Homemade Staples in a Whole Food, Plant-Based Kitchen
Learn to make essential staples from scratch in a healthy whole food, plant-based kitchen.
Day 1: Feb 21, 2026, Noon to 3:30 PM ET
Day 2: Feb 22, 2026, Noon to 3:30 PM ET
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.
Class Overview
Two live sessions
12 delicious recipes
Bonus e-book
Inside the Class
- Oil-free, condiments and dressings
- Custom spice blends and pantry staples
- Homemade tofu, burgers, granola, and cereals
- Bean- and grain-based alternatives to traditional “protein” dishes
- Quick pickles and ferments
- Sauces, gravies, and broth bases
- Health and cost benefits of homemade staples
Who should enroll?
- Anyone who wants to confidently make healthy, delicious staples from scratch
- Experienced WFPB cooks interested in experimenting with new condiments, sauces, and protein-rich foods
- Home cooks seeking practical, affordable, customizable basics for everyday meals
- Anyone who wants to save money, reduce additives, and enjoy fresher, tastier food
Class Sections
The Role of Homemade Staples in WFPB Nutrition
Students will start with an overview of why scratch-made pantry items are healthier, fresher, and less costly than store-bought versions. This section connects the principles of whole food, plant-based eating with practical strategies for stocking a nourishing kitchen.
DIY Condiments and Pantry Basics
This section focuses on creating everyday essentials like ketchup, mustard, mayo alternatives, dressings, and spice blends. Students will learn how to replace highly processed versions with flavorful oil- and preservative-free options that come together in minutes.
Plant-Based Proteins from Scratch
Students will learn how to prepare fresh tofu, burgers, granolas, and cereals that are budget friendly and customizable. These recipes highlight how easy it is to create protein-rich staples from whole foods.
Quick Pickles, Ferments, and Flavor Boosters
This section introduces simple methods for refrigerator pickles, sauerkraut, and other easy ferments. Students will discover how these foods enhance meals with bold flavors while providing added nutritional benefits.
Versatile Sauces and Flavor Foundations
The class wraps up with a collection of go-to sauces, gravies, and broth bases that can transform everyday cooking. Students will leave with a tool kit of flavors that bring variety and depth to countless dishes.
Class Recording
The class recording will be made available after the live session, allowing you to revisit the material at your convenience. Whether you want to cook along at a different time, review specific techniques, or refresh your knowledge, you’ll have access to the full session for ninety days. This flexibility ensures you can move at your own pace and return to your favorite moments as often as needed.
Meet Your Instructor
Chef Del Sroufe
Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.
Register
Can’t make it live? Don’t fret! This class will be recorded and made available to all registered participants, allowing you to watch at your convenience.