Explore All Plant-Based

Result (109)
Chef Shenarri Greens at Cadence
Alumni

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

shiso congee
Recipes

How to Use the Shiso Plant this Season

adaptogenic chaga and maca powders
Plant-Based Culinary Arts

All ĢƵ Adaptogens

wild rice and nasturtium pancake
Tips & FAQs

How to Use Nasturtium Leaves, Flowers and Shoots

mushrooms
Plant-Based Culinary Arts

All ĢƵ Mushrooms

roasted chickpeas
Plant-Based Culinary Arts

All ĢƵ Chickpeas

Chef Akhtar Nawab
Recipes

Chef Akhtar Nawab's Gluten-Free Roti

Sliced roasted yams sit on a white plate with colorful sauces and green herbs
Recipes

Root Vegetable Recipes Perfect for Fall Produce

Coconut oil, a butter alternative, melts in a stainless steel pot
Plant-Based Culinary Arts

Butter Alternatives

cashew cheese
Plant-Based Culinary Arts

How to Make Cashew Cheese

Mac McCloskey kisses a fish as a student at ICE
Plant-Based Culinary Arts

Life as a Farm and CSA Chef

Nyesha Arrington before and after her wellness journey
Plant-Based Culinary Arts

Nyesha Arrington's Approach to Wellness

perilla leaves

Cooking with Perilla Leaves

lettuce
Plant-Based Culinary Arts

Why Hot Lettuce Should Be in Your Weeknight Routine

Chia pudding in Health-Supportive Culinary Arts class
Plant-Based Culinary Arts

Cooking for Health and Wellness Clients

Caleb Raff in ICE's hydroponic garden

How Caleb Raff Manages ICE’s Hydroponic Garden

ICE grad Guy Vaknin started Beyond Sushi
Alumni

How ICE Grad Guy Vaknin Built a Vegan Sushi Empire

Organic kohlrabi at the farmers market
Culinary Arts

All ĢƵ Kohlrabi

Tuscan baked beans
Recipes

Tuscan Baked Beans

Vegan Chickpea Salad Wraps
Recipes

Vegan Chickpea Salad Wraps

Spicy Zucchini Noodle Khow Suey with Sweet Potato Rolls
Recipes

A Plant-Based Take on Khow Suey

strawberries

California's Prized Strawberry Purveyor

Potatoes in a burlap sack
Culinary Arts

The Potato's Profound Impact and Potential