— Thomas Chilton

Going plant-based doesn't always mean healthy either. Right? So it's okay to stretch the Realms a little bit and the health Spectrum. So if you're looking to get something like the texture of fried foods, that's okay to have a fried food every so often. You just don't want to have it on a regular basis. So like if you're going to do a fried food you can still do you know like a whole grain or a like a whole flower? To be able to make the breading like you would on something like the cauliflower I was talking about before the buffalo cauliflower is one that I do quite regularly. And what I do is I take a garbanzo flour and I mix them some garlic granules and some onion granules and then I put in a little non-neary milk and make that into a slurry and then toss my cauliflower in that and then I'll bake it but you could also deep fried if you want it come out. It's a nice kind of you know texture on that. If you want to get kind of like a fried chicken, you might want to put a little cornstarch into it as well. So it'll kind of bubble up a little bit and then I toss it my hot sauce. A warm hot sauce to be able to make that happen, but that's something you could totally deep fry and you'd get that same kind of session you're looking for out of those. Now when you're looking for eggs and baked goods. There's so many different great replacers for eggs and baked goods from flax seeds to applesauce to they have like just full-on egg replacers. You can buy in stores now, they're typically a little more processed but just Google, you know, plant-based egg replacers and you'll find a ton of Alternatives. Now one of the things you want to look for on this is there are a lot of Different applications for different styles, you know, so like flaxseed won't work and everything or apple sauce won't work and everything apple sauce will help in things like muffins to be able to keep that texture kind of moist, you know, one of my favorite egg replacers is actually an ingredient called aquafaba, which is the water that chickpeas are held in when you're cooking them. So when you open a can of chickpeas the water that's inside there's called aquafaba and you can actually put that and you put a little cream of tartar in there you can mix it up and it turns into a meringue which is pretty fantastic. But those are actually great things to be able to use as egg replaces in those. So by going plant-based doesn't mean you have to lose flavor or lose texture or lose some of these, you know flavor profiles you love you should make you should be able to have those things and it'll help you continue on that plant-based Journey as well.