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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & ITS EFFECTS

BY RODNEY DILL

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & ITS EFFECTS

BY RODNEY DILL

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FAUX REAL!? First published in 2020 by Chronicle Books(CA,US) 680 Second Street San Francisco, California 94107 ChronicleBooks.com

MEAT

The moral rights of Rodney Dill to be identifies as the authors of this work have been asserted by his in accordance

FAUXâ€™ REAL!? A COOKBOOK ABOUT FAUX MEAT & ITâ€™S EFFECTS

with the Copyright, Designs, and Patents Act 1988 Text by Rodney Dill Photography by Michelle Nagrampa All rights reserved. No part of this publication may be produced stored, in a retrival system or transmitted in ny form means, electronic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior written permission of the Publisher. British Library Cataloguing-in-Publication Data. A catalogue record for this book is avalible from the British Library. ISBN 101-9-22722-0415-9 Printed and bound in SF by California Office.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MY MOTHER ONCE TOLD ME, YOU ARE WHAT YOU EAT. AS HU OBLIGATED TO SET A GRATER E CONSCIOUS OF OUR CARBON FO MASS CONSUPTION. THIS BOOK

UMANS, WE SHOULD BE EXAMPLE BY BEING OOTPRINT & OUR NATURE OF K IS DEDICATED TO MY MOM. PGS: #â€“#

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

TABLE OF CONTENTS

EQUIPTMENT

12—13

INGREDIENTS

14—15

INTRODUCTION 16—17 BEEF 18—29 PORK

30—41

CHICKEN

42—53

CLOSING STATEMENT

54—55

INDEX

56—57

COLOPHON

58—59

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

EQUIPTMENT A D

BAKING PAN

MIXING BOWL

KNIFE

CUTTING BOARD

SPATCHULA

TONGS

PAN(S)

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

INGREDIENTS E

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

B C

SALT

OIL (OF CHOICE)

PEPPER

IMPOSSIBLE MEAT

DICED ONION

IMPOSSIBLE PORK

GARLIC

BEYOND CHICKEN

* = A type of plant based meat sold across shops. Whichever brand you choose is totally up to you!

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MEAT

INTRODUCTION:

WHAT IS IT ABOUT MEA

T AT

Our ancestors evolved in an environment where nutrition (especially protein and fat) was very scarce, and meat is a very efficient source of protein, fat, and other nutrients when compared to plants.Early hominids which didn’t want to make use of the more efficient source of nutrition died out in droughts, when plants were scarce, which meant that we evolved to enjoy eating meat. Meat is incredibly nutritious food, it’s been an important part of our evolutionary history. It’s still an important part of the vast majority of people’s diets. Global meat consumption is trending upwards.It really doesn’t look like there’s going to be a reduction as long as the human population keeps increasing. As animals, we tend to like routine, it is safe, probably caused by behavior evolution: If I do something and I don’t die, there’s huge chances that I won’t die if I continue, and if I don’t, I might do something wrong and increase my chances of dying and by so would not teach my behavior to the next generations.

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

BEEF

MEATBALLS + GRAVY

THE HAPPIER MENU LASAGNA

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WHY CHAN OUR WAYS

SOME MAY ASK

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

EXPLAINED IN 3 OBVIOUS REASONS

NGE S?

LIVE LONGER Vegan diets follow healthy eating guidelines, and contain all the nutrients that our bodies need. Both the British Dietetic Association and the American Academy of Nutrition and Dietetics recognise that they are suitable for every age and stage of life. Some research has linked vegan diets with lower blood pressure and cholesterol, and lower rates of heart disease, type 2 diabetes and some types of cancer.

SAVE THE ENVIRONMENT The production of meat and other animal products places a heavy burden on the environment; from crops and water required to feed the animals, to the transport and other processes involved from farm to fork. The vast amount of grain feed required for meat production is a significant contributor to habitat loss and species extinction. In Brazil alone, the equivalent of 5.6 million acres of land is used to grow soy beans for animals in Europe. This land contributes to developing world malnutrition by driving impoverished populations to grow cash crops for animal feed, rather than food for themselves.

PROTECT ANIMALS Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan. Having emotional attachments with animals may form part of that reason, while many believe that all sentient creatures have a right to life and freedom. Specifics aside, avoiding animal products is one of the most obvious ways you can take a stand against animal cruelty and animal exploitation everywhere.

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEATBALLS + GRAVY INGREDIENTS: ·Vegan meatballs ·2 large russet potatoes

4-5 SERVINGS MEDIUM DIFFICULTY PREP: 45 MINS COOK: 30 MINS

·3 tablespoons vegan butter of choice ·¼ cup almond or cashew milk

METHOD:

·salt and pepper to taste

Place skillet over high heat with oil. Saute mushrooms for 3-4

·2 garlic cloves, minced ·1 teaspoon onion powder ·1 cup flavorful vegetable stock ·salt and pepper to taste ·fresh thyme leaves optional garnish

mins then add garlic and shallots. cook for another 2 mins. Pour mixture in a food processor. Pulse till ingredients come together. Then form meatball shape with an icecream scooper. Chill for 30 mins. Cook meatballs on skillet for 3 mins and season to taste. Place potatoes in large pot with boiled water. Keep submerged till tender (15-20 mins) Drain pot and add butter and nut milk to the pot. Thruoughly mash till smooth. Season to taste. Melt butter under medium high heat then saute garlic Add flour and onion powder and whisk together. Slowly add stock, while whisking until fully incorporated and no lumps remain. Add soy sauce and season with salt and pepper. Boil gravy for 5 to 7 minutes or until thick enough to coat the back of a wooden spoon. Scoop mashed potatoes into a large bowl and top with meatballs. Drizzle gravy over entire dish. Top with fresh thyme leaves.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

THE HAPPIER MEAL INGREDIENTS: · Beyond Meat or Impossbile Meat patties

4-5 SERVINGS MEDIUM DIFFICULTY PREP: 45 MINS

· Vegan butter

COOK: 30 MINS · Burger buns · ½1/2 tsp salt ·½ 1/2 tsp garlic powder · ¼1/4 tsp onion powder

METHOD: Start by prepping your vegetables - finely slice tomatoes, and onions. Then slice lettuce leaves to size.

· 2 tomatoes, finely sliced · Lettuce cut to size

Let oil on pan settle. Sason the patties with garlic powder, salt, and onion powder. Place patties on the pan on medium high heat. Cook

· Finely sliced onions

each side thuroughly 5 mins each.

· 2 table spoons of oil

Toast burger buns on the pan with vegan butter for crispy edges. Should take less than 1-2 mins. Build your burger with buns, patties, and vegetables. Enjoy!

TIPS: Plant based patties tend to cook a little quicker so its aways a good idea to eyeball the suggested cooking time. Safe to cook medium-raw! Make sure to sharpen your knife when slicing tomatoes to keep its shape. Keep in mind there is no wrong way to make burgers. Feel free to substitute ingredients for own Happier Meal!

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

THE BEST LASAGNA INGREDIENTS: ·1 tsp vegetable oil ·12 Lasagna noodles ·1 Chopped medium Zucchini

8-9 SERVINGS MEDIUM DIFFICULTY PREP: 15 MINS COOK: 30 MINS

·8oz pkg sliced mushrooms ·12oz frozen spinach, thawed ·7–10 cups marinara sauce ·2–14oz pkg extra firm ·10oz tub roasted garlic hummus (1 heaping cup)

METHOD: Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water. Meanwhile, heat oil over medium heat. Once hot, add zucchini,

½ cup nutritional yeast

mushrooms, and a pinch of salt and pepper.

·¼ cup fresh basil, finely chopped (optional)

Sauté for 5 minutes or until softened. Add spinach and peas

·1 tsp fine sea salt ·1 tsp garlic powder

and sauté for another 5 minutes. Remove pan from heat. Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together until it’s semi-smooth and resembles ricotta. Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast. Cover with foil and bake for 30 minutes

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MEAT

WE’RE ON A MI SAVE MEAT. AN

ISSON TO ND EARTH. JOIN US. PGS: #â€“#

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

PORK

SAUSAGE ROLLS

MAMA’S PORK PIE PULLED PORK SANDWICH

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MEAT

THE NOT SO

SECRET RECI WHAT ARE PLANT-BASED PATTIES MADE OF & HOW THEY RESEMBLE THE TASTE OF MEAT.

IPE.

PROTEIN Soy and potato proteins deliver that meaty bite and essential nutrition.

BINDERS Methylcellulose is a culinary binder commonly found in ice creams, sauces, and jams, and food starch. Its commonly found in foods like canned soup bring it all together.

FLAVOR Turns out the key to meat flavor is the same molecule that makes it a great source of iron: heme. Yeast extract (a natural flavor) adds a savory kick.

FAT Coconut and sunflower oils give plant based patties a juicy sizzle.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

SAUSAGE ROLLS 4-5 SERVINGS

METHOD:

MEDIUM DIFFICULTY

Saute onions and garlic, seaon to taste under medium heat till onions

PREP: 30 MINS

are transparent.Add the crumbled vegan sausage, bread crumbs and the sage and mix together well. Season to taste.

COOK: 24 MINS Preheat the oven to 400 degrees Take one puff pastry sheet and lay it flat on the counter or your work surface.

INGREDIENTS: ·1 tsp vegetable oil ·1 medium onion finely diced

Using the three folds in the puff pastry as a guide, use a pizza cutter to cut the sheet into three, then cut each piece in half horizontally so you have six squares of puff pastry, each about five inches square. Divide the filling into 12, and make an oblong ball (it will be crumbly but will hold together) with each and every portion.

·2 cloves garlic (finely minced)

Dab a little water along one of the edges of each puff pastry square.

·4 vegan sausages

Place the filling inside the puff pastry close to the other edge and roll

·1 tsp dry sage ½ cup bread crumbs ·2 sheets puff pastry (thawed)

as tightly as possible, pressing down at the end to seal. Place the sausage roll, seam side down, on a baking sheet. Repeat for the rest of the filling and puff pastry. Place the sausage rolls in the hot oven and bake 22-25 minutes or until golden-brown. I like to brush on a mix of 1 tsp oil and 1 tsp nondairy milk on the tops of the rolls for a little extra color. Serve hot, warm or at room temperature.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

PULLED PORK SANDWICH INGREDIENTS: ·2 cups water

4-5 SERVINGS MEDIUM DIFFICULTY

·1 cup green lentils

PREP: 15 MINS

·2 Tbsp olive or grape seed oil

COOK: 33 MINS

·½ medium white or yellow onion (minced // plus more for serving) ·1½ cups packed finely shredded/grated carrots ·2 Tbsp coconut sugar or organic brown sugar (plus more to taste) ·1½ tsp ground paprika ·1 tsp garlic powder

METHOD: To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. Drain off any excess liquid and set aside. When the lentils are almost finished cooking, heat a large skillet over

·1 healthy pinch each sea salt + black pepper

medium heat. Once hot, add oil and onion and season with a pinch

·¾ cup vegan BBQ sauce

altering batch size). Sauté for 4-5 minutes, stirring frequently, or until

·2 Tbsp water ·4 medium gluten-free or whole-wheat hamburger buns*

each salt and pepper (amount as original recipe is written // adjust if the onions are tender and slightly browned. Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper and BBQ sauce (see photo). Stir to combine. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally for about 5-10 minutes. Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

CREAMY PORK PASTA INGREDIENTS: ·Impossible Pork cut into 1 inch cubes ·1 teaspoon all-purpose flour

4-5 SERVINGS MEDIUM DIFFICULTY PREP: 15 MINS COOK: 33 MINS

·4 teaspoons paprika ·¾ teaspoon salt ·¼ teaspoon pepper

METHOD:

·1 tablespoon butter ·¾ cup heavy whipping cream ·Hot cooked egg noodles or rice ·Minced fresh parsley, optional

Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes. Since we are using plant based meat, you could play it by ear. It should feel a little crispy. While that’s cooking, grab a large pot and bring to a boil. Add salt while that’s setting up. Toss noodles and cook till al dente. This should take 3 mins. Add cream into a saute pan, be sure to stir consistantly to prevent burning. If some pieces burn, feel free to remove from the pan. This should take around 5-7 mins to boil. When finished boiling, drain excess water. Place noodles onto the saute pan with cream boiling. The cream should be think at this point. Add salt and pepper to taste and sprinkle fresh parsley. Enjoy!

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MEAT

“IF SLAUGHT HAD GLASS W ALL BE VEG

TERHOUSES WALLS, WE’D GETARIAN.” PGS: #–#

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

CHICKEN POPCORN CHICKEN POLLO TACO SALAD BUFFALO CHICKEN WRAP

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MEAT

THE IMPACT OF C02

ACCORDING TO THE FOOD AND AGRICULTURE ORGANIZATION, THE LIVESTOCK INDSUTRY IS RESPONSIBLE FOR 24% OF GLOB

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

POPCORN CHICKEN INGREDIENTS: ·2 C chopped vegetarian chicken pieces

4 SERVINGS EASY DIFFICULTY PREP: 15 MINS

·1 cups of nondairy milk ·1 tbsp apple cider vinegar ·1 tbsp Frank’s Red Hot Sauce ·2 cups all-purpose flour

COOK: 10 MINS

METHOD:

·2 tsp garlic powder

Heat your oil to 350°F in a heavy bottomed pot or deep fryer.

·2 tsp smoked paprika or regular paprika

In a large mixing bowl, combine the nondairy milk, apple cider

·2 tsp onion powder

vinegar, and hot sauce with a whisk and set aside. In a separate

·1 tsp dried oregano ·1 tsp sea salt 1 tsp ground blackpepper 2 tsp vegetable oil, for frying

mixing bowl, combine the flour and spices. Using a pair of tongs, take a handful of the bite size chicken pieces and toss them in the flour mixture, then without shaking off the excess flour pick them up and submerge them in the liquid mixture. Pick them up again and toss them back in the flour. Place small batches in the frying oil or deep fryer, ensuring not to overcrowd the pieces. They will take 3 to 4 minutes to get golden and crispy. Lay them onto a rack over top of a baking sheet so that the oil drips off and they dry crispy. I find letting them sit on paper towels affects how crispy they get. Serve immediately with your favourite bbq sauce or more hot sauce for dipping. Leftovers will reheat nicely in a frying pan with a small amount of oil.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

POLLO TACO SALAD INGREDIENTS: ·Vegan Chicken

4 SERVINGS EASY DIFFICULTY

·¼ cup fresh lime juice

PREP: 40 MINS

·¼ cup water

COOK: 5-6 MINS

·1 tablespoon olive oil ·1 clove garlic ·½ teaspoons of ground cumin ·Salt to taste ·2 medium heads romaine lettuce, chopped ·1 large tomato, diced or 1 cup halved grape tomatoes ·1 (15 ounce) can of black beans ·1 cup broken tortilla chips ·½ cup sliced green onions ·Cilantro, lime wedges, salsa and/or guacamole for serving, if desired

METHOD: Combine the meat, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat. Be sure to stir continuiously for a distribued mix. Cook about 5 minutes or until heated through, stirring often, then season to taste with salt. Set aside. Squeeze lemon. To make the Creamy Lime Dressing, place ingredients in a mini-blender or food processor. Blend until completely smooth. 10 pulses to be exact. For assembling, divide the lettuce onto 4 plates, then top with the tomato, black beans, corn, farro, tortilla chips and green onions. Drizzle the creamy lime dressing over the salad and add the optional garnishes if you’re using them.

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MEAT FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

BUFFALO CHICKEN WRAP INGREDIENTS: ·Vegan Chicken

4 SERVINGS EASY DIFFICULTY

·2 tablespoons olive oil

PREP: 10 MINS

·½ cup Frank’s Hot Sauce

COOK: 15 MINS

·½ teaspoon paprika ·½ teaspoon garlic powder

METHOD:

·pinch of salt ·4 large flour tortillas

Slice chicken into several long, thin strips.

·½ cup blue cheese or Ranch dressing

In a small bowl, whisk together olive oil, hot sauce, paprika, garlic

·2 cups Romaine lettuce, chopped

least 10 minutes (or up to 24 hours).

·½ cup carrot, shredded

In a large non-stick skillet over medium-high heat, add the

·½ avocado, sliced ·½ cup shredded cheddar cheese

powder and salt. Add vegan chicken and allow to marinate for at

chicken strips. Cook until no longer pink, about 4-5 minutes. Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

TOFU N SCRE

NEVER EAMS

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MEAT

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

IN CONCLUSIO WHAT CAN WE FROM THIS?

ON, E TAKE AWAY Like allergy and dietay restictions, we should look at the consumption of meat the same way. There are always substitutions. There are healthier alternatives like eating plant based meats that mimic the feel and texture of meat. Eating this way can have a lesser impact to the enviornment and can overall improve your health. These recipes are nothing too fanciful, in fact they’re meant to show that a simple Americana meal can stay the same by just substituting it with plant based meat.Whether you become a full-fledged vegan, that’s amazing and I applaud you for doing your part. If you’re starting to include vegan meals to your diet, that’s also amazing. It’s not easy but it’s a silent victory for the enviornment and mankind.

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INDEX A Ambiance(10) Animals(7) Artichoke(55) Avocado(32)

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

B Beef(10) Beyond Meat Broccoli(7) Bulgar(55)

C Char(10) Cheese() Chicken(7) Chinese() Cucumber(55)

D Dashi (44) Dill(10) Dressing()

I E Eggs (44) Endive (32) Environment (12)

F Fennel (10) Flavor (7) Flatbread (55)

G Garlic (20) Gravy (10) Greens (33) Global Warming (40)

H Herbs (44) House (10)

Impossible Meat (5)

J Japanese (30) Jalepeno (10)

K Kale (20) Kimchi (9) Kosher(18)

L Leeks (34) Lemons (29) Lentil (20) Lettuce (54) Lime (33)

R M Matzo(47) Mayo (35) Meat (10) Meatballs (20) Mushroom (11)

N Nature (25) Noodles (56) Nuts (6)

O Oil (17) Olive Oil (25) Sunflower Oil (9)

Rare (17) Radish (32) Relish (45) Rice (30)

S Salads (29) Salt (51) Sausage (32) Seasame (22) Shallots (9) Stews (36)

V Vegetables (8) Vegan (22) Vinegar (24)

W Walnuts (32) Watercress (49)

Tacos (45) Thyme (18) Tomatoes (33) Turnips (43)

U Umami (54)

Paprika (28) Parsley (41) Pasta (60) Peppers (5) Pickles (54) Pork (18) Potatoes (36)

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

COLOPHON MEAT

TYPEFACES USED BUREAU GROT EXTRA COMPRESSED

FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEDIUM MUSEO SLAB 500 MUSEO SANS 500

THIS IS A STUDENT PROJECT. NO PART OF THIS BOOK OR OTHER PART OF THE PROJECT WAS PRODUCED FOR COMMERCIAL USE.

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MEAT

THANK – THE ANIMALS, THE ENVI

K YOU.

IORNMENT, YOUR BODY

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

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FAUX’ REAL!? A COOKBOOK ABOUT FAUX MEAT & IT’S EFFECTS

MEAT

Let’s face it. We LOVE meat. We love the smell, the taste and the way it looks when it’s being cooked. It’s been engineered to us as our ancestors consumed it. We love it so much that we industrialize the process of raising cows, chicken, and pork. This takes a toll to our enviornment and our health. Maybe we tried vegetarian options and it wasn’t the same as having real meat a medium-raw center. Now with companies like Impossible Meat and Beyond meat, the impossible is now possible! Ther meats are all plant based but now they “bleed” like a mediumrare burger. They have been transparent with how their meats are crafted and now that we know how they produce it, so can we! Some however are against it, as it could potentially threaten the meat insustry and peoples livelyhoods. This a cookbook that delves into mouth-watering recipes, but also shows both perspetives of the two viewpoints.