To InfiniMeat and Beyond
BURGERFI has a new Beyond Burger, which I was excited to try because they are all the rage with vegetarians and vegans right now. I can understand why they’re excited. It does taste like a burger. But here’s why I’m not so crazy about it….. The pictures look like the burgers are fat, like Chili’s or something. What arrived was as flat as a McDonald’s basic hamburger patty, but three times as large as the bun. Plus, it tasted like McDonald’s poor quality beef as opposed to Quorn chicken patties, which are so much better than that Tyson’s crap. Though I’m sure that the Beyond Burger contained less fat & calories than anything Mickey D’s has to offer, my official review is “meh.” I was disappointed that something that looked incredible on the menu and package at Whole Foods just fell apart all over the place, and I could have spent that money on a chickpea or spicy black bean burger that would have stayed together and tasted better.
Side note- All Quorn products are not vegan- some are made of mycoprotein and egg whites (which, obviously, enhances the chicken flavor). If you are vegan and want to try it, vegan options will say so on the package. However, I have not tried them, thus will not even attempt a review until I have. That being said, I have not once been disappointed by Quorn. My favorite are the “chicken breasts” stuffed with goat cheese and cranberries.
Let me say for the record that I am an omnivore, and have not given up meat entirely. I have given up meat most of the time. As a cook, I am very interested in vegetarian/vegan cooking because it takes skill to recreate your favorite dishes without the use of meat, eggs, dairy, etc. For instance, fluffy crusts with olive oil instead of butter or Alfredo sauce made from cashews and nutritional yeast. As a junk food junkie, I also enjoy making “shitty bar food” healthier, such as nachos with Daiya cheddar or pizza with mozzarella shreds that melt better than the real thing. Also, pretty sure that Whole Foods’ 365 brand “hot dogs” kept me alive for the better part of a year…. I did so much with them:
- Cream cheese and Sriracha (the non-blended chili garlic sauce as opposed to The Big Bottle™)
- Bleu Cheese dressing, wing sauce, and shredded carrots
- Mustard, ketchup, and vegetarian chili
- Classic- mustard, ketchup, and sweet relish
- Chicago- you can order the neon relish and sport peppers online
There are four really good reasons I have flipped my diet this way. The first is that I don’t have to worry that vegan and vegetarian food will spoil before I get a chance to eat it. The second is that I have to splurge on beef and chicken so that I know my source and am not advocating animal cruelty. Meat that isn’t expensive is generally because it isn’t made from animals who were actually allowed to have a life and weren’t pumped full of dyes and antibiotics…. chickens in particular. The third is that plant-based foods are infinitely more sustainable. The fourth is that when I eat nutritionally dense food, my overall mental health improves. This is not to say that I can control it by nutrition only, just that combined with medication, I am more healthy overall. I am most impressed by the healthy fats.
My obsession with vegetarian and vegan food started with a bang in two ways. The first is that I cracked an egg and noticed there was blood in it. I asked Chef Dana about it, and she said, that’s a chicken abortion. I told her I didn’t care if she was a chef/butcher or not, if she ever said that to me again I was going to force her to be vegan the rest of her life, because ew. I was only half-kidding.
Additionally, one of our neighbors in Portland, who’d also previously been a butcher, started a vegan Italian trattoria that is unfortunately now closed, despite many, many five-star reviews. I would have given it at least one Michelin star, but they didn’t ask me. That is how I became convinced that anyone could make a great meal with filet mignon, but it took work and excellence in the kitchen to create memorable plant-based dishes.
However, I feel it necessary to say for the record that vegetarian/vegan food will not necessarily make you lose weight, because so many people believe it. The difference is not caloric intake, but the types of calories you ingest. Portion control is still just as necessary… I mean, come on. Alfredo sauce made from cashews? Please.
I’ve even changed my morning coffee to better fats, because both animal and plant fat naturally bind to coffee. Trader Joe’s has what they call “Coconut Beverage,” which comes in plain and vanilla. It has the same amount of fat as 2% milk, so your coffee is still just as creamy, yet not as unhealthy as either half-n-half, or what I like to call “chemical shitstorm,” all the dairy and non-dairy fat free creamers of the world. Coconut Beverage is different than coconut milk, in that it is coconut-watered down. Pure coconut milk, while delicious, contains enough fat and calories for an entire day. A pina colada is basically three meal replacements at once.
For ovo-lacto vegetarians, I also believe in Bulletproof coffee as a breakfast replacement. Take one tablespoon of grass-fed butter (I use Kerrygold) and one tablespoon of coconut oil and throw it in the blender with eight ounces of coffee. I like to make the coffee strong AF so it stands up to that much fat, but adjust your own to taste. The reason you only need 8oz of coffee is that the little amount of caffeine plus the mind-bending nutrients of the coconut oil and grass-fed butter will keep you buzzing for HOURS without the crash later. Just make sure the coffee is still hot and that you have a blender that will stand up to the heat, because if you try to make it out of room temperature or cold brew, the butter and oil will separate. What you’re looking for is a creamy latté with much more foam on top. You might disagree with me, but I can barely taste the coconut, if at all, and just tastes like a better version of a coffee house drink that doesn’t cost five dollars.
These are, so far, the best tips I have for a nutritionally dense diet without animal fat. I will probably come up with more, but right now I have to get ready for an event tonight. I’m going to dinner at the Mexican Cultural Institute, cooked by the adorable Pati Jinich…. meat included.
Originally published at theantileslie.com on October 19, 2017.