Talking about impossible and beyond meat, of course. I like their taste, so I’m not one of those burger fash who complains about not being able to taste the flesh wounds of their victims. Just need the skinny on how it compares in terms of it’s nutrient quality, health factors in terms of contaminants in production or as a result of (PFAS, lead), and the impact on the environment. I’m sure the production of fake borg is better than maintaining and slaughtering cows, but relative to other foods how much better is it?
Dinner tonight was vegan bacon cheeseburgers with lightlife bacon and impossible burgers and they tasted pretty good.
I don’t prefer making (faux)meat-forward meals but I do occasionally and I don’t look down on them. I don’t think the meat substitutes are that unhealthy (almost certainly healthier than what they’re replacing) but they’re expensive and I genuinely enjoy cooking with veggies, beans, tofu, etc. more than just a burger or whatever. I never liked the concept of a chunk of meat being the centerpiece with some sides or vegetables scattered throughout when most food has so much potential flavor. I love that veganism really challenges that dynamic, forcing the chef to create meals that integrate ingredients rather than isolate them.