Tagged: vegan

02 Nov

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Top 5 Reasons to Take Rouxbe’s Essential Vegan Desserts Online Course

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Watch a quick behind the scenes time-lapse video from the making of  Rouxbe’s Essential Vegan Desserts Online Course.

Now here are the top 5 reasons to take the course:

  1. You will practice over 85 recipes to prepare decadent desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces. 
  2. There are over 200 tasks and 100 hours of coursework (most of this will be cooking). 
  3. Interact with more than 50 instructional videos focusing on core recipes and essential dessert techniques. 
  4. Be part of a private student community with ongoing chef support and access to online live events with your Lead Instructor Fran Costigan, and other expert speakers. 
  5. Earn a Certificate of Completion to demonstrate your command of vegan desserts.

Interested?  Enroll Today.

Vegan Desserts Recipes

Essential Vegan Desserts is an online course based on Fran Costigan’s popular Vegan Baking Boot Camp. This 90-day course focuses on essential techniques and recipes so you can create professional quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy.

18 Feb

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Hemp n’ Dill Ranch Dressing | Oil & Nut-Free

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When it’s cold and rainy outside, which these days it certainly is, I find it hard to eat a lot of salad. I often feel more like comforting foods like pasta or baked potatoes lathered in cashew sour cream…mmm… Right, okay, back to what I was saying :-) I just find that I don’t crave a nice big crispy cold salad the same way in the winter as I do in the summer — that’s where this delicious dressing and the whole bowl comes in.

Hemp & Dill Ranch Dressing

Here I tossed the salad we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. I then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then I finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning. Not only was this so very tasty, it also satisfied that comfort-y, yet healthy part my body was craving. I think it’s something about the combination of warm vegetables and the roasted sweet potatoes, along with the creamy dressing that really hits the spot. This was actually our Rouxbe staff lunch the other day, and I can honestly say that everyone really liked it—or so they said :-)

Hemp & Dill Ranch Dressing Ingredients

The ingredients are quite simple — and the dressing can whipped together in about 10 minutes, which is a bonus.

Hemp & Dill Ranch Dressing (or dip)

Ingredients:

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method:

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

For a more detailed recipe with a few extra notes etc. here is the link to the recipe on Rouxbe.

Hope you enjoy it. If you make it, please feel free to add your feedback to the comments section of the recipe.

Ciao for now,

Dawn

02 Mar

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Farm Sanctuary Selects Rouxbe as Culinary Training Partner for Plant-Based Cooking.

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Farm Sanctuary, America’s leading farm animal rescue and protection organization, has partnered with the Rouxbe Cooking School to provide enhanced cooking education to all supporters looking to incorporate more plant-based foods into their diet.

Starting today, supporters can visit Farm Sanctuary’s plant-based living site, V-lish for a special offer to attend the Farm Sanctuary Cooking School (plant-based only) – powered by Rouxbe. Supporters will receive a free 7-day trial and then a $200 credit that can be applied to their membership. Those that decide to join during their trial will only pay $99 for their initial tuition fee (instead of $299.99) and then $4.99 per month for as long as they want to further their learning (cancel anytime). Student membership will provide you with access to hundreds of instructional video lessons, techniques, plant-based recipes as well as chef support.

Ten percent (10%) of all proceeds will go directly to support various Farm Sanctuary projects.

 “Education has always been an important part of our DNA at Farm Sanctuary,” says Farm Sanctuary President and Co-Founder Gene Baur. “We believe that helping people cook delicious plant-based foods could save millions of animals from cruelty, so we are excited to have partnered with the very best online education partner Rouxbe.”

Farm Sanctuary operates three shelters in New York and California that provide lifelong care for nearly 1,000 rescued farm animals, works to change laws to decrease abuse of farm animals, and promotes compassionate plant-based living.

“I am a French trained chef who converted to a 100% plant-based way of life over three years ago,” says Joe Girard, “I couldn’t be more honored to support the efforts of Farm Sanctuary and to play a role in reducing the amount of animal suffering in the world by helping people become exceptional plant-based cooks.”

Visit V-lish to take advantage of this incredible offer and $200 rebate on tuition.

 

09 Jan

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Rouxbe to Co-Develop and Power Forks Over Knives Plant-Based Course

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Vancouver, B.C. (January 9th, 2015)

Rouxbe Cooking School has partnered with Forks Over Knives to develop and deliver an online culinary instruction and lifestyle immersion program with a focus on low-fat, whole, plant-based foods.

Rouxbe is excited to announce that it has partnered with Forks Over Knives to create an immersive online cooking course that will help their customers and supporters become better, more informed, and more confident plant-based cooks. The learning experience will focus on the fundamental cooking and nutrition instruction needed to realize a low-fat, plant-based diet.

Forks Over Knives was launched in 2011 as a feature documentary. Backed by scientific research, the film presents a radical but convincing case that modern diseases can be prevented, halted, and often reversed by leaving animal-based and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.

The film, which received rave reviews from medical experts and entertainment critics alike, has been viewed by millions of people around the world and has become one of the most influential documentaries of our time. Forks Over Knives has helped ignite a food-as-medicine revolution, as a growing number of people are learning more about the benefits of plant-based cooking.

“We are excited to partner with Rouxbe because they are the leader in online cooking instruction,” said Brian Wendel, president and founder of Forks Over Knives. “The first-class course we’re developing with Rouxbe will provide the self-guided learning pathway needed for people to create delicious, satisfying, and healthy plant-based meals on their own.”

The course curriculum will cover a variety of subject areas from how to properly cut with a knife, to preparing and cooking vegetables, tubers, whole grains, and legumes. The course focuses on teaching foundational plant-based cooking techniques that will drive better cooking results and will help more people make a successful transition to plant-based cooking.

Students will be able to move through the course at their own pace, accessing it from any device. After learning new techniques, students will be given practical (and edible) assignments and complete each learning module with an assessment quiz. There will even be live online question and answer sessions with Rouxbe and Forks Over Knives’ staff.

“For Rouxbe, Forks Over Knives is so powerful because it tells a story that the world desperately needs to hear. This film changed my life and I’m honored that we can help others begin to understand how and why our world is shifting towards eating more plants for better health—where forks DO rule,” says Joe Girard, Rouxbe Co-Founder & CEO.

Fork Over Knives and Rouxbe will begin pre-sales for the Forks Over Knives Online Course on February 1st for a March 1st 2015 release.

Get on the list!

Seating will be limited. Want to be the 1st to be notified when we release, sign up on Rouxbe’s plant-based list (bottom of page).

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn