I did it! I am now a certified vegan chef!!

I’ve realized my dream of becoming a vegan chef!! I posted some information about Rouxbe Cooking School on this blog before but just wanted to share one last time and show you some amazing pics of the delicious meals I created!


I had a really wonderful experience with Rouxbe and highly recommend it for people who are serious about plant-based cuisine and learning the health benefits of plant-based foods. I learned so much and also had so many questions related to cooking answered, I also learned from some of the leading expert vegan chefs. I am now a much better cook and have impressed my friends and family with my culinary abilities!

Before selecting my school I looked into several programs but found programs that were too far away or too expensive. After many years of searching, I found the Rouxbe Online Cooking School, it fit my needs just perfectly and I completed their 6 month plant-based chef certification.

Just a few of the skills I learned and improved upon included; basics of properly cooking veggies, beans, pastas and grains, using plant-based proteins, soups, pastas, making plant-based creams and milks, healthy sweets and desserts, raw food preparation, recipe development and my favorite, in particular, includes some of the health and healing principles of plant-based foods. I also developed better flavor development techniques and dietary concerns including; gluten-free and oil free cooking.

The other great thing about Rouxbe is that the recipes are absolutely fantastic! I ate some amazingly delicious foods, and definitely learned some new flavor combinations. I know many people may not want to go vegan all the way, but plant based meals are always good for you and especially great when they are delicious!!

Rouxbe will also be offering a Culinary Rx program in the next few months. The Culinary Rx program is targeted to those who are interested in eating and cooking for preventative health and prescribing healthy, delicious foods rather than toxic drugs. The course is targeted at chefs, physicians, and nutrition and health educators. I hope to also enroll in this program to continue to develop my knowledge of healthful eating and food preparation.

Just a few of the delicious meals I prepared with Rouxbe’s help:

IMG_3440Garlic Mushroom Toasts

IMG_4124Cauliflower ‘Steak’ w/ Mushroom Peppercorn Sauce

IMG_3348Plant-based Manicotti (I made the noodles too!)

FullSizeRender2Yaki Udon (also made with home-made noodles)

IMG_4711My final assignment, small bites party!! (Roasted Red Pepper Soup, Raw Ravioli, Buffalo Cauliflower Wings, Swiss Chard Wraps, Lemon Cheesecakes)

IMG_4043Chocolate Ganache Tortes

FullSizeRenderChocolate Cream Pie (made with tofu!)

Finally, I have several plans for the future to help support my community and share what I have learned, most of which includes holding some vegan lifestyle and cooking classes. I also offer one on one coaching sessions if you know anyone that could use some extra assistance with meal planning, cooking plant-based meals, being vegan in a non-vegan world or has questions about a plant-based diet. Please contact me at seastin1812(at)gmail.com if you would like to schedule a consult with me.

And now sharing for one of my favorite recipes from the class (a Rouxbe recipe, you must try this!! It’s not only easy and very convenient but super delicious):

Tuna-less Salad


Step 1: Making the “Tuna” Salad

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.

Lastly, add the vegan mayonnaise. Mix to combine and taste for seasoning.

  • 3 cups cooked chickpeas (1-28oz can)
  • 2 to 3 tbsp red onion, (or to taste)
  • 2 to 3 celery stalks (approx. 1/2 cup)
  • 2 to 3 pickles (approx. 1/4 cup)
  • 2 tbsp nori seaweed flakes*
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup vegan mayonnaise

Step 2: Serving the “Tuna” Salad

To serve the “tuna” salad, place into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers. Enjoy!

  • Bibb, butter or head lettuce
  • tomatoes (optional)
  • bread for sandwiches (optional)


This chickpea “tuna” salad is great in sandwiches, on crackers or as a chunky dip with fresh vegetables.

This recipe was inspired by Allison Rivers Samson. As well as the many other “mock-tuna” or “tuna-less” recipes we came across.

7 thoughts on “I did it! I am now a certified vegan chef!!

    • Thanks Jen! It’s been so much fun creating!! Glad you are enjoying the recipes, I’m definitely enjoying eating them! Hehe! Hope you are doing great! I love seeing what you are up to as well! xoxoxo

  1. Pingback: Grillo’s Pickles – The Best Pickles I’ve Tasted! | Heal Grow Blossom

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