Sierra mag. article Faux Gras: A carnivore's guide to fake meat

[Guest guest]

Here's an article that is in the current issue of " Sierra " (the monthly magazine

of the Sierra Club). To see the photos, go to the website.

 

-- Mike

 

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[http://www.sierraclub.org/sierra/201005/enjoy.aspx#faux]

 

Faux Gras: A carnivore's guide to fake meat

 

We know that many legume-loving vegetarians can't stand the smell of sirloin

(and we're braced for their letters). But we also know that vegetarians make up

only 3 percent of the U.S. population, and that most Americans bite into a

veggie burger hoping it will taste like ground round. With that in mind, Sierra

corralled a panel of professional carnivores and asked them to name their

favorite meat substitutes. They didn't mince words. --Avital Binshtock

 

 

BILL NIMAN is the founder of Niman Ranch<http://nimanranch.com>, which he has

since sold, and of BN Ranch, in Bolinas, California, where he raises grass-fed

cows, turkeys, and goats. He also serves as the sustainable-agriculture adviser

for Chipotle restaurants.

 

" Without equivocation, Trader Joe's <http://traderjoes.com> Vegetable Masala

Burger. They don't attempt to make it taste like meat, though it happens to be

in the form of a patty. Delicious and easy, it's the go-to thing for my wife and

me when one of us is alone. The taste is exotic, with curry, cumin, potatoes,

and carrots. It's also soy-free, affordable, and goes well with mustard,

ketchup, and pickles. " $2.49 for 10 oz.

 

 

CAT CORA<http://catcoracooks.com> is an Iron Chef and the author of three

cookbooks. During Iron Chef's " pig battle, " she carved up a whole swine. Of

Southern and Greek stock, she's not shy about using meat.

 

" My favorite is Morningstar Farms <http://morningstarfarms.com> Meal Starters

Grillers Recipe Crumbles. It's full of flavor, it tastes exactly like ground

beef, and you can use it in just about any recipe that calls for ground meat.

It's really a pleasant product to work with--I love using it in spaghetti or

chili. Morningstar pays attention to how they season their products, using

ingredients like evaporated cane-juice crystals, spices, onion, and garlic

powder. " About $5 for 12 oz.

 

 

JOHN WOOD is a fifth-generation meat farmer and the founder of U.S. Wellness

Meats<http://uswellnessmeats.com>, a cooperative in Missouri and Wisconsin that

specializes in grass-fed beef.

 

" I really like Lightlife<http://lightlife.com>'s Tempehtations in the Classic

BBQ flavor. It comes in pre-marinated pieces, so it's easy to throw in with

fresh vegetables for a quick stir-fry. The sauce is tasty but not artificial

tasting or overly sweet. Plus, the actual tempeh is good--they're not trying to

mask an inferior product with a lot of sauce. I also like that Lightlife doesn't

use unnecessary additives or things people don't expect in their food. " About $4

for 6 oz.

 

 

MARK STARK owns Stark Reality Restaurants<http://starkrestaurants.com>, an

upscale mini-chain in Northern California's wine country that includes Willi's

Seafood, Monti's Rotisserie, and Stark's Steakhouse, which boasts its own

meat-aging room.

 

" I always have a stash of Original Gardenburgers<http://gardenburger.com> in the

freezer. Toasted in a little olive oil, served on a soft bun with daikon

sprouts, cilantro, and a good slathering of homemade Chinese-honey mustard with

a cold beer, it would stand up to any Sunday football game. They always cook up

crisp and moist, with a fresh, whole-grain goodness that thoroughly satisfies. "

$4.50 for 10 oz.

 

 

MARK SOLAZS owns the Bronx's Master Purveyors<http://masterpurveyors.com>, a

company his father started in 1957; it supplies some 10 million pounds of meat

per year to restaurants nationwide.

 

" I've been pleasantly surprised at how far meat alternatives have come. Those

from Seattle company Field Roast<http://fieldroast.com> are the most promising.

You can use Field Roast Loaves almost any way you'd use meat--in sandwiches,

soups, stews, and chili. They're grain-based and come in three zesty flavors:

lentil sage, wild mushroom, and smoked tomato. They have an earthy, smoky

character and a firm, meatlike texture that's appealingly tender. Dedicated

carnivores will know it's not meat but won't feel deprived. " $4.49 for 12 oz.

 

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The above article is also published in

http://www.huffingtonpost.com/avital-binshtock/faux-gras-a-carnivores-gu_b_54992\

1.html

 

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Avital Binshtock is Sierra magazine's lifestyle editor and editor of the Sierra

Club's Green Life blog. She has contributed to many publications including the

Los Angeles Times, where she was an associate editor, and to Frommer's, for

which she wrote " Napa & Sonoma Day by Day " . Previously, she interned at National

Geographic Television in Washington, D.C. Avital has undergraduate degrees in

political science and communication studies from UCLA, and a graduate degree in

journalism from Stanford University.