— Lucille DelVecchio

So that depends on the dish. Um, you know, for Italian cooking, I think that lasagna is probably, uh, a great, you know, kind of a sub substitution, what I just talked about for the, the lasagna. Um, using ricotta in that way, doing the, the, um, tofu ricotta. Um, if you're, if you're not doing any oil and you're not doing any dairy too, you can actually substitute things out pretty easily. Like if you're, um, making a marinara, you don't have to worry about the oil you can do, um, you know, a white sauce either using beans, um, or tofu or cashews are wonderful ways to be able to make those. We do a wonderful manicotti, um, that as a tofu manicotti as well. Um, I make that very regularly for my family, actually. They love it. Um, it's a wonderful way to get your protein. There's no oil or dairy in it at all. Um, you know, for things like, like garlic bread, we'll do something like a garlic butter, which is basically just, uh, you know, it's onions and garlic kind of cooked down and water, um, in the stove. Uh, the Sarno brothers, uh, have it featured in our Plant Pro class. And then basically you can take that mixture and it just like spreads right over bread, really easy. Um, yeah, so I think that's probably one of the best things I'd suggest for that.