Terri Edwards is a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine and a graduate of the CNS and eCornell Plant-Based Nutrition Certificate. Visit her popular website EatPlant-Based.com.

Plant-Based Tips for Cooking Without Oil
Plant-Based Tips for Cooking Without Oil

Trying to figure out how to cook oil-free? Cooking instructor Terri Edwards shares her tips and advice for how to sauté, bake, roast, and fry without oil.


Top 15 Spices for Plant-Based Cooking
Top 15 Spices for Plant-Based Cooking

Plant-based cooking instructor Terri Edwards shares her top 15 spices and flavorings that she uses on a regular basis to create amazingly flavorful and healthy dishes.


Creamy Thai Peanut Sauce
Creamy Thai Peanut Sauce

Use this sauce over noodles, for dipping with wraps and rolls, or as a salad dressing.


Stuffed Acorn Squash
Stuffed Acorn Squash

This delicious roasted and stuffed acorn squash recipe also makes a beautiful buffet display.


Applesauce Cinnamon Muffins
Applesauce Cinnamon Muffins

Perfect for breakfast or a snack. Dark, moist, and scattered with raisins & fresh apple bits.


Baked Blooming Onion
Baked Blooming Onion

A a healthy, plant-based version of one of America’s favorite appetizers. No need to feel guilty about eating this blooming onion!


Smoked Tempeh Bacon
Smoked Tempeh Bacon

This recipe works well for breakfast as well as leftovers to use in other meals.


Baby Bok Choy & Vegetable Stir Fry
Baby Bok Choy & Vegetable Stir Fry

This is a simple dish that can be easily varied for personal taste. I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn.


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