​What’s Included:

• Understanding veganism
• Learning different cooking methods
• Basic Seasoning
• 5 Points of Flavor
• Alternatives to your favorites
• Veganism and your health
• Grocery list
• Tips for a budget-friendly vegan diet
• + SO MUCH MORE!

​Technical Details:
Checkout this course on our website www.ruekitchen.com under the Extra tab. After you purchase the course, you will be able to go through each chapter and be evaluated on what you learned with quizzes.
This course is through Thinkific and can be downloaded immediately after purchase. It is interactive on mobile devices, tablets, laptops, and desktops with a supported PDF viewer.
You are purchasing this course through an SSL-encrypted website to protect your data and card information.

​Since I was a kid ribs have been one of my absolute favorite dishes no matter what time of year. I used to walk around the family barbecues with sticky hands, my cheeks painted with sauce and a rib bone in each hand. My first sauce that created, The OG, was made for a BBQ rib fundraiser.
It’s safe to say that ribs are most definitely one of my first loves. So it was only right that I figured out a way to have a little bite of love whether I was vegan or not for the week.

​Seitan is a plant-based meat substitute that mimics the flavor and texture of different meats. You can find it in different grocery stores or you can make it yourself. The main ingredient to seitan is vital wheat gluten, it resembles flour but is actually gluten.

​No you do not have to make the seitan in order to achieve vegan ribs. However, if you are purchasing already made seitan I would suggest purchasing one that is already flavored or marinating overnight with vegetable broth and seasoning to try to help some flavor infuse into it.

​Here’s how to make some BBQ seitan ribs.

​Mix all dry ingredients together in a bowl. Then in another separate bowl mix together all wet ingredients. Knead for 20 seconds and place into an 8x8 greased baking dish.

​Put seitan in the pan and flatten. Cut lengthwise 8 strips. Then turn the pan and cut down the middle now making 16 strips.

​Bake the seitan for 25 minutes at 350F degrees.

​Brush with The OG, the flip the rack of ribs over (now sauce side down onto dish) and brush the other side with sauce. Bake another 10-20 minutes until caramelized. Cut the strips again and serve.

These tips will help you make sure your BBQ Seitan Ribs turns out perfect:
 

• Don’t over knead the dough or it will be tough.
• If you want more of a grilled rib look you can put it on a low broil for a bout 2-3 minutes.
• Make sure to grease your pan or the flipping over process will not be that easy.

Serve the BBQ Seitan Ribs alongside:

• Any of your favorite barbecue or holiday meals
• Over rice and with vegetables

​Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.

​Every year our menu always ends up the same no matter how hard we try to deviate. We typically end up eating yams or sweet potatoes. But this year I like the idea of make this process go by just a little bit faster. No more baking, or making the sweet syrupy concoction, or the marshmallows (now wait marshmallows are pretty great – I may need to work those in somewhere). Anyways, this dish can be overwhelmingly time consuming for something that appears to be all so simple. 
So how about we just throw everything in one pot and mash it all together and call it a day. No one will ever know that we didn’t plan it from the start.

​Ultimately potatoes in general no matter what variety can be pretty healthy, everything in moderation right. A lot of research has found that sweet potatoes reign supreme in the health department over white potatoes because of their incredibly high vitamin A content, and they are higher in vitamin C, magnesium, calcium, iron, and phosphorus.

​A little bit of salt added to sweeter dishes such as these or even dessert enhance the sweetness. I know it may sound weird but just the tiniest bit of salt can alert those taste buds of yours of the sweetness, but don’t overdo it.

​Here’s how to make some tasty mashed sweet potatoes.

​Once the sweet potatoes are finished cooking, drain the liquid and all of the remaining ingredients (except pecans if using).

​Mash all ingredients together until smooth and well incorporated.

​Mix in pecans, if using. Serve warm.

These tips will help you make sure your Mashed Sweet Potatoes turns out perfect:
 

• Boil your sweet potatoes all the way through.
• Add more oat milk to make the mashing process easier and creamier.
• Add all of the ingredients to a blender or use and hand mixer if you do not want to do it by hand.

​Serve the Mashed Sweet Potatoes alongside:

• Any of your favorite holiday dishes

​Sweet Potatoes can be stored in the refrigerator for 5 days in an airtight container.

Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.

​For me personally collard greens are just one of those dishes you can’t live without on a holiday plate. It sits right next to the dressing, mac and cheese, yams or sweet potatoes, and main protein of choice. Seeing as how I am technically a flexitarian (which means 50% of the time I’m vegan and the other 50% of the time I’m not) that protein of choice would be a nice piece of turkey.
But with this dish I would typically add in some kind of meat to add a lot of flavor to the pot liquor (aka the juice!). But the way I have transformed this dish into not depending on its meaty counterparts I feel like I’ve made my vegan community proud.

​Collard greens date back to prehistoric times and is one of the oldest members of the cabbage family. While being one of the most nutrient rich green vegetables there are, this dark leafy green wasn’t introduced to the United States until the early 1600s by the first Africans when they arrived in Jamestown, Virginia.

​Liquid smoke adds a depth that I’ve only found when cooking with most meats. Of course, some ingredients like mushrooms add depth; but mushrooms don’t go in everything.

​Here’s how to make some amazing vegan collard greens.

​In a pot with a little oil saute the onions and garlic. Then add your vegetable broth, Rude Boy, and seasonings. Taste. Bring to a simmer.

​Add greens to the pot and cooked on low heat for 1 ½ hours (or cooked to your preference). Add more broth if needed.

​Taste and more of the same seasonings if necessary.

​Serve warm.

These tips will help you make sure your Collard Greens turns out perfect:
 

• Do not over season your pot liquor (aka the juice!). You can always add more at the end.
• Wash your greens several times rinsing in cold water until the water is clear to ensure all the dirt is gone.
• Add liquid smoke for that “meaty” flavor you may miss if you’ve had them the traditional way.

Serve the Collard Greens alongside:

• Any of your favorite holiday dishes

​Collard Greens can be stored in the refrigerator for 5 days in an airtight container.

​Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.

​Mac and cheese is one of those dishes that you need to apply with a resume, ten years of experience, 3 references and a letter of recommendation in order to be considered to bring to the holiday table. I kid I kid, maybe. But over here we take this special cheese and noodles dish seriously.
There needs to be the right amount moisture, creaminess, crispiness from the cheese baked on top, and noodle to cheese ratio, and of course that cheese pull needs to be there. I mean if I can’t take a picture or slow-mo video of this moment then why I am there.

​Well you’ve got to start out with a good roux, flavor as you go, and a decent melt-able vegan cheese. In this recipe I’m here to show you that once you have a bite of this it’s worth all the work that goes into it.

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
​

You don’t have to do both; I just prefer it. Growing up with traditionally baked mac and cheese it’s gooey on the inside and crispy on the top. Without both it is a bit harder to achieve that.

​Here’s how to make the best vegan baked mac and cheese.

​Make a roux by melting the butter in a pot on low heat and stirring in the flour consistently until it becomes a light tan color. Continue to stir and slowly add in milk and vegetable stock. Stir until it starts to thicken and bubble. Add seasonings and continue to stir until incorporated. Turn off the heat.

​Pour “cheese” sauce over cooked noodles in a baking dish.

​Stir in half of the “cheese” with the cheese sauce and noodles, then top the dish with the remaining “cheese”.

​Bake at 400F degrees for 20-30 minutes or until golden brown.

These tips will help you make sure your Mac & “Cheese” turns out perfect:
 

• Boil your noodles in vegetable stock for extra flavor.
• Don’t forget to season your “cheese” sauce to add flavor.
• Use oat milk for a “whole” milk like consistency.

Serve the Mac & “Cheese” alongside:

• Any of your favorite holiday dishes

Mac & “Cheese” can be stored in the refrigerator for 5 days in an airtight container.

​Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.

​Now some people love mac and cheese, or mashed potatoes, or the roasted vegetables for the holidays; but my absolute favorite dish has always been cornbread dressing. Every year we’ve tried to change our holiday menu, but I always need my dressing and then the menu goes back to usual. 
Creating the perfect recipe that resembles my childhood adorned dish is not an easy one by any means. But I do think with this one I did pretty great job. It’s not dry, it still has that creamy texture, and is the perfect base if you are the type to like to add extra fixins’ (i.e. mushrooms, roasted vegetables, etc.)

​The difference is one is used as a side dish that never enters the cavity of a bird and the other (stuffing) is put into the bird. Everyone has their preference of what they choose to call this dish, but for me and mine, it’s dressing!

​You don’t have to use tahini. Tahini simply adds in that extra creaminess to the dish. If you prefer not to use it the dish may end up being a little dry. Also, an alternative is almond butter, but you may want to add a little less as some almond butters may add too much sweetness and/or nutty flavor that is not traditionally a part of the Southern classic.

Here’s how to make cornbread dressing the vegan southern way.

​Mix the oat milk and acv together and set aside. Mix together all of the dry ingredients for the cornbread.

​Bake cornbread in a greased pan at 400F degrees for 12-15 minutes. Let it cool, then crumble into fine crumbs.

​Add the remaining ingredients to the baking dish of crumbled cornbread and mix well. Bake at 350F degrees for 1 hour or until a toothpick comes out clean and the dish is golden brown.

Scoop or slice and serve warm.

These tips will help you make sure your Cornbread Dressing turns out perfect:
 

• Be sure to completely cook your cornbread first then re-bake it. Don’t just add all of the ingredients together, the cornbread may soak up all of the moisture and it will end up dry.
• Don’t forget your tahini or creamy element. This adds more moisture.
• Use oat milk for a “whole” milk like consistency.

Serve the Cornbread Dressing alongside:

• Any of your favorite holiday dishes

​Cornbread Dressing can be stored in the refrigerator for 5 days in an airtight container.

​Yes! You can freeze this dressing in an airtight freezer container or Ziplock bag for up to 3 months.