Chocolate Avocado Mousse
Mousse Makeover This recipe is a nutrient-dense version of a classic chocolate mousse, in which the heavy cream, refined white sugar, and eggs are replaced with maple syrup and avocado. Maple syrup is an… Read More
The Bauman Burger: Umami Deliciousness!
A Veggie Burger for Everyone So often veggie burgers are disappointing, bland, crumbly copy cats. These burger patties mimic the flavor, texture, and even the color of beef patties! The toasted… Read More
Endive Spoons With Olive + Walnut Tapenade
Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to… Read More
Raw Spring Fruit Cobbler With Cherry Coulis
This raw cobbler is still as comforting as the baked version. Nut crusts are a staple in raw desserts, so learning how to make a basic, go-to nut crust will… Read More
Spring Pea + Mint Soup
The perfect puréed soup for spring, when peas are at their peak of freshness. The cashew cream is a non-dairy replacement for milk or cream, which is classically used in… Read More
Vegetarian Phở with Bok Choy + Rice Noodles
Vietnamese Phở Phở is a popular Vietnamese street food that consists of stock, noodles, herbs, vegetables, and beef or chicken. This veganized variation from Rouxbe Cooking School draws deep flavor from the… Read More
Kumquat Marmalade
Kumquats, unlike many citrus, are eaten whole. The rind contains powerful essential oils, such as cancer-fighting limonene. These tart little fruits are also a great source of immune-boosting vitamin C,… Read More
Fermented Asparagus
Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty… Read More
Spring Vegetable Tagine Over Couscous
What is tagine? A tajine or tagine is a North African dish named after the ceramic pot in which it is cooked. The shape of the pot was designed to… Read More