— Cynthia Stack

The quick answer is, uh, yes. Um, you know, uh, examples that, that come to mind right now, um, uh, of, uh, recipes that contain gluten cain or milk protein, right? Uh, or other animal products, uh, you know, can be changed, right? We're talking about, um, bringing in, uh, non-gluten flour, or, you know, bringing in plant-based products, uh, uh, in place of the animal products. And that, so there's, you can certainly make changes to any recipe. Uh, do keep in mind that as you make a substitute, uh, the finished product is gonna be different from the original, and it's gonna be up to you, uh, to find a balance that you like. Okay? And this is where, you know, I like to talk about the psychology of eating. And that is to say that, uh, this is, this is my perspective anyway, that, you know, very often, uh, when a person encounters a change to a favorite food, you know, there's, uh, there's some repulsion and, uh, they, they can test, uh, what they see and, and, um, they don't like it. Um, it's because they're focusing on what's different. They're focusing on what was taken away from that product, um, rather than focusing on what is present and what can be enjoyed in the new product. And, you know, I think about these challenges as being 90% mental. And if you can get over these hurdles, which are within each of us, um, you know, we can learn to like new food. Now, I reserve this 10% for folks that have an intolerance of some sort. And, uh, you know, I have, let's say, a physical, um, reaction to some sort of a food change. But, um, for most people, most of the time it's gonna be psychological. And so as you, you know, make these changes, uh, pulling out gluten and animal products, uh, keep in mind that it becomes doubly important. I think that the cook, uh, acquire a deeper and broader set of skills and the knowledge to support cooking, um, you know, in a way that is, um, gonna be new and, and, uh, challenging in order to create some delicious results.