The Impossible Cookbook is available for purchase.
A review of two of the mouth-watering recipes Impossible’s chefs have in store.
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I fry them in a pan and watch as they turn into crispy, perfectly-cooked meatballs.
I didntactuallyeat any animals.
The mint and lemon zest also bring a summery lightness to the otherwise-heavy hors doeuvres.
The expectations were high.
People had been waiting with huge anticipation to try it, she writes in the cookbook.
But the response was even better than we expected.
Before long, we had regulars coming in more than twice a week to enjoy it.
The recipe calls for slow-caramelized onions, cornichons (the cutest variety of pickles!
I carefully stack my burger up in a pretzel bun and take a big bite.
Its a flavor symphony thatdidntrequire the600 gallons of wateror260 square feet of landthat one pound of animal-based beef does.
A win, I think.
Weve had plant-based meat for over a decade nowits about time we learned how to cook it right.
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