Vegans have the most discriminating taste buds, simply because of their palate sensitivity. The absence of meat has trained their sense of taste overtime to recognize even the most subtle hints of flavor.
Tofulette: Vegetarian omellete (Oriental greens wrapped in wheat-ferm and tofu based skin)
Which is why it’s important for any caterer, chef or cook to understand that the gauge in which vegetarians will judge a dish is not the same as that of regular customers.
My mom being none-vegetarian for instance, will gear towards strong seasonings which is favored by most clients but which would sometimes strike me as “overpowering.”
So it’s actually easy to distinguish my hand in the kitchen, because a lot of people would judge it as bland. Hence why I would often consult my mom to taste-test first if the client Im serving is not vegetarian.
“Kulang ka sa alat/asukal”
“Ayos na sakin yan, pero padagdag nalang kung matabang sa inyo”
–Common dialogue in the Cocogreen kitchen
Gluten cuts and mushroom for Cocogreen’s Adobo, cooked in Olive/Canola/Coconut/ Pili oil
A lot of criticisms have been thrown at vegetarian meat, or soy based meat alternatives because of its “fake” implications.
Why will I want fake meat when I can have the real one?
Mock meat selection, flown all the way from Taiwan. We import our own soy based meat from Tao Yuan, which we will be distributing soon after we repack them to suit Manila’s western preference.
Well, for one thing it’s “lighter.”
To say that it’s healthier though, is arguable. Meat, if it’s organically grown (free-range) may just be as safe and as healthy as that of soy meat, which though vegetable-based, is still processed.
I have to admit that, fish, if it’s organically grown (free of mercury) is even better than processed vegetable meat…
But soy meat is definitely, “kinder.”
Hence why they call the vegan diet, the kind diet: Because it spares lives and conserves the environment while keeping you energized.
I for one can attest that I feel more vitality now than I did when I still ate meat, poultry and fish.
Ginger brushed “salmon,” for those who misses sea catches but dont want to kill any fins to get satisfied.
It’s not for everybody, and although there are other means to contribute to the reduction of green gas emissions, animal abuse, global pollution and general wellness, being vegan is one of the fastest and simplest way to do it.
With regards to vitamin deficiency, (b12, iron and protein being the most popular case of debate) it’s really relative. Most people resort to supplements, (many vegans and none-vegans alike do recognize that food is not enough to sustain a complete dietary requirement) but if youre like me, (whose lazy to pop pills) I just make sure I eat a lot of greens, fruits, legumes and soy daily and Im good.
That’s one thing about vegans, we can “pig-out” and not gain a pound.
“Roast” chicken sandwich, of Cocogreen and Co: You’d forget you’re vegetarian in one bite.
But do take it easy on the complex carbs, (pasta, bread, rice, noodles, potatoes, sugar and soymeat) because from the word vegetarian, you should be overloading on vegetables, not its many byproducts–otherwise you will get sick, and fat.
I tried taking supplements but apart from Vitamin C, I didnt really feel any difference so I stopped. (Except for Vitamin b12 which I still dont feel any benefits from.)
Behind the scenes of what goes in Cocogreen’s Vegesagna
Here at Cocogreen, we like to be as hands-on as possible. Even with our pastas and noodles, we create it from our own vegan dough. Even our nut-based cheeses, (normally we use almonds or cashew but right now were considering pili because its creamier).
It’s more time consuming, but if you love making food, you would actually find kneading dough for breads and pastas therapeutic.
Vegesagna, one of Cocogreen’s most demanding dishes
Organic recipes that makes Cocogreen’s menu standout from commercial vegan alternatives
Herburger; a more honest take on a generally healthier vegetarian burger; walnuts, almonds, mushrooms and herb based. So good, you get guilty that you’re guiltless
Cocogreen is a holistic catering service provider and distributor for those who wants to experience the vegan lifestyle, in our company, we like turning indulgent gourmet favorites into cruelty-free and healthy bites.
This one being my personal favorite:
Rockstar of Cocogreen’s menu: the PORTABELLO BARLEY RISOTTO w/pistachios, zuchinnis and a kiss of coconut milk.
Our biggest fans; Shiba and Flabby, waiting for leftovers
Our quaint workshop, where all the clean stuff gets dirty