Plant-Based Cooking Course for Kids and Families (Module 1)

Set up your kitchen science space for kid-friendly food experiments by printing an experiment in progress sheet, gluing it to cardboard, and assembling instructions, observation sheets, and materials.

Explore choosing and combining plant-based ingredients to craft a sweet and sour kale and apple salad, focusing on taste, texture, and ingredient types for culinary confidence.

Prepare your cooking area, wash and set out ingredients, read the recipes, and check the PDF for supplies and ingredients—pause or rewind to review steps as you cook.

Develop essential kitchen skills for the upcoming cooking demo by learning knife skills, zesting, juicing, and removing citrus pulp to prepare a zesty citrus apple salad.

Master essential knife safety through the sharp acronym: sharp, hands, right grip, position, and pressure; remember dull knives are dangerous.

This module demonstrates two basic knives—a sharp edged knife and a serrated knife—and shows how to use them for fruits, vegetables, citrus, tomatoes, and crusty bread.

Master safe knife handling with comfortable grips, clamp and claw cuts, a lever cut, and focused attention on the blade to cut apples smoothly.

The lesson demonstrates safe serrated knife techniques for cutting apples, using clamp and claw grips to stabilize fruit, create flat surfaces, and cut bite-sized pieces with a back-and-forth motion.

Demonstrate proper grip and serrated knife technique to cut a zested orange in half, then juice using your preferred juicer or squeeze method, capturing seeds and pulp as needed.

Learn how to remove citrus pulp from fruits like orange or grapefruit by peeling away the skin and separating the pulp, reducing bitterness for salads.

Learn about essential kitchen safety through the S.T.O.P. guidelines, emphasizing sharp knives, electrical appliances, and oven pots, with adult permission.

Explore whole plant based foods by preparing lettuce cups with mango corn salsa, emphasizing fresh, original-form ingredients and how nutrients support growth and energy in kids.

Learn to make lettuce wraps with mango corn salsa and practice cutting peppers and mangoes, while washing leafy greens, with Katja and Tiny Green Chef.

Learn to choose a ripe mango using three simple steps—look, feel, and smell—to maximize flavor, nutrition, and digestion. Explore diverse mango colors and varieties to spot ripe fruit.

Demonstrate hand tearing cilantro, snapping off the stems as needed, and adding leaves to a kid-friendly salad to keep bites bite-size.

Set up a clean kitchen workspace and print the experiment in progress sheet, then review instructions and observation sheet, gather all materials, and keep the kitchen lab ready.

Conduct a cucumber seed greenhouse experiment to visualize seed-to-plate growth, rinse seeds, and prepare cucumber boats for a plant based cooking demo.

Learn to cut and mash avocado, peel veggies, slice cucumbers, remove seeds, and fashion cucumber boats filled with guacamole for a kid-friendly plant-based snack.

Cut open an avocado with a serrated knife using a firm grip, standing it up and cutting halfway before turning to separate the halves, keeping fingers safe.

Demonstrates peeling and grating garlic with a knife, cutting board, and zester, yielding about half a clove for guacamole with a garlicky, spicy aroma and applesauce-like texture.

Practice using a vegetable peeler to create striped cucumber slices on a dry cutting board. Keep a good grip and guide the blade away from your fingers.

Learn essential kitchen safety using the STOP framework to identify sharp knives, electrical appliances, and hot pots, and follow guidelines with parent or adult permission.

Learn to make orange flavored granola and oat milk while refining kitchen skills. Combine dry and wet ingredients, use a blender, bake in a pan, and practice safe oven use.

Master measuring cups and spoons, read fractions like 1/4, 1/3, 1/2, and 1 cup, and distinguish tsp from tbsp for recipe accuracy.

Practice oven safety by using an oven with adult permission, preheat, arrange trays on the middle shelf, wear oven mitts, and monitor doneness with a timer.

Identify wet versus dry ingredients, such as oats and nuts as dry and fresh fruits as wet; mix dry and wet separately, then combine for even flavor.

Demonstrate preparing granola on a baking sheet lined with non-stick paper. Spread evenly by hand, keep it inside the sheet to prevent sticking and burning before baking.

Learn to operate a blender safely by locking base, getting help, adding liquids first, then solids, starting at low speed and increasing, using attachments to push down, and cleaning thoroughly.

Learn to store dried foods—nuts, raisins, beans, oats—using plastic, glass, or jars; keep them dry with paper towels and store cool or frozen for 2–3 months.

Review how to freeze ripe fruits from your basket to preserve flavor for frozen chocolate berry kebabs, exploring fruit selection, ripeness, and the frozen-food type in this module one finale.

Prepare your workspace and keep it clean. Read and understand the recipes, then gather washed ingredients and tools, using the PDF for supplies; pause or rewind to cook along.

Learn to wash and dry berries, cut with a butter knife, melt chocolate, and create frozen chocolate berry kebabs as a fun plant-based snack for kids and families.

Learn how to freeze fruit to preserve nutrition and flavor for smoothies or snacks. Follow tips like freezing on sheets and layering in containers with berries, bananas, or kiwi.