Comments on: Bringing chewy back

By: Tracy

Tracy — Fri, 14 Nov 2008 19:01:03 +0000

I see where you’re coming from. My main point was– that things like seitan or tempeh or tofu are all great on their own– and they ACT as the “protein component” in meals. But I’m sick of people trying to recreate meat– hearing people say “this doesn’t really taste like chicken or steak”. Why can’t it just be a whole other meaty substance– like your friend Dan enjoys– completely separate from meat?

By: Nicolette

Nicolette — Wed, 27 Aug 2008 02:56:08 +0000

I agree with your views in a sense, I’m a vegan too but a truly “soft” vegan, I don’t mind serving/cooking food to others as long as its really what they want, their comfort food and knowing that the stuff I’m cooking hasn’t been cruelly killed (in regards to your entry, it would be like in a perspective of Dan where the meat has to be cruelty-free)

But Bravo! anyway, Your views are kindly thought out and clearly said, You don’t condone meat to the extent of “being disgusted” with mock variations or “how it looks so real” but instead you appreciate it, and have a open mindset to meat-eaters themselves. Your blog posts are really lovely and cleverly written.

By: Appetite for China

Appetite for China — Fri, 27 Jun 2008 07:59:36 +0000

Vegetarian Sichuan food can be better than its meaty counterpart…

…

By: A Vegan Called Bacon :: Pockmarked old woman

A Vegan Called Bacon :: Pockmarked old woman — Thu, 22 May 2008 02:32:02 +0000

[...] Plus, I think the “pork” worked a treat. My first point on the texture scoreboard. [...]

By: A Vegan Called Bacon :: What am I going to do with all this bloody tofu?

A Vegan Called Bacon :: What am I going to do with all this bloody tofu? — Wed, 21 May 2008 10:08:35 +0000

[...] tofu. I don’t know about that, in fact I don’t believe a word of it. But, embolded by my decision to investigate vegan textures, and by the fact I’m hanging around in Beijing with nothing much to do, I thought I’d [...]