For more info go to tfvc.org/seitan. First Preheat oven to 425 (this is for the potatoes and asparagus). Now mix 1 cup vital wheat gluten, ¼ cup chickpea flour, 1 tablespoon soy protein, 1/4 cup nutritional yeast, and 1 teaspoon garlic powder, and 1 tablespoon soy sauce until well blended. Next add the 1/2 cups chicken flavored vegan vegetable stock. Mix this well. You may need to add more liquid or gluten depending on the humidity in your area. It should be like a slightly sticky dough. After it is well mixed, knead the dough for a few minutes to get the gluten nice and worked in.
Next take a rolling pin and roll out to ¼ inch thick. Now cut out 8-10 inch hearts. Add in a couple slices of ham, swiss, and a bit of butter on one side. Fold over to create a pocket or calzone and press the edges together as tight as possible to seal. Repeat until the hearts are all stuffed.
In a stock pot put the 5 cups vegetable stock, ½ onion, and ½ cup white wine. Bring to a boil and then turn down to a simmer and add the pockets. Cook for 10 minutes, stirring carefully every once in awhile to try to not let them stick. Once the seitan is cooked, carefully remove the pockets and set them on a wire rack to dry and slightly cool.
Now that the pockets are cooled and mostly dry grab a saute pan and place a bit of oil and olive oil or 80/20 blend and heat up on med/med high, while that is heating take a half cup flour, 1 tablespoon corn starch, and a1/2 teaspoon of paprika and mix. Now lightly coat the seitan pockets. Once a few are coated place in a saute pan and saute until lightly browned on both sides, place on a pan and cover, repeat until they are all done. Once they are done drain some of the oil and add 2 cloves minced garlic, white pepper and ¼ teaspoon not chicken base. Next add 1/2 cup of white wine and deglaze the pan stirring with a wire whisk. Once the pan is deglazed, next we are going to take this off the heat and whisk in two tablespoons of Earth Balance stick.
Roasted rose oil infused rosemary potatoes
Quarter 1 ½ lbs red or multicolored fingerling potatoes and place them in a mixing bowl, add a couple of stems worth of rosemary that has been removed from the stem, ½ teaspoon fresh ground black pepper and grains of paradise, ½ teaspoon sea salt, ⅛ teaspoon red pepper flakes, 1 teaspoon paprika, 3 cloves garlic minced, 2 tablespoons rose infused olive oil, 1 tablespoon melted earth balance. Toss the ingredients together until blended and place on a half sheet pan or cookie pan. Place in 425 degree oven. We are going to cook for 30 minutes or until tender on the inside and crispy on the outside.
First take the asparagus and grab both ends and try to break it, it should break where the woody part and the tender part meet. Place in a mixing bowl. Once they are all done we are going to add 2 tablespoons olive oil, 1 tablespoon nutritional yeast flakes, 1 clove garlic minced, 1 teaspoon sea salt, 1 teaspoon grains of paradise, 1 tablespoon white wine, and 1 tablespoon melted earth balance. Toss, place on a cookie sheet and put in the 425 degree oven. We are going to cook this for 15 minutes.
Grab a nice plate - it is Valentine's day! Place one of the Cordon bleu pieces on one part, then add the potatoes and asparagus. Now take a tablespoon and carefully drizzle the wine butter sauce over the Cordon Bleu. Garnish with parsley and serve!
Be sure to serve my King Missile Chocolate Cheesecake for dessert! Recipe here: http://tfvc.org/cheesecake