I was so hungry that I almost made a decision I probably would’ve regretted.
When I walked into the kitchen, I was like a caged, ravenous animal. And then self-control (which I never have when I’m hungry), took over.
It was a reminder that good things come to those who wait. Cause it was freakin’ delicious.
He had asked for pasta a few days prior so the idea was rumbling around in the food files of my brain.
I’ve made meat lasagna a million times in my life, but never without mozzarella and ricotta cheese. If I wanted a vegan lasagna, I had to figure out a way to recreate it with what I had on hand.
This is where my creative musician brain kicked in. The ingredients I had in my kitchen were kind of like a Bach fugue. Lots of voices intertwining and crossing in and out and making a glorious sound. I had all the necessary lasagna components including pasta (mung bean fettuccini, our newest fascination), fire-roasted canned tomatoes, pizza sauce (not ideal, but it worked), baby bella mushrooms, onions, baby peppers, frozen baby spinach, homemade Brazil Nut Parmesan and Kite Hill ricotta. And it worked. Lip-smacking good. I had seconds two nights in a row. Oh, and the leftovers were even better the second night.
Is there a recipe you’ve made a million times pre-whole foods plant-based that you could make into a #wfpb dish that you would love just as much as the original version? Dissect it. What are the components that need to be replaced with vegan substitutes?
The two take-aways that I hope will resonate with you are this:
When you are #wfpb with a strong focus on starches and vegetables, you can eat until satisfied, and that includes having seconds. I did. Two nights in a row. And I didn’t even think twice about it.
Get creative in your kitchen. Find an old family non-vegan favorite and see if you can veganize it. Feel free to send me a DM if you need help.