One of the important ‘hurdles’ that I had to jump over when transitioning to a plant-based lifestyle was fear of missing out on some of my favourite cuisines, particularly Japanese and Mexican. Fortunately, I quickly realised that the flavour associated with cuisines is tightly held within the herbs, spices, marinades and other condiments that combine to create those familiar tastes and aromas that we associate with food from various parts of the world. For example, ginger, wasabi and soy/tamari are what really makes the Japanese experience, not the piece of tune which if eaten alone has very little taste. The key with replicating your favourite animal-based meals in a plant-based variation is to use the same flavour combinations and then find something that can mimic the animal protein texture. Get the texture and flavour right and you can’t go wrong!
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