— ingrid ortega

So I would do a couple. I would make a, um, plant-based lasagna. And you can either use the tofa regatta recipe that we have, um, in our curriculum, or you could use, uh, in the engine two book they talk about they use sweet potatoes and then they mash them up, uh, they're cooked sweet potatoes, mash them up and then season them like you would a regatta as well. Uh, so a lasagna, it's got lots of vegetables. Everybody loves red food. Uh, it's beautiful, it's tasty. Uh, a beautiful gigantic and beautiful salad that has lots of greens and, um, herbs. And I've been making a salad this week from the Bryant Terry Cookbook called Green Slaw, which has sliver pea pods and broccoli and all kinds of wonderful things. So, make a salad exciting because for many people a salad is lettuce and tomato with some ranch dressing or something. So our chapter on, uh, no oil, um, dressings is excellent. There are about eight recipes that you can choose from. And then, uh, for a side dish, I think I would probably make some, uh, a roasted vegetable, something like cauliflower, and put that seed mix on it and everyone will love it. And of course, a dessert. And a dessert doesn't have to be, you know, something, um, that you haven't quite mastered to make, but a beautiful fruit salad or, uh, some muffins or something like that. Uh, I think that people are all, when I go to a potluck and I come in with my food, my food is always the first food that's gone. So I think that people's curiosity is very, is at a peak right now, and that everybody wants to taste some really, really good plant-based food.