🌮 Taco Stuffed Zucchini Boats 🌮

• 4 medium-large zucchinis, ends removed & cut in half lengthwise
• avocado oil spray
• 1 cup salsa, divided
• 1 - 12oz. package Impossible LITE
• 1 link Impossible Italian sausage (from a pack of 4), casing removed
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 large yellow onion, chopped
• 1 red bell pepper, seeded & chopped
• 1/4 cup water
• 1/2 cup shredded cheese
• chopped green onions, for garnish

Preheat oven to 400F.

Bring a large pot of water to a boil.  

Spray a 9x13 baking dish with avocado oil spray and add 1/2 cup salsa, spreading it evenly in the bottom of the dish.

Use a melon baller to hollow out the center of the zucchini halves, leaving 1/4 inch shell on each

Chop the scooped out zucchini flesh, keeping 3/4 cup to add to the taco filling.  Chop the bell pepper and onion. 

Drop the zucchini halves in boiling water and cook 1 minute.  Remove from the water, set aside.

Brown the impossible meat & sausage in a large skillet, breaking it up with a wooden spoon as it cooks.  Add the spices and mix well.  Add the onion, bell pepper, chopped zucchini flesh and cook until veggies are softened and meat is browned.

Add 1/2 cup salsa and 1/4 cup water to the skillet, stir to combine.  Cover the skillet and simmer on low for 10 minutes.

Fill the hollowed zucchini boats with the taco meat, dividing it equally among the 8 halves.  Sprinkle the cheese over the top.  Cover the dish with foil and bake 30 minutes until cheese is melted and zucchini is cooked through. Top with chopped green onions.

Enjoy with taco toppings such as diced tomatoes, chopped black olives, sliced pickled jalapeños, diced avocado, sour cream, etc.  

Serves 4-6.  Enjoy!!

Spicy Grilled Tofu Steaks

 

• 1 - 16 oz. block organic firm tofu
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. cayenne
• 1/8 tsp. salt
• 2 tbsp. + 2 tsp. avocado oil, divided
• 2 tbsp. hoisin sauce
• 2 tsp. reduced sodium soy sauce
• Chopped green onions, for garnish

Press the tofu for 10 minutes.  Slice the tofu into "steaks".  

Move the tofu steaks into a glass dish.

In a small bowl, combine the 2 tsp. oil, hoisin sauce and soy sauce.  Stir to mix well.  Pour the sauce into the dish with the tofu, moving the tofu around so all sides are covered.  

Move to the fridge to allow to marinade until ready to grill.

In a separate small bowl, mix the dry ingredients - cumin, chili powder, crushed red pepper, cayenne and salt.

Heat 2 tbsp. avocado oil on the Blackstone griddle over medium high heat.  Carefully place the tofu on the skillet.  Sprinkle about half the dry spices evenly over the tofu, close the lid and cook for 4 minutes. 

When the bottoms of the tofu are browned, flip and sprinkle the rest of the dry spices over the top.  Cook for 2-3 minutes.  Flip the tofu over again.  

Sprinkle with green onions and serve.

Served here over a bed of veggies - riced cauliflower, onion and bell peppers.  

Serves 4.  Enjoy!!

🌮 Taco Casserole 🌮

For the base:

• 2 - 12 oz. packages frozen riced cauliflower
• 1 egg, beaten
• 4 oz. shredded reduced fat Mexican blend cheese
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/4 tsp. salt

Preheat oven to 400F.  Spray a 9x13 glass baking dish with avocado oil spray.

Steam the riced cauliflower according to package directions and let cool slightly.   In a mixing bowl, combine the steamed cauliflower with the egg, cheese, chiles, cumin, garlic and salt.  Stir to combine.

Use a silicon spatula to press the cauliflower mixture into your greased dish. 

Pop it in the oven for 20 minutes, until edges have started to brown.

For the taco topping:

• 1 small onion, chopped
• 2 bell peppers, seeded and chopped
• 1 tbsp. minced garlic
• 1 - 12 oz. package Impossible LITE
• 1 - link Impossible Spicy Sausage (from a pack of 4), casing removed
• 2 tbsp. taco seasoning
• 1- 15 oz. can enchilada sauce
• 2 oz. shredded reduced fat Mexican blend cheese

While the base is in the oven, spray a large skillet with avocado oil spray and add the onion and bell peppers. Allow to cook until starting to soften, about 5 minutes.  Add the garlic and stir to combine.

Add the Impossible LITE & sausage to the pan, breaking it up with a wooden spoon.  Allow to cook until browned, about 5 minutes.   

Stir in the taco seasoning and mix well.  Pour the enchilada sauce into the pan and allow to simmer until the base is out of the oven.

Spoon the taco topping over the top of the cooked base, smoothing it out with a silicone spatula. 

Top it with the remaining 2 oz. of cheese and pop it into the oven for 10 minutes, until it is bubbling and the cheese is melted. 

Enjoy with all of your favorite taco toppings such as diced tomatoes, sliced black olives, avocado chunks, sour cream, taco sauce, etc.  

YUM!

Vegan Egg Roll in a Bowl

• 1/4 cup reduced sodium soy sauce
• 1 tbsp. sweet chili sauce
• 1 tbsp. seasoned rice vinegar
• 1 tsp. cornstarch
• 1 tbsp. avocado oil
• 1 small yellow onion, chopped
• 1 large bunch green onions, white and light green parts only, chopped
• 1 green bell pepper, seeded and chopped
• 1 orange or yellow bell pepper, seeded and chopped
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 - 12 oz. block extra firm tofu, pressed
• 1 - 14 oz. bag coleslaw 
• Sriracha, to taste

First, prepare the tofu by draining it and pressing it for 20 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, sweet chili sauce, vinegar and corn starch. Set aside.

Heat a large skillet over medium heat and add 1 tbsp. oil.  Add the yellow onion, green onions, bell peppers, garlic and ginger and saute for about 5 minutes, until onions become translucent.

Reduce heat to low and use your hands to crumble the tofu into the pan.  Cook until tofu begins to brown, about 10 minutes. Pour in half the sauce mixture, stir to combine, and continue to saute for another 2 minutes.  

Increase heat up to medium and add the cabbage to the pan.

Saute until tender, about 5 minutes.  Stir in the remaining sauce and mix everything together.  

Drizzle sriracha over the top and stir to combine.

Enjoy!

🍌 Hawaiian Apple Banana Bread 🍌

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 11 very ripe apple bananas
• 3 cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tbsp. vanilla extract

Preheat Oven to 350F.

Cream together the butter and sugar.  Add eggs and bananas, mix well.

Add flour, baking soda and salt, mix well.  Add vanilla, mix until well combined.  Do not overmix.

Pour into two greased 9x5 nonstick loaf pans.

Bake for 60 minutes.  Let sit in the pans for 10-15 minutes and then transfer to wire racks to cool.

Savory Coleslaw

 

• 1 - 14 oz. bag coleslaw mix
• 1/4 cup finely chopped shallots
• 2 tsp. Dijon mustard
• 2 tbsp. white wine vinegar
• 1/2 cup vegan mayo
• 1/2 tsp. salt
• 1/2 tsp. celery seeds
• Freshly ground black pepper

Whisk the shallots, mustard, vinegar, mayo, salt, celery seeds and pepper in a large bowl.  Add the coleslaw mix and stir to combine.  Let sit in the refrigerator for at least 30 minutes, to overnight, before serving.

Enjoy!

Slow Cooked Impossible Beef, Tomato, Veggie, Acini di Pepe Soup

• 1 - 12 oz. package Impossible LITE beef
• 2 - spicy Impossible sausage links, from a pack of 4, casings removed
• 1 tsp. salt
• 1 cup chopped red onion
• 1 cup chopped celery
• 1 cup chopped baby carrots
• 1 - 28 oz. can crushed tomatoes with oregano & basil
• 32 oz. vegetable broth
• 2 bay leaves
• 4 oz. Acini di Pepe pasta, dry

Heat a large skillet over medium heat and generously spray with avocado oil spray. Crumble the sausage into the pan, breaking it up with a wooden spoon.  Add the Impossible beef and season with 1 tsp. salt.  Break the beef up into small bits, stirring the sausage and beef together.  

Add the onion, celery and carrots and saute until starting to soften, about 5 minutes.

Transfer the beef, veggie mixture to a crock pot sprayed with avocado oil spray.

Add the tomatoes, broth and bay leave and stir to mix well.  

Cover the crock pot and cook on low for 5.5  hours.

Add the pasta to the crock pot and cook until pasta is tender, about 20 minutes.  Keep on warm until ready to devour!!

Remove the bay leaves and enjoy!

🌶️ Deliciously Spicy Plant Based Chili 🌶️

• 1 red onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 1 tbsp. chopped garlic
• 1 - 12 oz. package Impossible LITE
• 1 - 6 oz. can tomato paste
• 3 tbsp. chili powder
• 2 tbsp. oregano
• 2 tsp. smoked paprika
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 2 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 15 oz. can pinto beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 4 oz. can chopped mild green chiles
• 2 tbsp. barbecue sauce
• 2 tbsp. sriracha sauce
• 2.5 cups reduced sodium vegetable broth, divided

Heat a large pot over medium heat and generously spray with avocado oil spray.  Add the onions, celery, carrots and garlic to the pot and saute until starting to soften, about 8 minutes.

Push the veggies to the side of the pot and add the Impossible to the pot, breaking it up with a wooden spoon until fully cooked, about 4 minutes.

Stir in the tomato paste and mix well.  And 1/2 cup of the broth into the pot and stir to mix well. Add the chili powder, paprika, cumin, oregano, cayenne and bay leaves, and stir to mix well.

Add the crushed tomatoes, beans, green chiles, barbecue sauce and sriracha and stir to mix well.  Pour in the remaining 2 cups of broth and stir.  Bring to a simmer and allow to simmer for 30 minutes.

Serve with toppings such as chopped green onions, vegan cheese, vegan sour cream and avocado chunks.

DELISH!!!