Leilani Munter Favorite Faux Meats And How Fake Meat Flavor Is Created
Written by Vegetarian Star on Thursday, September 9th, 2010 in Athletes-Games-Sports, Food & Drink, Research + Science.
Leilani Munter. Credit: Alan Moore
Leilani Munter explained to the Huffington Post how she fuels up during race time on the track and on the road.
“Carbs are key. I like a hearty pasta with a meat-substitute. Say a Quorn “chicken” breast cut up and sauteed over pasta, lots of veggies from my garden. I eat a lot of high-protein meat-substitutes. MorningStar Farms has great products. It’s SO tasty.”
“I stock up at the grocery store — fresh produce and meat substitutes — and my garden beforehand. The rest of the team might have hotdogs in the garage, I’ll fire up my Tofurky dogs.”
It’s been said that if humans consume plants from the ground that animals raised for food eat, we’d save a lot of energy, land and feed more people. An article at Food Navigator suggests that eating the plant can also directly give you to the taste of meat–as long as there are a few adjustments made in the laboratory.
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