Beyond Meat with Udon Noodles and Dill Pesto.
When Google genius Sergey Brin gets involved in the vegan meat market by backing a startup, it piques my interest. If anyone’s going to get it right, it’s him. Right? Actually, yes. There’s no punchline here: Beyond Meat is the most meat-like product on the market. It tastes like chicken, and is oddly chewy like chicken. It’s probably the perfect way to transition to a meat heavy diet to a plant based one.
Notice my lack of cynicism and snark here? I don’t like it either. You know what, Beyond Meat costs $7.99 a pound, so, it tastes just like chicken, but costs twice as much.
There you go: snark.
8 oz dry Udon noodles
9 oz Beyond Meat Chicken-Free Strips (Grilled or Lightly Seasoned)
¼ C toasted pine nuts (10 mins at 350F)
¼ C sliced Kalamata olives
½ C Crumbled Feta
Dill Pesto (use this recipe, it’s awesome)
Get a big pot of salty-like-the-ocean water to the boil. Throw the Udon, boil for 8 minutes. Drain and set aside
Coat the bottom of the same pot with olive oil and place over medium heat. Add the Beyond Meat and cook, stirring frequently for 5 minutes.
Return the Udon to the pot. Cover it with the pesto, add the cheese, nuts feta and black pepper.
Cook and stir for 2 minutes.
Eat it while it’s hot.