And so it was until hundreds of years later when traditional Asian grain meats traveled perilous Pacific to the New World. Asia immigrants seeking a new life in America brought with them their tradition of using grains as the foundation of vegetarian meat. Mien Ching, Fu and Seitan ramaine secrets outside of their own cultures until the 1970s. Seattle chef David Lee was Struggling to create a vegan teriyaki wrap and learned of the Asian grain meat tradition. By ading European flavors to these traditional Asian foods, Davi developed a new version of grain meat: Field Roast.

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