Except for mother's milk, all tastes are acquired and can be shifted.

When I first gave up eating meat, dairy and eggs, it took time for my tastebuds to appreciate delights like a raw beet, quinoa and tempeh.  Learning about the phytonutrients in each plant inspired me to have as much daily variety of plants as I could. While I used to eat just one vegetable for dinner, now I'll mix it up and have at least four different vegetables at at time. 

To find nutrition facts about specific foods, the USDA has a good website where you can search for valuable information. 

I try to prepare Rasta plates, a number of flavorful dishes. Here is an example:

  • skin-on, boiled Yukon gold potatoes
  • lentils cooked in curried coconut milk
  • broccoli and garlic, boiled potatoes,
  • avocado bathed in lemon juice, salt and pepper
  • red cabbage cooked with vegetable broth

Here are some foods that are meat and dairy substitutes that impress everyone I know who has tasted them.

              Tastes better than fish sticks. A big favorite around here!        Gardein also makes excellent plant-based chicken strips, ground                                          beef, crabcakes & more.

             Tastes better than fish sticks. A big favorite around here!

      Gardein also makes excellent plant-based chicken strips, ground                                          beef, crabcakes & more.

      Miyoko's smoked farmhouse, mozzerella and herbes des provence are dreamy!

     Miyoko's smoked farmhouse, mozzerella and herbes des provence are dreamy!

                                                   Veganaise is tastier than traditional mayo. 

                                                  Veganaise is tastier than traditional mayo. 

               Incredible flavor. I often use just one to flavor vegetables, grains or potatoes. 

              Incredible flavor. I often use just one to flavor vegetables, grains or potatoes. 

 1 Tablespoon of the egg replacer + 3 Tablespoons of water = 1 egg when baking

1 Tablespoon of the egg replacer + 3 Tablespoons of water = 1 egg when baking