Knife N Spoon

Knife N Spoon In addition we've designed a line of colorful, superfunctional and durable aprons, along with some real chefy gear to celebrate your inner chef.

We bring you delicious pancake and waffle mixes, the most flavorful spices that take your tastebuds on a trip around the world, and cookbooks full of veganish recipes for breakfast, lunch and dinner. Located in Atlanta, we are a unique vegan business and father-son duo dedicated to serving friends and family a wide variety of offerings to raise your kitchen game to the next level.

08/17/2026

🌱 What’s Your Favorite Meal? Let’s Make It Vegan!

What if you could take your favorite meal and learn how to make it completely plant-based? 👨🏾‍🍳

Tell me what your favorite meal is, and I’ll show you how to make it vegan.

One of the recipes we’re exploring is vegan eggs made with moong dal. And you don’t just get the recipe, you get a PDF with the full recipe plus a step-by-step video showing you the entire process from start to finish.

And yes, moong dal brings the protein. We take it a step further by adding other ingredients to help complete the protein profile.

Because plant-based cooking is about more than simply removing animal products.

It’s about learning how to recreate the foods you love with plants. 🌱

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/17/2026

🌱 One homemade meat substitute. Endless possibilities.

This is one of my favorite things to make from scratch because it’s incredibly versatile. You can turn it into plant-based bacon, pasta grounds, and so much more. 👨🏾‍🍳

The goal with plant-based cooking isn't just to replace meat, it’s about creating something that delivers great flavor, texture, and versatility.

And when you make it yourself, you can transform one base into completely different dishes.

🔥 We’re also getting those mushrooms ready to sear, making sure the oil is evenly distributed so we can get that beautiful color and flavor.

🌱 Want to learn how to create versatile plant-based meat substitutes from scratch?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/14/2026

🔥 There’s nothing quite like cooking on a wok.

I’ll take a wok 100% of the time.

The flavor you get from a traditional wok is something that's incredibly difficult to replicate. And a big part of that comes down to high, intense heat. 👨🏾‍🍳

A traditional wok can reach incredibly high temperatures, much higher than a typical home stove. That intense heat helps create the unique flavor and aroma known as wok hei; that smoky, charred, almost fire-kissed quality you get from great wok cooking.

It’s not just about the ingredients.

It’s about heat, technique, timing, and movement.

That’s what makes cooking so exciting. When you understand the technique behind the food, you can start creating completely different levels of flavor.

🌱 Want to build your cooking skills and learn how to create incredible flavor?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/14/2026

🌱 What if you could take a dish you already love and make it completely plant-based?

This dish started as a long bean stir-fry with ground shrimp.

But instead of the shrimp, we're using firm tofu and cooking it with the same flavor-building approach. 👨🏾‍🍳

The long beans are cut, blanched, and chopped before being added to the stir-fry.

Then we build that incredible flavor with:

🌶️ Chilies
🧄 Lots of garlic
🧅 Onions
🌱 Firm tofu
🥬 Long beans

Because plant-based cooking isn't about simply removing an ingredient.

It's about understanding how to recreate the flavor, texture, and experience in a way that still makes the dish exciting.

That's exactly what we explore inside the Plant-Based Kitchen Lab; learning how to analyze dishes, understand ingredients, and confidently create plant-based versions of the foods you love.

🌱 Ready to learn how to transform your favorite dishes?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/13/2026

🌱 100% vegan. 100% plant-based. And absolutely delicious.

This is what plant-based cooking is all about.

We're talking tofu that's packed with flavor, satisfying textures, and food that makes you forget you're even missing anything.

Because eating plant-based doesn't mean giving up the foods you love.

It's about learning how to work with plants, build flavor, and create something that you genuinely enjoy eating. 👨🏾‍🍳

🌱 All plants, baby. 100%.

That's exactly what we explore inside the Plant-Based Kitchen Lab; learning how to make plant-based food flavorful, satisfying, and exciting.

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/12/2026

🌈 Eating the rainbow isn't just about making your plate look beautiful. It's about creating variety in your food.

When you include different colors and textures, you give yourself more opportunities to experience different flavors, ingredients, and nutrients. 👨🏾‍🍳

Think beets, purple cabbage, red onions, spinach, kale, and other colorful vegetables. Each brings something different to the plate, which is why variety matters.

Because plant-based cooking isn't about eating the same vegetables every day.

It's about learning how to combine different ingredients, textures, and flavors to create meals that are exciting, satisfying, and nourishing.

That's exactly what we explore inside the Plant-Based Kitchen Lab, where you can build your confidence, understand ingredients, and learn how to create more variety in your plant-based meals.

🌱 Ready to make your plate more colorful and your cooking more creative?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/12/2026

🌱 Want to know what makes a plant-based dish truly satisfying? Look inside.

Sometimes, you don't need a complicated presentation. A simple cut can reveal the texture, layers, and ingredients that make the dish special. 👨🏾‍🍳

And once you see what's inside, you have options:

✨ Slice it and enjoy it as is.
🥣 Drizzle it with your favorite sauce.
🔥 Or sear the outside and let the rice paper crisp up for another layer of texture.

Because great plant-based cooking isn't just about the recipe.

It's about understanding texture, technique, and how to create different experiences from the same dish.

That's exactly what we explore inside the Plant-Based Kitchen Lab, helping you build the confidence to experiment, understand your ingredients, and create plant-based meals that are anything but boring.

🌱 Ready to learn how to cook with more confidence and creativity?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/11/2026

🍄 Your avocado toast deserves more flavor.

Avocado toast is great on its own, but adding properly cooked mushrooms can take it to another level.

👨🏾‍🍳 Chef Ed's approach:
🔥 Sauté mushrooms in a really hot pan to build beautiful color.
🧄 Add garlic and onions for depth.
🌶️ Add chilies for a little heat.
🥢 Finish with a touch of soy or sesame oil.
🌱 Top with sesame or h**p seeds for another layer of texture.

The key isn't just what you add.

It's understanding how each ingredient contributes to the flavor and texture of the dish.

That's the kind of thinking we develop inside the Plant-Based Kitchen Lab, so you can stop relying on recipes alone and start understanding how to create incredible plant-based food yourself.

🌱 Learn the techniques. Understand the flavors. Cook with confidence.

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

08/11/2026

🌱 Ever wondered what Maggi actually is?

If you've heard Chef Ed mention Maggi and wondered what it means, here's the quick breakdown. 👨🏾‍🍳

Maggi can come in different forms, including:

🥣 Vegetable bouillon cubes
💧 Liquid Maggi
🌍 And different varieties depending on where you are in the world.

One important thing to remember: Maggi doesn't taste exactly the same everywhere. Nigerian Maggi, American Maggi, and Spanish Maggi can have different flavor profiles.

And that's exactly why understanding your ingredients matters.

It's not enough to simply know what you're using, you want to understand how an ingredient contributes to the overall flavor of your dish.

🌱 That's the kind of flavor awareness we build inside the Plant-Based Kitchen Lab.

Learn ingredients. Analyze flavor. Cook with confidence.

👉Comment “LAB” to learn more.

08/10/2026

🍙 Have you ever tried making an Onigirazu?

Think of it as a Japanese-inspired rice sandwich, layered with different fillings and wrapped together into one delicious bite.

But here's the thing: making something like this isn't just about putting ingredients together. It's about understanding texture, balance, flavor, and how each component works together.

🌱 That's exactly what we focus on inside the Plant-Based Kitchen Lab.

Learn how to think like a chef, analyze flavors, and confidently create plant-based meals beyond basic recipes.

👨🏾‍🍳 Ready to level up your plant-based cooking?

👉 Comment “LAB” to learn more about the Plant-Based Kitchen Lab.

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