Tuesday, August 27, 2013

Arroz con pollo falsos y ejotes chinos

Arroz con pollo falsos y ejotes chinos
Arroz con pollo falsos y ejotes chinos! In other words, Mexican-style arroz con pollo made with fake (plant-based) #BeyondMeat "chicken-free" grilled strips and a bunch of Chinese long beans thrown in just because I had them. 

The recipe was just as simple as could be:  
Brown a whole onion, chopped, and a couple tablespoons of garlic in olive oil with a good shot of red pepper flakes and freshly ground black pepper.  Then stir in 1/2 cup of very well rinsed and briefly soaked long-grain white rice, stir with the onions and garlic for a few moments until the grains are dry and toasty.  Add a cup or two of peeled, seeded fresh beefsteak tomato (basically one whole tomato) and 1 tablespoon chopped green chilies.  Add water to cover and keep at a low boil over medium heat in a nonstick wok for 15-20 minutes, stirring and adding water occasionally.  Toward the end of cooking, add 2 cups Chinese long beans, pre-parboiled and cut into bite-size pieces; and for the last minute or two, 1/2 package Beyond Meat "chicken-free" grilled strips cut and torn into long shreds.  Warm through, check seasonings and devour.

Tastes like chicken! I swear it does.  And I am still a little puzzled why some people get so irritable about the idea of faux poultry, seafood or beef for those who man not in the mood for eating animals tonight. 

Our vision is to become the market leader in the development and introduction of new plant protein products. We are focused on perfectly replacing animal protein with plant protein where doing so creates nutritional value at lower cost.
As a child, company founder Ethan Brown learned first-hand about animal-based agriculture at his dad’s dairy operation along the banks of the Savage River in Western Maryland. Grown-up Ethan developed a career in the clean energy sector yet was nagged by a basic question: Would we continue to raise and eat animals in such staggering numbers if a delicious and perfect plant-based replication of meat existed? He began to look far and wide for a technology that could do just that.
When he met Fu-hung Hsieh and Harold Huff at the University of Missouri, Ethan knew he was on to something. After several years of collaboration along with the University of Missouri, The University of Maryland, Kleiner Perkins Caufield & Byers, and The Obvious Corporation, Beyond Meat was born. Today, Beyond Meat is at the cutting edge of plant protein research and development, with a goal of driving innovation and progress on meat-free plates around the world.