What does eating "plant-based" mean?
It’s quite simple really. Prioritizing veg, fruit, nuts & grains over everything else.
This isn’t a “remove everything you ever ate” type of lifestyle, it’s a “focus on the plants” one.
One of the questions I often get is, “Why is there meat in the cookbooks?” While I always prioritize plant-based ingredients, I don’t necessarily exclude meat, eggs or dairy. Why? Because it works for me, and allows me to thrive. This may not be the case for you, so I’ve included — in most recipes — a way to replace the animal protein or dairy.
That being said, if you’re vegetarian, use your common sense and substitute with your favorite dairy- and meat-free products at will. I am in full support — and can’t possibly get offended — if you’re making mindful decisions to nourish yourself better.
Focusing on adding more whole foods to your plate, especially veggies, gives rise to a domino effect: eating more veg leaves less room for junk. Before you know it, you'll be flexing your plant-based-cooking muscles like a champ!
Here are some of my favorite substitutions.
They come from years of trial and error mixed in with a dash of favoritism. You may love some of these, but substitution really is a matter of personal taste, so a little experimentation may be in order.
Tempeh + Kelp + Old Bay
For chicken or pork:
Extra firm tofu
Larger legumes like chickpeas
Mushrooms like mini-bellas & portobello
For cow milk (see Dairy Free Mini Me):
Nut milks like almond & coconut
For wheat flour:
Cloud 9 flour
Corn or four-grain gf pasta