Impossible Foods -- Plant-Based Meat ?
What exactly is Plant-Based Meat?
There are many names associated with it — meat analogs, fake meat, mock meat, faux or plant based proteins. They are products that has similar qualities of animal-based meat-liked textures such as the taste, texture or appearance, for example.
Generally they are made of plant-based ingredients such as soy, gluten based, pea, to name a few. Due to their similarities to meats, they are often used in dishes that mimics to meat.
Impossible Foods, is the creator of the award-winning plant-based substitute to meat products. Quote "We discovered what makes meat taste like meat. Then we figured out how to make meat from plants. Delicious and better for you and the planet"
Just as nutritious as ground beef from cows
Contains as much bioavailable iron and protein as conventional beef from cows
Higher quality protein from soy protein
Made without gluten
0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty
Contains 30% less fat than 80/20 ground beef
Impossible Foods aims in giving the people the taste and nutritional benefits of meats without the negative impact on our health and the environment. Researching animal products at a molecular level, they carefully extract proteins and nutrient derived in plants to recreate the experience and nutrition of meat products that we are oh-so familiar with.
The Impossible Burger is made from simple plant ingredients that people have been cooking with and eating safely for thousands of years: protein from potatoes, wheat and soy, and fat from coconuts. It also contains nutrients — vitamins, amino acids, simple sugars, minerals and iron — that are found in other healthy food we eat.
In their effort to understand what makes meat so delicious, they discovered that one molecule — heme — is primarily responsible for generating the unmistakable, craveable flavor and aroma of cooked meat.
Heme also plays a critical role in the process by which your cells burn calories to create the energy they need to live. It is so essential for our survival that poisons like cyanide and carbon monoxide are deadly precisely because they bind and inactivate heme. Heme is a molecule worth understanding if only for its vital role in keeping us alive.
The exceptionally high quantities of heme that animal tissues require to meet their energy demands are also responsible for the unique flavors and aromas that make meat taste like meat. The heme in mammalian muscle gives raw meat its “bloody” flavor. And the release of heme during cooking catalyzes the explosion of flavors and aromas that makes burgers — or any kind of meat — taste so “meaty.”
Now, don't they look delicious ? You would not be able to tell the difference between meat & Impossible Foods plant-based meat.
Impossible meat is optimised for every ground meat dish, from dumplings to stews, braises, deep-fried, minces, and meatballs. It can be steamed, seared, or sizzled on slats over an open flame, retaining its texture and juiciness throughout the cooking process. It is also Kosher, halal-certified, gluten free and does not shrink as much.
Their scientists discovered the essential role of heme in giving meat its unique and delicious flavors, they searched the plant world for a heme protein that would match the fundamental properties of the heme in animal meat. Every plant contains many different heme proteins with diverse, important functions. We tested many heme proteins from many plants. One of them was leghemoglobin, found in the roots of legumes, where it helps them extract nitrogen from the air to enrich the soil. When we mixed leghemoglobin with plant proteins, fats and other simple nutrients, it transformed what would otherwise have been a dull tasting veggie burger into…meat! And the meat cooked, smelled and tasted like meat from a cow.
[ Source: Impossible Foods ]
Here are some MOUTH WATERING recipes that Impossible Foods have kindly provided for us !
Recipe 1: AMERICANA BURGER
- 340g Impossible™ Beef Made from Plants
- 1/2 Cups Mayo
- 1 Tablespoon Sriracha
- 1 Tablespoon Pepperoncini
- 1 Teaspoon Red Onion
- 8 Slices Tomato
- 4 Slices American Cheese
- 2 Tablespoons Ketchup
- 1 Tablespoon Dill Pickle Relish
- 4 Leaves Butter Lettuce Dill Pickle Chips
- Mince the pepperoncini and combine with mayo,
ketchup, sriracha, and dill pickle relish.
*Make it 100% plant-based mayo.
COOK IMPOSSIBLE BEEF
Form 1 package of Impossible Beef into 4 burger patties.
Season to taste. Cook over medium-high heat
for 2-3 minutes on each side.
Add a slice of cheese on top and cover
until the cheese has melted.
*Make it 100% plant-based cheese.
MAKE THE AMERICANA SAUCE
Thinly slice the onion. Toast the buns and
then cover with the Americana sauce.
Top with the burger, lettuce, tomato,
onion, and dill pickle chips.
SERVE, SHARE, AND ENJOY
Makes four delicious Impossible Burgers.
Recipe 2: MAPO TOFU
- 790g Medium Firm Tofu 2 Spring Onions
- 2 Teaspoons Ginger
- 2 Cloves Garlic
- 2 Tablespoons Spicy Chili Bean Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Made from Plants and cook for 5-7 minutes
- 2 Teaspoons Sugar
- 2 Teaspoons Cornstarch
- 2 Teaspoons Szechuan Peppercorn 2 Tablespoons Oil
- 118ml Water
PREP YOUR INGREDIENTS
To prevent tofu from becoming watery, soak tofu in salted water for 20 minutes. This will keep the texture of the tofu firm. Rinse and pat dry. Cut into small pieces and set aside. Mince the spring onion, ginger and garlic.
MAKE THE SZECHUAN PEPPERCORN OIL
Heat 2 tablespoons of oil in a frying pan over medium heat. Add Szechuan peppercorn and cook for 1 minute until fragrant. Remove from heat, discard the Szechuan peppercorns and set aside the Szechuan pepper oil for later use
COOK THE IMPOSSIBLE BURGER
Using the same frying pan, sauté minced garlic and ginger with 4 tablespoons of oil over medium high heat until fragrant. Crumble in Impossible Burger and cook for 5-7 minutes until browned.
MAKE THE MAPO TOFU
Add in spicy chili bean sauce and stir fry the ingredients until fragrant. Then add in rice wine and soy sauce, stir it well. Add in the water and bring it to a boil. Add in diced tofu, cover and let it simmer for 3-5 minutes.
FINISH IT OFF
Mix the cornstarch with 2 tablespoons of water. Remove the lid and add in the cornstarch mixture. Cook until the sauce has thickened and remove from heat.
SERVE, SHARE, AND ENJOY
Transfer to a serving plate and pour the prepared Szechuan peppercorn oil over the tofu. Top with spring onion and serve immediately. Makes 4 portions.
Helping the planet never tasted so gooooood! They are on a mission to make products that are good for you and good for the planet to save meat and earth. Compared to beef from cows, Impossible Beef Made from Plants uses 96% less land, 87% less water, and generates 89% fewer greenhouse gas emissions.
So what are you waiting for ? Get your Impossible Foods with Food Panda right now !
[ All contents have been generously provided by Impossible Foods ]