Vegan Mofo #5: Steak au Poivre...

Steak au Poivre is a pretty typical French dish, and one that can be found in most traditional French restaurants. I saw it on a lot of menus when we were walking around Paris and I found the concept intriguing because I’ve never tried it before as a meat eater. I thought it might be a fun, and relatively simple recipe to veganize. The internet says the dish comes from the 19th Century, and became popular In restaurants in Normandy where men would take their women in the hopes that the peppers aphrodisiac properties would work their magic. I don’t know how true that is, but it’s a cool story.

For my veganized version I decided to go with some homemade Seitan Steaks. I used Skye Michael Conroy’s Filet Mignon recipe from his book “The Gentle Chef Cook Book” because traditional Steak au Poivre used cuts of filet mignon, though I think any seitan steak would work just as well, and you could probably even use steamed tempeh for a gluten-free version, or perhaps even large portobello mushrooms for a gluten and soy free version, though obviously taste and cooking times would be different. I also decided to use a blend of peppercorns rather then just regular black pepper, and I did so because I wanted a richer more unique flavor, but any old peppercorns would do just as well I think.

Overall I think the dish turned out quite well. I was pretty nervous about the flambe because I’ve never had to do that before, and being so close to a large open flame kind of freaks me out, but I had some help with that and because the alcohol content is so small the flame didn’t get all that big. The ‘whoosh’ was kind of fun! My only complaint - okay I have two - is 1) A large dose of pepper can be quite overpowering, I ground the peppercorns by hand and I think it might be easier to grind them coarsely in a grinder, also use less then suggested if you don’t want as much heat. 2) As with before I found the texture of the seitan a bit soft for my liking, I said the same thing the last time I made the Filet Mignon and I thought that a longer cooking time would firm it up a bit but it did not. I realize traditional Filet is quite soft, because it’s served rare but I guess that just isn’t my thing. Flavor wise the seitan is great, and I recommend the recipe if you like Filet. My husband loved the dish, and so I would make it again with a few changes. Anyway, without further adieu, here is Steak au Poivre, enjoy!

Steak au Poivre 

4 Seitan Steaks (Homemade or Store bought)
6 Tbsp Black or Mixed Peppercorns Crushed
2 Tbsp Non-Dairy Butter
3 Tbsp Cognac
1/4 C White Wine
½ C Cashew Cream (for a thicker sauce) or ½ C Non-Dairy Milk of Choice for a slightly thinner Sauce.
Olive Oil as needed.
Sea Salt to taste

Instructions

- If your seitan steaks are a bit dry rub them in enough Olive Oil to coat. Spread the crushed peppercorns on a plate and place the seitan down on top, pressing each side into the crushed pepper, use your fingers if needed to press the pepper into the steak so it sticks.

- Melt the non-dairy butter in a large pan over medium high heat. When melted add the steaks and let them sizzle. Let brown on each side for 4-5 minutes or until they’ve reached your desired brown/doneness level.

- Once your steaks are cooked to your liking add the cognac to the pan.  Using a long match, or barbeque lighter quickly (and carefully) light dish on fire. You want to make sure you light the dish as soon after adding the cognac as possible, leaving the cognac in the pan too long will result in the steak having a bitter or alcohol taste. Also please make sure you are not sticking the flame into the pan and lighting the actual food, what you want to do is light the alcohol fumes on fire. Stand a little bit back so you don’t get engulfed, and make sure you have a lid ready to throw over the pan incase things go awry.

- Once the alcohol has burned off and the flame has gone out on it’s own (it will happen quicker then you think!) Remove the steaks from the pan with a spatula and place on individual serving plates.

- Now add the wine to the pan and boil stirring for one minute to deglaze the pan.  Then add the cream and stir to combine, simmering one to two minutes or until the cream has warmed through and the sauce is combined. Taste, and add some sea salt to season, and extra black pepper If you desire.

- Spoon the Sauce over your steak, and serve with a side of steamed asparagus, and a mound of mashed potatoes, plus a glass of wine, you deserve if after your flambe experience!

For anyone interested I lightly steamed my asparagus so that they were tender crunchy, then I drizzled them in Lime Olive Oil, and tossed them with Sea Salt and Course Ground Lemon Pepper. The Mashed Potatoes were made with Unsweetened almond milk, Earth Balance, Sea Salt, Garlic Powder and a little of the leftover crushed peppercorns. I used 4 Medium Sized Russet Potatoes, and FYI the Cognac sauce tastes just as good over the potatoes as it did over the steaks. Actually the sauce was probably my favorite part of the whole Steak au Poivre experience!

9 Days of Valentine's: Part 5...

For Day 5 of our celebration we went French once again with another recipe from Annie and Dan Shannon’s book “Betty Goes Vegan” This time I picked the Coquilles St. Jacques which sounded both fancy and interesting to me. I’ve never had Coquilles St. Jacques before - vegan or otherwise - in fact I’d never even heard of it until I picked up this book. Most likely this is due to the fact that most of my life I had a strong aversion to seafood and even after I grew to like some sea-dwelling creatures I never liked Scallops.

Coquilles St. Jacques in the pan before transfer
into the tart pans

The recipe that The Shannon’s use in their book is one made famous by Julia Child, but what The Shannon’s don’t tell you is that Coquilles St. Jacques is really just French for Scallops. In fact, it’s a very particular kind of scallop not the actual name of a specific dish, and so if you went to France and ordered Coquilles St. Jacques what you’d eventually end up getting would probably not be this exact dish - unless you could specify in French how you wished your scallops to be prepared - but I digress. Coquilles St. Jacques Scallops are popular in France as well as Spain and there are many ways to prepare them, though this recipe - thanks to Betty Crocker and Julia Child - seems to be the most common preparation in North America.

Fresh from the Broiler 

The Shannon’s version of the dish includes hearts of palm, artichoke, mushroom, red onion, and vegan shrimp - I used Sophie’s Kitchen Vegan Prawns - sauteed in butter. White Wine, Herbs de Province, lemon juice, parsley and a few other seasonings are thrown in to simmer, and then the whole thing is scooped into individual tart pans, topped with breadcrumbs and vegan mozzarella and broiled just long enough to melt the cheese and toast the bread. It looks fancy, and sounds like a lot of work but really this was a super quick and easy dish. Now, I’m not exactly sure why the Shannon’s used vegan shrimp rather then vegan scallops in the recipe considering Coquilles St. Jacques literally means Scallop of Saint James, but my guess is it’s possible that their book was written - and published - before Sophie’s Kitchen Vegan Scallops were on the market, or before they were widely available. Had I known prior to writing this post that scallops were supposed to be used in the non-vegan dish, I might have replaced the vegan shrimp with vegan scallops. In fact, I might just make it again with that switch in mind, anyhow, Sophie’s Kitchen Prawns were nevertheless a good fit here. They had the texture of shrimp, a subtle flavor that reminded me of actual shrimp and the whole dish tasted great together.

Because one can’t survive on Seafood Tarts alone, I also made a side of Potato Gratin Dauphinois from Robin Robertson’s book “Vegan Without Boarders” This is basically your standard gratin - or scalloped potatoes for you North Americans, - made with a home-made cashew cream, vegan sour cream, and vegan cream cheese. There is absolutely nothing healthy about it, it is rich beyond belief but it is oh so good! Possibly one of the best gratin’s I’ve made. Sprinkled with a little sliced green onion this made the perfect accompaniment to our Coquilles.

Then, for the Coup de Grace I made the decadently delicious and super easy Molton Chocolate Cake from Joy, Angel and Jorge’s book “Vegan Holiday Cooking from Candle Café” This recipe was also suppose to include a raspberry coulis but as I said to my husband ‘ain’t nobody got time for that’ and so I sliced some fresh berries instead. The cake is a pretty standard chocolate cake, the batter you pour into some greased muffin cups then you stuff about a tablespoon of chocolate chips into the middle and bake for 20 minutes until the cake is mostly cooked through but the middle is still soft. Flip the cakes out, and serve with berries or coulis. The minute you cut into your little cake all that ooey-gooey chocolate from inside comes drizzling out, making every bite heavenly. Though this particular cake doesn’t have a European element, it was featured in the books Valentine’s Day Chapter and so that was good enough for me.

Check back tomorrow, we’re going Italian yet again!

Arugula Risotto with Leek and Fresh Herbs...

Risotto is one of those pain in the ass Italian dishes that everyone loves and noone likes to make. Well, actually I don’t mind making risotto, yes it’s usually a lot of prep work, and it’s definitely a lot of stirring, but there’s something about it that I kind of love. I love watching the rice go from small hard granules to this very rich, and creamy aromatic concoction. There’s something really satisfying in witnessing this transformation, and risotto is universally perfect for cold winter nights and late summer evenings. It’s the kind of dinner you decide to make when you just want to chill by the oven and daydream. You put on some good music, open a nice bottle of wine to sip, and you daydream about far away places.

Anyway this particular recipe was inspired by a recent trip to the library. I was browsing through the cook books as I so often do when I’m there and book entitled ‘La Tartine Gourmande’ caught my eye. This is by no means a vegan cook book, or even a vegetarian cook book, I wouldn’t say that it’s even particularly vegan friendly but the cover photo was so beautiful and I was intrigued by the French so I picked it up and started flipping through it. Now it’s not very often that I find myself inspired by non-vegan recipes but when I saw the author Beatrice Peltre had made a risotto utilizing Arugula I knew I would have to try the combination. Ever since my trip to Europe I’ve been obsessed with Arugula I use it frequently these days and throw it into all sorts of dishes. I’m always on the lookout for creative ways to use this new favorite green of mine, so when I saw this recipe I knew it was a must.

Initially I wasn’t sure how arugula would go In a risotto since it has the tendency to be bitter but it worked out perfectly and wasn’t bitter at all. I love the accent from the lemon and subtle flavor of the wine and the leek. The parsley and basil make it almost reminiscent of a light pesto, and the miso gives it that rich, tart flavor that cheese would traditionally provide. However if you prefer you can leave the miso out and I’m sure it would be just as delicious! So here is my recipe adapted from ‘La Tartine Gourmande’ No matter how you decide to make it, just make it!

Arugula Risotto with Leek and Fresh Herbs

4 C Packed Arugula
1 C Packed Fresh Basil
1 C Packed Fresh Parsley
1-2 Tbsp Fresh Minced Rosemary
2 Tbsp Olive Oil
1 Large Leek Sliced thin
½ Red Onion chopped
Zest of 1 Lemon
1 tsp Garlic Powder
½ tsp Sea salt
1 ½ C of Arbrorio Rice
½ C Dry White Wine
2 C Vegetable Broth + 2 C Vegan Chicken Broth
1 Tbsp Earth Balance
1 ½ Tbsp White Miso mixed with 3 Tbsp water
Black Pepper to taste
Fresh Minced Parsley for garnish

- Bring a medium pot of salted water to a boil over high heat. Once boiling add the Arugula, Basil, and Parsley. Blanch for one minute then drain and run under cold water.

- Once cool enough to handle squeeze all the excess water from the arugula and herbs. Then place on a cutting board and finely chop and set aside.

- In the same pot you used to blanch the arugula heat the vegetable/vegan chicken broth and keep warm.

- Meanwhile heat the olive oil in a large pot over medium-high heat. Add the leek, and red onion. Saute for 4-5 minutes then add the lemon zest and garlic powder. Saute for another 2 minutes then add the rice, and saute for 1 minute, stirring constantly.

- Add the white wine, and cook stirring until the liquid has been absorbed.

- Add the salt and minced Rosemary along with 1 cup of warmed broth and cook stirring occasionally until the liquid has been absorbed. Repeat this process until you have no more broth left and the rice is thoroughly cooked and creamy. This takes roughly 20 minutes or so depending on your oven. Depending on how hot your burners get you may need to readjust the heat to a lower setting. Either medium, or even medium low so that the rice doesn’t cook too quickly.

- With the last cup of broth add in the chopped Arugula and herbs. Stir to thoroughly mix the arugula and herbs in. Once the liquid has been absorbed turn off the heat and stir in the tablespoon of Earth Balance, along with the white miso/water mixture, and black pepper to taste. Stir until fully incorporated.

- Taste for flavor and adjust seasonings as needed. Garnish with fresh minced parsley.

Enjoy on a cold winter night with some crusty bread, a glass of wine and dreams of a warm Mediterranean climate.

*** Note - If you prefer you can use all vegetable broth or all vegan chicken broth. I used half and half because I only had 2 cups of vegetable broth left, so I subbed in 2 cups of water with one vegan chicken bouillon cube. Also if you need to be soy-free you can use a soy-free barley miso or chickpea miso instead, or as I already suggested you can leave it out altogether.***

Gluten-Free Fettuccine With Broccoli Rabe and Ramps...

This was the final dish I made with the last of my bounty of ramps. I really hadn’t wanted to use them in another pasta dish, but my husband loves pasta and seeing as how I had a huge bunch of broccoli rabe and a large quantity of ramps that needed to get used, on a day that I didn’t have a lot of time I figured this would have to do. Though it wasn’t how I originally intended to end my love-affair with ramps it was nonetheless delicious! Everything about ramps is delicious, and if you love pasta as much as my husband does you will surely love this dish.

It has a unique blend of flavor thanks to the sour lemon, the tart tomato, the delicate ramp and the slightly bitter broccoli rabe. I’d never actually eaten broccoli rabe before though I’d seen it a million times. I only had it because I’d picked it up on a whim when I saw it on sale and I thought ‘why not?’ I was surprised at how much I liked it. Perhaps not as much as Broccolini (my absolute favorite) or regular broccoli, but enough to know that I’ll be buying many more bunches over the coming months so I can experiment with it. What I like most about this dish is that it comes together fast, and is super simply yet has an air of sophistication about it. You’re not just sitting down to another plate of spaghetti you’re sitting down to a meal! And while I’ve listed the breadcrumbs as being optional I highly suggest you use them, they add that little extra something that everyone needs in their pasta.

Gluten-Free Fettuccine With Broccoli Rabe and Ramps 

1 lb Gluten-Free Fettuccine (or your favorite gluten-free pasta)
10 Cloves Garlic Minced
2 Bunches Ramps trimmed, green and white parts (about 20)
4-5 Tbsp Non-dairy butter
1/4-1/2 tsp Red Pepper Flakes
1 Large bunch Broccoli Rabe
1 15oz can diced tomatoes
3/4-1 C dry white wine
3-4 Tbsp Lemon Juice + 1 Tbsp
1 Bunch Parsley Minced
Sea Salt and Black Pepper to taste
Italian Style Gluten Free breadcrumbs (optional)***

- Cook Pasta according to package directions

- Trim the stems from the broccoli Rabe and cut it into roughly 1 inch pieces.

- Bring a large pot of salted water to a boil, add the broccoli rabe and boil for 3-5 minutes until rabe is bright green and stems are tender. Remove rabe with a slotted spoon to a bowl of ice water to stop the cooking process. Reserve the pot of boiling water to cook the pasta.

- Melt the non-dairy butter in a large pan over medium-high heat. Add the garlic, ramps, and the red pepper flakes and saute until fragrant and ramps begin to soften. About five minutes.

- Strain the canned tomatoes through a mesh sieve over a bowl. Gently pour the liquid from the drained tomatoes into the pan with the non-dairy butter, garlic and ramps. Stirring slowly and constantly until fully combined. About 1-2 minutes of stirring should be sufficient.

- Add in the reserved tomatoes, ½ C of White wine, and lemon juice. Stir the ingredients until fully incorporated - about 1-2 minutes - and then bring to a low simmer. Simmer for 10-15 minutes or until the mixture has reduced slightly. Taste and add salt and pepper as needed.

- Add the Broccoli Rabe to the Sauce and cook until heated through.

- When Pasta has finished cooking, drain and return to the pot. Pour over the remaining 1/4-1/2C of the White Wine, the extra tbsp of lemon juice and season lightly with salt and pepper to taste. Give the pasta a good stir to incorporate.

- Pour the Sauce over the pasta, and add in the minced parsley. Stir to evenly distribute sauce over the pasta.

- Arrange pasta into bowls or on plates and garnish with a little extra parsley, some fresh cracked pepper and a good sprinkling of Gluten-Free Breadcrumbs.

*** Note - If you can’t find Gluten-Free breadcrumbs it’s easy to make your own by pulsing your favorite gluten-free bread into fine crumbs in your food processor. If you can only find plain gluten-free breadcrumbs it’s easy to make them Italian style. Just stir in dried Oregano, Basil, Rosemary and Thyme to taste, and voila! This dish can also be made soy-free if using a soy-free non-dairy butter*** 

Multi-Grain Spaghetti with Kale In A Roasted Garlic Butter Sauce...

The other day I was really in the mood for pasta, but rather then a traditional marinara or just a little olive oil I wanted a rich, buttery garlic sauce to serve over my spaghetti. I had something scampi like in mind, except I wanted to roast the garlic and blend it into the sauce rather then just mince it and saute it. The following recipe Is what I dreamt up, served with a few slices of multi-grain bread, sliced tomatoes and a mix of olive oil and balsamic vinegar it was an instant hint at my table! I hope you enjoy it as well.

Multi-Grain Spaghetti with Kale In A Roasted Garlic Butter Sauce

8 oz Multi-Grain spaghetti
1 Bunch Kale
1 Bunch Green Onions chopped
½ Bunch Parsley finely chopped
1 Tbsp Olive Oil

Roasted Garlic Butter Sauce

2 Heads Garlic, Roasted
½ C non-dairy Butter (such as Earth Balance I used original but I’m sure any of their flavors would work)
1/4 C White Wine (to taste)
1 Tbsp Olive Oil
1 ½ tsp dried Oregano
1 Tbsp dried Basil
1-2 Tbsp Lemon Juice (to taste)
A Pinch Sea salt and Black Pepper to taste

*** Note- To Roast Garlic peel away the outer skin from the bulbs. Slice a quarter inch or so off the top of each bulb and drizzle lightly with olive oil. Wrap in aluminum foil, and place on a baking sheet in a 400'F (202'C) oven for 45 minutes to 1 hour, until garlic is soft and easily pierced with a fork. Let cool, before using. ***

To make the Roasted Garlic Sauce....

- Place Earth Balance into a small pot on the stove and let melt over low heat. Remove each clove of garlic from the bulb. Since it’s roasted and soft this should be fairly easy. The garlic cloves will come nicely away from the skin, and you can squeeze out the smaller cloves.

- Once all cloves of garlic have been removed from the bulb, mash them with a spoon or the back of a fork.

- Once Earth Balance has melted, add olive oil, lemon juice, white wine and the mashed garlic to the pot. Stir until well combined and creamy. It’s okay if there are a few lumps of garlic, no worries.

- Add in the oregano, basil, pinch of sea salt and pepper, stir and let simmer over low about 5-10 minutes. Taste for flavor and adjust as needed. Keep warm until ready to serve.

Pasta...

- Fill a pot with water, bring to a boil and once boiling cook and drain pasta as directed by package.

- Chop your kale into bite sized pieces and place in a large saute pan with a little bit of water. Saute on Medium-Low until Kale is bright green and beginning to wilt. About 5-10 minutes.

- Once kale has softened and decreased in size, add the green onions and parsley to the kale. Stir to combine and then pour the Roasted Garlic Butter Sauce into the pan. Stir again to coat kale thoroughly.

- Toss your cooked spaghetti with 1 tbsp of olive oil, and distribute amongst plates. Top each plate of pasta with the kale mixture, then toss and serve.

*** Note - The sauce may not look like a lot once you’ve made it, but for 8oz worth of pasta it is quite a bit. If you like your pasta slightly more dry and less saucy I recommend you only pour half of the sauce over the kale. Reserving the other half to distribute over your individual plates as wanted/needed. Remember you can always add more, but you can’t take it away once you’ve added it! ***

*** Note - If you use gluten-free multi grain spaghetti as I did then this dish is gluten-free. I used a multi-grain combination of rice, quinoa, and amaranth, which was very good. Obviously to omit serving the pasta alongside bread if you have gluten intolerance. ***