Task 101: Roasted Eggplant
- Task 102: Roasted Cauliflower
- Task 103: Estimated Roasting Times for Vegetables
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Lesson 18: Combination Cooking Methods
- Task 105: Combination Cooking Methods
- Task 108: Braised Tempeh with a Madeira Sauce
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Review
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Unit Review and Assessment
- Task 110: Unit Review & Quiz Preparation
- Task 111: Unit 6 Assessment Quiz
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End of Unit 6
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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. |
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Orientation
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Unit Orientation
- Task 112: Unit Orientation & Objectives
- Task 113: Unit Pre-Assessment
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Lesson 19: Salad Basics
- Task 114: Salad Greens | Selecting & Preparing
- Task 116: Salad Dressing & Vinaigrette Basics
- Task 117: Tearing or Cutting Greens
- Task 118: Get to Know Your Greens!
- Task 119: Quality Olive Oils for Salads
- Task 120: How to Choose Quality Balsamic Vinegar
- Task 121: Prepare Tahini Dressing
- Task 122: Toasted Sesame Miso Dressing
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Lesson 20: How to Preserve Vegetable Pigments
- Task 124: Watch How to Preserve Vegetable Pigments
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Lesson 21: Cooking Vegetables in Water
- Task 126: Cooking Vegetables in Water
- Task 127: Blanching & Parboiling
- Task 128: The Potato Experiment
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Lesson 22: No-Heat Cooking Methods
- Task 130: No-Heat Cooking Methods
- Task 131: Juicing vs. Blending
- Task 132: Prepare Super Green Smoothie
- Task 133: Prepare Carrot Salad
- Task 134: Kale and Avocado Salad
- Task 135: Cashew Sour Cream
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Review
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Unit Review and Assessment
- Task 136: Unit Review & Quiz Preparation
- Task 137: Unit 7 Assessment Quiz
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End of Unit 7
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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! |
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Orientation
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Unit Orientation
- Task 138: Unit Orientation & Objectives
- Task 139: Unit Pre-Assessment
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Lesson 21: Rice Basics
- Task 141: Shopping Activity
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Lesson 22: Cooking Rice
- Task 144: Make Steamed Rice | Plain
- Task 145: Make Steamed Rice | Infused
- Task 146: Make Brown Rice Using a Flavorful Stock
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Lesson 23: How to Cook Grains
- Task 148: How to Cook Grains
- Task 149: Estimated Ratios & Cooking Times
- Task 150: Grains & Food Safety
- Task 151: What is Quinoa?
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Lesson 24: How to Cook Dried Legumes
- Task 153: How to Cook Dried Legumes
- Task 154: Italian White Bean Soup
- Task 155: Chana Masala | Curried Chickpeas
- Task 156: Vegetable Tagine
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Review
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Unit Review and Assessment
- Task 158: Unit Review & Quiz Preparation
- Task 159: Unit 8 Assessment Quiz
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End of Unit 8
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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. |
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Orientation
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Unit Orientation
- Task 160: Unit Orientation & Objectives
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Lesson 25: Plant-Based Food Substitutions
- Task 161: Plant-Based Food Substitutions
- Task 162: Plant-Based Food Substitutions Guide
- Task 163: Vegan Baking Cheat Sheet
- Task 164: Just Beet It - Veggie Burgers
- Task 165: Vegan, Gluten-Free Mac 'n' Cheese
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Lesson 26: Converting Recipes to Become Plant-Based
- Task 167: Converting Recipes to Become Plant-Based
- Task 168: Converting Hearty Homemade Minestrone
- Task 169: Converting Polenta on a Board
- Task 170: Convert a Favorite Comfort Food Recipe
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End of Unit 9
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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. |
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Course Review & Final Assessment
- Task 173: Your Final Exam Preparation
- Task 174: Final Course Assessment
- Task 175: Books, Websites & Other References
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End of Unit 10
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Course Description
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.
Course Highlights
- Foundational plant-based cooking techniques
- Focus on the application of core techniques in the plant-based kitchen
- Instruction in plant-based culinary arts
Course Objectives
- 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
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