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Rouxbe Cooking School
 
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How to Make Irish Soda Bread How to Make Irish Soda Bread
This easy-to-make Irish soda bread takes less than 10 minutes to put together. Whole wheat flour, steel-cut oats, wheat germ and non-diary buttermilk are the main ingredients in this fantastic bread.
1:49
By: Rouxbe Cooking School
How to Make Chocolate Cream Pie I Plant-Based How to Make Chocolate Cream Pie I Plant-Based
Impress your guests with this extremely delicious, but very easy to prepare chocolate dessert.
2:36
By: Rouxbe Cooking School
How to Make a Cheese Platter How to Make a Cheese Platter
With a few tips and tricks, you'll be surprised how quick and easy it is to put together a fancy cheese platter.
3:44
By: Rouxbe Cooking School
How to Put Together an Antipasto Platter How to Put Together an Antipasto Platter
Head to your nearest Italian deli and create your own antipasto masterpiece.
6:28
By: Rouxbe Cooking School
How to Make Warm Apple Cobbler How to Make Warm Apple Cobbler
Indulge in warm apples spiced with cinnamon, ginger and nutmeg. Served with a scoop of vanilla ice cream, this is true comfort food.
4:39
By: Rouxbe Cooking School
Spanish-Style Brown Rice I Plant-Based Spanish-Style Brown Rice I Plant-Based
Brown rice mixed with onions, garlic, red and green peppers, paprika and rich tomato paste is sure to become a family favorite. This Spanish-inspired rice dish is not only full of flavor, it is also packed with nutrition.
2:10
By: Rouxbe Cooking School
Wild Mushroom Gravy I Plant-Based Wild Mushroom Gravy I Plant-Based
This savory rich gravy pairs perfectly with any holiday meal or as a base brown sauce for various applications.
2:39
By: Rouxbe Cooking School
Fresh Udon Noodles I Plant-Based Fresh Udon Noodles I Plant-Based
These chewy Japanese wheat-based noodles are often served with hot broth in a soup or stir-fried. Or, simply cook and serve with soy sauce and mirin, and garnish with chopped scallions and shaved nori.
4:16
By: Rouxbe Cooking School
Indian Samosa Burgers I Plant-Based Indian Samosa Burgers I Plant-Based
With similar flavor profiles as samosas, these veggie burgers with a twist are accompanied by a spicy mango chutney and pickled onions.
2:42
By: Rouxbe Cooking School
Black Bean Breakfast Burrito | Plant-Based Black Bean Breakfast Burrito | Plant-Based
If you're looking for a delicious and filling breakfast wrap, look no further. This flavor-packed wrap showcases a black bean burger with guacamole, roasted potatoes and poblano peppers.
0:52
By: Rouxbe Cooking School
Roasted Garlic and Onion Buttah I Plant-Based Roasted Garlic and Onion Buttah I Plant-Based
This recipe will increase the flavor of any dish. You can add it to soups or sauces, toss it with pasta, put it on top of garlic bread or mashed potatoes, or just put a scoop in your beans as they cook.
1:17
By: Rouxbe Cooking School
Lemongrass Chick'n Stir-Fry I Plant-Based Lemongrass Chick'n Stir-Fry I Plant-Based
Whenever you feel like having Vietnamese flavors, this plant-based Chick'n stir-fry with lemongrass, garlic, and chilies won't disappoint.
1:58
By: Rouxbe Cooking School
How to Make Buffalo Chick'n Wraps  I Plant-Based How to Make Buffalo Chick'n Wraps I Plant-Based
Plant-based Chick'n Tenders tossed in a fiery Buffalo sauce are complemented by the cooling addition of shaved carrots, celery and a creamy vegan ranch dressing.
1:37
By: Rouxbe Cooking School
How to Make Baja Fishless Tacos I Plant-Based How to Make Baja Fishless Tacos I Plant-Based
These plant-based fishless tacos are the perfect lunch for a summer day. The crispness of the fishless filets, the sharpness and bite from the wine pickled onions and the finishing bright aioli complete this simple Baja favorite.
0:57
By: Rouxbe Cooking School
Vegetarian Chick'n Souvlaki I Plant-Based Vegetarian Chick'n Souvlaki I Plant-Based
Plant-based Chick'n is marinated in red wine vinegar, lemon juice, garlic, oregano and olive oil, then skewered and grilled to perfection. The perfect addition to a summer meal.
1:58
By: Rouxbe Cooking School
How to Make Vanilla French Toast I Plant-Based How to Make Vanilla French Toast I Plant-Based
This eggless French toast boasts morning comfort with the richness of the cashew butter batter, and is topped with fresh berries and peaches.
1:36
By: Rouxbe Cooking School
How to Make Coconut Waffles I Plant-Based How to Make Coconut Waffles I Plant-Based
These fluffy and spongy coconut waffles are paired perfectly with fresh seasonal fruits and drizzled with maple syrup for the added kick of deliciousness.
1:11
By: Rouxbe Cooking School
How to Make Beefless Lettuce Wraps I Plant Based How to Make Beefless Lettuce Wraps I Plant Based
These delightful lettuce wraps are filled with garlic-ginger flavored plant-based ground beef and mixed vegetables.
1:58
By: Rouxbe Cooking School
'Beef' and Broccoli with Black Bean Sauce I Plant-Based 'Beef' and Broccoli with Black Bean Sauce I Plant-Based
A delicious plant-based version of the traditional Chinese beef and broccoli dish.
2:21
By: Rouxbe Cooking School
How to Make Vegetarian Chick'n Enchiladas I Plant-Based How to Make Vegetarian Chick'n Enchiladas I Plant-Based
Savory plant-based Chick'n rolled in corn tortillas and smothered with tangy Salsa Verde and Cashew Sour Cream.
2:00
By: Rouxbe Cooking School
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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