They treat it like a subtraction game.

"What do I remove?" — the meat, the dairy, the eggs. And then they wonder why the food tastes flat.

Plant-based cooking is actually an addition game. You're learning to build flavor from scratch: from alliums, acids, fats, char, umami-rich ingredients, and fresh herbs.

Here's a quick example. Take a simple roasted cauliflower dish. Most people will:

• Toss it in olive oil

• Salt it

• Roast at 400°F

• Wonder why it tastes boring

What actually makes it sing:

• A miso-tahini base (fat + umami + salt together)

• A squeeze of lemon at the end (acid to brighten everything)

• Fresh herbs after it comes out (fragrance that heat destroys)

• Something crunchy on top (toasted pine nuts, crispy capers)

That's not a recipe — that's a framework. Once you understand how to layer flavor, you can apply it to almost anything.

This is what we teach at La Source Food School — live virtual cooking classes focused on healthy, plant-based cooking. We walk through dishes step-by-step, explain the why behind each technique, and give you frameworks you can use for life.

New members welcome. Classes run weekly. 🌿