The Controversy of Fake Meat đ„©
There is no denying as a collective we have a meat situation. Meat has been linked as a key driver of climate change, drinking water pollution, land overuse, and the excessive consumption of factory-raised and processed meat does increase the risk of cancer, heart disease, and diabetes.
Impossible Burger and Beyond Meat hail as saviors in providing alternative sources of protein, for those who cannot, or choose not to eat animals for x,y,z reason (which is ironic because IMO if youâre vegan youâre not really looking to eat something that tastes âlikeâ meat) âhowever not as innovative as youâd think considering China has been perfecting the vegetable-based meat imitation for centuries.
Received with much enthusiasm and hype, particularly by Wall Street and venture capital, these companies and their products now face increasing scrutiny from a variety of critics. What do experts say? Dr. Frank Hu, chairman of the nutrition department at the Harvard T.H. Chan School of Public Health, along with a group of health and climate experts, published a report in JAMA that explored whether plant-based meats can be part of a âhealthy low-carbon dietâ but the juryâs still out on that one.
Studies show that replacing red meat with nuts, legumes, and other plant foods can lower mortality and chronic disease risk, but itâs not possible to conclude that processed burgers made with purified soy or pea protein will have the same health benefits.
So my query to you, fellow readers, is âwould you bite?
Miso-Glazed Cauliflower Bites
What if I told you I could also introduce you to a meat alternative that required no venture capital and no connection to Wall Street? What if I told you corporate veganism was not the answer?
What is it you may ask? Itâs the perks of being a cauliflower (get it? Iâm here all night folks!)
Let me ask you a question, does anyone else here feel commiseration for veggies posing as meat? Let it be known that imposter syndrome is not just for humans!
Anyhow, these miso-glazed cauliflower âwingsâ were something out of this world, seriously, better than takeout. And it is my duty to reassure them, theyâre doing just great!
Ingredients:
For the Miso Glaze:
1/4 cup miso
1/4 cup raw maple syrup
1/4 cup water
1 tablespoon rice wine vinegar
1 tablespoon aminos sauce (or use your soy sauce of choice)
For the Cauliflower Bites:
1/2 large head cauliflower, cut into florets
oil spray of choice
1/4 cup garbanzo flour, or almond meal (for gluten-free)
1/4 tsp garlic powder
Instructions:
Preheat the oven to 425 F. Line a large baking dish with parchment. Spray florets with oil spray or toss with a little oil. Place in either a very large bowl toss with the flour of choice and garlic powder until evenly coated. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes.
While they cook, combine miso, maple syrup, water, vinegar, and aminos sauce in a small saucepan. Cook, over medium heat, whisking occasionally, until boiling. Remove from heat.
Once florets are baked, place them in a bowl and add the miso glaze and mix.
Serve and add sesame seeds, cilantro and some shredded red cabbage for an added kick! Enjoy!
Hungry for more?
Hereâs the ultimate fluffy, vegan pancake recipe. đ„
Your favorite salad turned healthy. đ„
Literal foodporn. đ€€