Chef Kelli Roberts earned certification in plant-based nutrition from Cornell University and has followed a vegan diet for more than a decade. She draws from that experience in her private and group cooking classes, in which she teaches others how to make tasty dishes while following an animal-product-free lifestyle. She'll demystify ingredients such as quinoa, arugula, and cashews. Her 28-day Transition to Vegan program offers recipes, menus, and support so that participants can successfully shift their dietary practices and stop driving cars made of leather.