And their wives, beatable children, slaves and just about any non-Jewish and then non-Christian civilization.
She must come from the River Phoenix school of healthy living. I apologize. That was a a low blow and we miss you River. Too bad your healthy eating lifestyle included partaking in heroin.
My reason is @jacoby I was going to go vegan but then I see this guys threads and I say this dudes life is jacked up. If he just had some nice comfort food with varieties of meats, seafoods, and non vegan desserts his life would undoubtedly take a 180. So now I eat even more meat.
I wouldn't have a degree without bacon doubles at BK, thighs and dirty rice at Bulletproof Popeye's, chocolate-filleds at Shipley's, fried shrimp at Navy Seafood all on Scott Street right outside Cougar Place, or 11:00 pm Tropical Storm Allison gumbo runs at Frenchy's on Wheeler. That's not even counting the Aramark / Chartwell's platinum meal plan once they started putting Taco Bell, Pizza Hut minis and Wendy's on campus, and playing music videos on all the cafeteria monitors ("breakoooouuuut!!")
I like Tofu in my Pad Thai and other dishes. It probably wouldn't be that hard to get off meat and substitute Tofu. I've thought about it. I don't necessarily like cooking Tofu, though. And, you have to press it in advance to get the water out. I like it in dishes made at restaurants.
Tofu is an amazing substitute for meat I agree. I would say roasted brussels sprouts and cauliflower as well. Impossible/Beyond is there as a substitute in terms of texture and taste when used in other dishes imo, just not good by itself, and pricing is just a little too high.
It all depends on how you prepare it, it's super mild-flavored, similar to rice or potatoes, you can always spice things up and play with the flavors/textures.
Yep, and I'm with @Surfguy that it's always to me better at a restaurant than when someone has tried to cook it at home (I never have). Indian dishes and miso soup are the extent of what I like. It just totally lacks the umami taste that I need, mushrooms can give you a bunch of that but still not a total replacement for meat, for me.
My wife has done some cool things with it (outside of the usual Asian dishes) from a cheese cake to spicy vinegar marinated slices for a salad, seasoned and seared for tacos, a faux egg/tuna sandwich mix and many other things with tempeh
I've purchased several Lion's Mane kits since we discussed mushrooms here on the forum a while back (figured, pandemic... why not). Had some earlier today in fact. It's fantastic raw, at least in small quantities, and very good sautéed with a little garlic. I couldn't stomach it every night anymore than I could lobster, but it's a nice treat on occasion.
But unless you were gung-ho about it, why sub tofo? Every single thing you just said your wife makes, no offense and I'm quite sure it's delicious, will not be as good as it would be omnivorously. Except for the marinated salad. That sound great.
This is kind of my point: tofu is tofu, you know what you're getting as long as whoever is preparing it knows what they're doing. Non-meat pretending to be meat is terrible (bacon, beef, chicken nuggets whatever). The texture is terrible and it just does not taste right, and to me I don't think it will anytime soon. Non-meat that does not pretend to be meat but an alternative can be really good: black bean/veggie burgers, tofu dishes, mushroom dishes, fake egg and milk products, etc... I eat a ton of vegetarian meals, if that's what I want then why even bother trying to put fake meat into it? Save the real meat for next time. Everything in moderation.
Other than that, how did your growing kits work out? Try some different ones, honestly there's the same variety in mushrooms as there is in red meat, or peppers, or tomatoes, etc...
