To present an original cuisine where texture, purity of flavour and balance is paramount.
Great (and entertaining) talk given by Dr. Michael Gregor To skip introductions, go to 16:55
These are words I used to say when I was vegetarian. Cheese was like the joy in a vegetarian diet, added flavoring, made it easy to find food in almost any restaurant, and I was an addict.
This is an essay I wrote for my course in plant-based nutrition, followed by a talk given by Dr. Caldwell Esselstyn.