Sunday, July 28, 2013

beyond meat :: review and giveaway contest

Chicken-Free Strips Beyond Meat
Looks like chicken. Cooks like chicken. No chicken in here!
I love my basic, whole-food plant proteins. Give me tempeh, tofu and seitan, any day. But I had never been much of a mock meat person [down with Frankenfoods!]...that is until non-GMO Soy Curls and Field Roast products came around. With veganism inching its way further "center of left," our armamentarium of products, including delicious mock meats, continues to grow – the trifecta now includes Beyond Meat Chicken-Free Strips. The nice folks at Beyond Meat sent me some free products to try. I sampled all three varieties of their Chicken-Free Strips and to put it simply: I'm hooked. 

I tried all three Chicken-Free Strips flavors: Grilled, Lightly Seasoned and Southwest Style
Okay, Chicken-Free Strips are not exactly health food – but they are made from pronounceable, non_GMO ingredients and are a nice treat, especially when you're stressing over what to make for dinner. This chicken-sub product, made mainly from pea protein, zings with flavor. I like the Southwest and Lightly Seasoned flavors best. But plain is also good for DIY seasoners.

Chicken-Free Strips seem especially well-suited for vegan newbies or those unwilling to move to a plant-based diet because they like the taste of meat. Chicken-Free Strips' moist, firm texture may just win them over. At $5 a container, they are pricey but currently, most packages include 75 cents-off coupons you can use on your next purchase. I have been buying a container every week. Since I'm running lots of miles these days, I need extra protein, and these provide fodders for no-brainer lunches, in sandwiches as chickenless salad, or as salad toppers.

Chicken-Free Strips Beyond Meat
I sampled the strips all sorts of ways. Here they are, simply sauteed in a bit of olive oil, bourbon, and smoked Spanish paprika, served with edamame.


Chicken-Free Strips Beyond Meat vegan
The Southwest Chicken-Free Strips made for muy bueno improvised tacos. I sauteed some onions, garlic and green peppers in olive oil and added some powdered chipotle, then I tossed in cubed Chicken-Free Strips. I stuffed this mixture in some blue corn hard  taco shells and topped with shredded veggies. You could also add some vegan cheese, like Daiya Pepperjack. [Margaritas not pictured!]

Chicken-Free Strips Beyond Meat

When it comes right down to the realities of my currently crazy-busy life, I've used the strips mostly as a salad topper, sometimes sauteed in herbs and white wine – or frankly on some busy evenings, simply warmed through in the microwave. They are most definitely a keeper.

Giveaway Contest
The nice folks at Beyond Meat gave me two free product coupons which I'll share with two lucky readers [one free package each, US only please]. All you have to do is leave a comment telling us how you think you'll use them first. Extra brownie points for liking the Beyond Meat Facebook page me and/or my Facebook page. And don't forget to leave an email or blog where I can contact you. I'll announce the winners next week. Good luck!

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42 comments:

T.M. said...

I would use them to make a mock chicken salad with celery and walnuts! They look delicious. I already liked you on FB and now like Beyond Meat as well.
My blog is www.ibeknitting.blogspot.com.
Thanks!

Tina. said...

Since we've been getting at least two lettuce heads each week in our CSA share, I'd probably use them as salad toppers.

Tina. said...

Oh, and I like you on FB already (I am the one who bothered you about the comment option not being available.:))

Terri Cole said...

I'm thinking a vegan version of a chicken Caesar salad sounds pretty good! Thanks for the chance win a coupon! I already like you and Beyond Meat on Facebook.

gaia (at) cinci (dot) rr (dot) com

Courtney said...

Beyond Meat is the ONE fake meat product I actually like. In fact, I am kind of obsessed...it is so good! But, as you said, pricy. I would love to win a package to top my daily salads with!

Courtney
(cmb0096 at yahoo dot com)

Courtney said...

Oh yeah, I like both you and Beyond Meat on Facebook :-)

Debbie (debbie at livefromlaquinta dot com) said...

I love Beyond Meat! I just wish it was easier to find (no Whole Foods near me). I would love to use it in burritos (which I made with seitan last night..so good).

Debbie @ Live from La Quinta said...

And I liked both yours and the Beyond Meat Facebook pages.

Abby said...

I'm thinking chicken pot pie with lots of veggies and an almond-milk cream sauce!

Abby said...
This comment has been removed by the author.
*Autumn Tao* said...

BBQ Chicken Pizza! Doesn't that sound delicious?? Thanks :)

Cacodaemonia said...

I'll probably put them in a cold pasta salad dish - it's hot in Vegas! :) I already like your FB page and Beyond Meat's. cacodaemonia [at] gmail [dot] com

AMD said...

I already like your FB page. I'd make ....Kale grilled "chicken" sliders.


Kale Beyond Meat Sliders
As an Appetizer serves about 2. For dinner it serves me ;-)

Ingredients:
1/2 package beyond meat grilled
1 red bell pepper
lrg carrot shredded
4 lrg kale leaves or other leafy green , removed from vein
avocado
garlic powder
sea salt
basil
spicy mustard
EVOO
toothpicks

heat pan add oil, heat beyond meat on both sides. Add sea salt, garlic (fresh if you'd like), basil to own discretion. Set aside.

hollow out red pepper cut in half, Brush spicy mustard (I just used one pack total leftover from a Chinese restaurant) on the inner cavity of each piece of pepper and add garlic basil sea salt. then cut each 1/2 piece in fours, until you have 8 pieces.

Cut open avocado and mash until smooth. Add sea salt. Set aside.

Grab some kale to make a "slider bottom bun". Add some avocado spread then arrange a few pieces of beyond meat atop, then top with shredded carrots, then top with a spicy mustard red pepper cube and lastly a "slider top bun" of kale. Add toothpick to secure. Repeat.

If you like added flavor to your kale add a little EVOO and sea salt

Did I say, YUM.

Many possible variations could be used: actual slider buns..

peacelovejoy777 [at} yahoo {dot] com

Lydia Nichols said...

Creamy vegan "chicken" spicy pasta is a home favorite.

Katie said...

Oooh, been waiting for them to show up around here. Fajitas sounds like a nice place to start!

Katie said...

Facebook love!

Vegyogini said...

Thank you for the giveaway! I would probably start with a vegan chicken quesadilla.

Jordan said...

I think I'd use them to make a stir fry with a spicy thai peanut sauce!

Jordan said...

I like both you and Beyond Meat on facebook :)

Jan Scholl said...

I don't buy these products to replace meat flavors or textures. I buy them for their stand alone interest. I would probably use this as filler in stir fries, or as extra protein for grandson (who eats vegetarian when he is with me but isn't at mom's house). Would like to know which stores I can find them at-Whole Foods probably? An hour drive but I make that a couple times a season for veggies.

charj said...

I have so many recipe ideas for Beyond Meat. I would make vegan chicken and dumplings or vegan chicken shawarma first.

BLD in MT said...

I, too, generally avoid the mock meats. Its expensive, full of odd ingredients, and never really tastes that great to me. Plus, other than chicken I never loved most meat to begin with, but oh, did I love chicken. So, I'd sure be interested to try another mock, particularly since its non-gmo. I think I'd make chicken fajitas first.

Elizabeth said...

Definitely a pot pie. When in doubt, the answer is always pot pie.

SkewedVerses said...

Chicken cheese steak on a pretzel roll

sophiesfoodiefiles said...

Indeed, they look like real chicken strips! Yummy!

Dar Morazarom said...

I would use them in fajitas. I would press out homemade wheat tortillas, then sauté sweet, red bell peppers, vidalia onions, and thinly-sliced carrots in olive oil. While they were cooking, I would toss the strips in lime and tequila, a little chili powder and black pepper, slice thinly, and put it all together with homemade tomatilla salsa, and tofutti brand sour cream. YUM!

The Peace Patch said...

I'd do a simple summery veggie wrap. Thank you!

Arwen Craig said...

I already use Beyond Meat to make Barbecue Chicken pizza, but I've found myself eating the stuff straight out of the package because it's just that tasty. I also like to use them in fajitas.

Leslie Hannah said...

On those rare days when I don't wait for Chef Boy to make dinner, I'd use the strips in a Chicken Pad Thai. Sweet Pea would have them sauteed and served over rice & corn w/ gravy because she doesn't like Pad Thai.

acookinthemaking said...

A "chicken" Caesar salad. I have missed those!

princesstofu said...

oh, i like the chicken salad with walnuts and grapes idea. or the BBQ chicken pizza idea!!!

Sarah said...

My two year old would probably gobble them up before I could even turn them in to something, but since it's summer, I'd love to remake my mom's chicken salad. She made this great salad with a curry yogurt sauce and grapes in it that I used to love, and these would be such a great vegan replacement! sarah@frieddandelions.com

Cadry said...

I would use them for fajitas with plenty of guacamole!

kolpin said...

i think i'll make a summer roll with them, with lots of fresh julienned veggies!

kolpin4680 at gmail dot com

kolpin said...

i liked you on FB as daniel budsy

kolpin said...

i liked Beyond Meat on FB as daniel budsy

Lydia Claire said...

In a burrito! When we go to Whole Foods we have them steam the plain Beyond Meat Chicken-less Strips in Papalote Salsa and use that as our "main" filling. They also use Daiya cheese so our burritos are 100% vegan! So delicious!!!

SaraP said...

In Fajitas!!!!!!!!

Heather B said...

Fajitas for sure!

Jess N said...

I would totally put them in a "stew" to make it more authentic tasting and filling.

the brownette said...

Hmm I think I'd use them to make GF, vegan "Chicken" Enchiladas!

AMD said...

I would like to put these in My famous Veggie Wraps, for my Kids and see if theyNotice!