Tag

Gravy

One of my favorite dishes that I learned at Rouxbe was their Cauliflower Steak Au Poivre – baked and seared cauliflower served with a hearty mushroom peppercorn gravy – a plant-based spin on the traditional French steak au poivre or “pepper steak”. Not only is the presentation quite impressive, it’s got this creamy umami from the mushrooms and a wonderful punch from the peppercorns. I just think it’s so perfect for a fancy Valentine’s Day dinner in. (And frankly, with the price of cauliflower right now, it really IS fancy!).
cauliflower_final2There isn’t much I’ve changed from the original recipe. I’ve switched out the brandy for whiskey. And added fresh rosemary along with the original bay leaves. The real secret to this recipe is the stock – use a quality stock (homemade or otherwise) to really build the flavor of this dish! Cauliflower Steak au Poivre | SPIRITPLATE I love the tenderness of the cauliflower with the caramelized crisp edges and the spicy crunch of the course pepper. Cauliflower Steak au Poivre | SPIRITPLATEThis gravy is one of my favorite go-tos. I even serve it for Thanksgiving. You can serve this Cauliflower Steak with butternut squash soup and massaged kale salad, or a side of fresh green beans. Happy Valentine’s Day!Cauliflower Steak au Poivre | SPIRITPLATE

Cauliflower Steak Au Poivre with Mushroom Gravy
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
218 calories
20 g
6 g
6 g
6 g
2 g
563 g
1328 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
563g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 1328mg
55%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
12%
Vitamin C
124%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cauliflower
  1. 1 head cauliflower, leaves and stem trimmed*
  2. 4 garlic cloves, peeled and smashed
  3. 2 cups low-sodium vegetable stock
  4. 1 cup vermouth or dry white wine
  5. 2 bay leaves
  6. 1 sprig rosemary
  7. 1/2 tsp sea salt**
  8. 2 tbsp black peppercorns, crushed
  9. 1 tsp oil
  10. 1 tsp non­dairy butter
For the sauce
  1. 1/2 tbsp oil
  2. 1/2 tbsp non­dairy butter
  3. 1/4 cup shallots, minced
  4. 3/4 lb mushrooms, thinly sliced
  5. 1/4 cup good scotch or whiskey
  6. 2 cups low-sodium vegetable stock
  7. sea salt, to taste
  8. 2 tbsp slurry, or as needed***
Instructions
  1. Preheat the oven to 350°F. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak­-like piece of cauliflower. Each piece should be approximately 1 1/2-inch thick.
  2. In a 9x11 baking dish, mix together the garlic, stock, vermouth, bay leaves, rosemary and salt.
  3. Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. (The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.)
  4. While the cauliflower is baking, prepare the sauce: Heat a large stainless steel fry pan over medium­-high heat. Once hot, add the oil and butter, followed by the shallots. Let the shallots cook until they just start to brown, about 2 or 3 minutes. Then, add the mushrooms and a pinch of salt. Cook the mushrooms until they start to release their juices and start to brown, about 10 to 15 minutes.
  5. Carefully deglaze with the whiskey and let cook for a minute or so, or until most of the scotch has evaporated.
  6. Add the stock, turn down the heat and let simmer while you pan­-fry the cauliflower 'steaks'.
  7. Once the cauliflower is ready, remove the 'steaks' from the liquid and place onto a plate lined
  8. with paper towel. Blot the top of the cauliflower with paper towel as well. This helps ensure you get a nice golden crust.
  9. Next, crush the peppercorns on a cutting board—a heavy fry pan works well for this. Then, carefully place the cauliflower into the crushed peppercorns and gently press to ensure some of the peppercorns stick to the cauliflower. Flip and repeat on the other side.
  10. Heat a large a cast iron skillet over medium heat. Once hot, add the oil and butter, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart. Once done, set aside while you finish the sauce.
  11. To finish the sauce, taste for seasoning, adding salt as needed. Next, add the slurry. For the slurry, either cornstarch or flour can be used. Slowly add the slurry until you reach a nice sauce­-like consistency.
  12. To serve, place a 'steak' onto a plate and spoon over the hot sauce—drizzling a bit of the sauce around the plate if desired. Serve with your favorite sides and enjoy!
Notes
  1. * - Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact.
  2. ** - The amount of salt you add will depend on how salty your stock is to begin with. Taste for seasoning and adjust as necessary.
  3. *** - A slurry is a spoonful of flour or cornstarch mixed with water or stock to create a runny paste. This runny paste is added to a sauce to thicken it. Directly adding flour or cornstarch to a large pot results in clumping, thus a slurry is used instead.
beta
calories
218
fat
6g
protein
6g
carbs
20g
more
SPIRITPLATE http://spiritplate.com/

greencasserole3I’ve never been a fan of green bean casserole. Every year, I messed with it a teensy bit before serving to my family. I kept the key players the same – blanched green beans, a can of Campbell’s cream of mushroom soup, and French’s fried onions. How much cayenne or sauteed onion or poultry seasoning would go into each attempt would vary by year, but I never tried making it outside of Thanksgiving as it was just an uninspiring dish. The green beans were weepy, the cream of mushroom soup was bland and starchy. I did like the crunchy onions, (perhaps the best part!) but wasn’t a fan of these processed onions with so many unseen ingredients that were hard to pronounce. 

The Best Vegan Green Bean Casserole | SPIRITPLATEThis year, I’ve had enough. I through the whole damn recipe out the window and started from scratch (as all wonderful things are made). This time, I battered and pan-fried my own fresh onions in a little flour, breadcrumbs, salt, and cayenne before adding them atop my par-cooked green beans that I mixed with my Country-Style Mushroom Gravy that I make from scratch. I stuck the casserole in a 400F oven for a few minutes until the edges bubbled and the onions caramelized further. Slice and serve. 

The Best Vegan Green Bean Casserole | SPIRITPLATEOne bite, and I knew I had done it right. So this was why people loved green bean casserole! The green beans were still crispy and slightly sweet. The mushroom gravy lent an umami depth that I didn’t find in the Campbell’s soup version. The onions were still my favorite part – crispy, caramelized, with a slight bitterness of the burnt edges and that hint of cayenne. Oooh it was perfect! Aly commented that it didn’t even taste vegan, but quite rich and creamy as though it had a ton of butter in it – which of course it didn’t. 

The Best Vegan Green Bean Casserole | SPIRITPLATEBut fear not, green-bean casserole haters. If my vegan remix of this traditional dish doesn’t convince you, I’ve got another green bean dish that just might.

Remember, this week we’re sharing TWO recipes each day for your Thanksgiving pleasure. I hope that you’ll incorporate just one completely plant-based dish in your Thanksgiving menu this year. 

Refreshing Green Bean Salad | SPIRITPLATEIn Dallas, there’s this wonderful place called Mercy Wine Bar. My cousins and I would drop in on Mondays, as they had this incredible Flamenco band play, and we’d munch on their phenomenal food. My sister loves their sundried tomato tortellini, but I fell in love with their Summer Bean Salad (one of their vegan options). Green beans, chickpeas, cherry tomatoes and quartered purple potatoes make up this refreshing dish tossed in a mint, parsley, lemon, and EVOO dressing. The result is fresh, light, and oddly hydrating – I promise it’ll be a breath of fresh air on your otherwise heavy Thanksgiving table!

Refreshing Green Bean Salad | SPIRITPLATEIf you’re worried about this somehow being too much of a Spring/Summer dish, rather than a Fall/Winter dish, fear not. The green beans, purple potatoes, and lemon tie wonderfully in with other Fall-inspired dishes. Really this a year-round recipe, and one of our favorites.

Give them both a try and let us know what you think!

The Best Vegan Green Bean Casserole
Serves 10
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
39 calories
7 g
0 g
1 g
1 g
0 g
65 g
186 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
65g
Servings
10
Amount Per Serving
Calories 39
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 186mg
8%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
6%
Sugars 1g
Protein 1g
Vitamin A
4%
Vitamin C
3%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb green beans, washed, ends removed, and halved
  2. 2x recipe Country-Style Mushroom Gravy*
  3. 1/2 large onion, thinly sliced
  4. 1/4 cup all purpose flour
  5. 1/4 cup almond milk
  6. 1/4 tsp salt
  7. 1/4 tsp cayenne
  8. 3 tbsp breadcrumbs or panko
  9. 1 tsp olive oil
Instructions
  1. Preheat oven to 400F.
  2. Place green beans on a plate in a circle, keeping the center free of beans. Wet a paper towel and lay it over the plate. Microwave beans on high for 1 min. Remove paper towel, place beans in a oven-safe casserole dish and set aside.
  3. Place flour with salt and cayenne in a bowl and mix. Place almond milk in another bowl. Heat the olive oil in a non-stick skillet over medium heat.
  4. Toss all the onions in the flour mixture until evenly coated, then place in along milk bowl.
  5. Add the panko or breadcrumbs to the remaining flour mixture. Return onions to this bowl tossing to coat in the crumb mixture.
  6. Place coated onions in the skillet, and toss pan a couple times to distribute the oil.**
  7. Cook, tossing occasionally, until onions are browned with some blackened bits.
  8. Pour mushroom gravy over green beans in the casserole dish. Sprinkle the onions on top, along with any fallen breadcrumbs. Bake in the oven for 15-20 minutes until heated through and gravy is bubbling.
  9. Serve hot.
Notes
  1. *For more texture, blend only half the mixture, keeping some mushroom slices whole. See post for recipe link.
  2. **Avoid using a utensil to mix the onions as this will disturb the breadcrumbs from sticking to the onions. Toss the pan instead, using a backwards flipping motion.
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calories
39
fat
1g
protein
1g
carbs
7g
more
SPIRITPLATE http://spiritplate.com/
Refreshing Green Bean Salad
Serves 10
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
257 calories
52 g
0 g
3 g
9 g
0 g
456 g
295 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
456g
Servings
10
Amount Per Serving
Calories 257
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 295mg
12%
Total Carbohydrates 52g
17%
Dietary Fiber 7g
29%
Sugars 7g
Protein 9g
Vitamin A
30%
Vitamin C
77%
Calcium
8%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb green beans or haricot verts, fresh or frozen (ends removed)
  2. 10-12 purple potatoes, boiled and quartered
  3. 10-12 cherry tomatoes, halved
  4. 1 15-oz can chickpeas, drained and rinsed
  5. 1/4 cup mint, finely chopped
  6. 1/4 cup parsley, finely chopped
  7. 1 large lemon, juiced
  8. 1 tbsp quality extra-virgin olive oil
  9. 1/4 tsp salt, or to taste
Instructions
  1. If using frozen green beans, follow package instructions to microwave steam them, then place in an ice water bath to stop the cooking process. If using fresh green beans, either microwave them with a wet paper towel on high 1 min, or blanch in simmering water for 1-2 minutes, then place in an icewater bath to stop the cooking process. Once cooled, remove from water and place in a large mixing bowl. You are aiming for bright green coloring, with a crisp bite. Do not overcook.
  2. Add the remaining ingredients to bowl, toss to coat evenly.
  3. Chill in the refrigerator until ready to serve.
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calories
257
fat
3g
protein
9g
carbs
52g
more
SPIRITPLATE http://spiritplate.com/