2 eggs

¼ cup cilantro leaves, chopped

3 large cloves garlic, minced

2 teaspoons ginger root, minced

1 jalapeno, minced

2 teaspoons fish sauce

¼ cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

2, 12-ounce packages IMPOSSIBLE BURGER

¾ cup panko breadcrumbs

¼ cup Italian seasoned breadcrumbs

2 tablespoon olive oil


3 tablespoons olive oil

1 leek, chopped white and light green parts

1 jalapeno, chopped

3 large cloves garlic, chopped

2 teaspoons ginger root, minced

3 bell peppers (1 each red, orange, and yellow), sliced into strips

2 teaspoons Dish off the Block Ragin' Cajun Spice Blend

2 teaspoons yellow curry powder

1 cup chicken or vegetable stock

1, 13.5 ounce can unsweetened coconut milk

1 teaspoon fish sauce

2 teaspoons soy sauce

4 ounces cream cheese

2 cups pea pods, strings removed

1 cup shelled edamame beans

1 pound pad Thai rice noodles, cooked al dente to package directions (they can be a little firm as they will finish cooking in the sauce)

½ cup chopped purple cabbage

½ cup basil leaves

1/3 cup scallions, chopped

1 tablespoon black and white sesame seeds

Beat the eggs in the bottom of a large bowl.  Add the cilantro, garlic, ginger, jalapeno, fish sauce, hoisin, soy, and brown sugar and mix to combine.  Add the Impossible burger meat and both panko and Italian breadcrumbs to the bowl and massage all of the ingredients together with your hands until everything is well-incorporated.  Form this mixture into ‘impossameat’balls about the size of a golf ball or a little smaller.  Place on a baking sheet and chill for 30 minutes.

Heat the olive oil in a large non-stick skillet over medium high heat.  Add the ‘impossameat’balls in batches to the hot oil , careful not to overcrowd the pan, and turn to brown on all sides.  Remove to a baking dish, tent with foil, and keep warm in a 300-degree oven while you make the pasta.

To make your pasta, start with the sauce and heat the 3 tablespoons olive oil in a large deep skillet over medium high heat.  Cook the leeks, jalapeno, garlic, and ginger for 3-4 minutes, stirring frequently, until they are soft and very fragrant.  Add all of the bell pepper strips to the pan along with the Cajun seasoning and curry powder.  Cook for 4-5 minutes, stirring frequently, until the peppers begin to get soft.

Add the stock, coconut milk, fish sauce and soy sauce to the pan.  Bring to a low boil and add the cream cheese stirring until it is all melted into the sauce.  Add the peapods and edamame and cook for 2-3 minutes until the pea pod are bright green, but still crisp tender.

Add the rice noodles and toss to coat.  Add the warm ‘Impossameat’balls to the pan and continue to cook, tossing so that everything is well-coated in the creamy curry sauce and the noodles are soft.  Serve hot in large bowls and garnish with the chopped cabbage, basil leaves, scallions, and sesame seeds.




Ragin Cajun