Fresh and Fun Plant-Based Cuisine
A celebration of fresh, local and seasonal ingredients for a tasty tropical cuisine.
Award-winning author, Plant-based Nutrition certified Chef, food TV personality and activist based in Los Angeles, CA
Support local producers, be mindful of where your food comes from
You will find the tools to help you cook more sustainably and to shrink your carbon footprint.
Nature’s bounty is so rich—over 30,000 edible plants are available on Earth. However, we rely on about 30 of them—and 3 crops alone provide humanity with nearly 60% of our calories: rice, wheat, and corn. We’ve been missing out and it’s time to incorporate more plants in our lives.
At the end of this course you will be able to:
– Make pulses, vegetables, fruits, nuts, seeds, fungi, and algae the star of your dishes.
– Diversify your culinary palette with over 30,000+ varieties of edible plants available
– Avoid food waste by consuming plants from root to leaf.
– To celebrate local and seasonal foods, learn to adjust and swap out ingredients.
– Highlight nutritional quality of local and seasonal.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Plant Based Cuisine
Bonus Chapter: Chefs' Manifesto
Chapter 3 - Papaya Poke Stacks with Wasabi Slaw
Chapter 4 - Nopal Cactus Pad and Quinoa Salad
Chapter 5 - King Oyster Mushroom Arepas
Chapter 6 - Jackfruit Empanaditas
Chapter 7 - Hearts of Palm Ceviche with Tropical Marinade
Chapter 8 - Falafel Bites on Endive Boats
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
We’ll discuss various plant-based food groups to help you diversify your culinary palette
What you'll learn
Discover the nutritional richness that comes with “eating the rainbow.” The types of food we consume and when and where they’re grown ultimately determine the sustainability of our diets!
You will learn about the importance of minimizing food waste in our kitchens as well as the ways to utilize the ingredients that traditionally end up in the trash.
Whether you are an omnivore, flexitarian, vegetarian, or plant-based, you will absolutely love the dishes showcased on this course.
Instead of focusing on the foods we must give up to help be part of the solution, why not place the emphasis on the plethora of delicious, colorful, and diverse ingredients we get to incorporate into our dishes.
Who is it for?
This course is specially designed for environmental conscious chefs and amateur cooks seeking to cook more sustainably. People interested in promoting biodiversity and better food systems will find meaningful ways to help combat climate change and food insecurity from their own kitchens.
What you’ll need
- Metal ring
- Fryer
- Nonstick skillet
- Food processor
- Blender or turmix
Course recipes
In this course you will learn
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Meet your Instructor
Award-winning author, Plant-based Nutrition certified Chef, food TV personality and activist based in Los Angeles, CA
As a founding member of the Chefs’ Manifesto—a program by the SDG2 Advocacy Hub— she has taken a lead in promoting equity and sustainability in our food systems. She is an Ambassador for Sustainable Development Goal 2: “Zero Hunger”, and has contributed to campaigns by the United Nations, World Health Organization, World Food Programme, EAT Foundation, and Global Citizen.
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Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
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Not a vegetarian but love clean eating occasionally.
I love some of the ingredients used in some of the dishes and I am willing to try some of the other ingredients that I didn't know existed, so I will start to use these dishes in my occasional menu at home and at work with my growing customers which like to try different things.