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Whole Food, Plant-Based Cooking: Meal Planning Made Easy
What is Whole Food, Plant-Based Cooking: Meal Planning Made Easy?
Whole Food, Plant-Based Cooking: Meal Planning Made Easy addresses the various needs and challenges you might face when deciding how to approach meal planning. In this course, you will explore numerous cooking strategies. You’ll learn two traditional batch cooking strategies for larger households, which are also adaptable for smaller households, and two additional strategies designed to get meals on the table with little time, planning, or effort.
You will learn how to determine which strategy is best for your household and how to incorporate appropriate techniques to make meal preparation as efficient as possible. This course is on-demand, so you can take it at your leisure, but there are also opportunities to get involved: you can participate in weekly live office hours with Chef Del, engage with other students, and share your successes throughout.
After completing this course, you will be able to:
- Determine which meal planning strategy will work best for you on any given day or week.
- Create weekly menus to minimize cooking time for weekday meals.
- Organize your kitchen for successful batch cooking.
- Use a few sauces to make several dishes when time is limited.
- Use prepared foods to put together WFPB meals throughout the week.
- Adapt multiple strategies to suit the unique needs of your household.
Course Overview
This one-of-a-kind course is $199 for lifetime access and includes:
Over 65 Recipes
Live Support
Office Hours
On-Demand Format
Who Should Enroll?
Who Should Enroll?
This course is for anyone wanting to eat a whole food, plant-based (WFPB) diet without spending a lot of time each day in the kitchen. Maybe you look at cooking as a necessity, not a task to be enjoyed, but you want to eat WFPB meals. Maybe you already know how to cook WFPB but want to become more efficient in the kitchen. Or maybe you are overwhelmed with traditional meal planning and want other meal planning strategies. No matter your motivation, if getting meals on the table quickly and effortlessly is your goal, this course is for you!
Course Sections
Whole Food, Plant-Based Cooking: Meal Planning Made Easy is a course designed by Chef Del Sroufe that allows you to explore multiple approaches to cooking to give you flexibility in how you prepare WFPB meals. Whether you are a single person without much time for meal preparation or a household with many mouths to feed, Chef Del has developed four strategies that can be adapted to your cooking needs:
Traditional Batch Cooking
Cook four or five recipes along with staples like baked potatoes, rice, and sauces in a single afternoon. Then, add other pantry items to make meals throughout the week.
Chef Del’s Mirepoix Batch Cooking
Onions, carrots, and celery, also known as mirepoix, are the foundation of hundreds of recipes. Make a large batch of this and use it to make four or five dishes throughout the week. Double up on recipes to freeze and have for later.
Fresh and Easy Meal Preparation
Use an easy stir-fry sauce to make dozens of dishes, like Pineapple Fried Rice, Spicy Peanut Noodles, or Hot and Sour Soup. With a stocked pantry and a list of quick recipe options, dinner can be on the table in less than ten minutes.
No-Prep/Low-Prep Meal Preparation
Use prepared foods to make WFPB meals throughout the week. Stock the pantry with ready-to-eat foods and other ingredients that can be combined in many ways to make simple meals in as few as five minutes.
Instructor
Chef Del Sroufe currently works as Culinary Specialist at The T. Colin Campbell Center for Nutrition Studies. He works with those who are looking to adopt a whole food, plant-based diet, or who struggle to lose weight and keep it off.
Del’s cooking career began when he was just eight years old; learning to cook on the weekends along with his father. By the age of thirteen he was flaunting his culinary talents by preparing family dinners, much to his mother’s delight. After high school Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. Selling suits and ties did not polish Del’s wing tipped shoes so he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s popular vegetarian restaurants, The King Avenue Coffeehouse. Del spent the next eight years there, expanding his culinary skills and learning the art of vegan baking.
In 1997 Del opened his vegan bakery, Del’s Bread, where he created, prepared, and served delicious vegan pastries, breads, pot pies, calzones, smoothies, and other assorted delicacies to the delight of his Columbus-based clientele. In 2001, Del transitioned from his bakery business to start a vegan Personal Chef Service, preparing eclectic plant-based cuisine to his already captivated audience. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years with his students.
In 2006, Del joined Wellness Forum Foods as Executive Chef, where he continued the tradition of delivering great-tasting plant-based meals to clients locally and throughout the continental United States. Del further expanded his culinary skills by exploring whole food, plant-based recipes made with healthy ingredients and without oil, a controversial cooking style at the time.
Del also taught cooking classes and spoke at venues around Columbus and around the country, telling his personal health story and sharing what he has learned about cooking in a whole food kitchen.
Del is the author of Forks Over Knives, The Cookbook, on the New York Bestseller list for more than 30 weeks; Better Than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low-fat, plant-based diet; The China Study Quick and Easy Cookbook; and The China Study Family Cookbook.
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