You occasionally come across a response or opinion that catches you off guard. The world is a rainbow and there are spectra within spectra, so I am never expecting everything to make sense to any of the MillionBillion Dougs, but still…
Apologies for any readers with sight issues, but I’ll not quote it in full [see link in caption to find more] but the gist is that the person wishes to see more foods catering cool vegans and vegetarians. The opposite given would be foods like “vegetarian curries and chilli dishes.”
The first thing that caught my eye was simply the use of cool in the presumed context of “people who do not like spicy.” It is potentially a double entendre of sorts, the non-sexy kind. I tried to find if that was a common speech pattern [“cool foods”] and mostly found a website dedicated to more carbon-neutral eating and another blog that hasn’t posted in a few years.
In principle, it reminds of a complaint I read years ago in the comments on Vegan Black Metal Chef‘s videos: that vegans can only stomach their food by making it too spicy. There was a period where it was one of the gotcha arguments against plant-based diets. You can still find some remnants if you search online.
The broad argument, which I am absolutely not claiming is being cited by the letter writer [it seems more likely that they had a few dishes that were all of the spicy version and is making an incorrect generalization], is asinine and untrue. The fact that it almost always coupled with the sibling argument that meat-based foods are just more filling, flavorful, and satisfying without requiring spices is a fake you are being tricked into accepting as face value.
This is leaving aside that some variations of these arguments are clearly framed in racist tones. It’s ok, you also have arguments that veganism is inherently racist. It’s a balancing act.
I’m not sure what the logical fallacy would be called but the structure would go like this: Option A is a problem (based on Opinion C, which may or may not be related to either A or B in truth), therefore Option B must be better though I will avoid discussing it at any depth.
For example, countries with snow can make snowmen and snowmen are fun for children therefore countries without snow are bad for raising children. I’ve created an arbitrary line to judge two elements and then stated those two elements in the context of this line in a way that makes the responder think they have to respond directly to context of the line. It’s the big sister version of “Yes or No, X is bad” and then not allowing any nuance. Tracks great for snippets but not in the real world where very few things are that simple.
Because the spicy plant-based/forward food option is overwhelmed with evidence to the complete contrary.
Not only do many of the same cultures that spice their vegan dishes also spice their non-vegan dishes, the implication that someone craves meat at all times is just false.
Tastes vary greatly by all sorts of factors. As a plant-based American in Europe, I can say from some experience that most “spicy” dishes here are far below the spice tolerance that would be expected back in the States. In our recent trip to Glasgow, even some of the spiciest dishes barely triggered a proper spice response in myself (the Hot Cock is the main standout, thanks Buck’s). The only inverse I have seen is that Delhaize sells a vegan burger [sorry, EU] that has a bit too much cumin. Making it taste more like a sausage patty than expected.
A huge amount of our food stuffs are just naturally plant-based and plant-forward. Yogurt. Olives. Mashed potatoes. Fries/Chips. Bread. Scrambled eggs. Cheese [minus the rennet]. Tofu. Seitan. Hummus. Beer [minus the isinglass]. Ice cream [whether it is made with soy or cow’s milk]. Beans. A lot of soups are so close that it is trivial to cut out any meat. Gravies [at least can be made such]. Puddings. A lot of breakfast cereals that do not have gelatin-based mini-marshmallows [including the vast porridge family]. Muesli. Fruits. Vegetables. The list is extensive. Pizza and pasta is already right there and they are especially easy to play with.
In the usual “food pyramid” type structure, the only bit that isn’t plant-forward is the meat/fish/fowl segment(s). And with the notion that many breads and “calcium-group” items can be made or “replicated” without any animal products at all means only the minority is non-vegan. A few lentils, beans, quinoa, or what have you can cover that gap. It’s actually easier than that to get plenty of protein.
However, a huge amount of food-centric dialogue tries to claim that the second narrowest slice of the food plate/pyramid/etc [only “snacks” is smaller] is the core of the food experience. Sometimes aggressively so.
Fun fact, the Belgian food pyramid (or, at least, one of them) is inverted and has white meat in with the melk-en-kaas category and puts bread up in the eet-meer category, which feels so properly Belgian (though they put beer, chocolate, and fries in the “little as possible” category which is a shocking betrayal).
“Vegans are giving up an important part of their diet and abstaining from the full experience,” is another common fallacy that tries to liken abstaining from meat eating as something akin to self-hatred. Most food is veg*n. By centering every maaltijd around the vlees, you ignore so many flavors and structures inherent in meals.
My advice, then, if you are looking for “cool veg*n” foods, to just take a look at what you eat and eat that. Toss in some ready-made vegan food if you need (Beyond Burger, whatever). If you are at a restaurant, then ask them to tone down the spices where possible.
Another option is to use something like HappyCow to look up plant-based and plant-forward or at least plant-forward-friendly restaurants in your area.
If you need quick meals, then start with the fruits/veg options and toss in some hummus and bread. Tweak, ad infinitum, to your heart’s content. Once you stop having to start with the question of “What goes with the chicken?” you start to realize that food has so many variations that have been broadly locked out by the so-called common sense of the meat-and-two-sides meal structure.
