So this happened...
Last September I stopped eating meat. It was something I've always wanted to do but was completely afraid of how it would change my life. I mean let's face it, we base our lives on food. We plan out when we eat, create detailed schedules on what we're going to buy for the week and even plan our social time around it. But still, I was determined to make a change and totally ready for a meatless, plant-based lifestyle. And, as the saying goes, There is no better time than now. Besides, what could it hurt to try? And so I did.
I ate no meat whatsoever besides the occasional fish or shrimp. Did I miss it? Was there anything I was craving? Nope, not one bit! I was living in a non-sacrificial meatless utopia of delicious, seemingly endless variety, of vegetarian meals. There was literally nothing I was missing, nothing I felt deprived of, until.....summer began to roll around.
I ate no meat whatsoever besides the occasional fish or shrimp. Did I miss it? Was there anything I was craving? Nope, not one bit! I was living in a non-sacrificial meatless utopia of delicious, seemingly endless variety, of vegetarian meals. There was literally nothing I was missing, nothing I felt deprived of, until.....summer began to roll around.
It seems like in my neighborhood anyone who is anyone owns a grill and, after six long months of indoor living, can't wait to fire it up. No one in my development can resist the lure of the outdoors once the temperatures begin to jump into the 80°'s. The smell of neighboorhood barbeques, blazing with flame grilled patties destined for hamburger greatness, made me totally second-guess my vegetarian ways. But, I was determined not to give in and return to my prior life as a carnivore. There had to be an alternative and I was going to find it if it was the last thing I did. I didn't know how but I was going to stop at nothing until I found a way to re-create the delicious one of a kind taste of flame-grilled beef. Then, just like that, something caught my attention, a message in my inbox.
The email was from a company on behalf of Impossible Foods. It was an opportunity to sample an innovative new food product that utilized a revolutionary plant-based meat. Talk about kismet! I couldn't wait to try it. And you're not going to believe what I have to say...
To say I was impressed is an understatement. I was completely blow away by the fact that this wasn't actually beef. It looked like beef, smelled like beef and had all the characteristics of beef- including a pinkish center. The Impossible Slider from White Castle definitely lived up to the hype. The plant based meat had such a similar taste and texture to beef that I almost felt guilty eating it. I had to remind myself that this burger was indeed meat free.
Here are a few amazing facts from Impossible Foods. Check out the complete FAQ section here.
WHAT ARE THE INGREDIENTS OF THE IMPOSSIBLE BURGER?
The Impossible Burger is made from simple ingredients found in nature, including wheat protein, coconut oil, potato protein, and heme. Never heard of heme? Heme is responsible for the characteristic of taste and aroma of meat. It catalyzes all the flavors when meat is cooked. Heme is exceptionally abundant in animal muscle, and it’s a basic building block of life in all organisms, including plants. We discovered how to take heme from plants and produce it using fermentation -- similar to the method that’s been used to make Belgian beer for nearly a thousand years. Adding heme to the Impossible Burger makes it a carnivore’s delight.
WHAT IS IMPOSSIBLE FOODS?
Founded by Patrick O. Brown, M.D., Ph.D., Impossible Foods is a Silicon Valley startup on a mission to make the global food system more sustainable. The first product is the Impossible Burger.
We started in 2011 with a simple question: “Why does meat taste like meat?” We spent the next five years researching every aspect of the unique sensory experience of meat, from how it looks raw to how it sizzles and what happens when we sink our teeth into a burger. Then we recreated the precise flavors, textures, aromas, and nutrition of ground beef -- using only plants. By understanding meat at the molecular level, we made a juicy, delicious burger that's better for the planet
And, if that's not enough, making the Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions then traditional beef farming.
I would love to know what you guys think
in the comment section below.
Have you tried the Impossible Burger?
Let me know if you loved it
as much as I did.
Nothing is more important to me than you, the reader. I aim to be 100% transparent in all of my posts. When I read personal blogs, I always love knowing I'm getting an unbiased, completely authentic story.
For this post I was given the opportunity to sample an Impossible Slider from White Castle. I was not financially compensated in any other way. All of my opinions are solely based on my love and enthusiasm for this company and it's product!
