How has the evolution of dietary trends like veganism reshaped your approach to traditional cooking methods and ingredient use?

ANSWER: The rise of veganism has inspired adaptability in my culinary approach, particularly in Thai cooking, which is already vegetable-friendly. I've embraced innovative substitutes like tofu and tempeh for protein, coconut milk for creaminess, and umami-rich ingredients like mushrooms and fermented sauces to replace fish sauce. These tweaks maintain authentic flavors while catering to modern dietary preferences, showcasing Thai cuisine's inherent versatility and my commitment to honoring tradition alongside evolving health and ethical considerations.