Recipes are there to guide us, and are especially helpful for inexperienced cooks, but you can adapt them. The recipe police are not going to arrest you, if you forgot to pick up an onion, and have to omit it from a recipe. Likewise, when a menu plan has recipes that at first glance you know some of your household won’t touch, you can adapt them to keep everyone happy without making an entirely different dish. It just takes a little culinary imagination and remembering you control the ingredients.
My ex went vegetarian many years before I was willing to skip that big juicy steak. I learned I could keep the flavor profile of most recipes while just replacing the animal proteins with plant based ones. Personal Chef Approach™ members can always get advice in our forum on how to do this, but for the rest of you, take this menu for instance:
Try marinating some tofu in the Citrus Chicken Marinade (in a separate dish from the chicken), then grill them off side by side. Use a vegan ground “meat” substitute or quorn for the burger. Or, how about doing Parmesan-Sage Crusted Chick’n Gardein instead of pork? In place of the lamb, sauté some onions in olive oil until softened and beginning to go golden, then add some chickpeas and a little of the lamb rub to intensify the flavor. If you can’t find vegan hot or sweet Italian sausage, substitute white beans for the protein and add a little extra garlic and chili flakes for flavor.
That menu adaptation goes for the rest of you too. Maybe you are sick of chicken? Try the citrus marinade on veal chops or turkey tenders. Perhaps your three year old won’t touch the Moroccan Lamb, then either grill it without the dry rub for everyone or buy a separate lamb chop to grill plain for him. Don’t like lamb? Use a beef tri-tip instead.
If you’re not keen on spicy, tone it down by leaving some or all of the spicy ingredients out. If you cook for someone who can only eat mild foods, and everyone else wants spicy, I suggest making the entire recipe mild, then adding more heat for those that want it at the table. Like salt, you can always add more, but you can’t take it out once it’s in there.
The possibilities are endless once you learn to let the menus open your mind and spark your taste buds into action. Watch the video above for more about how the Personal Chef Approach™ works, and enjoy the beef or vegetarian version of Teriyaki Burgers below.
A little teriyaki (homemade or store bought), ginger, green peppers, scallions, and water chestnuts add pizzaz and Asian flare to ordinary beef burgers topped with hoisin ketchup and grilled pineapple. These also make great sliders for parties too!
Heat To Eat