Although meat and dairy production is responsible for 15 percent of all global greenhouse gas emissions, like many people I continue to eat meat, fully aware that my addiction to hamburgers is currently causing the world to burn. The current options for meat-alternatives—whether it be the Beyonds, the Impossibles, or whatever else—can’t quite deliver the same savoriness and mouthfeel as a piece of steak cooked from what was once a living animal. I empathize with those who choose to ditch the pastrami and go cold turkey (pun intended). I wish I had the resolve to take a similar step. But for me, it’s going to take more convincing before I fork over my hard-earned moolah for a slice of partially hydrogenated soy.
I’m not alone—taste continues to be a barrier for many people to pivot to fake meat. And yet, the momentum for it continues to build—in large part
Our probiotic Kefir Cream Frosting is the only frosting recipe you’ll ever need! This dip was the result of endless combinations to attempt to provide you with some dip that I didn’t should cook dinner for work. Serve immediately or it is even higher if you happen to leave it in the refrigerator overnight. Retailer in nonmetallic air-tight container. The one kitchen utensil you want is a meals processor. Greatest with pita chips, crostini, or some kind of chip with much less salt.