Nutritional Yeast is a cheese-loving vegetarian’s best friend! An excellent source of B12, iron, magnesium, phosphorus, zinc, chromium, selenium, and other minerals as well as 18 amino acids, protein, folic acid, biotin, packed with Umami flavor, it can help stave off those cheese cravings and fill in nutritional gaps. I like to use it in dishes with creamy sauce especially!
I mentioned in one of the last posts that when you switch from a meat-based to a plant-based diet, you need to start thinking about your produce as the stars of the show. This will reduce waste, and make meal planning easier. I wanted to share my menu for the next few days based on what we have in the fridge and what I just picked up at Aldi.
Tonight’s dinner was an exercise that most of us are familiar with: the “it’s a week from payday and we’re running out of options” meal. A lot of people who start trying to eat more healthy foods or more vegetables, or start any new type of diet, often complain that they buy all this produce and half of it goes bad in the fridge before they remember to use it. One great thing about switching to a plant-based diet is that I no longer think “Oh, Monday we’ll have chicken, and I’ll make some random vegetable to go with it”, I think “We have asparagus about to go bad, I need to make something with that!”
Start Where You Are
Making the switch to Uber-Vegetarian, as my husband calls it, was easier than you’d think. Perhaps this is because we already ate a wide variety of foods from different cultures, maybe it’s because the changing season makes me crave lighter, greener foods, but overall it hasn’t been too hard; but you really need a willingness to try new things and new recipes!