Recipe! Impossible Spaghetti Sauce

Impossible Spaghetti Sauce - A meatless sauce! Pictured here is a look at the sauce as it is started to cook down.

Have you heard about the new Impossible Burger? It is now available just like you would buy ground ‘beef’ at the grocery store. I gave it a try as a substitute for beef in our favorite homemade spaghetti sauce recipe.

The result - it tasted GREAT and had wonderful texture. Bottom-line, it worked really well as a meat-substitute in my favorite homemade spaghetti sauce. For more on Impossible Foods, visit their website: https://impossiblefoods.com/

Source: Getty Images

IMPOSSIBLE SPAGHETTI SAUCE

Serves 8

Ingredients:
1 tablespoon extra virgin olive oil
1 bell pepper, chopped
1 sweet onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces Impossible Burger (Made from Plants)
12 ounces tomato paste
1/4 cup applesauce
2 quarts canned tomatoes or crushed tomatoes
3 tablespoons sweet pickle relish

Directions:

1. In a large stock pan heat olive oil, over medium heat.

2. Add the bell pepper and onion, cook until tender and starting to lightly brown.

3. Then add the garlic powder, black pepper, salt, and Impossible Burger ‘meat’.

4. Cook until the meat is browned and cooked through.

5. Then add the tomato paste, applesauce, tomatoes, and relish. Simmer over low for 60 - 90 minutes. The sauce will gradually thicken.

Serve over your favorite pasta or veggie noodles!

Nutrition Facts (per serving): 180 calories, 7 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 210 milligrams sodium, 21 grams carbohydrates, 4 grams fiber, 11 grams sugar, 10 grams protein

Air-Fried Protein Bites

These mini protein bites have 8 grams of protein per serving. If you have never tried tofu, this is a great way to try it! Plus they taste great tossed or dipped in your favorite sauces like teriyaki sauce, buffalo sauce, stir-fry sauce, or BBQ sauce.

Air-Fried Protein Bites (Image: Molly Morgan)

Air-Fried Protein Bites
Serves 4

Ingredients:
14 oz tofu (drained)
1/4 cup cornstarch
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon olive oil

Directions:
1. Wrap the tofu on paper towels or clean towel. Place a cast iron skillet on top and let the water drain out.

2. In a small mixing bowl, mix the cornstarch and spices together.

3. Cut the tofu brick into 1/2-inch cubes. Toss each cube in the spice mixture and place on air-fryer tray.

4. Lightly spray the tofu with oil. Air-fry at 400 degrees F for 15 to 20 minutes.

Serving suggestion: Toss with stir-fry sauce and serve over brown rice.

Nutrition facts (per serving): 120 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 15 milligrams sodium, 10 grams carbohydrates, 1 gram fiber, 1 gram sugar, 8 grams protein

Roasted Brussels Sprouts + Buffalo Brussels

These two Brussels sprouts recipes are easy to make and perfect to try, even if you think you don’t like Brussels sprouts. Plus Brussels sprouts are loaded with fiber and deliver age-fighting plant compounds: lutein and zeazanthin.

Roasted Brussels Sprouts - Photo: Molly Morgan

Roasted Brussels Sprouts

Serves 6

Ingredients:
2 pounds Brussels Sprouts - trimmed and cut in half
1 tablespoon extra virgin olive oil
salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Arrange the cut Brussels sprouts on a baking sheet. Note: they will fall apart a little but the loose leafs will crisp up and taste great once they are roasted!

3. Spray or drizzle the Brussels sprouts with olive oil.

4. Roast for 15 minutes, stirring once half way through cooking. OR continue cooking until the Brussels sprouts are lightly browned and crispy.

5. Remove from the oven, if desired, season with salt and pepper to taste and serve! OR proceed to the recipe below to make for Buffalo Brussels Sprouts!

Nutrition facts (per serving): 85 calories, 3 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 40 milligrams sodium, 14 grams carbohydrates, 6 grams fiber, 3 grams sugar, 5 grams protein

Buffalo Brussels Sprouts

Serves 6

Ingredients:
Roasted Brussels Sprouts (See recipe above)
1/4 cup melted butter (or butter alternative)
2 tablespoons hot sauce
Creamy blue cheese dressing for dipping

Directions:

1. Prepare roasted Brussels sprouts per recipe.

2. Combine in a small bowl the melted butter and hot sauce.

3. Drizzle over the roasted Brussels sprouts and toss gently.

4. Return to oven for 5 minutes.

5. Then remove from the oven and serve with creamy blue cheese dressing for dipping!

Nutrition facts (per serving): 195 calories, 14 grams fat, 4 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 70 milligrams sodium, 15 grams carbohydrates, 6 grams fiber, 3 grams sugar, 6 grams protein

Lemon Garlic Tempeh

Have you ever tried tempeh before? It’s protein packed and plant-based. Each serving of this recipe has 20 grams of protein (about the same amount as in three ounces of chicken), it is made from soy beans, water, and brown rice (or other grains).

Tempeh has a great texture and will take on the flavors of what it is cooked with. At the grocery store, look to buy tempeh in the ‘health food’ aisles at the grocery store or in the produce section.

Lemon Garlic Tempeh (Photo: Molly Morgan)

Lemon Garlic Tempeh
Serves 2

Ingredients:

1 package (7.5 oz) tempeh (e.g. Light Life Original Tempeh)
1 tablespoon olive oil
1 small sweet onion, sliced
2 cloves of garlic, minced
1/2 lemon, sliced, seeds removed
2 tablespoons lemon juice
sea salt

Directions:

1. In a skillet, heat the olive oil over medium heat. Add the tempeh and onions, garlic, and lemon slices. Cook, stirring throughout and turning so the tempeh browns on each side.

2. Once the tempeh is browned and cooked through and the onions are sauteed. Add the lemon juice and season with sea salt.

   Serving suggestion: serve over wild rice with roasted vegetables (e.g. zucchini or broccoli).

   Nutrition facts (per serving): 250 calories, 13 grams fat, 2 grams saturated fat, 0 grams trans fat, 20 milligrams sodium, 17 grams carbohydrates, 9 grams fiber, 2 grams sugar, 20 grams protein
   

Baba Ganoush Dip

Baba Ganoush - Creamy Eggplant Dip

Baba Ganoush is a classic Mediterranean dish that is creamy and delicious! It’s a perfect dip to serve with sliced veggies and pita bread. Enjoy the recipe!

Baba Ganoush
Serves 4 - 6

Ingredients:
1 large eggplant, cut into 1/4-inch slices
2 teaspoons (10 ml) sea salt, divided
1 teaspoon (5 ml) olive oil
1 teaspoon (5 ml) garlic, minced
2 tablespoons (60 ml) lemon juice
1 tablespoon (30 ml) tahini (sesame seeds paste)

Directions:

1. Preheat oven to 425 degrees F/220 degrees C and position a rack at the top of the oven.

2. Arrange the eggplant on a baking sheet and sprinkle with one teaspoon of sea salt. Let sit for about 10 minutes and then lightly pat dry with a paper towel.

3. Drizzle the eggplant lightly with olive oil and roast for 10 minutes, until the eggplant is softened and golden brown. Let the eggplant cool and then peel of skins off (skin should come off easily).

4. In a food processor add the roasted eggplant with the remaining ingredients and blend until the mixture is creamy and smooth.

To serve: top the Baba Ganoush with a drizzle of olive oil and serve with sliced vegetables, warmed whole grain pita bread, or whole grain crisps.

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Recipe! Impossible Spaghetti Sauce

Impossible Spaghetti Sauce - A meatless sauce! Pictured here is a look at the sauce as it is started to cook down.

Have you heard about the new Impossible Burger? It is now available just like you would buy ground ‘beef’ at the grocery store. I gave it a try as a substitute for beef in our favorite homemade spaghetti sauce recipe.

The result - it tasted GREAT and had wonderful texture. Bottom-line, it worked really well as a meat-substitute in my favorite homemade spaghetti sauce. For more on Impossible Foods, visit their website: https://impossiblefoods.com/

Source: Getty Images

IMPOSSIBLE SPAGHETTI SAUCE

Serves 8

Ingredients:
1 tablespoon extra virgin olive oil
1 bell pepper, chopped
1 sweet onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
12 ounces Impossible Burger (Made from Plants)
12 ounces tomato paste
1/4 cup applesauce
2 quarts canned tomatoes or crushed tomatoes
3 tablespoons sweet pickle relish

Directions:

1. In a large stock pan heat olive oil, over medium heat.

2. Add the bell pepper and onion, cook until tender and starting to lightly brown.

3. Then add the garlic powder, black pepper, salt, and Impossible Burger ‘meat’.

4. Cook until the meat is browned and cooked through.

5. Then add the tomato paste, applesauce, tomatoes, and relish. Simmer over low for 60 - 90 minutes. The sauce will gradually thicken.

Serve over your favorite pasta or veggie noodles!

Nutrition Facts (per serving): 180 calories, 7 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 210 milligrams sodium, 21 grams carbohydrates, 4 grams fiber, 11 grams sugar, 10 grams protein

Quick Salad: Mexican Quinoa Salad

This salad recipe has a homemade jalapeno vinaigrette dressing that is absolutely delicious and not too spicy! Plus it is really beautiful and colorful. 

Grab this recipe and watch the recipe video from Molly's cooking project with Olums: https://youtu.be/oJPCQnuarBQ

Mexican Quinoa Salad with Jalapeno Vinaigrette

Korean BBQ Cauliflower

During my travels for work in Ottawa, there is a favorite restaurant of mine (Pure Kitchen) that serves Korean BBQ Cauliflower that is so delicious! I have been trying to replicate that dish at home and I finally have gotten pretty close. If you try this recipe, I hope you love it as much as I do and would love to hear from you. 

The Korean BBQ Sauce recipe calls for Gochujang which is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. You can typically find this in the Asian food aisle at the grocery store. If you can't find it, you could use red chili paste instead!

Korean BBQ Cauliflower

Korean BBQ Cauliflower

Serves 6

Ingredients:
2 small heads of cauliflower, chopped into florets (about 8 cups)
1 teaspoon olive oil
4 medium scallions, sliced
1 cup Korean BBQ Sauce (See below)

Korean BBQ Sauce Ingredients:
1/3 cup lite soy sauce or gluten-free
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
1 tablespoon Gochujang or chili paste
1 tablespoon corn starch - blended with 2 tablespoons water

Directions:
1. Preheat the oven to 425 degrees F. 
2. Place the cauliflower florets on a baking tray and spray lightly with olive oil. Roast the cauliflower florets for 20 - 25 minutes, until tender and lightly browned. 
3. In a small sauce pan, whisk together all of the Korean BBQ Sauce ingredients - except the corn starch. Bring the sauce to a boil then reduce heat and cook for 5 minutes more. 
4. Stir 1 teaspoon of the corn starch and water mixture into the sauce and stir, allowing the sauce to thicken. Note: use more of the corn starch and water mixture if needed.  
5. Heat a skillet and add the roasted cauliflower and about 3/4 of the prepare Korean BBQ Sauce. Stir to coat the cauliflower generously with the sauce.
6. Transfer the cauliflower and drizzle with remaining sauce. Top with sliced scallions and serve. 

Nutrition Facts (per serving): 90 calories, 2 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 470 millgirams sodium, 17 grams carbohydrates, 4 grams fiber, 13 grams sugar, 4 grams protein