Let's make vegetarianness the norm

If you regularly with great pride eat a pile of vegetables, then you know you're sustaining a long and happy life as a vegetarian/vegan/beegan/semi-/quasi-vegetarian/flexitarian (my little brother's invention), etc. But for me it's pesco-beegan (I made up my mind), and that means I'm maybe willing to eat a carrot dog, given it's chewy and rubbery like a frankfurter you wouldn't know the difference. I like it in the style of a New York dog with sauerkraut and mustard, just use a can opener to open a can of sauerkraut and dig it out with a fork and put it on your artificial meat-imitating veggie dog. It turns out veggie versions of meat dishes aren't so simple like the meat foods, but contain a lot of ingredients, which they have to because the ingredients are completely different. I wouldn't be surprised to make a vegan mushroom stroganoff with tofu crushed in the blender, poured into the sauce with dry mustard, seasonings of salt and white pepper, and hot vegetable stock into the mushroom/onion mixture, to make it on the spot in your face! Or perhaps as concerning breakfast muesli to pour the blackcurrant syrup at table instead of milk, it's very nutritious (and sugary) with 4 times the vitamin C of oranges, but I have to hand it to you, it's certainly different. A vegetable lasagne if you bother to enjoy it you'll never turn to meat lasagne or rather a fish lasagne again, but then I would very much like a non-dairy, egg-free fish lasagne, just a small can of tuna in springwater thrown in a garden vegetable pasta sauce with a nutritional yeast sauce and topped with nutritional yeast all on layers of lasagne sheets (precooked) finishing with the bechamel sauce stated above on top of the dish with extra nutritional yeast on top wouldn't be out of the question. And if you want some culinary sleight of hand, try making a salade nicoise with a bundle of peas and vegetables in a French-style dressing with spring onions, warm potatoes, lettuce, tomatoes, olives, capers, anchovies, tuna, but without the eggs for a complete Frenchy pesco-vegan meal! My mother makes it this way with the peas and vegetables not stated on this list, and it's delicious, but hardly ever has she used capers or anchovies, the dish is complete with a 2018 vegan shiraz and a Peter Jackson cigarette. So for the sake of your health and relaxation, lets all make any of above "vegetarian" diets the norm. :)

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  • Kool

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  • I had an expediter (posh name for progress chaser) at a firm I was contract to. She claimed to be a vegan but was always eating fruit gums and criticised my lunch (containing meat) every day. She was not a happy bunny when I told her where gelatine came from!

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    • But how little you know about gum, gum is not gelatine, it's made rubbery with a bean called chicle, but the ingredients list says "gum base" ("gomme base" in Italian), base of what? What are the ingredients in a gum base? However I'm pretty sure it's vegan, then complaining that you're eating meat your woman friend isn't in the wrong, vegetarianism in any way, shape or form is moral evolution. However I decided not to go through this sensitivity, I think now that eating sagely isn't what you eat or what you don't eat, but it's how much of it you eat and what you associate it with.

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      • Wine gums are not like chewing gum they're sweets, you eat them all and swallow them. The packet says that they contain gelatine. It comes from the hides of cows like lanolin comes from sheep's hides. They also do not contain any wine!

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        • Yeah, no wine, but they may contain wine extract (with wheat in them), I'm well aware wine gums aren't vegetarian. I was wrong about the above diet, I think one should be a vegetarian say liquitarian, and make that the norm! But then I'm saying too much finding out doctors don't give a shit about your diet. And furthermore lanolin is fat from a sheep's wool, it's not so much about the death of animals, veganism is about whether it's an animal.

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