Take the Pantry to Plate Challenge, upload your experience, and earn credits to use towards future courses and goodies from Good Food Cooking School.

Knowing how to open your pantry or fridge and make what you have into something special is a must-have skill these days. We’re showing you how it’s done with this course and if you want more practice, more tools, and more reward for your efforts, grab a copy of the book that inspired Good Food Cooking School: Pantry to Plate.

The Challenge: from your copy of Pantry to Plate, use the Veggie Burger Recipe Template on page 236 plus everything you’ve learned so far about ingredient substitutions, textures, and flavor building to make a some (not)meatballs. Make some, freeze some.

Follow the steps, recommendations, and guidelines from Pantry to Plate, but do not use any of the following called for in the recipe:

Carrots
Onion
Basil
Oregano
Thyme
Fennel
Red Pepper Flakes
Smoked Paprika

You will find your own alternatives and build your own flavor profile. Add any other herbs, spices, and aromatics that you like. Do reference the Ingredient Index for substitutions if needed. Remember the 5 Tastes as you create a new flavor profile, and if you want to make them sliders or burgers, that’s a-ok. Shape is cook’s choice, too.

Required to complete The Challenge: Share one photo and your experience with the Challenge in the fields above. 

Optional, but encouraged: Share in the private classmates group and show us your creations on Instagram (tag @YumUniverse and #pantrytoplate).

Earn 3 Credits = $3
Complete the Challenge and once approved by our team, you’ll earn 3 credits (= $3) to use towards a future course enrollment or product offered by GFCS. The more Challenges you complete the more credits you earn.

Sometimes you want more or less than the serving amount a recipe creates—use this handy cheat sheet to upsize and downsize a recipe.

Cook as usual, and just make a little more with these easy tips! Your future self thanks you.

100 recipes + 30 recipe templates to help you create incredible meals from what you have on hand—as seen in O Magazine and on Oprah.com. Written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free) 

150 veg-powered, gluten-free recipes for all eaters—written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)

Learn to make gluten-free baked goods like sourdough, quick breads, flatbreads, sandwich loaves, and cookies with wholesome, minimally processed ingredients.