How to make tofu, but beef eaters beware

By Bryan Martin
Updated November 23 2014 - 10:08am, first published September 23 2014 - 11:45pm
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A beef shank with Thai flavours. Photo: David Reist
A beef shank with Thai flavours. Photo: David Reist

In my defence it was always part of the plan this year to embrace the vegetable more completely. However, somewhere along the way I got off track and here we are, September, my inner voice says - and what have you done? - Besides speaking volumes on the quality of kale, I haven't exactly trawled the depths looking for alternatives to dead animals. To make up for my inadvertent lapse I'll try and share some love with my vegetarian brothers and sister. So this is for you, lap it up.

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