Name: Seared Impossible with Ginger-Herb Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Impossible plant-based meat; 0.75 cup shelled edamame; 0.5 tsp avocado oil; 1 tbsp fresh ginger; 2 cloves garlic; 1 medium red chili; 0.5 cup red bell pepper; 2 cups butter lettuce; 2 tbsp coconut aminos; 1 tbsp lime juice; 1 tsp honey; 0.25 cup fresh mint; 0.25 cup fresh cilantro; 2 whole radishes; 1 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Seared Impossible with Ginger-Herb Reduction

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Impossible with Ginger-Herb Reduction

Hard-seared plant-based crumbles and edamame glazed in a vibrant ginger-lime reduction, served over crisp lettuce with a fragrant explosion of fresh mint and cilantro.

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NUTRITION

Protein

57.5g

Fat

42.5g

Carbs

60.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Impossible plant-based meat

0.75 cup shelled edamame

0.5 tsp avocado oil

1 tbsp fresh ginger

2 cloves garlic

1 medium red chili

0.5 cup red bell pepper

2 cups butter lettuce

2 tbsp coconut aminos

1 tbsp lime juice

1 tsp honey

0.25 cup fresh mint

0.25 cup fresh cilantro

2 whole radishes

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prepare the mise en place by finely julienning the red bell pepper and chili, and slicing radishes paper-thin using a sharp chef's knife.
2
Whisk the coconut aminos, lime juice, and honey in a small bowl until fully emulsified to create the reduction base.
3
Get a heavy cast-iron skillet screaming hot over high heat and lightly brush with the avocado oil.
4
Add the Impossible meat to the pan, pressing it flat with a metal spatula; leave it completely undisturbed for 3 minutes to achieve a deep, dark mahogany sear.
5
Break the meat into large, rustic chunks, then toss in the finely minced ginger, sliced garlic, and julienned chili.
6
Sauté the aromatics for 45 seconds until they release their perfume, being careful not to burn the garlic.
7
Fold in the edamame and julienned bell peppers, tossing rapidly for 2 minutes to maintain their vibrant color and snap.
8
Deglaze the pan with the ginger-lime mixture, stirring vigorously as it bubbles and coats every morsel in a glossy, concentrated glaze.
9
Remove from heat and immediately fold in the torn fresh mint and cilantro to wilt them slightly into the residual heat.
10
Arrange the torn butter lettuce in a shallow bowl, top with the seared protein and radish slices, and finish with sea salt, black pepper, and toasted sesame seeds.