Dear Lesley: Something to sink my teeth into

All new things are exciting at first, right? It is not until we settle in that we begin to truly realize where we are and what we’ve done. In this case, you have altered your eating regimen which is a pretty big deal. It is normal growing pains to miss things from your past. I view your situation optimistically because you said that you only miss the texture and not the taste. Missing the texture of meat can be easier to take on versus missing the taste of meat in my opinion.

Mushrooms are my go-to textural components in vegetarian dishes. I use large portobello mushroom caps to make burgers or fillets. I slice them into long strips for tacos, wraps, and sub sandwiches. Jackfruit is another winner. Jackfruit provides fork tender texture similar to shredded meat and poultry. I use beans and legumes to create a textural component to all vegetable meals. You can smash and mold cooked beans and legumes to provide density. Also, use breadcrumbs and egg to bind vegetables, herbs, and spices to make patties or balls. If you are looking for crunch, breadcrumbs can be used as a coating when pan searing, air frying, or baking. You have options. You will have to get creative with your cooking and explorative with your dinning.