— May Mok

So I've been cooking this way for more than 14 years, and in the beginning, um, I used to think, oh, I'll never be able to make my grandmother's name of a dish. But the reality is that your taste buds become so accustomed to eating, uh, without added oils and added salts, that the food just tastes delicious and it's actually the food that you taste. So the answer is yes, you already know if you are in forks over knives or if you're in Plant Pro, you already know how to do, um, a no oil saute, which is an entry into many, many different ways of cooking, because more than cooking onions are more than cooking mushrooms. There's zucchini, there's eggplant, there's tons of other things in terms of trying to recreate baked goods. This is where I always say, if you are a plant pro student or a forks overnight student, you need to become a student in Chef Fran Costigans Essential Vegan desserts, because aside from her being an expert and a pro, she has every tip up her sleeve. I'm not a baker baker, but I bake muffins and hardy breads and things like that. And, uh, using substitutions with flax seed meal with chia seeds, with bananas, with sweet potatoes as my oil. Um, things just seem to to work out. And I will also say that practice makes practice better. Uh, so I would, uh, certainly experiment and maybe start off with one or two simple recipes so that you'll gain that confidence to, as we say, flip a recipe. So that is my, um, my suggestion for that. I'd love to know how many cookbooks you have, um, cherish them all, but just remember with a post-it note and a good pen, you can flip any recipe. Very good question, may. Thanks so much for writing in. I really appreciate it.