— Robin Rouse

Well, I think plant, plant-based food is always delicious. The recipe, if it's plated beautifully, remember that we eat with our eyes first. So that would be my recommendation. Um, in one of Jane ton's books, she has a recipe for Dr. Seuss stackers. The base is, uh, polenta, then there's a walnut sauce, and then there's a tomato, and then more walnut sauce, and it's topped with a, uh, sweet potato round. Those are very nice, a beautiful salad. Um, I, I'm teaching a class presently in Philadelphia, and when I create the mis and plus for the students and they work in small groups and then they're gonna create the dish, I, I see a lot of eye rolling. And then at the end I hear, oh my God, this is so good. This is so delicious. So I think a salad might be nice. Um, and I also think, uh, another recipe that I really love from Anne Essel is, um, I think they're called, um, well, I don't remember what they're called, but it's a piece of pumpernickel bread, then it's got some hummus on it, and then it's got some cooked kale, and then a swirl of balsamic glaze and some fresh tomatoes. So, um, they're called Pepper Ridge sandwiches, I think, uh, they're in a lot of her cookbooks. But something simple, something fun, something that's easy to transport and something that will maintain its temperature easily as well. So, um, desserts are also always good. You could easily make, uh, some mighty muffins from Rip Selten's book and then, uh, serve it with some fresh fruit or something like that. So, sounds like you might be very creative and maybe before you teach the class, ask the participants what they would like to see in the coming weeks. And then people, um, children always eat what they make. And what I find is that the week before I have, when I have a class, I say, well, what do we wanna do next time? What do you think would be the most fun? Here are three cookbooks. Pick out a recipe. So there you have it. I think you're gonna do great. I think you're gonna have a, uh, a great time and congratulations on your six years of being plant-based. I know how great you feel and I know that you are probably a beacon of inspiration for many people in your community. So congratulations to you, Robin, and thank you so much for sending that question.