Category: Farm-to-Table
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The Impossible Nonna
I’ve been troubled by the horrors of industrial beef production for at least a decade, but I’ve never done anything about it—until NOW.
“The Impossible Nonna,” my newest alter ego, is going to recreate all of my Italian family recipes, using vegan Impossible™ Burger and other kinds of textured soy protein instead of lamb, pork, beef, or chicken.
No, I’m not committing to going vegan and/or ending all my consumption of meat. I just want to see if these great recipes can stand on their own without it. Impossible? We’ll see.
If you care to follow along, please do on Facebook or YouTube.
I’ll be starting the series with Impossible Rigatoni & Meatballs, tonight!
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Walnut sour boule
Bob’s AP and WW flour, Tartine Country Bread process
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Rum sour
For this rum sour, I took the leftover aromatics from yesterday’s stewed California prunes (cara cara orange peel, cinnamon stick, star anise, cardamom, and cloves) and soaked them in rum overnight. After straining through cheesecloth, I had my own homemade spiced rum.
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Jalapeño and Pepperjack boule
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I Speak Jive
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Linguine al vongole
Artichoke mandala 
Pad ma kuer 
Risotto stuffed peppers 
Roasted veg and creamy polenta 
Penne primavera w/ griddled zucchini 
Fun with French onion soup
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St. Germain Shepherd
Vodka and St. Germain with fresh squeezed grapefruit, champagne float, lemon twist
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