LaBellaLotta [any]

  • 5 Posts
  • 190 Comments
Joined 4 years ago
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Cake day: September 23rd, 2020

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  • Right I agree with you and that’s kinda what I’m trying to say.

    I think there’s no reason not to admit that cheese Is objectively very tasty and no small part of that is the casomorphin and its effect on the brain.

    That is not something vegan cheese will ever do and that’s ok, that’s what you learn to live without. The subs are getting better and better and absolutely kick ass in their own right.

    I’m also trying to make the finer point that IMO a lot of vegan recipes and influencers over extend Tofu and don’t play to its strengths, instead trying to use it to emulate something it cannot. I say this specifically pertaining to firm tofu. Because nothing makes me raise my eye brow faster at a recipe than just tossing a big beautiful block of that stuff into a blender to make something creamy. I find I am often dissapointed and dissatisfied with the result of that as opposed to just cutting up wonderful little tofu cubes, marinating those and eating them.

    I kinda feel the same way about Avocado, like Guacamole is good, but it is specifically a recipe to fully utilize over ripe and sub optimal avocados. Not every avocado needs to be mashed and IMO it’s just using the ingredient poorly to mash up a perfect avocado as opposed to fanning it and serving it with its original texture and shape somewhat intact.

    And of course I completely forgot about silken tofu which probably can make a great paneer substitute when done thoughtfully by someone with skill and knowledge of what paneer tastes like and how it’s used. I live in an extra firm tofu household. All hail the mighty soy bean.

    And of course all of you should abandon all dairy products if you haven’t already unless you are a literal baby cow.

    vegan-tofu trans-vegan vegan-seitan