A few weeks ago I posted a recipe for enchiladas using Impossible meat. This week my oldest asked if we could make it again only this time bake the imitation cooked meat on pizza dough and top it with cheese. I wasn’t about to argue with that genius of an idea! Et voila… #tacotuesday (with a twist) for dinner is served!!
Impossible Meat Enchilada Pizza
Makes 2 pizzas. Recipe can be easily halved.
- 2 packages Impossible Burger Plant Based Meat
- 1.5 t. Cumin
- 1.5 t. Chili Powder
- 1 .5 t. Dried Oregano
- 2 T. Tomato paste
- 2 16 oz. packages ready made pizza dough I used Trader Joe’s
- 1 10 oz. can Enchilada Sauce
- 2 c. Shredded Cheese
- 1 jalapeño sliced (optional)
- 4 green onions sliced (optional)
- Sour cream avocado, cilantro for serving
Preheat oven to 475.
Heat a large sauté pan over medium high heat. Add the Impossible Meat to the pan with the cumin, chili powder and oregano. Sauté until the meat is no longer pink and begins to brown. If you want to make it spicier, add 1/4 cup of the enchilada sauce and sauté until combined.
Stretch pizza dough onto 2 separate pizza stones or 2 baking sheets. Spray a little olive oil or canola oil spray onto the dough if it is sticky. (If you want the bottom of your crust extra crunchy heat your pizza stones or baking sheets in the oven before you stretch the dough onto them. I never do this because I’m afraid of burning myself!)
Spread 1/2 c. enchilada sauce onto each stretched pizza dough.
Top both doughs with half of the cooked impossible meat, 1 c. cheese and jalapeños and green onions if using.
Bake for 15 minutes or until cheese begins to brown.
Serve with remaining enchilada sauce, sour cream, and avocado.
Every summer the fig tree in our yard blooms with tons of fresh fruit. And every summer the birds, squirrels and Junebugs devour it before we can get around to picking it. This year I managed to collect enough before the wildlife did and I’m reaping the rewards with this ridiculously simple recipe. If you happen to be one of the many Southern Californians who has a fig tree, take advantage before the season is over. The fruit should be ripe, plump, and soft to the touch to ensure a sweet, smooth jam.
- 1.5 lbs. fresh green figs cut into quarters about 3-4 cups.
- 1 c. sugar
- 1/4 c. water
- Juice of 1/2 lemon
- 1 t. pure vanilla extract
For a smoother jam purée directly in the pot with an immersion blender or transfer to a food processor. Makes about 2 cups. Keep refrigerated for up to 2 months.
Tacos are one of the few meals that everyone in our household enjoys and no one seems to get tired of. It helps to change up the components every now and then. I love this version because all of the ingredients get tossed into the pot and that’s it. No additional cooking required.
Pulled Chicken Tacos
Pulled Chicken Tacos made in the Instant Pot with 6 ingredients for a no fuss Taco Tuesday super fast and easy-peasy dinner win! Can also be made in a slow cooker by combining all the ingredients and setting it on low for 7-8 hours or high for 4-6 hours.
- 1 15 oz. can tomato sauce
- 1 T. chili powder
- 1 T. cumin
- 1 T. dried oregano
- 1-2 t. salt If your tomato sauce does not contain salt, add 2 teaspoons, if it does list salt in the ingredients, use 1 teaspoon
- 2 lbs. boneless skinless chicken breasts
- 1 c. water
Place all ingredients in an Instant Pot. Be sure the the chicken is almost entirely submerged in the liquid.
Close the lid and select meat/stew button. Set the cook time for 20 minutes.
Once the cook time is up allow the pressure to release naturally. (NPR)
If you are pressed for time then do 10 minutes NPR, then QPR.
Open the lid and remove the chicken to a serving dish. Shred using 2 forks.
To thicken the sauce, select sauté function and allow it to come to a boil. Simmer for 5-10 minutes then pour the sauce over the shredded chicken.
Serve with taco shells, tortillas, hot sauce, guacamole, shredded lettuce, salsa, pickled onions , corn, chopped tomatoes.
Growing up my mother’s family would serve this at the beach out of a cooler during the one week of summer that we would vacation at the Jersey Shore. We still affectionately refer to it as Beach Salad and my mother insists that one of the ingredients is a sprinkle of sand. The recipe also specifically lists pasta shells (because you know, the beach) but you can use any shape pasta you prefer or happen to have on hand. I highly recommend mixing all the ingredients together the night before and letting it marinate and chill in the fridge until you are ready to serve it. It will keep well for at least 2-3 days and gets better the longer it’s chilled. I added the watermelon and fresh mint to the dish. I know you’re not supposed to mess with tradition but the combination is truly magical summer deliciousness on a plate.
Pasta Salad with Spinach, Feta and Watermelon
If pasta can be a salad… then anything is possible!
- 1 lb. medium size pasta shells
- 1 lb. fresh spinach washed
- 1/2 c. prepared Italian salad dressing I use Good Seasons brand
- 1 t. garlic salt
- 1 c. crumbled feta cheese
- 2 c. watermelon cut into cubes or made into balls with a melon baller
- 1/4 c. fresh mint leaves
- A sprinkle of sand optional
Cook pasta in a large pot of boiling water 10-12 minutes. Drain and return to the pot off the heat.
Add the spinach, Italian dressing and garlic salt to the pasta while it is still warm and toss to combine.
If you have the time, transfer to an airtight container and refrigerate for at least 4 hours but preferably overnight. Before serving, add the feta cheese, watermelon and mint leaves and gently toss to combine.
If serving right away, transfer to a serving dish and add the feta cheese, watermelon and mint leaves and gently toss to combine.
I have a tendency to impulse buy more fruit than we will actually eat before it becomes too ripe. The best way to clear out the fruit bin is to chop it all up, put it in a baking dish, top it with a combination of brown sugar, oats, flour and butter and pop it in the oven until it becomes a jammy, sweet treat. Serve it for dessert with a scoop of ice cream? Yes please! Have it for breakfast with a cup of tea or coffee? I’m not going to stop you.
Stone Fruit Crisp
Summer’s harvest at it’s peak baked under a spiced oat topping.
- 3-4 large peaches
- 3-4 plums or pluots or a combination of both
- 1.5-2 c. cherries pitted and halved
- 2/3 c. packed brown sugar
- 1/2 c. flour
- 1/2 c. old fashioned oats
- 5 T. Butter or nondairy butter substitute I used Earth Balance
- 1.5 t. pumpkin pie spice
Preheat the oven to 375F.
Chop peaches, plums and pluots into a large dice and remove the pit. Place in a medium size casserole dish or an 8×8 in. baking dish.
Add the cherries. Toss to combine.
In a separate bowl mix together the brown sugar, flour, oats, butter or nondairy butter and pumpkin pie spice until mixture resembles wet sand.
Top the chopped fruit with the oat mixture and bake for 30-35 minuets until top begins to brown.
When its super hot out I like to whip up a pitcher of these Strawberry Watermelon Limonana smoothies. Once blended I like to add it to my iced mint green tea. (I keep a pitcher iced and in the fridge from May until November) If there is any leftover, pour the rest into ice pop molds, freeze, and enjoy all summer long.
Blended Strawberry Watermelon Limonana
- 6 c. Cubed Watermelon
- 1/2 c. Freshly Squeezed Lemon Juice
- 1/2 c. Mint Leaves
- 1 c. Frozen Strawberries
- 1 c. Ice optional
I prefer to use frozen strawberries and no ice because when blended it gives the drink that semi frozen slushy consistently and doesn’t water the drink down.
I started adding steamed, puréed sweet potatoes to my cheese sauce when my oldest kids were toddlers as a way to sneak a little more veggies into the meal. Now we just prefer the flavor and richness that it adds to the dish.
Toss it with your favorite pasta shape for the best Mac & Cheese, twist it into a plate of zoodles, or spoon it over roasted vegetables. Also makes a great addition to steaming hot baked potatoes.
Brown Butter Sweet Potato Mac & Cheese
Creamy cheese sauce with pureed sweet potoates blended in to give a silky sweet flavor and added nutritional boost.
- 2 T. unsalted butter
- 2 T. flour
- 2 c. milk I use 2%
- 1 c. shredded cheddar cheese
- 1 c. steamed puréed sweet potatoes *recipe below
- 1 t. salt
- 1/2 t. ground black pepper
- 2 large sweet potatoes
To make the steamed, puréed sweet potatoes, peel and cut 2 large or 4 medium sweet potatoes into large chunks. Add to a steamer basket set over simmering water. Cover and steam until potatoes are soft enough to mash with a fork. Transfer the hot potatoes to a blender or into a bowl if you have an immersion blender. Add a little of the water, about 1/4 c. from the steam pot to the potatoes. Blend until smooth. I like to make 4 or 5 potatoes at a time, purée, let cool, and then divide into individual 1 c. portions in freezer bags and freeze for future use.
Over medium low heat add butter to a sauce pan. Keep it on the heat until it begins to brown, careful not to burn.
Add flour, whisking continuously for 3-4 minuets.
Turn the heat up to medium, add milk and whisk until combined and smooth, not more than 6 minutes. Whisk occasionally carful not to burn the bottom and not to boil.
Turn heat down to low. Add cheese, salt and pepper. Whisk until cheese is melted.
Add puréed sweet potato, whisk to combine.
Sauce will thicken as it cools. If it becomes too thick add more milk 1/4 cup at a time over low heat until it reaches a desired consistency.