u/Stella921

Mac and cheese with chili and a side salad with my favorite dressing.

My love for impossible foods is immeasurable. I love their nuggets. Side of bbq sauce and ketchup for the dipping.

Always a hit and have a super kick with adobo sauce inside. I don’t put cauli in enchiladas, but subbed for bell peppers. Totally delicious.

https://www.noracooks.com/vegan-sour-cream-enchiladas/?fbclid=IwdGRleATgXIxwZG9mBWZkaWQWUL6dMB2ITKJ-1Hy2ooSvJdSDDNnSEmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR4lR8vdDgEWIux9ib07UdtO6LsvHhBL5JYtzyy8UG7Phq4jsK5RguFkECdHxA\_aem\_Jck-juuebXyyxmE8PHNSPA

Steak tip and steak fry, with guac, jalapeños, sour cream and salsa.

Was pretty tasty, could use more flavor. More parm perhaps? Recipe didn’t even call for it. I doubled the garlic of course.

https://jessicainthekitchen.com/sun-dried-tomato-pasta/?fbclid=IwdGRleAS1VB9wZG9mA2ZkaWQWUJ5dNFgO\_lNK72EkvVXEwtd7OjgBxmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR5ZdaQvuqBNxTGg2tJAqBsOCBc9WY3O0LZOYdiZGrqC8lgGwGEA6nLAAdmCTA\_aem\_zqJkdAelRMtaVScTXkmDrw#recipe

One of my fav quick weeknight meals. This is by field roast, comes with the “meat” and sauce. I cook some bell pepper and onion first then throw it all together and in a toasted hoagie.

Under the ground be’f is homemade queso and sour cream. This is my husbands plate, his always look better than mine haha.

I made a similar version last week but with broccoli. This called for a pound of green peas to 8oz pasta. I truly think it’s too many peas. We added a can of cannelini beans for more protein but a whole can may have been too much haha. Good flavor for sure as it all cooks in stock and parm stirred in at the last few minutes.

https://theplantbasedschool.com/pasta-and-peas/?fbclid=IwdGRleATLThBwZG9mBWZkaWQWUK6V12IW6mjxgfTJ0ABi-9UZ7Do1tWV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR5GPANLVI3L0qIU-93xstRHZcMQu9hsvWVKhZv4NjfvZoJtq-lRRAFBR4e0-A\_aem\_kYduhp3J-BQ6evqYVGpzRg#wprm-recipe-container-133326

Totally scrumptious!

https://www.noracooks.com/chickpea-salad/?fbclid=IwdGRleAS8u3dwZG9mA2ZkaWQWUKONbgtq\_Oiq2HI1AjRBhYUAHIFYSmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR4PmX8\_RsnoSW0BCXmV\_YpkEiO6C5s1PsnO4AbqHglhGtrmoTJRYegpG7wv5A\_aem\_YqeLVK0ZtcxON2qbndW7SQ#wprm-recipe-container-14021

https://jessicainthekitchen.com/slow-cooker-quinoa-enchilada-casserole/#recipe

I’ve made a hummus Mexican flavored one before, which we love! This one used tofu to make the spread, with fresh lemon juice, nutritional yeast, vinegar, herbs, diced bell pepper, sun dried tomato, and onion. All rolled up with baby spinach inside. If I ever make these again….omit the basil. I don’t like basil 😆

https://www.veganricha.com/vegan-tortilla-roll-ups-recipe-tortilla-pinwheels/#wprm-recipe-container-31030

Simple, but absolutely delicious. Something about cooking pasta in stock…it always turns out well.

Broccoli orzo with cannelini beans. I added onions cause duh. Teenager gave it a 9/10 without the beans. I would prefer with other veg than broc. But super delicious.

https://theplantbasedschool.com/broccoli-orzo/?fbclid=IwdGRleATA0mJwZG9mA2ZkaWQWUKYiUBbUZbZL5092lg49qhky5phOe2V4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR46f3vE6v3UO91x98HkLHHibFQOUyyj32vOo\_AgVbPe\_R2AxJF7gZhTVuzfLQ\_aem\_GjwCKfy8x3P4hx2hIRrReg#wprm-recipe-container-131980

Wasn’t planning on this combo but it turned out really well. Doctored refried beans, my first time using Beyond ground be’f (not bad at all!) and tots with homemade guac, onions, jalapeños and salsa.

Recipe from Nora. I added a bit of pickled jalapeño, and red onion instead of green cause ‘merica. Has that fab black salt to add.

Minimalist bakers “quinoa taco meat” been making it for 6 or 7 years. We always throw it in a tortilla with black beans, salsa, diced jalapeños, guac and sour cream. I could eat it by itself with a spoon. And I have.

Too good. It was my first time with them and they got overcooked a bit. But def going to give them another shot since I never met an impossible product I didn’t like.

Always amazing. Nora’s recipe. I use the oil in the sun dried tomato jar instead of just olive oil. And yalllll! Just shopped in a normal grocery store the other day and discovered Daring shredded!! It’s amazing. I used to use the regular daring and try to slice it thinly but it still had that fake meat chunky texture I didn’t care for. This is perfection and I can’t wait to make chik’n enchiladas with it next.

Been making this forever. It’s always the same and always delicious. My teenagers favorite soup I make. Served with fabulous sourdough bread.

https://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/#recipe

One of my fav tofu recipes.