RE: I'm Possible Breakdance Camp

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Ahahaha I freaking love the idea of our homie doing some ninja vegan food, with a great reveal at the end of the week.

Then @yangyanje throw a smoke bomb and dissappear

So long suckers!! You've been veganed!!!



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Your comments always light me up! Puff ..... i liked how they said they wanted some more meat when they came for a second serving. They liked the meat, they said. You just think to yourself: it's all vegan baby. The other day i was trying to make these pea protein chunks with a red wine sauce. If one knows how to cook and flavor, spice this stuff one just realizes how trivial some cuisine just sticks to traditional stuff. We are definitely in an age of expansion when it comes to food and plant based alternatives. 15 years ago a vegan life was pretty lonely. They even had animal hair in bisquits.

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Bro I had a friend in South Africa, her name was Leonie, she made the most fucking amazing curry, all vegan; and you would always think, naaah this is meat, and she was cooking that tofu and seasoned it like a piece of meat, I would eat vegan everyday if Leonie was around!

Man, we live on the farm with 3 kids, I ain't doing no damn tofu for sure, but I freaking love the concept! It takes few things to eat good vegan food.

  • knowledge
  • time
  • A bit of money

I know the last one is a sensitive subject for vegans, but it cost a little more to eat well, that's fact! Plus I am 82kg I need some damn proteins!!!

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I feel you! For anaerobic stuff, i noticed some great benefits. Specially james lightning Wilks is a great example n MMA lightweight. Have you ever checked him out?

It's true with the money. If i'd go for all the processed stuff it's super expensive.

I usually buy gluten flour or pea protein flour, lupine etc and kneed them, even using natural yeast, try to make my own fonds and then essentially prepare my own vegan meats. Specially when i cook for people accustomed to such protein rich diets.

Myself, i really eat a lot of veggies and love cabbages and mushrooms, lentils and beans and put loads of herbs in my food. I try to add vinegar to remove the bitterness. About a year ago i started acquiring this strange taste and took a direction, avoiding potatoes and aubergines. I do occasionally eat tomatoes but try to avoid them as well due to glycoalkaloids.

You are really right and i think it has truly become a science for me in terms of nutrition and creating combos bioavailable nutrients in general.

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