Rules

The rules are simple.

1.  I shall choose one recipe from the Wednesday New York Times “Dining & Wine” section and appropriately adapt the recipe from a meat, fish or poultry based recipe to a plant-based recipe.

2.  I will maintain the integrity of the recipe to the best of my ability.

3.  I will NOT use meat substitutes.

4.  I will buy local, seasonal ingredients when appropriate and possible.

5. I will, within the limits of my knowledge and the guidance of a certified dietitian, make healthy substitution choices when appropriate and possible