Isabel Minunni - The Vegan Meat Cookbook: 100 Impossibly Delicious Alternative-Meat Recipes

THE COOKBOOK 100 Impossibly Delicious, Alternative-Meat Recipes ISABEL MINUNNI STERLING EPICURE is a trademark and the distinctive Sterling Epicure logo is a registered trademark of Sterling Publishing Co., Inc. Text 2021 Topix Media Lab, LLC Cover 2021 Sterling Publishing Co., Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means (including electronic, mechanical, photocopying, recording, or otherwise) without prior written permission from the publisher. ISBN 978-1-4549-4175-0 For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or specialsales@sterlingpublishing.com. sterlingpublishing.com Cover design by Elizabeth Mihaltse Photo credits are on page 164 Alternative proteins are everywhere: but what exactly does the paradoxical term plant-based meat or vegan meat mean? Before getting started with how to cook using these wonder products, allow us to answer your burning questions.

Why is Everything Vegan All of a Sudden? In October 2019, the Awesome Burger hit griddles and grills all over the country. When it hit the hot metal, the patty sizzled and smoked like a proper burger, and once the outside was pleasantly browned, the inside was still juicy and pink. Earlier that year, Burger King customers were filmed for a commercial praising the taste of a Whopper and proclaiming that only real meat could do for the taste buds what this burger was doing. But in all of these instances, the burger was made entirely from plant proteins. Thanks to growing concerns among the global population that our appetite for meat has created a cycle of environmental harm, those who might not have turned to vegetarianism or veganism for health or animal welfare concerns are cutting down on their meat intake. are attempting to curb their carnivorism, placing plant-based meats like the Awesome and Impossible Burgers in heavy demand. are attempting to curb their carnivorism, placing plant-based meats like the Awesome and Impossible Burgers in heavy demand.

Plant-based chicken, pork, ground beef, and more are all available or on the horizon and promise to take some of the strain off the global meat industry. Did This Come Out of Nowhere? Not really. Vegetarian meat alternatives are nothing new: the health conscious and those with ethical concerns about meat have been chowing down on dishes like the Boca Burger and the veggie patty for decades, and there are tofu-based alternatives for just about every dish imaginable (heres looking at you, Tofurky). In fact, John Harvey Kellogg, the man who popularized breakfast cereal in the U.S., created a meatless meat, Nuttose, that he sold to sanatoriums in the late 1800s. Since its discovery in 1967, a high-protein fungus called Fusarium venenatum has been used as a meat alternative. In the 1980s, the Gardenburger was created with leftover vegetables and rice pilaf and in 1998 their sales skyrocketed after a commercial aired during the Seinfeld finale.

Around the same time, the vegan loaf company Field Roast began their plant-based meat operations, which include popular chicken and sausage alternatives, as well as plant-based cheeses. The plant-based meat industry took its present form, however, in 2011 with the founding of Redwood City, Californias Impossible Foods. The goal of this force in alternative protein was new for the vegetarian food industry: They didnt just want to make a vegan meat product; they wanted to make a vegan meat product that mimicked both the taste and nutritional benefits of real meat. Five years later, their signature product, the Impossible Burger, was introduced. In 2019, the company announced its next goal to create a whole-cut Impossible Steak, which would, along with new arrival Impossible Pork, further disrupt the meat industry.

OK, Its Not Meat.

So What Is It Exactly? While each plant-based meat alternative has its own recipe, there is one element, whose role was discovered by Impossible Foods, that will probably be found in all plant-based meats moving forward: Heme. This molecule gives blood its color and in mammals helps carry oxygen throughout the body. Its also what makes meat behave the way it does. By harnessing the molecule, plant matter can be tricked into acting like meat when its cooked. By extracting heme from the leghemoglobin molecules found in parts of soy plants, Impossible Foods was able to source heme without using animal products. The iron-rich molecule even helps mimic the taste of real meat.

A base of heme-containing soy is then added to yeast for a fermentation that recalls the early beer making process. Textured soy or wheat gives the burger its heft, and coconut fat flecks offer the distinctive marbling found in real meat. In 2016 the burger began appearing at upscale restaurants in New York, Los Angeles, and San Francisco. Before long, chains like Bareburger had picked up the burger and it was a nationwide sensation. Mega-chains like Burger King and Dunkin were soon offering Impossible Burgers and sausage patties. The FDA soon sided with a panel of experts that had declared the Impossible Burger safe.

Kosher and Halal certification followed close behind. The non-meat meat era had begun in earnest: no longer were the health conscious and ethically minded forced to choke down bland patties of leftover veggies and rice. And That Means Its Healthier? Mostly. Its sudden popularity has given plant-based meat products quite a reputation in the food world, but its not a silver bullet for your health and the environment all at once. Plant-based meat alternatives are a great innovation in culinary science and one that could change the way the world consumes. And while there are a number of health benefits compared to real meat, the biggest impact plant-based alternatives have had on the industry has been on its environmental footprint.

Impossible Foods, for example, claims that creating their burger uses 95 percent less land and 74 percent less water than creating one from a cow, while emitting 87 percent fewer greenhouse gases. For many observers, the animal farming industry is tagged as one of the biggest culprits in our worsening climate crisis, making a meat alternative that actually tastes like the real thing one of our strongest weapons in that fight. So plant-based meat alternatives could very well help save the world if enough people start eating them regularly. But some caution is required before you begin treating them like theyre also as miraculous for your body. Impossible Burgers, for example, contain less cholesterol and total fat, as well as fewer calories, than their cow-based cousins. But they do contain more sodium than an unseasoned beef patty, as well as more saturated fat.