How To Go Vegan
Cheat!
They say there’s one in every crowd. I’m that one in every crowd, or I used to
be that one. Now, the crowds contain a lot more than just that one. One what,
you ask? You know, the one who meat lovers look at as though we’re from
another planet… a vegan. (When I don’t cheat with cheese or ice cream!)
I heard the gasp and I read your mind. You’re wondering “What is a vegan doing here?”
I’m here to possibly, maybe and/or perhaps inform you that Vegan meats have finally become the dupes they’ve always wished to be.
The Cheap And Easy Route
When society has accepted the “impossible” concept that McDonald’s is offering McPlant™ Burgers, it’s no longer impossible to believe Vegan meats are as satisfying as a carnivore’s great love.
Plus, McDonald’s jumped on the “meatless wagon” well after seeing how successful the Burger King® Impossible™ Burger is because it could fairly easily fool the real burger aficionados. Whether it be Impossible™ or Beyond Meat™ burgers, the taste and mouthfeel have finally arrived. I prefer the Burger King® Impossible™ Burger because of the char-broiled flavor.
I’ve been a vegetarian and moved on to veganism for most of my life and until now I’ve even refused to eat vegetarian or vegan meat because it was, well, “impossible” to enjoy.
Now, I sometimes wonder if it’s all a big joke because the taste is deceivingly close to meat, albeit less greasy and no unexpected disgusting gristle unpleasantness.
It’s scientifically proven now that plant-based meats are the future because they are less likely to cause a major heart attack from clogged arteries, obesity and diabetes. Science has confirmed that the Earth is dying from clear-cutting land, even rainforests, plus overpopulation to graze cattle.
So, scientists and dieticians worked together to finally create a hamburger to satisfy the greatest meat lovers in hopes of producing healthier and environmentally friendly food.
Other Vegan Meats
The Beyond Meat® Sausage is a mind-blowing substitute. I usually microwave it, put it in a bun with mustard and relish, some potato salad, vegetarian baked beans and a dill pickle and its a very delicious and satisfying meal. There are recipes on the packaging if you prefer to take the time for a more gourmet-style feast.
There are also Beyond Meat® Meatballs and sausage patties and most any substitute there can be for real meat. I find the most variety at Target, but Whole Foods, Trader Joe’s or any other health food market nearest your location probably carries it as well as other plant-based meat substitutes.
KFC Beyond Meat Chicken Nuggets
I haven’t tried these fake morsels yet, but there is a pretty good review of them from “The Beet” and Instagram (KFC) site has comments demanding they bring them back. I tried to find out what is wrong with them or when they are coming back, but was unsuccessful, although they are still shown in a video on their Instagram site.
I know, I know… real meat lovers are a hard sell for plant-based meats. Before I first went vegetarian and then full vegan, I ate meat every day in every meal. I was raised by a Hungarian mother (her ancestry, that is), and every meal had some former animal in it.
Most Hungarians were peasants and they never wasted any part of the animal they slaughtered. They also died very early from heart disease and diabetes (and other factors of the time). Those traditions were accepted and handed down until recently realizing and accepting the facts that the world is now in crisis from overpopulation and human encroachment.
Enter Science, both environmental and medical: I’ll not bore readers with charts, graphs and satellite photography proving the Earth’s temperature is 1.5 degrees Celsius, or 2.7 degrees Fahrenheit away from the “point of no return” to stop catastrophic consequences. I will provide a link if there is interest.
Gourmet Veganism
I can’t even begin to bore you with my knowledge of gourmet veganism. I’m all about from microwave to mouth. Sometimes, even that’s too much effort. I’ll simply open the package of a THINK!® high protein bar (Chocolate Mint is my personal favorite), some pistachios, cashews, almonds or walnuts and a glass of OATly “milk” and in ten minutes, I’ve provided fuel for my body.
Thinking of food as just fuel for the body to thrive and function has been great for me, because once I just remove the hunger pangs, I’m very satisfied and can use the extra time for other pursuits plus no clean-up time except a glass from the “milk.”
I’m lucky to be very healthy and have no predispositions which would possibly prevent me from being vegetarian or vegan. If considering either, please consult your physician before starting a plant-based lifestyle.
Cheating 101
Okay, about cheating… I must admit, haven’t been able to go full vegan, yet. I am working on it, but currently it is almost impossible to not come in contact with eggs or dairy.
Like the saying goes: “I love bread!”
I do eat vegan “cheeses” and have tried many vegan ice “creams.” There are ‘just okay” ones and some that are really close to fulfilling all the sensations one desires in full dairy cheese and ice cream.
Most vegetarian and vegan cheeses now are almost indistinguishable from full dairy cheeses in both taste and meltability. There are two problems I have with dairy products.
- The horrific treatment of cows in the dairy industry and how they are kept pregnant to ensure milk production by raping them. Then, they finish by snatching away of their newborn calf to send it to a veal farm where the calf is made anemic and slaughtered when they are ready for consumption.
- Cheese contains rennet. An enzyme called rennin is necessary to make rennet which is taken from the stomach lining of lambs, young goats, and calves. Unfortunately for them, it’s only in these young animals when they are still nursing. When they begin to eat grass, the rennin enzyme disappears and actually curdles milk during digestion. Therefore, it is found only in the stomachs of nursing young animals. To get rennet (the rennin enzyme), of course, they must be slaughtered and the slaughter of animals is usually the primary reason people become vegetarian and vegan.
I am determined to not be part of this unnecessary cruelty. The great news for the animals is that a kinder, gentler form of rennet is also found in artichokes, cardoon thistle (which is also an artichoke from the sunflower family) and nettles. This form of rennet is used to make vegetarian and vegan cheeses in certain areas of Spain and Portugal.
It is necessary to be cautious with plant rennet because if aged longer than six months it will probably be too bitter after that to make delicious cheese. This is a simple precaution, but some cheesemakers prefer rennet harvested from the rennin enzymes in the stomach lining of lambs, young goats and calves when producing aged cheese because of its longer aging period.
Good “Cheezes” And “Ice Cream”
Daiya is an excellent vegan cheese and the one I use the most. It comes in every flavor, shredded, slices, sauces, blocks and even has a Mac N Cheeze dinner! (Vegan “cheese” is usually always spelled as “cheeze” with a “z.”)
Favorite Ice Creams (Made With Cashewmilk!)
Something to Digest
As more and more people gain awareness of how destructive to the planet producing and eating meat from animal-derived food really is, the demand for meat has increased.
Hopefully science will soon be able to convince meat lovers to be fully satisfied with an animal-friendly and nutritionally valuable way to deliciously consume fuel for our bodies.
