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this post was submitted on 31 Jul 2024
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chapotraphouse
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It sort of reminds me of the 50's cookbooks that were like "Wrap a slice of bologna around a banana, nestle it on a bed of lettuce and then serve with warm Béarnaise sauce"
It very much feels like people who don't understand how cooking works and just slap shit together and eat it regardless of the flavor or texture
You can make so many dishes without meat or any animal products if you just stop for a second and think about what you're actually doing
Like, Ma Po Tofu is amazing and you can make it vegan by just leaving out the pork, the dish doesn't need it
Tofu is limited only by our imaginations.
Vegan food that leaves behind needless adherence to immitating dishes is always better.
My main association with tofu being tofurky until I learned about Chinese dishes with it demonstrates this point well
This also makes the texture better. Thr gristly part was the only thing I disliked about the dish.
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