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Kiki Alvarez is a Venezuelan plant-based chef who has lived in Dubai since 2015. Her passion for cooking began at a very young age and led her to become a self-taught chef. Her vision is to be able to take her dishes to more places and fill the shelves of homes with plant-based products that contain clean labels that help more people achieve vibrant, energetic lives. She spent more than a decade working in Mérida, Venezuela in her own healthy cafe and then became the head chef of Seva (previously Life'n One), the first plant-based restaurant in Dubai. Kiki creates recipes for Freakin’ healthy, a line of plant-based snacks and is currently enrolled in the T. Colin Campbell Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate Course.

Peruvian Causa with Oyster Mushrooms
Peruvian Causa with Oyster Mushrooms

This recipe is inspired by the ingredients of the traditional Peruvian causa, which is often made with lemon, mayonnaise, and egg. The exquisitely seasoned oyster mushrooms that serve as the stuffing give this plant-based alternative a unique touch.


Vegetable Pâté
Vegetable Pâté

Pâté is a spreadable paste often made with liver, or other animal parts; herbs and spices; and wine. This recipe produces a flavor that’s just as rich and delicate, but with only ingredients that you can feel good about ingesting. Enjoy with crackers or bread!


Quinoa Chickpea Biryani
Quinoa Chickpea Biryani

Biryani is a traditional Indian dish that is very popular throughout South Asia and around the world. It is typically prepared with rice, but in this delicious WFPB version of the dish, we use quinoa.


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