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Butternut squash, cubed... drizzled with olive oil, sprinkled with salt and pepper, and roasted until soft and caramelized. It's better than candy!

@browngravy -- I hesitated to say "life-changing", because I felt it would sound a bit over-the-top, but that's exactly like I feel as well. I'm so happy your wife was diagnosed, and apparently is doing well. She's lucky to have you on her side!

And, I agree about Shauna at GlutenFreeGirl - she's awesome. So, more Shauna, please!

I did it in stages, not all at once. I started by cutting out all red meat, then all poultry, then seafood, and last was fish. While I was "cutting out" I was reading everything I could find on Vegetarian Nutrition, and began agging vegetables and grains to my diet that I'd never had before. I experimented with different cuisines and flavor profiles. It took me about 6 months, but the slow transformation was well worth it. I am now trying the same approach with a transition to Vegan. I have stopped drinking milk, and I use agave nectar instead of honey. Next I will stop eating and cooking with eggs, and last to go, because I realyreallyreally love it, will be cheese.

I live with my daughter and son-in-law, who are not vegetarian, and I cook for them, so I do cook meat. Almost all my grown grandkids are either Vegetarian or Vegan, but not their parents, so we still have meat on the table for all holidays, as well... there are just a lot more vegetables and a few vegetarian and vegan dishes and desserts along the turkey or roast.

Read everything, discuss it thoroughly, and best of luck!

Our yearly Thanksgiving dinner -- always at my house! Love it!!!

I agree with avaryne... chopping.

But, anything to do with cooking or baking can be theraputic for me -- especially on a cold or rainy day. My kitchen feels like home to me.

Pasta can contain eggs, so some vegans won't eat pasta out. But, rice, grains, beans.... all are found in a vegan diet. There wouldn't be butter added to anything. No eggs or dairy products. I have a vegan grandson who will not eat honey because he considers it an animal product, and he won't eat sugar that has been processed using animal bones (which is most commercial non-organic brands. They are processed using filters that contain ground animal bones to strain "impurities" so as to make the sugar white.)

All that having been said, and having a distinct dislike for Mike Isabella, I still cannot understand Robin's still being there. Sure, he's arrogant, but poor Robin is so out of her element among those chefs that can cook. It's painful to watch her, week after week, just sqeeze by to remain in. I know they would deny this, but I think they are leaving her in just to mess with the remaining chefs' minds.

Robin needs to go home. (imo) It is a travesty, and an insult, that she has made it now to the final 5.

For the veggies and salad: Beano

For the pasta: A gluten-free version, such as rice or quinoa pasta.

And, I agree with all the above posters who recommended you might want to think about getting tested for gluten intolerance and food allergies at your next physical. Living without and upset gut will change your life.

I do a version of Giada de Larentiis' "Veronica's Veggie Meatloaf with Checca Sauce". The Checca Sauce elevates this Veggie Meatloaf far above the usual lentil-and-brown-rice veggie "meat"loaf. It's really good. My whole family (who are not all Vegetarians like me) love it.

Veronica's Veggie Meatloaf with Checca Sauce
http://www.foodnetwork.com/recipes/giada-de-laurentiis/veronicas-veggie-meatloaf-with-checca-sauce-recipe/index.html

Every day? ---- Chocolate!

Dark Chocolate Mounds.

Cilantro, and many other flavors used in Thai food. No can do!

Once, on a dare, I made Paula Deen's Krispie Kreme Bread Pudding. I had a bet with the darer who said it couldn't be a real recipe, and when I showed it to him, he said he bet it was a joke, and dared me to make it. The bet was he'd eat at least one piece, if it turned out. It's an experience he talks about to this day. LOL!

These were outstanding. I have made them several times since this recipe was published, each time substituting whatever vegetables I already had on-hand (and other herbs for the cilantro!), and they were equally superb. Just delicious!

Thank you for posting this.