She Strengthens

Get Ready for a Plant-Based Barbecue Revolution

As the summer months approach, many of us are looking forward to firing up the grill and enjoying some delicious outdoor eats. But for those who follow a plant-based diet, finding tasty and satisfying alternatives to traditional burgers and sausages can be a challenge. That’s where “Impossible: The Cookbook” comes in – a game-changing new cookbook that’s packed with innovative recipes and inspiration.

A Mission to Save the Planet

The team behind the Impossible Burger has created this cookbook with a mission to reduce humanity’s meat consumption and help save the planet. And for every copy sold, $3 will be donated to No Kid Hungry, a charity dedicated to ending childhood hunger in America.

Transforming Traditional Dishes

The cookbook features a wide range of mouth-watering recipes, developed by a team of talented chefs, that repurpose plant-based meat in creative and delicious ways. From lomo saltado to French-inspired burgers, these dishes are sure to impress even the most dedicated meat-lovers.

Summer Vibes: Gyros with Greek Salad and Tzatziki

Looking for the perfect recipe to kick off your summer barbecue season? Try this mouth-watering gyros recipe, featuring Impossible meat seasoned with oregano, marjoram, thyme, and garlic powder, served atop a fresh and flavorful Greek salad with creamy tzatziki sauce.

Chef Douglas Keane’s Favorite Childhood Comfort Food

This recipe is a twist on a classic, inspired by chef Douglas Keane’s childhood growing up in Detroit, where gyros are a staple of the city’s Greektown neighborhood. “I still love a good old-style gyro,” he says, “but I have to say, I like this version even better. It’s moister and fresher tasting than the usual smashed, seared, and sliced gyro meat.”

Gyros with Greek Salad, Tzatziki, and Grilled Pitas Recipe

Serves: 4

Tzatziki Sauce:

• 1/2 cup whole-milk Greek yogurt or plant-based Greek yogurt
• 2 Tbsp finely chopped fresh dill
• 1 clove garlic, minced
• 1 Tbsp red wine vinegar
• 1/4 tsp kosher salt
• 1/8 tsp sugar

Greek Salad:

• 1 cup cherry tomatoes, halved (quartered if large)
• 1 cup finely diced cucumber (about 1/2 seeded cucumber)
• 1/4 cup thinly sliced pepperoncini
• 2 Tbsp thinly sliced red onion
• 2 Tbsp chopped pitted Kalamata olives
• 3 Tbsp crumbled feta cheese or crumbled plant-based cheese
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1/2 tsp kosher salt

Gyros:

• 12 oz Impossible Burger
• 4 tsp gyro seasoning, homemade (see note) or purchased
• 4 pita breads

Instructions:

1. To make the tzatziki, combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to serve or up to 3 days.
2. To make the Greek salad, combine all ingredients in a medium bowl and toss gently to coat. Set aside at room temperature.
3. Preheat a grill for direct cooking over high heat (450°F/230°C). Brush the grill grates clean.
4. Divide the Impossible Burger into four equal portions and shape into oval-shaped patties 1/4 in (6 mm) thick. Season each side of the patties with 1/2 tsp gyro seasoning.
5. Grill the Impossible Burger until browned and cooked through, turning once, 1 1/2 to 2 minutes per side. Using a metal spatula, transfer to a plate.
6. Grill the pita breads just long enough to warm through, turning once, about 30 seconds. Transfer the pita breads to individual plates.
7. To assemble, top each pita bread with one-fourth of the salad. Place a patty on top of each salad, then top with some of the tzatziki. Fold the pitas over and serve at once, with the remaining tzatziki alongside.

Gyro Seasoning:

• In a small bowl, whisk together 3/4 tsp each dried oregano, dried marjoram, dried thyme, garlic powder, and 1 tsp kosher salt.