As I mentioned yesterday, after reading that Beyond Meat was finally available at Whole Foods from Vegan Miam, I was even more excited that I was heading to Orange County last weekend.
Beyond Meat was founded several years ago by Ethan Brown. The company’s goal was to make a completely plant based product that would look and taste like the real thing. There are currently three “chicken” products available, lightly seasoned, grilled, and southwest. They are made from soy and pea protein and are gluten free. They have 18-19 grams of protein per serving and are free of antibiotics, hormones, GMOs, cholesterol, and trans fats. As you can see, they look very “chickeny:”
I used the “Lightly Seasoned” Chicken-Free Strips for this recipe. I used it straight out of the package, no cooking or heating required. I only used half the package, so the next night I heated up the strips with some beans, potatoes and onions.
So, bottom line. How did it taste? Well, I liked it. I dared to eat it straight out of the package and I thought tasted very good. It has a slightly smoky flavor, a meaty texture, and yes, it did taste like chicken. Or like my memory of chicken. Would it fool a meat eater? I’m not sure, possibly prepared inside of a recipe it could pass. Will I try it again? Probably. It isn’t cheap, at $5.29 for a 24 ounce package (though I’m not sure about the price of chicken these days, so maybe that’s a bargain), but I did get two meals for two out of it. I do prefer it to other meat substitutes that I have tried.
While I have reduced my use of faux meat, I think that Beyond Meat is a great alternative to new vegetarians and vegans who are just making the change. It is also perfect for meat eaters who are trying to eat less animal protein, but still like the taste and texture of meat in their meals. And to be honest, I occasionally use meat substitutes both because I like the flavor and the ease of preparation, especially after a long work day.
Peachy Quinoa Salad with Beyond Meat Chicken-Free Strips. Vegan
The other day I was walking through the grocery store produce section. I was drawn to the peaches by the wonderful scent from the fresh fruit. They were kind of small, but they were ripe and they looked and smelled delicious. I’d never made a peach salad dressing, but it sounded good. Of course, I had to throw some of those fresh peaches in the salad itself, too. The result is this Peachy Keen Quinoa Salad.
- 2 small peaches
- 1 tablespoon lime juice
- 2 tablespoons white wine vinegar
- ½ cup olive oil
- 1 teaspoon dried tarragon
- ½ teaspoon salt
- Pepper
- Mixed lettuce greens
- 1 cup prepared quinoa
- 2 small peaches, sliced
- ½ cup edamame
- ½ cup yellow tomatoes
- ¼ cup green onions, sliced
- 1 avocado, sliced
- ½ package Beyond Meat. Cut the strips into bite-sized pieces.
- Combine the peaches, lime juice, vinegar, olive oil, taragon, salt and pepper in a blender or food processor. Blend until smooth and creamy. Refrigerate until ready to use.
- Prepare the quinoa. Allow to cool.
- In a large salad bowl, toss the lettuce and remaining ingredients together lightly. Add the quinoa and ½ cup of the salad dressing, and toss again.
Have you ever used peaches in a salad or dressing? Have you ever tried (or heard of) Beyond Meat?
