Plated Plants

Vegan Chef Competition

August 4, 2016

Congratulations to the Round 1 Recipe Contest Winners

1st Place: Chef Monica De Alba: Savory­Sweet Stuffed Pasilla Chiles with Walnut­Brandy Creamy

Sauce

Chef & Instructor, Santa Barbara City College Culinary Arts Program

2nd Place: Chef Jacques Wilson: Teriyaki Seitan and Vegan Tempura Scallops

Executive Chef, El Camino Hospital, Mountain View, CA

Chef Thayer Johnson: Carrot Chorizo Enchilada with Squash Blossoms and Scallops

Executive Chef, Castlewood Country Club, Pleasanton, CA

Chef Pavel Nosov: Crabby Benedict Head Chef, Allie’s Vegan Pizzeria & Cafe, Spokane, WA

Chef Jay Perry (unable to attend): Porcini Dusted Scallops with Silken Potato Purée, Pickled Mushroom

Crispy, Bacon and Parsley Pearls

Chef de Cuisine, Oregon State University, Corvallis, OR

Chef Monica De Alba: Savory­Sweet Stuffed Pasilla Chiles with Walnut­Brandy Creamy Sauce

4 fresh pasilla chilies, roasted, and deveined ½ pound Sweet Earth traditional seitan loaf ­ minced 4 ½ ounces diced Sophie’s Kitchen scallops 1/2 tablespoons vegan Massel chicken bouillon with ½ cup of water 1 large yellow onion, finely chopped 3 garlic cloves, finely chopped ¼ cup fresh basil, finely chopped 1­tablespoon fresh mayor am, finely chopped 1­tablespoon fresh Italian parsley chopped ¼ cup white wine 1 ripe plantain, diced ½ inch squares and fried 2 golden delicious apple, diced 2 peach, diced 2 pears diced ¼ cup golden raisins ¼ cup toasted pine nuts ¼ cup toasted walnuts ¼ cup toasted almonds 1 teaspoons kosher salt Freshly ground pepper Garnish fresh Italian parsley and pomegranate seeds In a large skillet over medium heat, sauté onion 2 minutes until onions are soft. Add garlic and sautéed for 30 seconds. Add Seitan grounds, and sauté for 2 minutes. Add rest of ingredients except the scallops and sauté for 6 minutes. Sautée scallops with salt, pepper and vegan butter. Set aside and dice in 4ths. Add white wine and vegan bouillon to the mix. Deglaze. Add scallops and mix. Cut a slit in each Chile pepper along one side, lengthwise. Stuff each Chile with mixture. Walnut Creamy Sauce I cup of vegan sour cream 1/2 cup of soymilk ½ cup toasted walnuts 1 tablespoon vegan white sugar 1 or 2 tablespoons of brandy Freshly ground black pepper Pinch of salt Place all ingredients in a blender and blend until smooth To serve chilies: Place stuffed chile on a plate, drizzle the sauce over it, garnish with parsley leaves and pomegranate seeds. Serve at room temperature. White Rice with Pasilla Peppers and Corn 3 Cups of long grain rice 5 tablespoons vegan butter

3 garlic cloves, finely diced 1/2 of onion, finely diced 6 ½ cups of water mix with vegan Massel chicken bouillon ½ fresh pasilla chile, remove seeds, veins, stem and slice into strips ¾ cup carrots, diced into ½ inch squares ½­ cup fresh corn Melt vegan butter in a saucepan then, add pasilla chile, onion, garlic and sautéed until onion until transparent. Add rice and sauté for 1 minute. Add vegan broth, carrots, and corn to rice. Stir. Bring to boil, lower flame and cover. Simmer for 20 minutes. Let it rest for 10 minutes.

Chef Jacques Wilson: Teriyaki Seitan and Vegan Tempura Scallops Teriyaki 1 pound Sweet Earth’s Traditional Seitan ½ teaspoon garlic, minced ½ teaspoon ginger, minced 2 ounce vegetable oil 2 tablespoons cornstarch ¼ teaspoon Massel’s Vegan Chicken Broth granules 14 ounces water 2 teaspoons soy sauce 2 tablespoons brown sugar 4 cups total of fresh vegetables julienned for stir fry (Chinese long beans, onions, red bell pepper, zucchini, yellow squash) Slice seitan in thin strips, and then combine with the ginger and garlic. In a small bowl, combine the cornstarch, broth granules, water, soy sauce and brown sugar. Mix thoroughly. In a large sauté pan or wok, add oil and heat. Add seitan mixture, cook for 1 minute. Add vegetables, and then add cornstarch mixture into seitan. Cook until the mixture come to a boil. Hold for plate up. Vegan Tempura Scallops ½ cup all­purpose flour ½ cup cornstarch 2 teaspoons baking powder 4 ounces cold seltzer (sparkling water) 12 pieces of Sophie’s kitchen Scallops Vegetable oil for frying Rice Sticks, fried Microgreens for garnish Mix flour, cornstarch, baking powder and seltzer water together and keep cold until ready to use. Preheat oil in a heavy gauge pot or fryer to 340 degrees. Dip scallops in tempura batter using a bamboo skewer; carefully place them one by one in fryer for 3 minutes. Drain on towel and keep warm. Sweet Chili Sauce Yield 20 ounces 1 cup water 1 cup rice vinegar 1 cup sugar 1 teaspoon ginger, minced 1 teaspoon garlic, minced 1 teaspoon crushed red chilies, minced 3 teaspoons ketchup 2 teaspoons cornstarch Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chili pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch with wire whisk. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Plating Place Seitan Stir Fry on one end of the plate, pour 2 ounces of sweet chile sauce on the opposite end. Arrange 3 scallops on top of the sweet chili sauce and garnish with the rice sticks and microgreens. Serve.

Chef Thayer Johnson: Carrot and Chorizo Enchilada with Stuffed Squash Blossoms and Vegan Scallops,

Tomatillo Salsa Verde, Garden Squash, Vegan Chipotle Aioli, Nasturtiums, and Cilantro Coulis

Seitan Chorizo 1.5 lb Sweet Earth seitan ground in meat grinder on 8th inch setting 1 tablespoon Massel chicken bouillon .5 tablespoon ancho chili powder .5 teaspoon paprika 1 clove garlic minced 1 tablespoon tequila 1 tablespoon red wine vinegar pinch of cayenne pepper, black pepper, Mexican oregano, and cumin .25 cup olive oil Mix all ingredients until combined and taste and adjust seasoning if needed. Fried Squash Blossoms 2 squash blossoms .5 cup firm tofu 1 tablespoon cilantro 1 teaspoon lime zest 1 small clove of fresh garlic minced pinch of Massel chicken bouillon powder Batter 1 cup flour 1 cup seltzer water 1 teaspoon salt .5 teaspoon baking soda For Stuffing, mix all ingredients in a blender until smooth and pipe into squash blossoms with a pastry bag For Batter, mix ingredients until smooth and well combined and add 2 ice cubes then dip blossoms in batter and fry for one minute. Pan seared scallops and zucchini 1 tablespoon oil of your choice 3 Sophie’s Kitchen vegan scallops 1 romanesco zucchini, cut into medallions Salt and pepper Place a nonstick pan on high heat with oil. Sprinkle scallops with salt and pepper. Once oil begins to shimmer and smoke, add the scallops and and adjust to medium heat. Don’t move the scallops, just let them crisp up and get brown on the bottom. Once they are nicely browned, remove them from teh pan and place on paper towel lined plate to drain. Repeat the process with the zucchini.

Vegan Chipotle Aioli 1 c vegan mayo 1 tsp lime juice 1 tsp chipotle peppers in adobo blended in food processor Mix all ingredients until smooth and place in squeeze bottle. Tomatillo Salsa Verde 10 fresh tomatillos with husks removed 2 tablespoons diced onions 1 clove garlic 1 cup Massel chicken bouillon 1 tablespoon cilantro .5 tablespoon olive oil Roast tomatillos in oven until soft. Saute onions and garlic in oil on low heat until soft. Add tomatillos and bouillon and simmer for 30 min. Blend with a stick mixer until smooth. Place in fridge to cool. Add cilantro and adjust seasoning.

Chef Pavel Nosov: Crabby Benedict Brunch­inspired crab cakes pan­fried and drizzled with a lemon garlic sauce. Served on a bed of organic spring vegetables with a side of crispy, hickory­smoked vegan bacon. Crabby Cakes 4 – each Sophie’s Kitchen crab cakes, thawed 1.6 oz. finely diced white onion 2.3 oz. finely diced celery .25 oz. chopped fresh dill ¾ tsp. Old Bay seasoning ¾ tsp. Massel chicken style bouillon 1/3­cup panko breadcrumbs vegan butter Mix all ingredients together, divide into four portions and form patties. Fry the patties in vegan butter until browned and crisp on the edges. Benedict Sauce 1­cup soaked cashews ¾­cup hemp milk 2 tsp. lemon zest ½ head garlic, peeled ½ tsp. fresh cracked black pepper 1 tbsp. chopped fresh dill 1/8 tsp. black salt ½ tsp. turmeric ½ tsp. paprika 3T nutritional yeast, large flake ½ tsp. kosher salt Process all ingredients in high­speed blender until pureed. Heat gently. Crispy Bacon Strips 6 slices Sweet Earth hickory sage bacon vegan butter Fry bacon strips in vegan butter until crisp on the edges. Assembly and Garnish 6 lightly grilled asparagus spears handful fresh baby spinach thinly sliced tomato 1 avocado, peeled, sliced edible flowers Two sauced and dressed crabby cakes per serving. If using a bread product, toast lightly, then top with asparagus spears, baby spinach, thinly sliced tomatoes, and one crabby cake. Sauce each patty with ¼ cup of prepared benedict sauce.

Finish plate with three slices of bacon and garnish with avocado, dill sprigs, and edible flowers.

Chef Jay Perry: Porcini Dusted Scallops with Silken Potato Purée, Pickled Mushroom Crispy, Bacon and Parsley Pearls Pickled Mushrooms 2 oz small shiitake 1 cup white vinegar 1/2 cup sugar 6 each Juniper berries 1 tsp black peppercorns 1 ea bay leaf 1 tsp salt Trim mushrooms and clean. Heat up vinegar, salt, sugar and spices to simmer. Add mushrooms to liquid for 10 minutes and then remove from heat. Transfer to container cover and cool. Crispy Bacon Take 1 strip of Sweet Earth bacon and deep fry it for 4 minutes on 350 fryer. Remove and let rest on paper towel. Silken Potato Turmeric Purée 1 lb russet potatoes peeled 1/2 tsp turmeric 3 oz silken tofu 1 TBS vegan butter kosher salt 2 cups water Heat up the 2 cups of water for potatoes and place in hot water to cook for 10 minutes or until soften. Don't discard water. Remove and place in blender with tofu, butter, salt and turmeric. Blend until very creamy and like sauce. Use the hot water from pot to add to blender to get creamy texture. Parsley Pearls 1/2 bunch Italian parsley 1/2 water, salt 1tbl agar agar 1 cup iced water Rinse and place parsley and water in blender until full liquid. Remove and add to small sauce pot. Bring to simmer and then whisk in agar agar and salt to taste. Strain out liquid through cheesecloth to remove any particles. Make the pearls by adding liquid to med size syringe and then press drops of liquid into ice water to form and freeze the pearls. If they do not form them add more agar agar in small amounts. Mushroom Powder 2 oz dry porcini 1tbl Massel beef bouillon Toast the dry mushrooms in sauté pan or oven to release oils. Remove and place in spice grinder with the beef base and blend until powder form. Remove and add to container.

Porcini Dusted Scallops 6 each vegan Sophie’s Kitchen scallops 1 oz oil 1 TBS vegan butter 2 TBS porcini/Massel beef powder 2 oz silken purée 2 oz pickled mushroom 1ea crispy bacon 1 tbl parsley pearls Micro green garnish Rinse or remove bread coating from scallops. Coat 1 side of scallops and set aside. Heat up pan with oil and butter until smoke point. Sear scallops on crusted side down and do not flip. Cook for 3­4 minutes on medium heat and then place in oven as is for 5 minutes. Remove and set aside. Using a large spoon, take purée and spoon from center of plate and drag softly on plate to create a swooshing shape. Place scallops by lining them up on plate to off center plate. Place mushrooms around and then parsley pearls. Add garnish in areas to fill in and then place bacon on each end of plate by cutting pointed spears.