"Meat Mimicry"

No this is not meat or even a processed meat substitute for ribs. Sure looks like the real thing though, no guilt. While it doesn’t seem necessary to me to imitate something I would not normally be exposed to…I totally get that some people need a “stand-in” for various reasons. Maybe it is to not feel awkward in certain social situations, to not stand out? I do the same thing in reverse…for example, our family is going to attend a non-vegan party this weekend and so we are taking along our own vegan food to share.

My perspective has always been and remains to try not to judge someone’s overall motivations and preferences, but as a fellow human being and physician to try to meet them where they are.

I had not eaten a rib in almost 35 years. I did not even anticipate that we would turn a portobello mushroom sliced into one in our oven. However, there was a patient of mine mentioning to me last week about their eating “ribs” and how their child took exception to the thought of eating them, so I figured why not a VEGAN rib?!?!

All it took was a sharp knife, giant portobello ‘shrooms, bar-b-que sauce (oil free of course), and tin foil. We sliced them and smothered in the sauce, then cooked them in the oven at 325 degrees for 20 minutes until bubbly hot.

I chose to eat mine strewn over a baked potato covered in a mix of Nutritional Yeast (gives B12 and a “cheezy” flavor) and Salt & Pepper. It was really, really, and truly VERY good!

The portobello is a good source of Phytochemicals such as L-ergothioneine and conjugated linoleic acid (CLA) that have cancer preventing properties and other Anti-aging effects. It is a rich source of “ergosterol” which is a precursor to Vitamin D, when exposed to the light the humble mushroom results in an increase of 100% Vitamin D and become bioavailable and increases serum Vitamin D in humans.

Given that red meat has been proven by the WHO to be a Class A carcinogen and the mushroom is anti-cancer, along with all the ‘shrooms other benefits, I actually think the mushroom rib is the “real deal” and the meat version of this one is the “imposter” in retrospect.

The best part is the addition of a serving of mushroom to the diet is that it increases several micronutrients including shortfall nutrients (see reference on Ergosterol above), without having any impact on sodium or fat...means choosing the mushroom over the meat is a Win-Win, best of all no bones and not sloppy to eat!