Homemade Staples in a Whole Food, Plant-Based Kitchen is a two-day cook along that teaches you how to make whole food, plant-based (WFPB) basics from scratch. Chef Del Sroufe will guide you through the essentials of creating condiments, sauces, tofu, burgers, granola, and more. The result? Fewer unwanted additives in your diet, a lower grocery bill, and increased control over flavor and nutrition.

The class also covers quick pickling, simple ferments, and broth bases that bring variety and depth to everyday meals. Along the way, you will discover how homemade staples fit into a balanced WFPB lifestyle and make daily cooking easier. The cook along is live and interactive. Chef Del will address practical questions and help you build skills that are useful right away. Because these are staples that almost everyone uses, this class is great for both beginners and experienced plant-based cooks.