At this point I still can’t understand the fixation that the vegan population has for vegan products that imitate meat. I’ve always thought that if you don’t like meat there is no point in following your diet pretending to eat meat. Not long ago, an American company – Unattainable Meals – patented some “hamburgers & rdquor; that bled, with the introduction into the mixture of a protein called leghemoglobin that is red in color.
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It is very likely that it can be purchased at the Rudy’s Vegan Butcher in London, which opened a year ago. Or at the Farmers Veggie Butchers, which, in fact, is in Gràcia and is not a butcher shop, but a simulation. To be clear, there are “veicon” and “biutifarra” and “sobrazada”, a funny little joke. Made from tofu and soy, of course. In a restaurant in Barcelona, there is a dish called “nopollo a la plancha & rdquor ;, a name that could indicate anything. A beef tenderloin, for example, would be a clear example of “nopollo & rdquor ;. Deep down, all this produces a certain tenderness in me: it is like a return to childhood. To those garish marzipan in the shape of fruits and vegetables that the guy shit. They were neither apples nor tomatoes. They were camouflaged marzipan, damn it.
Reference-www.elperiodico.com