We posted a plant-based shopping list last week and had an overwhelming response to it via visits and downloads. Now comes the next step: what do you do with all of the foods on our list?
This week I contemplated solutions to use in place of so many animal-based protein meals that feel easy because of their palatability and familiarity. I have been contemplating this for a while. I thought about all of the people who would be a target audience and they are really different! While some people choose to be vegetarian or vegan and they are dedicated to preparing meals and trying new things, other people struggle. Maybe they are on a medical diet or they are chefs and foodservice directions who are learning and creating new dishes? Or perhaps they are parents or consumers on a tight time and money budget with few cooking skills? Whatever the reason, there is a solution listed below! When you start to list all of the possibilities for plant-based protein and meal ideas you can have a big list!
Here is a downloadable PDF - just click and use it!
I plan to experiment with all of these so stay tuned. The first group, copycats held a big surprise! I learned three things:
- There are many possible stakeholders and they will all have various skills and concerns that you have to solve for the age-old plan of what do we make for dinner that is plant-based when they are used to a world that revolves around meat. Copycats are the easiest start!
- There are many ways to approach the culinary challenge to find delicious plant-based solutions. As I started to write them down I was surprised at my creativity. I might be tempted to add "hybrid" to this list which features animal protein as a flavoring agent rather than a whole entree or meal.
- The thing that surprised me was when I went online and ordered one of every plant-based "meat copycat". I had no idea you could find so many!
Here are some that I tried:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.