As Americans have become busier and busier, so have our foods. Gone are the days that our fruits, veggies and fungi filled but one role.
Squash and zucchini, for example, work as either casserole ingredients or noodles. Meanwhile, cauliflower — once just a boiled and salted side dish — now moonlights as a creamy, more nutritional mashed “potato.”
And mushrooms have become much more than just a pizza topping. Today, innovate chefs have found ways to smoke and shred mushrooms so they can be used to make vegan barbecue sandwiches.
Indeed, the possibilities of our provisions seem endless. These days, we demand a lot from our food. And thankfully, it has stepped up to the plate.