The impossible has been made possible

Plant-based alternative for people who love meat, that cooks like ground beef

Unless you’ve been living under a rock for the past few years, you’ve probably heard of the plant-based burger, specifically the Impossible burger which became all the rage when people discovered they could eat healthy and vegan (or vegetarian) without sacrificing cravings for meat. The beef alternative is designed to make it look like beef, taste like beef and even “bleed” like beef.

But if you’re like me, you just love a perfectly cooked piece of beef, whether it’s a juicy steak or burger, so it was a little urging from a friend that I was enticed to give the Impossible burger a try, seeing as I was able to avail myself of a number of preparations for the Impossible burger at two dining outlets at the SLS at Baha Mar – Bungalow Pool Bar & Grill, and Fi’lia.

My first taste of the Impossible product was the Impossible tacos with roasted tomato salsa, guacamole and shaved lettuce while lounging poolside. The Impossible tasted like meat, chewed like meat, and frankly, tasted incredible, so-much-so that I ended up removing the “beef” from the rest of the taco and eating it by itself.

That experience meant that as soon as I saw the Impossible polpettine, the plant-based meatballs offered in pomodoro sauce offered next to the classic polpettine (pork and beef meatballs, ricotta also in pomodoro sauce) on the Fi’lia menu while at dinner, I had no qualms about ordering the plant-based alternative, and did not miss the meat. So-much-so that on my second day poolside, I opted for the Impossible burger which I requested cooked to a medium temperature, just like I would with beef. It was served with lettuce, tomatoes, dill pickle, vegan cheese, and vegan ranch, but I could not resist a side of decadence, that is their truffle fries with mixed herbs and Parmesan cheese alongside. If you’ve never had truffle fries – well that’s another story.

ant-based meatballs offered in pomodoro sauce on the Fi’lia menu at the SLS at Baha Mar. PHOTOS: SHAVAUGHN MOSS

And I will confess that I am a meat lover, but at the same time there are times when I do like to forgo meat, and can absolutely enjoy a vegan or vegetarian meal, so the Impossible plant-based alternative product is perfect for me.

Over three separate Impossible burger dining experiences while at the SLS, it was always deliciously prepared. Now I just have to experiment with the product at home.

I encourage anyone who loves meat to give this plant-based product that cooks like ground beef a try – at least once.

According to the makers of Impossible, they started with the simple question: What makes meat taste like meat? Then they took everything they know and love about meat, and made it even better – using plants.

And they say if you know how to cook ground beef, you will know how to cook Impossible burger – from sautes to meatballs to burgers and more.

Soy and potato proteins they say deliver the meaty bite and essential nutrition. The key to meat flavor they say is the same molecule that makes it a great source of iron: heme; and yeast extract (a natural flavor) adds the savory kick. And coconut and sunflower oils they say give the Impossible burger its juicy sizzle. Methylcellulose (a culinary binder commonly found in ice cream, sauces, and jams), and food starch (a carbohydrate commonly found in foods like canned soup) bring it all together.

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Shavaughn Moss

Shavaughn Moss joined The Nassau Guardian as a sports reporter in 1989. She was later promoted to sports editor. Shavaughn covered every major athletic championship from the CARIFTA to Central American and Caribbean Championships through to World Championships and Olympics. Shavaughn was appointed as the Lifestyles Editor a few years later.

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