Impossible Everything! And a Chili-Cheese Burrito!

I've been trying to find all kinds of fun new ways to use my chipotle chickpea chili that I made on Chef AJ's show a couple weeks ago. Chili is great on its own in a bowl, but it's even more fun as a topping for, say, a Chili Cheese Burrito! This has Simple Truth Plant-Based Queso (the best!) and the chili on top, and the inside is stopped with sauteed tofu, spinach, black beans, and rice.

I finally found Impossible burger in stores! Our Trader Joe's carries it, so I picked some up a couple weeks ago. I used some to make Impossible Spaghetti. For this, I just browned some Impossible burger with mushrooms and added a jarred marinara sauce.

And then last Saturday, Paul and I grilled up some quick Impossible Burgers with Chao Cheese after we watched Joe Biden's speech. Wasn't it just amazing??? Awwwww. What a great day Saturday was! Not only did we win the election that day, but it was 70-something degrees in Memphis and sunny all day. A perfect day for grilling. Sorry for the crappy pic, but it was late by then, and I was HANGRY.

Last Thursday, I had to get groceries after work, so I stopped by City Silo, which is out by our Sprouts, for takeout. I got the BBQ Squash Bowl, which has spaghetti squash, kale, BBQ sauce, croutons, corn, rice, quinoa, and cashew ranch. It was sooo good. Their patio is open, and I would have liked to have eaten there, but it was chilly that night. So I ate this in my car. 

And finally, here's some delicious and hearty Corn Chowder that I made for dinner on Sunday. It's from Terry Walters' Clean Food cookbook — one I haven't used in quite awhile. I'm attempting to make a recipe from every one of my cookbooks over the next few years (it'll take a few years!). This simple recipe has corn, potatoes, carrots, celery, and unsweetened soymilk, and it's so delicious.