Valentine’s day is coming up and now is the time to start planning that special day with that special someone. Let me ask you, what would be more special and lead to a better night for both of you Know what I mean? Know what I mean? Nudge, nudge. Wink wink. Say no more. Going out and to eat, fighting everyone else and waiting 45 minutes at a restaurant for a sloppily put together meal on one of the busiest nights of the year or something you made to impress that special someone? Today I am going to show you how to make something that is sure to impress, it is going to be a full meal. Today’s meal is going to include a vegan version of chicken cordon bleu, asparagus and rosemary new potatoes tossed in rose infused extra virgin olive oil. For dessert I suggest finishing with my rich and luscious King Missile chocolate cheesecake which can be found at https://thefatveganchef.com/recommends/chocolate-cheesecake/
“Reminiscing, Simple Duet, There is Romance, Touching Story”
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
| Prep Time | 2 hours |
| Cook Time | 40 minutes |
| Passive Time | 20 minutes |
| Servings |
people
|
Ingredients
"chicken" seitan
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour May also be called garbanzo bean flour
- 1 tablespoon soy protein powder
- 5 cups chicken flavored vegan vegetable stock Need ~1/2 cup for the recipe, rest to cook the seitan
- 1/4 cup nutritional yeast flakes
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 each bay leaf
- 1/2 each red onion rough chopped
- 1/2 cup white wine
make cordon bleu
- 1-2 packages vegan smoked ham slices like Tofurky
- 1 package vegan sliced swiss like Daiya
- 1 each vegan buttery stick like Earth Balance
- 1 cup white flour
- 1/2 teaspoon paprika
- 1 tablespoon corn starch
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 tablespoon grains of paradise
- 2 tablespoons oil Or use 3 tbsp 80/20 blend oil / olive oil
- 2 teaspoons extra virgin olive oil
wine butter sauce
- 1 pinch white pepper
- 1/4 teaspoon not chicken base
- 1 teaspoon garlic minced
- 1/4 cup white wine
- 2 tablespoons vegan buttery stick Like Earth Balance
Rose infused olive oil
- rose petals lightly washed and dried
- extra virgin olive oil
- olive oil or wine bottle
Roasted rose and rosemary potatoes
- 1 1/2 lbs red or multicolored fingerling potatoes cut into 1/2 - 1 inch cubes
- 2 stems fresh rosemary destemed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon grains of paradise
- 1/2 teaspoon mediterranean sea salt
- 1/8 teaspoon red pepper flakes
- 1 teaspoon paprika
- 3 cloves garlic minced
- 2 tablespoons rose infused olive oil or just use extra virgin olive oil
- 1 tablespoon vegan buttery stick melted
Roasted asparagus
- 1 bunch asparagus
- 1 tablespoon nutritional yeast flakes
- 1 clove garlic minced
- 1 teaspoon mediterranean sea salt
- 1 teaspoon grains of paradise
- 1 tablespoon white wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vegan buttery stick melted
Ingredients
"chicken" seitan
make cordon bleu
wine butter sauce
Rose infused olive oil
Roasted rose and rosemary potatoes
Roasted asparagus
|
|
Instructions
"chicken" cordeon bleu
- 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.
Roasted asparagus
- 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.
Plating
- 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: https://thefatveganchef.com/recommends/chocolate-cheesecake/