How does a traditional foodie cook without butter?
Transition CAN be a CHALLENGE.
For many foodies, there are specific cornerstones in our diets and recipes that revert constantly to animal-based products, especially stuff like eggs and dairy products. Some of the first questions I get (and ask myself) is ‘what do you use for cream when listed in a recipe’ or ‘how do you bind ingredients together without eggs’?
I admire people who either grew up as vegans or who were able to switch immediately to 100% plant-based diets.
I can’t do it overnight. It’s not that I don’t want to … it’s just that there are so many questions remaining concerning process, pairing and end results.
I feel reassured that if the head writer with Epicurious is having his moments when it comes to transitioning to a planet-friendly, plant-based diet, I’m OK to have my stumbling moments as well.
That said, my mission is to try to stay on track and begin the process so that the outcome is a healthier, happier me AND a healthier, happier planet.
I welcome any reasonable feedback about the process, especially tricks or tips related to helping with the ‘conversion’ process. This includes vegans who might be upset that we’re taking longer than they’d like, but to extend a hand to us as we look for guidance.