Discussion Board

http://www.nytimes.com/2012/03/11/opini ... ef=opinion

I know most here don't eat this stuff (myself included) but it is certainly better than eating/producing the real thing.

I saw this and was curious. It was my understanding from reading the article that there wasn't any of the bad soy ingredients that is in the rest of the vegan prepared foods and that it could fool people into thinking it was really chicken. They probably added oil to the sauces they had it mixed with though.

I hope it's going to be available for sale soon. I'm a mother of 5 teens who is navigating the tricky waters of fake meat. It definitely helps the transition period of switching to a McDougall diet, when your kids are moaning and complaining about how much they miss their favorite foods. I made spaghetti Bolognese last night for the first time without meat, using some fake ground beef, the ingredients weren't too bad, if you don't count the oil. Everyone was happy with the result. I see myself using it on a treat basis, i.e. not too often. And I hope they keep the faux chicken bland, and not load it with salt and oil!

I keep expecting Mark Bittman to 'drink the Kool-aid' and come out as a vegan. The man has all the information he needs, one trip to the emergency ward with chest pains and I think he'll come over to our side. Unfortunately, that seems to be what it takes to get some people to make the change, no matter how informed they are.

Personally, I don't think I would buy the strips, as I don't buy processed foods anymore, but I like the idea of them being available. If McDonald's replaced the 'pink slime' in their foods with soy, think of all the (non-human) lives it would save.

Kate

Funny, katy, I keep thinking the same thing about Bittman! He keeps edging closer and closer to the edge of the vegan cliff

A couple of months ago he posted 10 vegan recipes that, if you took out the olive oil, he could have stolen from a McDougall cookbook...

I can understand with 5 teens how you might need to branch out. My husband just can't give up chicken. Every time we eat out (not often) he has to have something with chicken. Have you seen the soy curls. Susan V on fatfreevegan.com had a couple recipes on her website for using these. I have never seen them in the stores but they are suppose to be only soy. I think she used them in chicken noodle soup.

I found the Butler Soy Curls on amazon but they are not in stock. I was looking at the ingredients and it said only non-gmo, pesticide free soy.

Now they're bugging me about Christmas, are we going to have a turkey or not? Apparently it just won't be Christmas without eating a bird I told them that I'll make meat for anyone who chooses it for their birthday meal (it's a family tradition that you can choose the menu on your birthday) but I am not going to celebrate the season of love and peace on earth by contributing to the mortality of turkeys!

Great idea with the birthday menu. I am always the only one not eating turkey during the holidays.

Whew! They're 40% fat, though. Not something we'd want to eat a lot of. I, too, am signed up to be notified when they're available. I do have one recipe that calls for them.

Nettie

I have tried the Korn Chik'n products and like the taste, but they gave me diarrhea. They are made from some type of micro fungus. I just don't know if replacing animal meat with fake meat is the way to go. Has anyone ever seen a study about why people like the taste of meat so much? All this fake meat stuff reminds me of the 70's movie, "Soylent Green." Does anyone remember that?

Did anyone click on the link in the article, to see the "brain dead chicken" proposal? Seriously made me want to spew.

I have to agree, that is a totally sick idea.

I don't really get why people who give up meat want stuff that tastes and/or has the texture of meat. But, if it helps some people stop eating the real thing, ok.

If they ever get to a point where a meat alternative tasted just like the real thing, how would you know it wasn't the real thing if it were served to you?

I knew there was a catch I missed the high fat content. Thanks for noticing and letting us know.