I am excited to report that I started a Professional Plant Based Cooking class this week with Rouxbe Cooking School. When I first heard about this course being offered last summer, I knew right away that I definitely wanted to enroll ASAP. While I do have a fairly good grasp of the nutritional component of plant based cuisine, I need some serious help with my knife skills. I hope that through this course, I learn some new tricks on how prepare delicious food. I am totally guilty of having a few staple dishes that I always turn to and typically do not stray too far from my usual methods of preparation. I will keep you guys posted on my progress!
For the first assignment, we were asked to created one of these “staple dishes”. Of course, I created my favorite dish – Pad Thai. If you would like the recipe so you can make this yourself, click here.
This dish is super simple to make even though the mise en place shows alot of different ingredients. Today I added some shredded carrots and red cabbage along with my usual accompaniments of cilantro, green onions, peanuts, and mung bean sprouts. This recipe is gluten free because I use brown rice noodles.
You should totally make this. I promise that you will love it!