One thing you may not see on camera is how much time goes into developing each recipe before it ever makes it into a class, meal plan, or cookbook. Sometimes a recipe comes together on the first try. Most of the time... it doesn't. I'll tweak the seasoning. Change the cooking method. Test different ingredients. Taste it. Start over. Taste it again. I'm always asking myself one question: "Would I proudly serve this to my family?" If the answer isn't a confident yes, I go back to the drawing board. That's because my goal isn't just to give you recipes—it's to give you recipes you can trust. Recipes that are flavorful, practical, and worth making again and again. So if you've ever wondered why some recipes take a little longer to show up in the Kitchen Lab... now you know. 😊 I'm already working on next week's classes, and I think you're going to love what's coming. 👇 I'd love to hear from you... What's one recipe or cuisine you'd like me to develop for the Kitchen Lab next? Let's build it together. 🌱

This week, we're diving into three completely different plant-based meals, each designed to help you build confidence in the kitchen while learning techniques you can use over and over again. Whether you're craving comfort food, exploring international flavors, or looking for a healthier weeknight dinner, I've got you covered. 🌽 The BEST Vegan Cornbread You'll Ever Make | Coconut Curry Lentils | Broccoli Kale Caesar for Dinner 📺 https://youtu.be/gSvvSJbXx6U In this class, I'll show you how to make a soft, moist vegan cornbread that's full of flavor, along with creamy coconut curry lentils and a fresh broccoli kale Caesar salad. You'll also pick up simple baking techniques and learn how to build rich flavor using wholesome, plant-based ingredients. 🍙 Crispy Tofu Onigirazu (Japanese Sushi Sandwich) | Easy Plant-Based Dinner Recipe 📺 https://youtu.be/P7XhRsdTeAc Learn how to make one of my favorite Japanese-inspired meals—a crispy tofu onigirazu packed with seasoned rice, fresh vegetables, roasted sweet potato, avocado, and nori. We'll cover tofu preparation, rice techniques, and how to build the perfect balance of texture and flavor in every bite. 🥔 Crispy Vegan Plant Roast with Creamy Mashed Potatoes | Ultimate Plant-Based Comfort Food 📺 https://youtu.be/wIZd36GYjT0 Comfort food done right. In this class, I'll teach you how to prepare my crispy Plant Roast with creamy mashed potatoes, sautéed okra, seasoned black beans, and a homemade chimichurri Dijon dressing. It's packed with practical techniques that will help elevate your everyday cooking. Remember, don't just watch the videos, cook along with me. Pause when you need to, take notes, and practice the techniques. Every recipe is an opportunity to become a more confident and creative plant-based cook. 👇 I'd love to hear from you: - Which class are you watching first? - Which recipe are you most excited to make? - If you cook one of the dishes, share a photo in the community so we can all celebrate your progress.

Happy Tuesday, family! This week, we’re exploring the bold, comforting flavors of Nigerian cuisine with a complete plant-based meal plan designed to make shopping, prepping, and cooking easier. Inside your downloadable guide, you’ll find: 🍳 Breakfast: Tofu Scramble with Dodo 🍚 Lunch: Nigerian Fried Rice with Mushroom Suya and Coleslaw 🥣 Dinner: Egusi Soup with Eba I also included a complete grocery list, a 60–75 minute meal-prep plan, ingredient substitutions, storage and reheating instructions, and an optional Moin Moin bonus recipe. Even though this meal plan is arriving on Tuesday, you still have plenty of time to use it throughout the week. Start by reviewing the grocery list, preparing a few ingredients, and choosing the meal that feels most approachable to you. This week’s challenge: Prepare at least one recipe from the guide and share a photo in the community. Tell us: - What did you make? - Which flavor surprised you? - Did you change anything? - Would you prepare it again? I’m looking forward to seeing how you make these dishes your own. Let’s get #realchefy. No wahala. — Chef Ed Harris