Food Phobias

Hey guys!

So I was going to do a reflective blog about my food series just to give you some updates of how I wanted to go forward, but then I was talking to the Baron and I realised that I’ve not put out a lot of info about my personal preferences with food. You get where I come from as a vegan, I cook vegan for myself but I’m not ethically motivated in the same way many are. I eat vegetarian when out and I focus entirely on the sustainability and health problems caused by food. But there are loads of foods I really hate.

One of those foods is mushrooms. The meat replacer of all-vegetarian cuisine. I don’t even know why because there are certain foods you cook that are either repugnant raw, but when cooked are amazing, but with mushrooms, there was something visual about them, the grey pallid look. The tendril-like underbelly. They just creep me out and give me an inner image of some sort of mollusk. But I do actually really like Quorn products which are fundamentally fungi. So… I decided if I was gonna go on this mission to learn to cook and share my vegan tidbits, then I would get over my fears and focus on appreciating them. And so I have.

So for this issue of Agitprop, I wanted to do the next stage of creative cooking for you guys and I worked really hard to incorporate mushrooms. I did a scallops replacement, I made loads of mushroom-based meat alternatives. I actually really like them now so looky look! We did it. But there is still an earthy, fleshy, dank smell around mushrooms that puts me into a tailspin and I hold my breath when cooking them. But when they’re cooked I make some killer dishes.

So this issue I want to really focus on how to create food from things I’m not too keen on. I’m gonna try lentils, chickpeas, cakes I don’t care too much for and more! Let’s see how I do haha!

Check out food for all the joy here.