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Fresh and Fun Plant-Based Cuisine

A celebration of fresh, local and seasonal ingredients for a tasty tropical cuisine.

Alejandra Schrader

Award-winning author, Plant-based Nutrition certified Chef, food TV personality and activist based in Los Angeles, CA

Alejandra Schrader

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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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Course presentation and recipe book
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

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

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.

Suzanne Butler

Great job

Great job

Nikolas Tsafos

Fantastic!

I really liked the course! Great recipes and Alejandra is amazing and professional!

Marina Yuzefovich

excellent chef

i did not know vegetable can make great food

Paul Howard

Easy to make

Really like the Latin flavour in this course! Interesting flavour combo

Crystal Lee

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 40 min of HD video
  • 6 Recipes
  • 35 Lessons
  • Recipe ebook

In collaboration with:

  • 7 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Intermediate

Ratings and Reviews

4.7
Avg. Rating
200 Ratings
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What's your experience? We'd love to know!
Paul Howard
Posted 3 weeks ago
excellent chef

i did not know vegetable can make great food

×
Preview Image
Nikolas Tsafos
Posted 8 months ago
Great job

Great job

×
Preview Image
Suzanne Butler
Posted 12 months ago
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.

×
Preview Image
Marina Yuzefovich
Posted 12 months ago
Fantastic!

I really liked the course! Great recipes and Alejandra is amazing and professional!

×
Preview Image
Crystal Lee
Posted 1 year ago
Easy to make

Really like the Latin flavour in this course! Interesting flavour combo

×
Preview Image
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