I stumbled across this article on the perception of taste recently and thought it accurately illustrated how the mind “sees” what it wants to see.
While a big, juicy steak may indeed be culinary nirvana for many, your taste for beef could be based in part on expectation rather than reality.
Well, steak is not culinary nirvana, at least in my opinion. But it is interesting how our perceptions can influence our opinions. Once upon a time, a boss of mine used to walk around saying “Perception is Reality.” Apparently she knew what she was talking about.
A study was conducted by the Journal of Consumer Research to determine the participants cultural perceptions and preferences for eating meat. The participants were told they would get a beef sausage roll or vegetarian roll to taste. Some participants were told what they were eating, and some were not. They were then asked to fill out a questionnaire describing how they liked the food.
“Participants who ate the vegetarian alternative did not rate the taste and aroma less favorably than those who ate the beef product,” the researchers report in August issue of the Journal of Consumer Research. “Instead, what influenced taste evaluation was what they thought they had eaten and whether that food symbolized values that they personally supported.”
Now, I don’t advocate lying to your family and friends, but perhaps, if we share this information with them, they’ll be more willing to try that “weird vegan food” we’re trying to feed them.
Recently, I’ve been reading a lot about the “natural” human diet. Some people argue we’ve evolved to be meat eaters, others that we’re naturally vegetarians. Obviously, we’re pro-vegan here, but the question still rages. Are humans natural omnivores?
A few weeks ago, I bookmarked an article I saw referenced on Vegan.com. It’s taken me awhile to get around to reading it, but I’m glad I did. The article, entitled “Mystery of the meat-eaters’ molecule” was published in The Telegraph, and postulates that human physiology may not be able to tolerate meat and dairy. The study is being conducted by Ajit Varki, co-director of the Glycobiology Research and Training Center at the University of California, San Diego.
Varki has built up a range of evidence that potentially links Neu5Gc, a so-called sialic acid, to chronic disease. This is because the animal version is absorbed by humans as a result of eating red meat and milk products, and there is evidence that the body views it as an invader.
Professor Varki has determined that we are the only primates who do not produce this molecule, Neu5Gc. Instead, we produce Neu5Ac, a precursor to Neu5Gc. So what does this mean?
This tiny change could potentially explain some of the more unusual differences between humans and apes. Chimpanzees do not seem to suffer from heart disease, cancers, rheumatoid arthritis or bronchial asthma - common conditions in humans.
Professor Varki believes that Neu5Gc elicits an immune reaction that might contribute to a whole spectrum of human-specific diseases.
After testing a range of foods, they found the highest levels of Neu5Gc in red meat: up to 11,600 micrograms could be absorbed from the recommended daily serving of beef, 5,100 from pork and 4,900 from lamb. The level in goat’s cheese was 5,500, but fell to around 700 in milk and salmon. Cod, tuna, turkey and duck were in the twenties.
Not only did the foreign sugar show up in the body soon after eating, but tests also revealed that many people carry antibodies that react to Neu5Gc - a protective immune response, but one which could trigger damaging inflammation.
Of course, Varki’s studies are still in their preliminary stages. As he stresses:
“we have not proven any link to disease, just suggested that it is something to explore.”
I’m looking forward to reading more about his findings. On a lighter note, Kate posted this YouTube video and commented it’s one of the funniest she’s seen. I agree, so here it is, it may not be the definitive explanation, but hey, it supports my point of view ;).
We occasionally get mail from people new to veganism, asking for meal suggestions. We’ll often have a tofu and veggie stir fry, especially during the summer months, when the farmers market is overflowing with fresh, ripe offerings.
Now okra is something we hadn’t tried until about two years ago. We had seen it at the farmers markets, but didn’t have any experience with it. Then one weekend we were at Big Mama’s Rib Shack in Pasadena (we were omni’s then). One of the sides they offered was fried okra, so we tried that. And that was that… we were hooked.
Over time, Jane concocted this recipe. It’s so easy, we are a bit reluctant to call it a recipe. But it’s definitely one of our favorites. So here goes:
1 package firm tofu, drained and cubed
1 Tbs sesame oil
Olive Oil as needed
1 large onion, diced
2 pounds okra, washed and cut into ¼” pieces
3 medium tomatoes diced
½ t salt
½ t oregano
¼ t basil
two or three dashes of Braggs liquid aminos, optional
Heat sesame oil in skillet, when heated add tofu. Sautée the tofu until lightly browned, remove from pan. Add additional olive oil to pan if needed. Add diced onions and cook until onions are translucent. Add okra and cook for about five minutes, until bright green. Add tomatoes and spices, cook for two-five minutes, the okra will begin to brown and the tomatoes will cook down, then add the tofu. Stir and heat through. If using, add Braggs to taste
Makes 2-4 servings, depending how hungry you are.
It’s just that easy. And we really love this dish.
If you haven’t cooked with okra before, you should know that it’s a little “slimy” when you cut it up. The “slime” cooks out, but if you overcook, it becomes a gelatinous mess. When you’re choosing the pods, you should look for the slightly smaller pods as the larger ones tend to be tough and fibrous.
Okay, this post is a tad late, as we went to Shojin about 3 weeks ago. Why has it taken me so long to write this up? Well, I still haven’t gotten my photos off my camera. First we had a load of trouble with our Bits mail, and then, well, who knows? The photos are still on the camera. But here’s the post, with images we copied from Shojin’s website.
YUM! If you live in Los Angeles or come for a visit, this place is a must! Let me rephrase this… This is the BEST VEGAN restaurant we have ever eaten at! This was our second visit, and neither Jane nor I have been disappointed with anything we consumed. That night, they offered a “Special Tasting Course” which I ordered. Last time we were here, I had Seitan and Jane ordered the Okara Crab Cakes. She was really craving them this time, but wanted to try something new so she ordered the BBQ Saitain salad (the image to the right is the BBQ Saitan, no salad). According to her, this is the best seitan she’s ever eaten. I’d have to agree.The Tasting was really something. We both agreed that we’ll order that if they offer it again. They started off with a Detox Elixer, which consisted of cane juice, cayenne pepper, ginger juice, and water. It was interesting, but I’m not sure I’d order it on it’s own. The Organic Tomato Tartar followed. It was a beautiful tower of tofu cheese, chopped tomato and avocado slices. The tofu cheese was absolutely delicious. I doubt it would work as a pizza topping, but wow. Jane tried to get the recipe from the chef, but wasn’t successful.
The next course was their signature “Fried Garden Seitan Ball Tsukune” which is seitan balls served with homemade ketchup. This is much better than it sounds. The ketchup is complex and has a wonderful flavor and they have their seitan down! That was followed by a bowl of carrot ginger soup, also delicious.
Then we were presented with their Orange Kale Salad. The reviews we’ve read have all recommended having this salad. They’re right. If you have room, don’t miss it. Who knew kale could taste so good?
The next course was their Genmyo Tea, which is billed as a healthy herbal tea. It was good. As with the detox elixer, I wouldn’t have to have it again, but it wasn’t bad.
Following the tea, the Shojin Special Bento arrived. There are four small plates of “stuff.” This bento contained some BBQ Saitan, and their Crispy Setian Cutlet. The other two plates were some kind of vegetable, but I don’t remember what exactly. But, as with the other courses, everything was delicious. And the service during both of our visits has been impeccable!
Dinner was followed by a dessert tasting plate and coffee. I tried the grain coffee. It wasn’t bad, but I think it’s probably an acquired taste. The desserts were interesting. There was a scoop of ice cream which was very good. Neither of us remember what else we had. There was something chocolate which I left for Jane (she’s a bit of a chocoholic), and something fruit based.
But nothing compared to that BBQ Saitan.
Shojin has started offering catering services too. If you’re planning a party, their food will convince the omnivores in your crowd that vegans eat better than they do.
Pertinent facts: They’re hidden away on the third floor of a quite mall in Little Tokyo. If you’re not going there, you’re not likely to find them. They’re located at 333 S. Alameda St. 3rd Floor Suite 310, Los Angeles, CA 90013 (Tel: 213-617-0305). They’re closed on Monday’s.
