@skinnylatte Just saw a presentation in which someone was talking about this novel “flexitarian” cuisine with like, tofu plus a bit of beef collagen. And I was like, uh actually,
@skinnylatte Yes, the fake meats are everywhere at the moment, mainly in burger form.
Nothing wrong with fake meat per se, just the over abundance of it diminishes any other dishes.
Of course, being an older vegan I can remember when you were offered either a plain salad or … a plain baked potato….
@mootpoint i wasn't very open to vegan foods until i learned that i can cook vegan versions of foods that are culturally relevant to me. so that helps. i simply cannot do salads and bowls and uncooked things.
@skinnylatte oh yes, being able to veganise albóndigas, or change some rice dishes really helps the transition - especially when they’re foods from childhood or family recipes!
My general philosophy is, if the ‘real thing’ is hugely processed, I’m going to be open to the vegan version of it. They succeed when I can’t tell the difference or don’t care that it’s vegan.
Anything Chinese / Korean / Japanese with ground pork is easily replaced with mushrooms anyway for me.
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