Impossible Foods meat, cauliflower “egg,” salsa, cashew crema, avocado, radish, and cilantro.⠀

by Chef Pancho Castellón


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Impossible Foods and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Sauce

INGREDIENTS

  • 2 ea. Poblanos, torched
  • 8 ea. Tomatoes
  • 1 ea. Garlic bulb
  • 1 ea. Onion, halved and torched
  • 2 ea. Jalapeno
  • 1 bunch Cilantro

METHOD

  1. Blend ingredients into salsa.

Cashew Crema

INGREDIENTS

  • 1/2 lb. Cashews
  • Water to blend

METHOD

  1. Blend into crema consistency.

Cauliflower

INGREDIENTS

  • Cauliflower
  • Peppers, diced

METHOD

  1. Grate cauliflower.
  2. Sautee with diced peppers.

Impossible Meat

INGREDIENTS

  • 6 oz. Impossible Meat (per plate)

METHOD

  1. Ball, sear, and smash the Impossible Meat.
  2. Plate and garnish with avocado, radish, salsa, micro cilantro, and seared fingerling potatoes.


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