SCALLOPS WITH CREAMY MUSHROOM-LEEK SAUCE
SCALLOPS WITH CREAMY MUSHROOM-LEEK SAUCE
SERVES 2 PORTIONS
4 large, thick-stemmed king trumpet mushrooms (see notes)
2 tbsp. vegan butter (soy-free if necessary)
Salt and black pepper to taste
1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed
1 garlic clove, minced
1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
1 tbsp. brown rice flour (or other gluten-free flour)
1/2 cup vegan white wine
1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 374kcal
Fat: 5g (0.5g S.Fat)
Carbs: 65g
Protein: 12g
Sugar: 2.4g
Sodium: 152mg
METHOD
Rinse and pat dry the mushrooms. Trim the mushroom caps, then dice them into small pieces and set aside. Using a sharp knife, cut the stems into 3/4- to 1-inch "scallops."
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Season the scallops with salt and pepper and place them, flat side down, in the pan. Cook for 2 to 3 minutes, or until the bottoms are slightly crispy and golden, before flipping. Cook for another 2 to 3 minutes on the other side, or until crispy and golden, then transfer to a plate.
In the pan, melt the remaining butter. Cook for about 3 minutes, or until the leeks are soft, with the chopped mushroom caps. Cook for another minute after adding the garlic and thyme. Cook, stirring constantly, until the flour is completely incorporated. Cook, stirring occasionally, until the liquid has been reduced by half, about 3 minutes. Cook, stirring frequently, until the milk is thick and creamy, about 4 minutes. Season with salt and pepper.
Return the scallops to the pan and drizzle with the sauce. Before serving, heat them for a minute or two. These should be eaten as soon as they are ready.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Season the scallops with salt and pepper and place them, flat side down, in the pan. Cook for 2 to 3 minutes, or until the bottoms are slightly crispy and golden, before flipping. Cook for another 2 to 3 minutes on the other side, or until crispy and golden, then transfer to a plate.
In the pan, melt the remaining butter. Cook for about 3 minutes, or until the leeks are soft, with the chopped mushroom caps. Cook for another minute after adding the garlic and thyme. Cook, stirring constantly, until the flour is completely incorporated. Cook, stirring occasionally, until the liquid has been reduced by half, about 3 minutes. Cook, stirring frequently, until the milk is thick and creamy, about 4 minutes. Season with salt and pepper.
Return the scallops to the pan and drizzle with the sauce. Before serving, heat them for a minute or two. These should be eaten as soon as they are ready.
RECIPE NOTES
King trumpet mushrooms can be found in natural food
stores like Whole Foods as well as some Asian markets. Choose the mushrooms with the longest, thickest stems you can find.
FILLET O’ CHICKPEA SANDWICH WITH TARTAR SAUCE SLAW
FILLET O’ CHICKPEA SANDWICH WITH TARTAR SAUCE SLAW
SERVES 6 SANDWICHES
TARTAR SAUCE
1/2 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved
1/4 cup reserved soaking water
1/4 cup vegan mayonnaise (soy-free if necessary)
1/4 cup lemon juice
1 tbsp. caper brine
1 tbsp. dried dill
NUTRITIONAL VALUES
Calories: 574kcal
Fat: 23.2g (10g S.Fat)
Carbs: 71.1g
Protein: 20.2g
Sugar: 13.3g
Sodium: 438mg
METHOD
To make the tartar sauce: In a food processor or blender, combine the tartar sauce ingredients and process until smooth.
To make the slaw: Combine the shredded cabbage and carrots in a large mixing bowl with 12 cup tartar sauce. Chill for at least 1 hour after mixing until completely combined. Refrigerate the remaining tartar sauce in a small bowl until needed.
To make the chickpea fillets: Over medium heat, heat a large frying pan, preferably cast iron. Cook for a few minutes after adding the chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the liquid aminos have been absorbed. Take the pan off the heat. Gently mash the chickpeas with a fork or pastry cutter. You only need to mash them a little; you want them to be a little chunky.
In a food processor, pulse the artichoke hearts 5 to 7 times, or until the artichokes are broken down into small pieces but not mushy.
In a large mixing bowl, combine the chickpeas, artichokes, rice, and chickpea flour. Mash the mixture with your hands until it's fully combined and holds together when squeezed. If it doesn't hold together, add a tablespoon of chickpea flour at a time until it does. Mix in the Old Bay, kelp granules to taste, dill, salt, and pepper until well combined.
Use parchment paper or a silicone baking mat to line a baking sheet. To drain the cooked fillets, line a plate with paper towels.
Fill a shallow bowl halfway with bread crumbs. Make six equal portions of the chickpea mixture. Shape each fillet into the shape of your choice (round, square, or rectangle), then place in the bread crumbs and gently flip until all sides are covered. Shake off any excess crumbs before placing on the prepared baking sheet.
Melt butter in a large frying pan over medium heat. Add oil until the pan's bottom is thinly coated. Add 2 or 3 fillets once the oil begins to shimmer. Cook for 2 to 3 minutes on each side, or until golden on both sides. Drain the excess oil from the fillets on a paper-towel-lined plate. Cover with a clean kitchen cloth to keep warm while you finish the rest of the filets (adding more oil to the pan if necessary).
To assemble each sandwich: Spread the bottom half of a roll with cheese, and the top half with tartar sauce. Place a fillet on top of the cheese sauce, then top with avocado slices, slaw, and the top half of the roll. Serve right away. If you intend to eat the sandwich later, place it in an airtight container and place it in the refrigerator for up to 5 hours. Leftover fillets can be stored in an airtight container in the refrigerator for 3 to 4 days.
To make the slaw: Combine the shredded cabbage and carrots in a large mixing bowl with 12 cup tartar sauce. Chill for at least 1 hour after mixing until completely combined. Refrigerate the remaining tartar sauce in a small bowl until needed.
To make the chickpea fillets: Over medium heat, heat a large frying pan, preferably cast iron. Cook for a few minutes after adding the chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the liquid aminos have been absorbed. Take the pan off the heat. Gently mash the chickpeas with a fork or pastry cutter. You only need to mash them a little; you want them to be a little chunky.
In a food processor, pulse the artichoke hearts 5 to 7 times, or until the artichokes are broken down into small pieces but not mushy.
In a large mixing bowl, combine the chickpeas, artichokes, rice, and chickpea flour. Mash the mixture with your hands until it's fully combined and holds together when squeezed. If it doesn't hold together, add a tablespoon of chickpea flour at a time until it does. Mix in the Old Bay, kelp granules to taste, dill, salt, and pepper until well combined.
Use parchment paper or a silicone baking mat to line a baking sheet. To drain the cooked fillets, line a plate with paper towels.
Fill a shallow bowl halfway with bread crumbs. Make six equal portions of the chickpea mixture. Shape each fillet into the shape of your choice (round, square, or rectangle), then place in the bread crumbs and gently flip until all sides are covered. Shake off any excess crumbs before placing on the prepared baking sheet.
Melt butter in a large frying pan over medium heat. Add oil until the pan's bottom is thinly coated. Add 2 or 3 fillets once the oil begins to shimmer. Cook for 2 to 3 minutes on each side, or until golden on both sides. Drain the excess oil from the fillets on a paper-towel-lined plate. Cover with a clean kitchen cloth to keep warm while you finish the rest of the filets (adding more oil to the pan if necessary).
To assemble each sandwich: Spread the bottom half of a roll with cheese, and the top half with tartar sauce. Place a fillet on top of the cheese sauce, then top with avocado slices, slaw, and the top half of the roll. Serve right away. If you intend to eat the sandwich later, place it in an airtight container and place it in the refrigerator for up to 5 hours. Leftover fillets can be stored in an airtight container in the refrigerator for 3 to 4 days.
LEMON TAHINI SAUCE
LEMON TAHINI SAUCE
SERVES 1 CUP
1/2 cup tahini (gluten-free if necessary)
1/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
3 tbsp. lemon juice
2 tbsp. maple syrup
1 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)
1/2 tsp. ground ginger
1/2 tsp. garlic powder
NUTRITIONAL VALUES
Calories: 867kcal
Fat: 65.7g (9.4g S.Fat)
Carbs: 61.2g
Protein: 23.2g
Sugar: 28.2g
Sodium: 1136mg
METHOD
In a cup or small bowl, combine all of the ingredients and stir with a fork until smooth. Refrigerate until ready to use. The sauce will thicken as it chills, so you may need to thin it out with water before using it. Refrigerate for up to 7 days in an airtight container.
BASIC CASHEW CHEESE SAUCE
BASIC CASHEW CHEESE SAUCE
SERVES 3/4 CUP
1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tbsp. reserved soaking water
2 tbsp. lemon juice
2 tbsp. nutritional yeast
1/2 tsp. white soy miso (or chickpea miso)
NUTRITIONAL VALUES
Calories: 507kcal
Fat: 34.5g (6.5g S.Fat)
Carbs: 37g
Protein: 17.7g
Sugar: 5.1g
Sodium: 206mg
METHOD
In a food processor or blender, combine the cashews, 1⁄4 cup of the reserved soaking water, lemon juice,
nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.
VARIATIONS
Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder, and 1⁄2 teaspoon dried dill.
Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.
Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.
Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.
Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.
Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
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