— Kathy Splaingard

That's actually a great question. And that is pretty much going to depend on where they're at as well too. But most of the time I'm going to serve them what I'm going to serve my family. And the way to do this is to be able to use fresh ingredients that are typically in season if you can or that are canned or Frozen when they're in season as quickly as possible to be able to get them most flavor out of them. Now some people might you know be like, oh, I really crave that meat element of it and that's okay. They might still be in that kind of transitional period So when I'm with my family and I'm say with my my inlaws who do eat meat. Sometimes I'll make a dish and have them make it something separate. So like last night I did like what was a peanut sauce over noodles with tofu and what they did was they just cooked a little chicken on the side and then added their chicken into it. Now, I typically wouldn't do that. But because we eat with them quite often. Um, I give them kind of tips on what we can do to be able to make that happen because they're definitely on the spectrum of not eating plant-based at all. So having that a little bit more in that assigned pocket helps because we're eating all you know plant Basics except for that which is nice but by and large when I'm cooking for somebody else that's coming over. It's going to be a hundred percent plant based all the time and it's going to be whole food now the trick to this is just getting a couple recipes down. That you know, you can execute well where they're not even going to miss any of the the meat during that's in it. Think of some different ideas, you might see at some different restaurants. That could you know do the same thing. So like if you're going to a nice restaurant, you might get like I don't know like a wild mushroom truffle ravioli or something like that. Which all of those things that you put into that could be he could use the whole grain for you know, making the pasta and then you could stuff it with your your wild mushrooms and then you can make a nice sauce out of something like, you know, a plant-based milk and maybe some non-dairy cheese if you wanted to you don't even need that but make a nice sauce like the cashew, you know Bechamel, we've talked about before a little bit of garlic into it, you know a little bit of parsley over the top and you have a great meal that nobody is going to miss the meat out of it at all. So really, you know, when you're planning your meals try to think of things that are really big in flavor that people are going to appreciate no matter what kind of way they eat and it's it's okay if people are like a little hesitant on it, but quite honestly, I don't usually tell people that are coming over we're doing a non plant-based meal. People that know me really well like my in-laws. I mean they're going to know ahead of time so we might have to think of an alternative to be able to make that happen to but it's pretty rare would you do that?