Pressure cooked, halved, grilled, then stuffed with cream cheese, prosciutto, onions, sweet red peppers and panko, then finished in the broiler
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.
I’ll be starting the series with Impossible Rigatoni & Meatballs, tonight!
From left to right:
Orange cauliflower, purple onion, and Molinari sweet Sicilian sausage elbow Mac-n-Cheese with Tillamook sharp cheddar and Tapatio hot sauce
Imperfect Foods wild gulf shrimp Kung Pao with bok-choy, green bell pepper, rehydrated Szechuan chilis, and extra firm tofu
Caponata, an Italian relish of roasted eggplant, celery, onion, pine nuts, capers, and olives
Great Northerns and crimini mushrooms baked in pomodoro and mozzarella, Caesar salad.
Spinach, crimini mushroom, ham, and gruyère; marinara and pesto cream, 2016 Pangloss pinot noir
Accidental green theme! Niman Ranch pork sausage risotto stuffed peppers with Buffalo mozzarella in a pesto cream sauce. Cucumber gimlets with St. Germain.