Tofu doesn’t have to be tragic.
Beans don’t have to be boring.

Let’s get cooking.

Learn how to make plant-based meals your family will love– with a dietitian & pediatrician in your corner. 

Plant-based meals that are simple enough for weekdays and delicious enough for seconds. If you’re trying to get more plants on the table without a dinner-time revolt, these classes are for you. 

Each class features a key plant-based ingredient, a guided cooking session from start to finish and real-time Q&A. 

What to Expect in Each Class

  • Brief intro to the featured food—benefits, common questions, and myths worth busting

  • Three kid-friendly recipes demonstrated from start to finish

  • Live Q&A as we cook—ask your cooking, nutrition, and feeding questions in real time

  • A recipe ebook and class recording sent after class, whether you attend live or watch later

Choose Your Class Below– Or Grab All Four Here

TOFU
Tuesday, 3/31
4 pm ET

Learn how to make tofu flavorful and appealing—even to skeptics. We’ll clear up common myths and show you simple techniques for preparing tofu in dishes your family will enjoy.

Menu: Tofu nuggets, Shredded Tofu Tacos with Zesty Slaw, Chocolate Tofu Pudding Cups

BEANS
Tuesday, 4/21
4 pm ET

Discover why beans deserve a regular spot on your table—and how to prepare them so they’re easy to digest and delicious. Learn versatile recipes that work for everything from weeknight dinners to treats.

Menu: Chana Masala, Crispy Lentil tacos, Chickpea Chocolate Chip Cookies 

WHOLE GRAINS
Tuesday, 5/19
2 pm ET

Make the switch from refined to whole grains easier. Learn why they matter for kids, how to introduce them gradually, and simple ways to incorporate them into meals your family already loves.

Menu: Lemon Chickpea Barley Soup, Brown Rice Onigiri (Japanese Rice Balls), Spiced Banana Muffins

VEGETABLES
Tuesday, June 16
12 pm ET

Get practical strategies for making vegetables more appealing—without hiding them or turning dinner into a battle. Learn cooking techniques that bring out natural flavor and sweetness.

Menu: Next Level Broccoli, Eat Your Greens Hummus, Charred beans with garlic miso dressing

Bundle and Save!
$25 per class; $75 for all four

Meet Your Instructors

Alex and Reshma co-direct the Learning Center at Plant Based Juniors, where they’ve helped thousands of families build confidence around plant-based eating

  • Alexandra Caspero, RD

    Registered dietitian and New York Times bestselling cookbook author; co-founder of Plant-Based Juniors; author of Fresh Italian Cooking for the New Generation; co-author of The Plant-Based Baby and Toddler; cooking instructor at Kitchen Conservatory and Schnuck’s Cooking School

  • Reshma Shah, MD

    Board-Certified Pediatrician and adjunct lecturer at Stanford University; co-author of Nourish: The Definitive Plant-Based Nutrition Guide for Families; contributing author to the American Academy of Pediatrics nutrition textbook.


What Parents Are Saying

  • “Reshma Shah is absolutely wonderful! Not only for the technical side of cooking, but also because she was such a fantastic presenter. She is so knowledgeable, professional, unflappable, and warm.”

  • “I loved her calm style of cooking and talking. The recipes were great, and I passed them along to friends.”

  • “This has been my favorite class so far. Her demeanor, clarity, and ideas were so refreshing.”

  • “Great class and I loved the live demos! Made the recipes much less daunting.”

Ready to Join?