Mmmmm... just finished dinner and the first recipe I've adapted for the Hezbollah Tofu Project. I thought I'd be doing something a little more challenging, but it turns out that it was super easy to veganize. It helps that I made the very best seitan of my life to use in this recipe. I'm going to check with Isa about posting that recipe because about 95% of it is really her creation. On to the main course!
Filet of Seitan, Sauce Porto with Roasted Shallots
13 peeled whole shallots (slice one of these thinly and reserve)
1 Tbsp olive oil
1 Tbsp earth balance
4 4-6 oz seitan cutlets
salt and pepper
1 tsp flour
1 Tbsp fresh thyme
1/4 cup port (you could use red wine if you don't have port, it would just be vin)
scant 1 cup strong seitan stock (boost it, if you have to)
1 Tbsp worcestershire sauce
This recipe is easy. But pretty damn impressive, if I do say so. You'll see. Toss the whole shallots into a small ovenproof casserole pan with the tablespoon of olive oil and the tablespoon of earth balance. Cover with foil, pop in a 325 degree oven for 45 minutes. You want them slightly brown and limp, but 'still recognizable and intact'. Keep them in the oil/eb mixture- you'll need a tablespoon of it later.
Rub some salt and pepper into your cutlets (both sides). Heat 1 Tbsp earth balance in a frying pan (you need to cover the bottom of your pan, so use more if you need it.) Heat on medium high heat. When really melted and bubbly, sear the seitan cutlets on both sides. Remove and place in the oven to stay warm. If you eb looks burnt (mine didn't), toss it, wipe out your pan, turn down your heat and add another tablespoon. When melted, add the sliced shallot. Cook for 4 minutes over medium heat until pretty limp. Add the teaspoon of flour and the thyme. Stir around for another 2 minutes. Add the port and deglaze the pan. Reduce by 1/2. Add the cup of stock and reduce by half again. When reduced, adjust the seasonings and strain. Put it back in the pan, add the tablespoon of worcestershire sauce and a tablespoon of the shallot roasting oils.
Serve each cutlet with 3 shallots and some sauce. We even made the mashed potatoes that are a suggested side. Another super easy veganization!
Next day thoughts:
I think I would go wild and use 2 teaspoons of flour just to make the sauce a little thicker. Or cut back a little on the broth. It goes great with the mashed potatoes, too!
And to boost my broth if it doesn't have enough going on, I add something like marmite, kitchen bouquet, more garlic and ginger, tamari, red wine, miso, a boullion cube, black pepper..... you get the picture.
On the cutlets, mine were on the large side and I don't think I would have wanted them any smaller. They were about 5 ounces and as big as my hand.
Pommes Puree
6 Idaho potatoes
1 tablepoon salt
1 cup soy creamer
2 tbsp earth balance
salt and pepper
Slice potatoes lengthwise into quarters. Place in pot of cold water with the tablespoon of salt. Bring to a boil and simmer for about 15 minutes till the potatoes can be pierced with a fork. Remove from heat and drain. Bring the soy creamer and the earth balance to a boil. Add pepper and keep this warm. As soon as you can handle the heat, rub the skins from the potatoes and toss them in a bowl. Add about 1/2 the liquid and some salt (if you're a saltophile like we are) and mash. Add as much more of the liquid as you want to get a nice consistency. I had extra liquid so next time I'm cutting that back by about 1/4.
Next up will be the Seitan au Poivre. I know that one will be even easier.
I wish I had some of Gwenlet's Clafoutis that Kick Bourdain's Ass for dessert.
And if you want to know more about Bourdain, read Hezbollah Tofu!*
*This is the most plugged blog ever in a single post by me.
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