A bowl of noodles has always been a favorite in our house and in regular menu rotation. But after a trip to Japan, we were trying to relive our days in Tokyo and Kyoto eating them every day. It didn’t hurt that we brought home a few packs of noodles that we wanted to try either. Mixing up the veggies and changing the broth quickly creates new dishes.

Growing up in the South, there were some classics that I knew I couldn’t let go of when I changed my diet. Mac and cheese has always been one of my favorite foods. But what do you do when you no longer eat dairy and can’t add 3 kinds of cheese and butter? Making classics without dairy and meat proved to be challenging in the beginning, but with some time and experimenting I’ve been able to make plant-based meals that don’t feel like they are missing anything.

I’ll be honest. I hate when people tell me there’s a plant-based option on the menu, and it’s just a simple salad. A side salad with a single tomato slice is not a meal, and I don’t want to remove the cheese, bacon, and dressing from the full salad in order to eat it.