I must repeat, when it comes down to adopting a plant-based diet, the main issue is always TASTE. This, along with texture, and color are the real deal breakers. Eating scrumptious food with family and those you love should always be a celebration. Coming together to share
good food is one of the most satisfying and gratifying joys in life.
Think of what we add to meat, fish and chicken to make it special:
- toasted almonds
- sesame seeds
- different sea salts
- soy sauces
- barbecue sauces,
- vegetables like garlic, onion, herbs, broccoli, fresh fennel, green peppers, cabbage, spinach, arugula, celery, chilies, and mushrooms, etc.
- fruits like lemons, limes, mangoes, pineapple, coconut, bananas, apricots, plums, etc., to mention a few.
Without these, meat and fish would never be coveted, desired, and lusted after. There would be no cravings for meat and fish without ALL the enhancements, additions, and improvements to enrich the bland and boring taste of just plain meat and fish without any taste.
What makes meat and fish bold, exotic and so delicious, is precisely because they were enhanced, infused, boiled, fried, or baked with a huge variety of thousands of variations of these above-mentioned ingredients. Imagine a huge juicy steak on your plate with no salt, no sauces, no onions, no garlic, no mushrooms!!!!! The very reason you like that thick juicy steak is BECAUSE of what you ADD to it to enhance its’ basically bland taste. When people barbecue meat in their back yards the first thing, they do is slather the meat generously with their favorite barbecue sauce, that is if they hadn’t marinated it before hand for 24 hours, SO IT HAD A REAL FLAVOR.
Now imagine doing the same to veggie meats.