231–240 of 492 posts
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> murder Please show me the law.
Yeah veganism is 100% a first world privilege.
Pro tip when it comes to pasta / pizza. Forget about vegan cheeses on pizza/pasta. They taste crap. What tastes really good is ground nuts. I sprinkle a mixture of ground pine nuts, cashew nuts, and tiny bit of pecan, (-/+ possibly some macademia nuts) and it tastes great. When ground properly in the right proportions, this mixture also has that nice fluffy, "cheesy" feel to it (i.e. it's not rough to the touch, it's…
Mmmmmm, more processed food options, joy!
OG cheese is obviously a processed product. I have never seen a cheese cow but perhaps that just me
More products for the grocery aisles best ignored.
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Who the hell eats asparagus for its caloric density? You get plenty of calories from the hollandaise sauce and the potatoes. Given our sedentary lifestyle, low caloric density seems like an advantage, if anything.
We were comparing carbon input to food output, gram for gram. Caloric/nutrient density is completely relevant. You've thrown that basis out the window by adding additional foods and reframing the argument.
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Rügenwalder Mühle makes vegetarian/vegan cheeses in Germany that are quite good when eaten cold, but probably don't melt well. I generally prefer cheese cold or at room temperature anyways, and I wish I could get Rügenwalder Mühle in the US, but it seems like they don't export. https://www.ruegenwalder.de/vegetarische-und-vegane-produkte
I really like their vegetarian stuff, but their vegan stuff doesn’t work so well for me. The closest brand in the U.K. (and, I think, the USA) is Quorn, which I’ve missed since moving here.
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I tend to agree with this. I'm not a vegetarian, but if I were, I'd wouldn't eat imitation animal products anymore than I'd drink non-alcoholic beer. I'm happy to eat vegetarian food. It stands on its own as delicious. One of the best "burgers" I've ever had was made with black beans and wasn't trying to imitate meat. (It was at The Vortex in Atlanta years ago.) Imitation products that I've tried have always just lef…
> I wouldn't eat imitation animal products anymore than I'd drink non-alcoholic beer. And nor shall I drink anything with corn syrup as that's simply an imitation sugar product, nor do I eat chipotle burritos since they're a pale imitation of actual burritos. I eschew Cavendish bananas entirely since, just like a boca-burger tries to mimic a real burger, the Cavendish banana tries to mimic the real banana. You can ta…
There's certainly a trope of "...but I can't give up cheese" and as someone who went from vegetarian to vegan: Yeah, cheese is hard to replicate. But also: your body and tastes adapt. After a few weeks off of dairy our memories of those old textures and mouth feel start to fade and are replaced. Humans don't like changes in patterns, but at the same time are relatively quick to adapt to new ones. There's real addicti…
First day, it was 90% / 10% dairy/cow. Second day, it was (eyeballing) 85% / 15% dairy/cow.
You get the idea... Didn't even notice the transition.
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Which brands have you tried? There's a wild diversity, and I suspect even with dairy cheeses you could try many kinds and think it's "missing" something (compared to another type of cheese, or even the same cheese from a different producer) For example, a (dairy) farmer's cheese is going to be completely different from a blue cheese, which is completely different from a sharp cheddar. Each of those is "missing" somet…
> Which brands have you tried? More than I could possibly recall. Violife, chao, follow your heart, miyokos, daiya, parmellas, go veggie, kite hill, Trader Joe’s brand > For some kinds of cheese, people actually find them indistinguishable from the classic dairy versions Not a chance that I believe this. Maybe as a minor ingredient in a larger meal but certainly not as a main ingredient or on its own.
> Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It? I’m vegetarian and my partner is vegan - I’ve tried every vegan cheese on the shelf. The answer is no because it’s not even close to ready. It might pass an initial taste test where you say, that’s not so bad, but then you pick up on all the things it’s missing. Sometimes the aftertaste is terrible, sometimes the texture or versatility. Mayb…
So my wife and I are vegetarian and I love certain vegan cheese, the naturally cultured ones where you essentially have a plant product that is cultured with cheese bacteria. My experience with this stuff is similar to a lot of things in vegetarian diet, which is that the problems come about when you start trying to create imitations of animal products. I do not want to suggest that people "just don't like vegan chee…