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Monkey head mushrooms work really well as a texture replacement for chicken, and cooked unripe jackfruits work really well as a texture replacement for pulled p
by dheera 3y ago
Monkey head mushrooms work really well as a texture replacement for chicken, and cooked unripe jackfruits work really well as a texture replacement for pulled pork. I'm vegetarian and make use of both.
Unfortunately they both sorely lack in protein content, so for a meal to be balanced, the protein needs to be made up through other parts of a dish. I'm slightly skeptical about how much protein the fungi in TFA produce.
- QuiDortDine 3y agoProtein considerations are largely a myth. You'll get your proteins unless you go out of your way to avoid them, you don't need them in every meal unless you're a bodybuilder or something.
- Yodel0914 3y agoOr unless you care about maintaining muscle mass, which should be either #1 or #2 on your list if you care about lifespan and healthspan (the other one being cardiovascular fitness).
- QuiDortDine 3y agoBasically the problem with focusing on protein is people will tend to eat more meat, which has terrible cardiovascular consequences, rather than what they should be doing which is varying their nutrition, not analyzing a single food for its protein content. Don't eat just the one food, people.
- drekk 3y agoDo people just not know about vegan/vegetarian body builders? Forget about humans. Do you think a horse has problems maintaining muscle mass? We're opportunistic scavengers. We run on nearly anything.
- Yodel0914 3y agoDo you think vegan/vegetarian bodybuilders don't care about protein intake?
- gerad 3y agoI never understood this. Cows make protein from eating grass. I assume that we can do much of the same.
- RodgerTheGreat 3y agoDifferent organisms have different metabolic pathways. Humans are unable to synthesize 9 of the 21 most common amino acids, and must acquire them from food. To learn more, look up "Essential Amino Acid".
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- Turing_Machine 3y agoCows do it by having a complicated multiple-chambered stomach full of specialized bacteria that can digest cellulose -- basically a natural chemical engineering facility. Humans don't have that.
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- JimDabell 3y agoWhy would you assume our bodies work like cow bodies? We are very different animals.
- layer8 3y agoMaybe we should genetically engineer humans to be more like cows, instead of genetically engineering mold to be more like meat. ;)
- lemming 3y agoProtein needs are not a myth, and are backed by some of the most extensive research in the nutrition field. See for example examine.com: https://examine.com/guides/protein-intake https://examine.com/guides/protein-intake. The recommended amounts are far higher than most people get. As mentioned down-thread, gaining and maintaining muscle mass is not just for bodybuilders, it's incredibly important as we age to maintain quality of life. Sarcopenia as a result of disuse is one of the plagues of our modern times, and contributes to huge quality of life declines as we age.
- QuiDortDine 3y agoYou'll get your proteins without even trying, as long as you're eating a somewhat normal diet. Look at the table in your own link titled "Combining incomplete proteins". Just don't eat only the one thing all the time and you'll be fine.
- lemming 3y agoI’m fairly active, and currently losing some weight, both of which raise my requirements, but it’s not like some sort of niche use case. I track what I eat using an app with a reliable macronutrient database, so the incidental protein is all accounted for. I can assure you that getting anywhere near the recommended amount doesn’t happen by accident, unless I massively blow my calorie budget.
- drekk 3y ago"Cutting" isn't a normal diet. Weight lifters do track their macros more closely to make sure they're getting enough protein on a caloric deficit. It's very easy to starve yourself "the wrong way" while doing it. It's absolutely niche. Of 300 million Americans, during an obesity epidemic, how many do you think are cycling bulking and cutting? It's ridiculously easy to get your recommended daily averages even as a vegetarian without thinking about it. Rice and beans? Complete amino acid profile. Same with bread and butter. But let's get into statistics and leave the anecdata behind us! Most Americans are consuming double their recommended protein intake, but half the fiber: https://www.deseret.com/2024/1/30/24055585/americans-eating-too-much-protein-not-getting-enough-fiber-diet/ https://www.deseret.com/2024/1/30/24055585/americans-eating-...
- rsynnott 3y agoThis isn’t mushrooms; this stuff can be quite high in protein. Some discussion here: https://en.wikipedia.org/wiki/Mycoprotein#Sensory,_Nutrition_&_Health https://en.wikipedia.org/wiki/Mycoprotein#Sensory,_Nutrition...
- swatcoder 3y ago"Balanced" meals are not necessary and probably not optimal anyway. Balanced diets are important, but your digestion and satiety are almost certainly better served by varying what they're tasked with for individual meal.
- account-5 3y agoJust in general interest, I'm not a vegan or vegetarian, why would you want, as a vegetarian, food that is like meat? Or even tastes like meat?
- cwillu 3y agoThere are many reasons one might choose to be vegetarian beyond disliking the flavour and/or texture of meat.
- camel-cdr 3y agoBecause you like the taste, but don't want to exploit animals. It's also a good way to start of with veganism, because you don't need to instantly replace all of your old recepies.
- IanCal 3y agoVarious dishes are designed with a meat component, where the texture or flavour works well. Pulled pork for example would have the same flavour blended into a soup but wouldn't work as well for burritos that way.
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- rsynnott 3y ago- You like meat, but don’t want to eat it for ethical reasons. - You like meat, but don’t want to eat it for religious reasons. - You like meat, but don’t want to eat it for environmental/sustainability reasons (this is arguably a subset of the ‘ethical reasons’ one) - You like meat, but it is too expensive (expect this one to get more common as water shortages and emissions reduction initiatives bite; it takes a _hell_ of a lot of water to produce a kilo of beef…) - You like meat, but it is too high-risk (we keep having these run-ins with zoonotic diseases, you will note; what if cows are an ideal carrier for the next COVID? If we were in the habit of eating mustelids we’d probably already be having that conversation.) I mean, there are _lots_ of potential reasons.
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- athrun 3y agoCooked unripe jackfruit is a very popular ingredient where I come from, but we typically combine it with smoked pork or chicken. It's very very yummy. I wouldn't say the texture resembles pulled pork though. Maybe visually if you squint a little. The main challenge with unripe jackfruit is that it's difficult to cut and prepare without making a mess. There's a sort of extremely sticky glue that comes out of it. It will ruin your kitchen if you're unprepared. It's best to buy it at the market where it has been freshly cut and sliced for you.
- dheera 3y agoOh where is that? I very much enjoyed Nasi Gudeg in Yogyakarta, Indonesia where it is also treated as a traditional ingredient rather than a meat replacement.
- athrun 3y agoReunion island. The food there is a very interesting mix of French, Chinese, Malaysian, Vietnamese, Indian and Malagasy cuisine. Pretty unique. https://en.wikipedia.org/wiki/Réunion https://en.wikipedia.org/wiki/Réunion
- an_aparallel 3y agoooh you've piqued my interest - i doubt it exists - but is there a book/resource which talks about - has recipes for this culture's cuisine?