Plant Based Foods Quotes

“Avoid food products containing ingredients that are A) unfamiliar B) unpronounceable C) more than five in number or that include D) high-fructose corn syrup”
― Michael Pollan, In Defense of Food: An Eater's Manifesto

“We don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.”
― Colleen Patrick-Goudreau, The 30-Day Vegan Challenge: The Ultimate Guide to Eating Healthfully and Living Compassionately

“Historically, many cultures from around the world obtained the vast majority of protein calories from plants and not animals—either wild or domestic [99,100].

Consumption of high-protein plant foods such as soy, pulses, cereals and tubers can satisfy protein requirements that are associated with fewer environmental impacts than livestock or wild meat, while yielding significant human health benefits [100–102].”
― William J. Ripple

“Next, a quail egg, topped with a dried plum and rose hip "chorizo" that was spicy, salty, and had the same umami qualities of a meat-based sausage. This dish made Cassie sit back in her chair, chewing longer than she should have, savoring every moment of its presence in her mouth.
"How do they do that?" asked Cassie blankly.
"What?" asked Ben.
"Make fruit taste like meat."
"Fermentation.”
― Emily Arden Wells, Eat Post Like

“The next dish arrived, a small bowl of morels cooked in brown butter served with maitake mushroom broth, complex and unctuous. The morels were harvested the year before, pickled and preserved, and served with a hand-carved appetizer fork. The concentration of flavor brought images of the woods to her mind, from the mossy forest floor to the tree canopy high above. This dish was followed by marigold flowers fried in an incredibly light tempura and then salted, served with an egg yolk dipping sauce. Then walnut "tofu," surrounded by grilled rose petals, topped with a sunflower seed mole, herbs, and tiny flowers, and a caramelized milk tart stuffed with cheese and thinly sliced black truffles, the flavor nutty and savory.
"That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.”
― Emily Arden Wells, Eat Post Like

“Then they were served a small beeswax cup filled with flowers and crunchy bee pollen, followed by a presentation of a large shawarma, or at least what looked like a shawarma, adorned with roasted onions and rosemary, cut tableside. Pia explained that it was not made from lamb or chicken, as is traditional, but instead from celery root and truffles, before it was cooked on a spit for hours. One of the chefs used a large knife to slice off thin pieces of the "meat," plating it with greens, roasted apple, and red currants, before smothering the plate in a brown "jus." Cassie cut off a small bite and was surprised by how much it tasted like meat. It was earthy, salty, sweet, rich, and incredibly delicious.
"Well, this is way better than the shawarma cart in my neighborhood," said Rebecca, practically licking her plate.
"No kidding," agreed Ben, soaking up the jus with a fat slice of sourdough bread.”
― Emily Arden Wells, Eat Post Like

“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come.
Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat. ”
― Emily Arden Wells, Eat Post Like