iMPOSSIBLE lEMONgRASS kEBABS

• 12 Ounce Package Impossible Burger    
• 1 Tablespoon Lemongrass     
• 2 Tablespoons Ginger    
• 6 Cloves Garlic    
• 1 Tablespoon Tamari    
• 1 Tablespoon Sambal Chili Paste    
• 1/4 Teaspoon Sesame Oil     
• 1/2 Teaspoon Agave     
• 1 Tablespoon Cilantro    
• 1 Tablespoon Mint    
• 2 Tablespoons Hoisin     
• 2 Tablespoons Rice Wine Vinegar   
• 3 Tablespoons Dark Brown Sugar     
• 1/2 cup Crunchy Peanut Butter    
• 8 Skewers    
• Salt To Taste

1.  PREP THE INGREDIENTS- Mince the lemongrass, ginger, garlic, cilantro, and mint.    
2.  MAKE THE SKEWERS- Reserve half of the minced ginger and garlic for the peanut sauce. Combine Impossible Burger and the remaining minced ginger and garlic with the lemongrass, tamari, sambal chili paste, sesame oil, and agave, and mix until well combined. Divide into 8 equal portions and form into long, flat patties. Rinse the skewers with water and dry them off with a paper towel. Insert the skewers into the Impossible Burger patties.     
3. MAKE THE PEANUT SAUCE- Combine the reserved ginger and garlic with the cilantro, mint, hoisin sauce, rice whine vinegar, dark brown sugar, and crunchy peanut butter, and mix until fully incorporated. Set aside to let the ingredients bloom in the sauce. This sauce can be made 24 hours in advance, and kept refrigerated until ready to serve.     
4. COOK THE SKEWERS- Sear skewers on the grill 2-3 minutes on each side until cooked to the desired doneness.    
5.  SERVE, SHARE, AND ENJOY- Serve with peanut sauce on the side. Makes 8 skewers. Enjoy!

• 2 pounds carrots  - slant cut or roll cut
• 1 tablespoon extra virgin olive oil
• ¼ cup dairy-free butter
• 2 tablespoons organic brown sugar
• 2 tablespoons maple syrup
• 1 clove garlic  - smashed and minced or finely cut
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• chopped pecans  - optional

• Add the oil and dairy-free butter in a skillet and heat to medium-high.
• Once the butter has melted add the carrots, brown sugar, maple syrup,  and garlic. Stir to combine
• Cook for 8-10 minutes or until tender, tossing several times for even cooking.
• Add salt and pepper to taste.
• Sprinkle with chopped pecans if so desired.

• 2 cups all-purpose flour    
•  3 tablespoons sugar    
•  1/2 teaspoon baking soda    
• 1 1/2 teaspoon baking powder    
•  1/2 teaspoon salt    
•  1/4 cup cold butter, cubed    
• 3/4 cup buttermilk    
•  1/3 cup raisins 

 Instructions     

1.  Preheat the oven to 375 degrees and line a baking sheet or cast-iron skillet with parchment paper.    
2.  Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in the butter until it resembles coarse pea-sized crumbs. Add the buttermilk and mix just until it begins to come together. Add additional buttermilk if necessary until a soft dough forms. Turn the dough out onto a lightly floured surface, sprinkle the raisins over the top, and knead a few times to incorporate.     
3. Pat the dough into a 6 to 7-inch circle. With a floured knife, cut an “x” into the dough, about 1/2 inch deep. Transfer the dough to the parchment-lined baking sheet or cast-iron skillet.     
4. Bake the Irish Soda Bread for 35 to 45 minutes or until the bread is a beautiful golden brown. Transfer the soda bread to a rack to cool completely before slicing.  

INGREDIENTS

1. 1 ½ lbs Zucchini
2. 3 Tbsp cilantro
3. ½ tsp minced garlic
4. 2 Tbsp olive oil
5. ½ lbs cremini mushrooms
6. salt and pepper to taste 

DIRECTIONS

1. In a large bowl mix together the mushrooms, zucchini and olive oil. 
2. Start grilling the vegetables in batches. Once all done place in a glass bowl. 
3. Add in the garlic, cilantro, salt and pepper to the grilled vegetables. You want to make sure you do this while the vegetables are still hot. Let it sit for about half an hour and you are ready to enjoy it.