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Tag: valentines day

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Roasted Tofish with Beurre Blanc Sauce

Roasted Tofish with Beurre Blanc Sauce
Roasted Tofish with Beurre Blanc Sauce

If “filet mignon” isn’t your type of meal, than I’d be happy to interest you in my Roasted Tofish with a Beurre Blanc sauce and Forbidden Black Rice. If you haven’t heard of a Beurre Blanc sauce, it’s a classic French sauce made with vegan cream and butter (it just takes a bit of whisking, which is pretty minimal). There is a simple elegance to this dish, with the light flavorful seasoning of the nori with the sauce and rice- it’s a true delight. If you haven’t already decided, I highly suggest giving this dinner a go!

Roasted Tofish with Beurre Blanc Sauce
Roasted Tofish with Beurre Blanc Sauce Plant-Based “Filet Mignon”

Yields 2 servings

Ingredients

“Fish”:

1 (8 oz.) extra firm tofu

1 sheet nori seaweed

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/2 tsp. garlic powder

1/4 cup plain almond milk

1 Tbsp. flour

Beurre Blanc Sauce:

2 Tbsp. shallots, chopped

1/3 cup heavy coconut cream

1/4 cup dry white wine

1/4 cup. white wine vinegar

1 tsp. lemon juice

1 cup butter, cubed and cold

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Directions

“Fish”:

  1. In a small bowl, mix together flour, seasoning, and almond milk and set aside.
  2. Press tofu to remove excess water. Slice the tofu into 2-3 large squares. Do the same with the nori.
  3. Place a slice of nori into the flour and almond milk mixture and place onto the back of tofu. Smooth and press it down so it sticks to the tofu, repeat with remaining squares.
  4. On a parchment lined baking sheet, place the “fish” fillets down.
  5. Preheat oven to 400 degrees F.
  6. Bake for 35-40 minutes or until it is golden brown. Set aside.

Beurre Blanc Sauce:

  1. In a sauce pan on medium heat, bring to a boil the vinegar, wine, and shallots (reduce by half).
  2. Add the cream, white pepper, salt, and boil for 1-2 minutes. Bring heat to low and slowly add the butter. Be sure to whisk each tablespoon in and toss another one in before the previous completely melts. Remove from heat and add the lemon juice.
  3. Pour sauce through a mesh sieve into a mason jar (discard shallots).
  4. Serve with tofu “fish” fillet, quinoa, grilled asparagus, and sauce.

Chef’s tip: If you do not want a “white fish” style piece, you can marinate the tofu for a different type of flavor.

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Plant-Based “Filet Mignon”

Plant-Based “Filet Mignon”

This Valentines Day, instead of a fancy restaurant- why not set the mood at home. With these tasty meatless “steaks”, you can! Using beets, mushrooms, onions, and other ingredients, this recipe is packed with lots of nutritious benefits. Whether you pair this with a side of mashed potatoes, asparagus or something you choose, you’ll enjoy a plant-based “filet” that you can now bake or even grill after baking for added flavor!

Plant-Based “Filet Mignon”

Yields 5 servings

Ingredients

8 oz. extra firm tofu, pressed and drained

1 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp.tamari sauce

1 medium beet, peeled and roasted

2 tsp. parsley, chopped

1/2 tsp. smoke flavoring

1-1/2 tsp. vegan worcestershire sauce

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp.Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Directions

  1. Preheat oven to 300 degrees F.
  2. In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
  3. In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
  4. Scoop into 5 even spheres and flatten out into a “filet” shape. Wrap in tin foil or other wrapping material and place on a baking sheet.
  5. Bake for 60 to 80 minutes; allow to cool for 10 minutes.

Slice and serve with mashed potatoes and asparagus.

Chef’s tip: Feel free to season the outside of the “meat” like a regular patty once the shapes have been formed. Also, if you’d like to make one big “tenderloin roast”, place mixture into a log shape and wrap in foil.

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Plant-Based Chocolate Truffles (3 Ways)

Truffles Three Ways
Truffles Three Ways

Store bought truffles are good, but homemade truffles are even better. This Valentines Day, I highly suggest making one of these: Chocolate Truffle, Espresso Truffle, or a Raspberry Truffle. Your family or special someone will love you even more for showing up with these amazing and rich treats, which is why I highly recommend giving these a try. Whether you like plain chocolate, coffee or raspberry, I’ve got you covered with my simple ganache recipe for wonderful truffles (that look store bought!) Whose ready to start melting some chocolate?

Chocolate Truffles
Chocolate Truffles

Chocolate Truffle Base

Yields 8 truffles

Ingredients

1 cup chocolate (60-70% cocoa)

1/2 cup heavy coconut cream, well mixed

2 tsp. vanilla extract

1/2 cup cocoa powder, to roll in

Directions

  1. In a heat proof bowl, add the chocolate. Warm the cream up on the stove for 3-5 minutes on medium-high heat.
  2. Pour cream over chocolate and whisk until combined. Pour into a parchment lined pan and place into the refrigerator for 1-2 hours or until it is scoop-able.
  3. Remove from the fridge and quickly scoop an even amount into your hand, roll into a ball, dust with cacao powder, and place in the fridge until ready to serve.
Espresso Truffle
Espresso Truffle

Espresso Truffle

Yields 8 truffles

Ingredients

1 Tbsp. espresso powder

1 Chocolate Truffle Base Recipe

1 cup finely chopped pecans

Directions

  1. Combine the espresso powder and Baileys liqueur to the ganache.
  2. Place into a parchment lined pan and refrigerate for 1-2 hours. Remove when it is scoop-able and ready to form into the round shapes.
  3. Quicky scoop an even amount into your hand to shape, roll into chopped pecans, and place in the fridge until ready to serve.
Raspberry Truffle
Raspberry Truffle

Raspberry Truffle

Yields 8 truffles

Ingredients

2 tsp. raspberry syrup

2-3 Tbsp. raspberry jam, heated

1 Chocolate Truffle Base Recipe

Additional chocolate to melt

Directions

  1. Add the raspberry syrup and jam to the cooling chocolate ganache. 
  2. Place into a parchment lined pan and refrigerate for 1-2 hours. Remove when it is scoop-able and ready to form into the round shapes.
  3. Quicky scoop an even amount into your hand, place a raspberry in the center (optional).
  4. Place onto a baking sheet and repeat until all finished. Place back into the fridge until ready to dip in melted chocolate.

Chef’s tip: This chocolate truffle base recipe is a great to make your own!