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Leah S

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by Leah S » Wed Mar 07, 2007 9:27 am

As a vegetarian of 26 years, I can say that in my household, we do enjoy the faux meats. It is easy to get some protein but using what we call "bacon-not" in a BLT. Or an Italian sausage-not sliced into a pasta dish. Just like the carnivores want an option for a quick, healthy, tasty meal, so do we, and these products make our life easier.
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Laura SS

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by Laura SS » Wed Mar 07, 2007 10:19 am

A vegetarian friend once gave me an interesting insight. He loved meat. Loved it. He'd become a vegetarian for ethical reasons -- but that didn't mean he stopped liking meat. He's always on the hunt for a good faux meat product because he wants to get as close to that taste and experience as he can while still sticking to his beliefs.

Not the case for everyone, of course, but it reminded me that people have their diets for all sorts of reasons. Other folks I've known have removed most meats (particularly red meats) from their diets for health reasons, such as strong family histories of heart disease. But that doesn't mean they don't miss the taste. Sure, faux isn't the same, but these folks do represent a market, even if it is a small one ...
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Heather L

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rennett...

by Heather L » Wed Mar 07, 2007 10:20 am

I wanted to respond to something that was said earlier about rennet and I apologize if I misunderstood the original poster.....

But veggie renent is most definitely available and used by some very good cheese producers, Tillamook probably being the most well known.

"We use the microbial/vegetable-based rennet (which has Kosher and Halal certification, and is approved for vegetarian products) to make all Tillamook cheese, with the exception of Tillamook Vintage White Medium Cheddar and Vintage White Extra Sharp Cheddar Cheeses. Our unique flavor profile of Tillamook Vintage White is a result of using traditional rennet."

If you go to England, it is common place to label cheese with the type of rennet they use - veggie or not.
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MikeG

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by MikeG » Wed Mar 07, 2007 12:04 pm

Asa vegetarian myself I still beleive in a food chain, I dont like a lot of stuff that's added into the process. While yes I'm aware you can go buy meat from the Amish and free range at some stores now. It's also a matter of if I eat soemthign at home I'm going to want to eat it at restauarants as well. So I gave up meat some 14 years ago now.

Again like I'm saying in the original post, if you examine Luce's menu, they have regular meat stuff supplemented by fauz meat options not unlike Ramsi's does with their menu. I'm aslo not crying out for every single pizza joint to to do this or for a place to switch over exclusively to this. I just wish at least one place (and soley as an example say maybe even just one location of a Boombaz) would try this out. I understand it may be slightly higher than a standard pizza with the real meat options, I'm willing to pay that myself.

I've rambled too much right now I promise to jump into the whole faux cheese thing in another response because there's points brought up I agree with.
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JacquelineW

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by JacquelineW » Wed Mar 07, 2007 12:28 pm

I'm new to the forum, but have to post a reply to this one, as a vegetarian of 13 years. I decided to become a veg. for ethical reasons and back then it was hard to find vegetarian options (especially with pizza). Don't get me wrong, I like green peppers and onions on my pizza, but it is so boring! I'm a vegetarian, I love vegetables. Now I can call up a place like Tony Boombozz and have a gourmet vegetarian pizza!
About 7 years ago, while still in college, I tried going vegan but it was really difficult. One of the things I remember most is ordering pizza with no cheese. It would have been really nice to have the option of soy cheese!
As for fake meat products, I use them in so many dishes. On the topic of pizza, I was finally able to make a Hawaiian style pizza using the fake meat product and have discovered a new favorite! I can also join in at summer time grill outs with veggie hot dogs or veggie burgers, instead of having a grilled cheese. So although I choose not to eat meat, I can still enjoy many of the same foods.
On the topic of vegetaarians, I have ran into a problem at many restaurants when I ask the server if a soup is vegetarian and they say yes. Then I ask if it is made with chicken stock and the answer is usually yes, which for me means it is not vegetarian.
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MikeG

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by MikeG » Wed Mar 07, 2007 1:25 pm

Alright on the faux cheese front...

I myself am not vegan so cheese is still fair game to me. However I ahve tried several cheese substitutes over the yeaars. Recently I found one that would actually melt properly but the problem is it has ZERO flavor to it. I use it on the rare occassions I need to make a pizza or ztit for a vegan.

The "rinotta" that Luce uses is very good. Like I already referenced it doesnt melt though as it's more of a grated paremsan type "cheese". It also ahve a good flavor to it. So while it doesnt work for a cheese burger or macaroni and cheese it does make a nice topping for the dishes in which they use it.

I threw cheese out there in the original post because I know a few vegans who would like the option. Sometimes it's nice not to ahve to throw it together yourself at home and just buy it. Of course this is another thing that doesnt go just for vegans, I'm sure there's a few lactose intolerant people who may bite (pardon the pun) if there's a good flavorful alternative.

Again I'll fall back to though that I think someone jsut try at least fake meat options. It definitely cant hurt to test the waters for a bit at least.
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Heather Y

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Response to response

by Heather Y » Wed Mar 07, 2007 1:53 pm

In response to the rennet response. I had come back again after my orginal post and said that kosher cheese is suitable for vegetarians due to it's fermentation process, hence the Microbial rennet.

What I meant that was not available commercially, was a rennet made from fig tree bark, thistles and other earth grown vegetation. Which can be done, but is not practiced industry wide.

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Dan Thomas

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Vegan Calzones!!!

by Dan Thomas » Thu Mar 08, 2007 12:46 am

Something I have had some success with in the past is making calzones with extra firm tofu that I processed into a sort of "ricotta" cheese(after REALLY SMASHING OUT THE JUICE IT"S PACKED IN) with the addition of fresh spinach, basil, a little garlic salt and Italian Seasoning. And then took some dough and fashioned a calzone in the usual way..The other fillings are only limited by your imagination. I used to sell these as a vegetarian lunch special at the City Cafe when I was there and had a pretty good response. Hope this idea helps

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