Nothing is impossible anymore, now that Impossible is more prevalent than ever.

When The New York Times published an article by J. Kenji López-Alt breaking down the best ways to cook Impossible meat in full scientific detail, I bookmarked it in about a hundred places.

My friends are just as crazy as I am, and one particularly special man sent me a package of this high-end meatless ground as a present. Perhaps in this current era, true love is receiving raw vegan beef in the mail. Distribution has increased exponentially since then, through Trader Joe’s and Walmart, in addition to online sales. Never has the meatless miracle been more accessible. Mere months, when it was scarce in local markets, I was mining every possible resource just to get one bite of the action.

I had been saving it for something really special, not sure how to make the most of its full potential. When it suddenly became one of the few fresh proteins I had on hand thanks to early COVID-19 shortages, that was its unexpected opportunity to shine.

The recipe for vegan Turkish kebabs with sumac onions and garlic-dill mayonnaise in that same piece turned out to be perfect. I had to make some modifications, using all dried herbs instead of fresh, and forgoing the cherry tomatoes in a moment of forgetfulness. I also cooked them in my air fryer at 370 degrees for 13 minutes instead of pan-frying, for the sake of simplicity, and less splatter.

Admittedly, my experience with animal-based protein is limited at best, these skewers were unmistakably meaty; deeply savory, rich and fatty in the way that no basic vegetable substitute could achieve. Pulled off the skewers, I could easily see these nuggets happily tangled in a nest of spaghetti, treated as finger food for [small, socially distant] parties.

Would it taste as good with any of the other comparable competitors? Quite frankly, it’s Impossible to say for sure.

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