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21. Kate: Your point is a good one, and I think one answer is the pressure to conform to the meat-centered way of eating most of us grew up with. Meals consist of the star attraction - the meat - and the sides are the bit players. I think non-vegs often have a hard time imagining a meal without that star attraction. Since most vegs have family & friends that are non-veg, I think part of the fake meat thing is to try and find ways to fit into this meat-centered meal structure, and fake meats are one way to do that. I don't think it's a desire to mimic the actual meat, because most of us are disturbed by the thought of eating flesh. I think it's more to do with trying to maintain that structure so that our way of eating doesn't seem so radically different to non-vegs. That's just my take on it, mind you. 22. Thanks, Christina and Keri. That's the response I was looking for! I appreciate it. 23. Put me down as another omnivore who's bewildered with the whole "want it to taste like something died but without the killing" idea. 24. I had a tofurkey last year and I cooked it in a can of vegetable broth and not only was it moist and delicious, it almost doubled in size while baking. I agree that the directions on the box should definitely be altered. 25. I'm a new vegetarian (or, perhaps, an old vegetarian that hasn't been vegetarian long!). I've been avoiding the meat analogues, partly because I'm trying to learn to take new-to-me-foods on their own terms (if that makes any sense), but also because a "tofu dog" I had a year or so ago was one of the most disgusting things I've ever eaten. (I've heard that there are better brands.) 26. @kate: 27. I always love it when the only way meat chewers can lambaste vegans is by saying "Oh ho ho, so you don't want to eat our sweet sweet dead bird but you want a fake one of your own, well, I never... The nerve of you Vegans... The nerve..." 28. I've been a vegetarian for ten years or so, and I usually get some sort of fake-turkey-roast (not Tofurky, as I don't like the texture or flavor at all -- I prefer Quorn Roast). I have to regularly field questions as to why I'm such a hypocrite that I'd eschew meat but eat fake meat. 29. I am not a vegan or a vegetarian ..in fact I don't even know the difference between the two. I just seems to me that maybe these people LIKE THE TASTE OF MEAT...and so what if they like it? They they are making the choice NOT TO EAT meat. We do lots of things because we think its the right thing ..not because we like it. Isn't the important thing that they stand up for their convitions because (in their mind) it's the right thing? Why must we judge others so harshly? Sounds sort of self-righteous doesn't it? 30. Good point, Sindy -- meat is what most people grew up with, and whatever ethics we have around our food, the flavor of meat is rich, complex, and comforting, and being able to get those flavors from vegetable substitutes like soy/wheat (Tofurky) or mushrooms (Quorn) is a nice change of pace from pasta! 31. I've been a vegetarian for about two years and a vegan for about 15 months. 32. This will be my first vegetarian Thanksgiving, and I am really looking forward to it. I really love the taste of turkey, and it was definitely the most difficult meat for me to give up, and the last. (I have gradually weaned myself off of meat and fish for about 3 years, until I was completely meat-free.) Kandiss made a very good point to Kate's curiosity of why vegans/vegetarians search out meat substitutes: Because it is familiar and it tastes good. I don't feel like I need a 'death substitute', just a little more variety on my plate, and more protein options. I have been eating meat all my life, and it is difficult to immerse myself into a completely different lifestyle without some kind of familiarity. I don't expect TVP to taste the same as real pork, but I know my tastebuds will eventually adjust, and I will forget that bacon is the candy of meats. I also don't have to live with the guilt of torturing and butchering an animal with the intellect of a three year old child. Kris also made a good point about how other animals do not pass judgement on killing and eating meat. Personally, I would see nothing wrong with killing and eating animals out of necessity, if it were done in a humane way, and if it were not the number one environmental enemy on this planet. Being humane to animals meant for slaughter is just not something that happens in this world, unless it's on a private farm. Even the Jewish community recently discovered that the largest Kosher meat plant in the country was abusing animals. 33. To clarify a few earlier statements: Vegans avoid all animal products including white sugar, gelatin, leather, wool, feathers, fish, dairy, eggs, chicken, etc. 34. Really? It was awful? I just had some today and it was goooooood. I'm a 7-year vegetarian, and this is the most tastey tofu product I have ever had. Did you bake yours with the gravy in it? I didn't have any "basting" instructions with my Tofurkey. The directions were to bake it for about an hour with 1/2 of the gravy, then the remaining 15 minutes with the other 1/2 of the gravy added. I also put carrots and broccoli in my casserole dish while baking. You mentioned that your Tofurkey said it serves 6, but on the photo above, and on my box, it states a serving for 4... So you may want to remove that comment about it serving 6 people. My Tofurkey came out very juicy, not leathery like yours. More and more I'm thinking you didn't follow the directions 100%... I followed them 100%, I am not a cook, and mine came out mmmm mmmm good. It made me happy of my long-term committment to a meat-free life. Happy Holidays! 35. My apologies! You did follow directions... I did NOT follow directions. Hey, try the Tofurky again, and this time, follow MY directions. :) Put the roast and 1/2 of the gravy in a casserole dish, and load that sucker down with veggies. Next time, I will not only add just broccoli and carrots, but I will include potatoes, green beans, and anything else I can dig up. Bake it for an hour, then throw in the rest of the gravy. I agree, the gravy looked really lumpy and bumpy and gross, but so do scrambled eggs. :) I just can't get over how disgusting you said yours was. Are you a vegetarian? I've had a LOT of nasty tofu products (such as the Tofu Dogs that someone previously mentioned... By the way, yes, those are disgusting, and Morning Star makes a heck of a lot better veggie dog...), but Tofurky is truly the most tasty otfu product I've ever had. I bought mine from Trader Joes. Was yours expired perhaps? I'm visiting my mom tomorrow with the remaining half of my Tofurky. She's anxious to try it. I led her on to eating Tempeh, and she substitutes Tempeh for chicken a lot these days. (Regarding the comments about vegans and vegetarians being whacko because we "replace" meat with other items... well.... when I continue to run marathons and have more energy than ever thought possible and outlive you... I also don't have 30 pounds of rotton meat sitting in my colon.... Enjoy your steak. hahaha. It's all in fun. I'm just a goof.) 36. i've never tried the tofurky roast but i do like their deli slices and brats. as for the best turkey substitute i've had, Quorn wins hands down. the Quorn roast appears similar at first glance but it is soo yummy. all you do is throw it in a pan (wrapper on), drizzle some olive oil and your favorite spices, and bake. when cut on the diagonal with a serated knife, it tastes and "feels" like the real thing. this company also makes a complete holiday kit with all the trimmings for around $20. and their breaded and "naked" cutlets are dee-lish! 37. This type of prepared look alike veggie turkey is a waste of time.There is no point in trying to make Tofu look and taste like Turkey(u can get better results from "Quorn")We always,when having xmas dinner in the UK at home,eat our Brazil Nut Roast.This is encased in puff pastry and is lovely. 38. I've been eating Tofurkey for years and I like it. The way I prepare it is roasting it in the oven in an oven baking bag (Reynold's clear not foil) at 350 for about an hour if thawed. I place the bag in a deep ceramic pan large enough for the tofurkey, broth and the veggies. I add chopped onions, crushed fresh garlic, chopped green & red peppers, herb spices, vegetable broth, olive oil and about a cup of spaghetti sauce. I cover the tofurkey about 1/2 way or more with all those ingredients to keep it moist and basted. I sometimes add chunked raw yams also. |
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