Author: betsy

by betsy

Vegan Cauliflower Steaks with Curry Bechamel Sauce and Candied Eggplant a la Inn at Little Washington

With Napkin and ForkYield:  4 steaks (with extra sauce and Candied Eggplant)

On Good Friday, Joe and I made the pilgrimage that every self-respecting foodie must make at least once in his or her life…to the fabled Inn at Little Washington in Washington, VA.  Our dinner and our lodging/breakfast experience at the Foster Harris House is recounted in Coastal Virginia Magazine (July 2014).  Suffice it to say that the Inn lives up to its storied reputation.  And the Foster Harris House, which we chose by perusing websites when there was no room at the inn, is also on our “go back” list for both lodging and dining.

After my exquisite 4-course vegan meal, I swore that I would recreate the entree: Cauliflower Steak with Curry Bechamel and Candied Eggplant.  It has taken me this long to get to it, as I wanted to devote my full attention and we are now out of school for the summer.  So, at last, here it is!   Wow!  As elegant as this meal looks and tastes, it is ultra simple to prepare.  Just be sure to make the Candied Eggplant the day before you plan to serve.

It took me two tries to get the steaks and the sauce just right, but the Candied Eggplant, adpated from MarcheDimanche Recipes, were like, well, candy from the get-go.  I used the cooking method for the steaks that restaurant chefs swear by for beef: a sear followed by a few minutes in the oven.  The sauce, made with a roux, is a fairly straightforward preparation, only the first time it was way too sweet.  Combining vegetable stock and unsweetened soymilk with the coconut creamer, and thinning slightly with a very dry Prosecco, did the trick.

Though this version of the sauce is slightly sweet in that coconut milky way, it is a beautiful pairing with the cauliflower and candied eggplant, and is nicely balanced with a side of sauteed bitter greens or, as I prepared it, quick-pickled thinly sliced zucchini and red onion.  For a garnish, you wouldn’t think that you would want more sweetness, but slightly spicy candied walnuts are the way to go.  However, you can simply toast the walnuts for a few minutes if you prefer.

While most of us can’t visit the Inn at Little Washington even once a year, this beautiful and delicious ode to “The Inn” is simple enough to prepare once a week!

 

Make the Candied Eggplant the day before you plan to serve.

Candied Eggplant:

2 small eggplants, stemmed (Japanese eggplants work nicely for this as I like their small diameter)

1/4 cup+ olive oil

Sea salt to taste

3 tablespoons rice wine vinegar

1 tablespoon agave nectar or turbinado sugar

2 tablespoons fresh lemon thyme leaves (regular thyme is fine if you can’t find lemon thyme, but I grow it because it is so special)

1 teaspoon sea salt

1/8 teaspoon cinnamon

Slice the eggplants into 1/8-inch slices. Working in two batches, heat half the olive oil in a large cast iron skillet placed over medium high.  Add half the eggplant slices, sprinkle very lightly with salt, and cook for about a minute on each side or until they are lightly browned.  Add more oil if necessary to prevent burning or drying out.  Remove to a a non-reactive dish.  I use a 5 x 9″ ceramic bread pan.  Repeat with remaining oil, eggplant, and another pinch of salt.  In a 1-quart saucepan, bring the vinegar, agave nectar or sugar, water, lemon thyme leaves, 1 teaspoon of sea salt, and cinnamon to a boil.  Pour over the eggplant, cool, cover, and refrigerate over night.  Heat in the microwave or in a skillet on the stovetop before serving.

 

Curry Bechamel Sauce:

1/2 cup vegetable stock [choose one really rich in flavor or use 1 cup water + 1 large (9 g.) bouillon cube (enough to make 2 cups stock so that it is extra concentrated)]

1/2 cup plain coconut creamer (or other plain non-dairy creamer)

1/2 cup unsweetened soy milk

1 medium shallot, peeled and halved

1 large garlic clove, peeled and halved lengthwise

1/16th teaspoon freshly grated nutmeg (barely a pinch)

1 tablespoons vegan butter

2 tablespoosn unbleached all-purpose flour

Optional: 1 1/2 teaspoons nutritional yeast

1 1/4 teaspoons curry powder

Sea salt to taste

Freshly ground black pepper to taste

Optional: up to 2 tablespoons very dry white wine or Prosecco (my favorite)

 

In a 1-quart saucepan over medium-high heat, warm the vegetable stock, creamer, and unsweetened soymilk with shallot, garlic, and nutmeg to simmering.  Watch closely, as it can boil over quickly, and reduce heat as necessary to maintain a simmer for 10 minutes.  In a large cast iron skillet over medium high, melt butter, whisk in flour, optional nutritional yeast, curry powder and a pinch of salt and pepper, and cook 2 minutes, whisking continually, to make a roux to thicken the sauce.  Reduce heat if necessary.  Remove shallot and garlic pieces from simmering liquid and whisk the liquid into the roux, 1/2 cup at a time.  Simmer, whisking frequently, for about 10 minutes or until thickened and flavors are nicely combined.  Thin, if desired, by whisking in wine a tablespoon at a time.  Check for seasoning and add more salt and pepper if necessary.  Keep warm or reheat to serve.
Cauliflower Steaks:

Note:  Regardless of how large the cauliflower, I have yet to be able to slice more than two nice steaks from a head. I get other large pieces that I can arrange to look like a larger “steak,” and that works just fine.  So don’t fret if you encounter the same thing.,

1 large head cauliflower, thick stem and leaves removed, cut into four 3/4-inch thick “steaks”

Sea salt

1 tablespoon vegan butter, melted

1 tablespoon olive oil

1 teaspoon sea salt

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

Garnish: lemon thyme sprigs and toasted or spicy candied walnuts (just find a recipe to your liking online)

Preheat oven to 425 degrees.  Spray a large cast iron skillet liberally with non-stick cooking spray and heat over medium-high.  Working in two batches, sprinkle cauliflower lightly with sea salt on both sides and sear for 3 to 4 mintues on each side, adding additional spray if necessary.  Remove to an oil baking sheet.  Repeat.  In a small cup, whisk together melted butter and olive oil.  In a second cup, whisk together salt, coriander and pepper.  Brush first side of steaks with half the butter mixture, sprinkle with half the salt mixture, carefully flip, and repeat.  Bake for 10 minutes.   Serve hot with curry sauce and several slices of candied eggplant, garnished with candied or toasted walnuts.

Aerial View

by betsy

Vegan No-Chicken Salad with Tomatoes, Basil, and Smoked Almonds

No-Chicken Salad with Tomatoes, Basil, and Smoked Almonds

Yield: 4 servings

I have created quite a few no-chicken salad recipes from seitan, tempeh, and textured vegetable protein.  (To find them, just search “chicken salad” here on The Blooming Platter or consult the index of TBP cookbook.)

This tempeh version, made with two of the glories of summer–tomatoes and basil–is made even more addicting with the addition of smoky and crunchy almonds plus a little celery.

There is something about the saltiness of the almonds playing off the sweetness of the tomatoes with a hint of that herby freshness from the basil that is utter perfection.  Every rendition I create becomes my new favorite so, for now, this no-chicken salad is my “favorite.”  I think it is destined to become a classic and hope you agree!

(I am participating in Virtual Vegan “Linky” Potluck  with this recipe.  Follow the link to discover other tasty potluck contributions.)

 

1-8 ounce package tempeh, cut into 8 pieces, lightly oiled and salted,  baked for 15 minutes at 350 degrees, and slightly cooled

1/2 cup smoked almonds

4 stalks celery, cut into 2-inch pieces

1/2 cup quartered grape tomatoes

2 tablespoons chopped basil or chiffonade (stack leaves, roll, and slice very thinly)

1/2 cup vegan mayonnaise

Sea salt to taste

Freshly ground black pepper to taste

 

Crumble tempeh into a medium bowl.  Process smoked almonds and celery until finely chopped and add to tempeh along with remaining ingredients.  Toss all together and refrigerate to allow salad to chill and flavors to marry. Serve as you would any such salad, though I like it especially well scooped up with veggie chips.

by betsy

Vegan “No-Chicken” Salad with Green Grapes and Toasted Pecans

Chicken Salad with TVP, Grapes and PecansI grew up in the Deep South where a tasty chicken salad is a staple in every cook’s recipe files.  I haven’t eaten chicken for many years, but I still love the combination of flavors, so you will find quite a few vegan renditions here on The Blooming Platter (just enter “chicken salad” in the search box).

This version was inpired by a luscious one I saw Ina Garten prepare on “The Barefoot Contessa.”  I substituted textured vegetable protein (TVP) for the chicken–though all of my other recipes call for seitan–as that’s what I had on hand.

I loved both the flavor and texture and know you will too!

TVP got a bad rap when I was in school; we regularly mocked the “hamburger” patties made with TVP, a meat substitute and extender, favored by high-volume cooks for it’s low cost, high protein content, versatility and long shelf life.  Little did I know back then that I would grow up to seek out TVP and sing its praises!

2 cups coarse TVP (textured vegetable protein)

2 cups water

1 bouillon cube

1 bay leaf, torn in half

1 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

Sea salt to taste

Freshly ground black pepper

1 cup finely chopped celery (I use a food processor for this task)

1 cup lightly salted toasted chopped pecans (toast with a sprinkle of sea salt at 350 degrees in a single layer for 5-7 minutes or until slightly more golden brown and toasted in flavor)

1 1/2 cups green grapes, halved (or quartered, your preference)

3/4 cup vegan mayo (more or less to suit your preference)

In a 2-quart (medium) saucepan, bring water, bouillon cube, halved bay leave, sage, thyme, garlic powder, and sea salt together.  Stir in TVP and simmer, stirring frequently, until moisture is absored, or about 5 minutes (it goes very quickly).  Season with black pepper.  Check for seasoning and adjust if necessary.  Transfer to a medium size mixing bowl, add remaining ingredients, and stir gently until completely combined.  Use as you would any chicken salad.  I love it atop cucumber slices or crackers, or in a sandwich or wrap.

by betsy

Vegan Purple New Potato Salad with Smoked Almonds, Celery and Creamy-Tangy Dressing

Yield: 6 servings

Purple Potato Salad for Papa’s Day (or any day)!…

A birthday gift of a bounty of purple vegetables (potatoes, cauliflower, onion, and eggplant) nestled into a green basket and tied with ribbon from my clever friend, David, inspired this addicting potato salad.

About 18 golf ball size purple new potatoes (or substitute your favorite kind), simmered in salted water for about 15 minutes or until tender, drained, cooled, and quartered

4 celery hearts, trimmed, and diced

1/2 cup chopped smoked almonds (I use a food processor for this task)

1/2 cup vegan mayonnaise (I prefer Vegenaise, Whole Foods brand, OR my own in The Blooming Platter Cookbook)

1 tablespoon rice vinegar

1 teaspoon whole grain mustard

1/2 teaspoon granulated garlic

Sea salt to taste

Freshly ground black pepper to taste

1/8 teaspoon black salt (optional, but lends an flavor uncannily similar to boiled eggs

1 bunch minced chives (I cut them with kitchen shears)

Place potatoes, celery, and smoked almonds in a medium bowl.  Whisk together mayo, rice vinegar, mustard, garlic powder, sea salt, black pepper, and optional black salt.  Stir in chives, poor over vegetables and nuts, and fold together gently until dressing is well-distributed.  Taste and adjust seasoning.  Serve immediately or cover and chill until serving time.

 

by betsy

Vegan Beets Three Ways: Beet Spread, Beet Greens and Chickpeas, and Beet Green Pesto

Beets 3 Ways

Yield: 8 appetizer servings

A beautiful bunch of beets at the farmers market inspired this tasty trio.  I couldn’t decide how I wanted to prepare them, so I created three recipes, as delicious individually as they are together.

(In the photo, I combined some of the rich green pesto with a little vegan sour cream for color contrast with the sautéed greens.  However, the pesto is fantastic on its own.  When I serve the crostini with the pesto, I typically seve the sautéed greens on the side so that the dark green pesto sits right on top of the brilliant fuscia spread.)

 

Beet Green Pesto:

4 ounces beet greens, stemmed

1 large clove garlic, halved

4 ounces roasted and lightly salted cashews

Sea salt to taste (don’t skimp; the bitterness of these greens requires ample salt)

1 teaspoon maple syrup

1/2 teaspoon lemon juice

1/4 cup olive oil or enough to create the desired consistence

Place all ingredients except olive oil in a food processor and process until fintely chopped.  With motor running, stream in olive oil, scraping down sides of bowl as necessary.  Taste and adjust seasoning if desired.

 

Beet Spread:

4-2 to 3 ounce fresh beets (trimmed weight), peeled and quartered

2 large cloves garlic

1 teaspoon ground cumin

1 teaspoon smoked paprika

Optional: 1 teaspoon ground sumac (a middle eastern spice that lends an earthy, slightly lemony flavor)

1/3 to 1/2 cup olive oil

2 teaspoons fresh lemon juice

Sea salt to taste

Freshly ground black pepper to taste

Place all ingredients in the bowl of a food processor, except olive oil, and pulse until very finely chopped, scraping down sides of bowl as necessary.  With motor running, stream in olive oil and process until as smooth as desired.

 

Sauteed Beet Greens with Chickpeas:

1 tablespoon olive oil

1 small onion, diced

4 ounces beet greens, stemmed, and torn or rough-chopped into approximately 2-inch pieces

Sea salt to taste

1 teaspoon natural sugar

1-15.5 ounce can chick peas, rinsed and drained

Heat olive oil in a cast iron skillet over medium-high.  Add onion, a pinch of salt, and saute, stirring frequently, for about 3 minutes, or until softened.  Add beet greens, another pinch of salt and sugar.  Saute, stirring constantly, for another 3 minutes or until slightly wilted.  Stir in chickpeas and heat through, stirring.  Taste and adjust seasoning.

 

To Serve:

Spread a little Beet Spread on toasted bread and top with some of the Sautéed Beet Greens and a dollop of Beet Pesto (whisked into an equal part sour cream for color contrast, if you like).  Or serve the greens on the side and dollop the pesto directly on top of the spread.

by betsy

Lightened Up, Brightened Up Vegan Southern Three-Bean Salad

Three Bean SaladYield: approximately 8 servings

I love ice cold, sweet ‘n vinegary Three-Bean Salad, a south’ren staple.  Or, rather, I used to.  I still love the idea of it, although, these days, I prefer my salads not swimming in marinade, nor doused with white sugar.  But with summer nigh upon us, and this salad among the best ever picnic foods, I decided to make it over.

There are LOTS of recipes for this salad.  My mom’s, which I enjoyed over Spring Break, calls for a can of dark red kidney beans, one of green beans, and one of wax beans, along with some onion and, I think,green bell pepper and pimento.  The marinade-like dressing calls for about a 1/2 cup each of vegetable oil, granulated sugar, and vinegar.  Oh my.

In my updated version, I use three kinds of canned cooked beans, as I’m not a fan of green veggies in a can.  But I do add some green for color and nutrition in the form of very finely chopped kale (or Swiss chard).  Though I adore raw onion, there is never a socially acceptable time to eat it, as best I can tell.  So, I substitute some onion powder, along with some garlic powder for good measure.  And for the bell pepper and pimento, why eat something from a jar when you can eat it fresh?  So, I combine the idea of the fresh bell pepper with the pimento by substituting a whole roasted red bell pepper, leaving the charred skin on for depth of flavor. But it is equally good raw when pressed for time (as in the photograph).

Wanting to stay somewhat true to the salad, the marinade is a bit sweeter than I would normally opt for, but it is WAY toned down and I think just right.  I use a mere 1/4 cup of olive oil sweetened with just 2 tablespoons of maple syrup balanced with 2 tablespoons of balsamic vinegar for tanginess that is a bit more mellow.

This salad is going to be invited to all of my summer picnics and hopefully to yours!

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

4 to 5 tablespoons olive oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

Sea salt to taste (avoid skimping!)

1-15.5 ounce can cannelini beans, rinsed and drained

1-15.5 ounce can chickpeas, rinsed and drained

1-15.5 ounce can dark red kidney beans, rinsed and drained

1 red bell pepper, halved, stemmed and seeded, roasted under the broiler, cooled and diced (I like to leave the lightly charred skin on for more depth of flavor or left raw and diced

1 cup finely chopped fresh kale (almost minced; I use a food processor for this task)

In a large, non-reactive bowl, whisk together maple syrup, vinegar, olive oil, onion powder, garlic powder, and salt.  Stir in beans, bell pepper, and kale, combining well.  Taste and adjust seasoning if desired.  Chill, covered, until serving time.

 

by betsy

Perfect Vegan Flax Seed and Oatmeal Pancakes for One (Easily Multiplies)

Pancakes with Flax Seed and Oatmeal for One

Yield: 1 serving (easily multiplies)

With a little more time in the morning on Memorial Day, perhaps these pancakes are just what you need to start your day…But they go together quickly enough for almost any day!

My sister-in-laws generously gave me a Nutri-Bullet as a hostess gift at Thanksgiving.  It is genus in design and engineering and I have been making smoothies religiously for breakfast, cutting way down on my Starbucks bill (I love their Green Tea Soy Frappuccinos!).

I was never much of a breakfast eater, especially on weekdays.  Even in high school, I preferred to drink my breakfast.  In those days, dairy was part of my diet, and I was a Carnation Instant Breakfast fan: just stir and go.

But on this sunny morning, I woke up and was craving something I could chew.  We had “Everything” bagels and Tofutti sliced cheese, but I wanted something with a little sweetness.  Since my husband and already eaten his bowl of oatmeal, I decided to whip up a very petite serving of pancakes that weren’t nutritionally void.   Mentally scanning the pantry, I lighted on healthful flax seed and oatmeal.

They were divine.  Exactly what I wanted: something satisfying absent any heaviness.  And the recipe easily multiplies for as many as you want to feed.

Happy, Healthy Memorial Day!

 

1/4 cup all-purpose flour (I only keep white whole wheat on hand)

1 teaspoon natural sugar

1 tablespoon flax seed

1 tablespoon old-fashioned oatmeal

1/4 teaspoon baking powder

1/8 teaspoon baking soda

Pinch salt

4-5 tablespoons soymilk (or your favorite non-dairy milk; I prefer soy for its protein content), or enough to make a thick batter

Optional accompaniments: vegan sour cream and maple syrup

 

Spray a cast iron skillet with non-stick cooking spray and heat over medium-high.  Whisk together all dry ingredients in a small bowl, make a well in the center, add soymilk, and whisk until completely combined.  Spoon batter into skillet, evenly dividing to make three pancakes.  This batter really won’t bubble, so look for a slight rise and a slightly toasty aroma which will take approximately  2 to 3 minutes.  Flip and, again, look for a little more pronounced rise and the same toasty aroma; again about 2 minutes.  Remove from skillet to plate and enjoy with your favorite accompaniments.  One of my favorite combinations is a little vegan sour cream spread between each pancake, a drizzle of maple syrup, and a dollop of sour cream on top.

by betsy

Vegan Canellini Bean and Grilled Vegetable Salad with Marrakesh Mania Vinaigrette

Cannelini Bean and Grilled Vegetable Salad with Marrakesh Mania Vinaigrette 2Yield: 4 servings

An indoor grill works perfectly for this salad which would make an deliciously different side for your Memorial Day spread.

A meal in itself, the light Moroccan-inspired dressing binds together cannellini beans and baby or chopped kale with a spring bounty of grilled asparagus, grilled spring onions, and grilled radishes.  Grilling totally transforms the flavor of grilled radishes almost creating a new vegetable.  If radishes aren’t a favorite, it’s probably because you’ve never had them grilled!

 

Marrakesh Mania Dressing (recipe follows)

1-15.5 ounce can canellini beans, rinsed and drained

6 spring onions, green part trimmed to fit in grill pan, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; cut into 1/2-inch pieces

8 walnut-size radishes, sliced about 1/3-inch thick, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized

1 bunch asparagus spears (approximately 3/4 pound), trimmed, lightly salted and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; slice into 1-inch pieces

2 cups fairly firmly packed baby kale or stemmed, chopped kale (feel free to substitute Swiss chard)

 

Make dressing; add beans and all vegetables, except kale, and gently toss to combine.  Add kale, microwave on high for 1 minute so that the kale barely starts to wilt, toss altogether and serve chilled or at room temperature.

 

Marrakesh Mania Dressing:

2 tablespoons rice vinegar or white balsamic (or any mild, light colored vinegar)

3 tablespoons olive oil

1 teaspoon maple syrup

1 teaspoon curry powder (I like a mild and fruity variety)

1/2 teaspoon ground cardamom

1/2 teaspoon garlic powder

1/2 teaspoon ground sumac (optional but with a distinctive earthy and slightly lemon-y flavor; available in Middle Eastern markets)

1/2 teaspoon smoked paprika

1/2 teaspoon tumeric

Sea salt to taste (avoid skimping!–don’t give yourself hypertension, but home cooks tend to underseason!)

Freshly ground black pepper to taste

 

Whisk together all ingredient in a large, non-reactive, microwave-safe bowl and set aside.

 

 

 

Related Posts Plugin for WordPress, Blogger...