We love Chili here at Piqualé’s, and it’s one of the easiest meals to make plant based. We loaded this Chili up with plenty of Impossible’s plant based beef, beans and our favorite trick, deglazing the pan with a great Beer. Today we’ve chosen Sierra Nevada’s Torpedo IPA, which brings a nice hop punch from a family-run brewer with a commitment to sustainability.
Read MoreWhether you call it dressing, or as we do around here, Stuffing, this savory blend of bread, sausage, herbs and spices is a mainstay on every Holiday table. We used Beyond Sausage breakfast patties to add texture and protein, making this side dish a meal in itself.
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