 Meat analogues cuisine popular with non-vegetarians
Added: 01/25/2006 |
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Meat analogues cuisine represents a kind of vegetarian cuisine which is popular both with vegetarians and non-vegetarians. The cuisine includes certain mock-meat dishes, such as vegetarian burgers. The dish is a kind of burgers which are usually made of grains, mushrooms, TVP, seitan and tempeh. Today, one can order a burger without any mock meat. In this case, it is called 'a burgleress burger'.
Meat analogues cuisine is a kind of vegetarian cuisine, which includes some dishes appreciated by non-vegetarians as well. This food can be sold as fast food, food for new vegetarians and comfort food. Meat analogues cuisine can also help non-vegetarians show that they can be vegetarians and enjoy delicious food at the same time. There are a lot of vegetarians who prefer this type of cuisine as a part of a diet.
Meat analogues cuisine includes a number of mock-meat dishes. First of all, it is necessary to name vegetarian burgers, a kind of burgers which is usually made of TVP, grains, seitan, mushrooms and tempeh. It is also possible to order a burger which is made without mock-meat. In this case, it is called "a burgerless burger." Another dish is veggie dogs. Traditionally, it is TVP which they are made of. Meat analogues cuisine includes such a dish as an imitation sausage. The dish represents a number of such foods as soysage, 'bologna', different types of salami and 'pepperoni' which are usually made of soy. TVP is an ingredient which is used for cooking such dishes as 'meaty balls' and 'mock meat.' It may seem funny but there is a kind of vegetarian chicken.
It is meatless and can be made either from tofu, TVP or setain. Jambalaya is another dish of meat analogues cuisine, which is usually eaten with mock chicken and mock sausage. It is made of tempeh, seitan or TVP. A tomato omelette is one of the popular dishes in the cuisine. The omelette is cooked without eggs, but with the use of paste of flour and tomatoes. One of the most common bases for mock meats is mycroprotein. It is very popular to use different flavorings for the bases. For example, sea vegetables are used to add some seafood taste. It is necessary to note that such ingredients as tempeh and tofu are widely used in different cuisines performing a different task than meat imitation.
Speaking about meat analogues it is possible to define them as a kind of food which needs no meat and dairy for its cooking. It is necessary to mention that meat analogues are also meat-based products which are cheaper and healthier. They are considered to be a good alternative for particular meat products.
Surimi is the name for the products which are used to imitate crab meat. Surimi is represented by a processed fish hash combined with different favorings aimed at making the food taste more shellfish. There are some regions where surimi is the name for the products made from fish. It is interesting to know that the same process is employed for turkey in North America. Turkey-dogs are cooked with the help of this technique.
There are also some other products that are called surimi. As it has already been mentioned, surimi is made from fish and imitates the taste of crabs, shrimps and lobsters. Second, they are the products imitating turkey taste in such foods as brats, salami, loafs, bacon, ground, hot dogs, sausage, lunch meats, burgers and ham. And finally they are products made from processed poultry, such as emu.
It is necessary to note the fact that surimi products and non-meat products are marketed usually as 'imitation' meats but not as 'meat analogues' (for example, imitation shrimp or imitation crab).
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