WIXLIB

Plated PlantsVegan Chef CompetitionAugust 4, 2016

Congratulations to the Round 1 Recipe Contest Winners1st Place: Chef Monica De Alba : Savory Sweet Stuffed Pasilla Chiles with Walnut Brandy CreamySauceChef & Instructor, Santa Barbara City College Culinary Arts Program2nd Place: Chef Jacques Wilson: Teriyaki Seitan and Vegan Tempura ScallopsExecutive Chef, El Camino Hospital, Mountain View, CAChef Thayer Johnson: Carrot Chorizo Enchilada with Squash Blossoms and ScallopsExecutive Chef, Castlewood Country Club, Pleasanton, CAChef Pavel Nosov: Crabby BenedictHead Chef, Allie’s Vegan Pizzeria & Cafe, Spokane, WAChef Jay Perry (unable to attend): Porcini Dusted Scallops with Silken Potato Purée, Pickled MushroomCrispy, Bacon and Parsley PearlsChef de Cuisine, Oregon State University, Corvallis, OR

Chef Monica De Alba : Savory Sweet Stuffed Pasilla Chiles with Walnut Brandy Creamy Sauce4 fresh pasilla chilies, roasted, and deveined½ pound Sweet Earth traditional seitan loaf minced4 ½ ounces diced Sophie’s Kitchen scallops1/2 tablespoons vegan Massel chicken bouillon with ½ cup of water1 large yellow onion, finely chopped3 garlic cloves, finely chopped¼ cup fresh basil, finely chopped1 tablespoon fresh mayor am, finely chopped1 tablespoon fresh Italian parsley chopped¼ cup white wine1 ripe plantain, diced ½ inch squares and fried2 golden delicious apple, diced2 peach, diced2 pears diced¼ cup golden raisins¼ cup toasted pine nuts¼ cup toasted walnuts¼ cup toasted almonds1 teaspoons kosher saltFreshly ground pepperGarnish fresh Italian parsley and pomegranate seedsIn a large skillet over medium heat, sauté onion 2 minutes until onions are soft. Add garlic and sautéed for30 seconds. Add Seitan grounds, and sauté for 2 minutes. Add rest of ingredients except the scallops andsauté for 6 minutes. Sautée scallops with salt, pepper and vegan butter. Set aside and dice in 4ths. Addwhite wine and vegan bouillon to the mix. Deglaze. Add scallops and mix. Cut a slit in each Chile pepperalong one side, lengthwise. Stuff each Chile with mixture.Walnut Creamy SauceI cup of vegan sour cream1/2 cup of soymilk½ cup toasted walnuts1 tablespoon vegan white sugar1 or 2 tablespoons of brandyFreshly ground black pepperPinch of saltPlace all ingredients in a blender and blend until smoothTo 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 Corn3 Cups of long grain rice5 tablespoons vegan butter

3 garlic cloves, finely diced1/2 of onion, finely diced6 ½ cups of water mix with vegan Massel chicken bouillon½ fresh pasilla chile, remove seeds, veins, stem and slice into strips¾ cup carrots, diced into ½ inch squares½ cup fresh cornMelt vegan butter in a saucepan then, add pasilla chile, onion, garlic and sautéed until onion untiltransparent. 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 ScallopsTeriyaki1 pound Sweet Earth’s Traditional Seitan½ teaspoon garlic, minced½ teaspoon ginger, minced2 ounce vegetable oil2 tablespoons cornstarch¼ teaspoon Massel’s Vegan Chicken Broth granules14 ounces water2 teaspoons soy sauce2 tablespoons brown sugar4 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 thecornstarch, 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 mixtureinto seitan. Cook until the mixture come to a boil. Hold for plate up.Vegan Tempura Scallops½ cup all purpose flour½ cup cornstarch2 teaspoons baking powder4 ounces cold seltzer (sparkling water)12 pieces of Sophie’s kitchen ScallopsVegetable oil for fryingRice Sticks, friedMicrogreens for garnishMix flour, cornstarch, baking powder and seltzer water together and keep cold until ready to use. Preheat oilin 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 SauceYield 20 ounces1 cup water1 cup rice vinegar1 cup sugar1 teaspoon ginger, minced1 teaspoon garlic, minced1 teaspoon crushed red chilies, minced3 teaspoons ketchup2 teaspoons cornstarchPour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chilipepper, and ketchup; simmer for 5 minutes. Stir in cornstarch with wire whisk. Remove saucepan from stoveto cool. Then transfer to a bowl, cover, and refrigerate until needed.

PlatingPlace 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: C arrot and Chorizo Enchilada with Stuffed Squash Blossoms and Vegan Scallops,Tomatillo Salsa Verde, Garden Squash, Vegan Chipotle Aioli, Nasturtiums, and Cilantro CoulisSeitan Chorizo1.5 lb Sweet Earth seitan ground in meat grinder on 8th inch setting1 tablespoon Massel chicken bouillon.5 tablespoon ancho chili powder.5 teaspoon paprika1 clove garlic minced1 tablespoon tequila1 tablespoon red wine vinegarpinch of cayenne pepper, black pepper, Mexicanoregano, and cumin.25 cup olive oilMix all ingredients until combined and taste andadjust seasoning if needed.Fried Squash Blossoms2 squash blossoms.5 cup firm tofu1 tablespoon cilantro1 teaspoon lime zest1 small clove of fresh garlic mincedpinch of Massel chicken bouillon powderBatter1 cup flour1 cup seltzer water1 teaspoon salt.5 teaspoon baking sodaFor Stuffing, mix all ingredients in a blender until smooth and pipe into squash blossoms with a pastry bagFor Batter, mix ingredients until smooth and well combined and add 2 ice cubes then dip blossoms in batterand fry for one minute.Pan seared scallops and zucchini1 tablespoon oil of your choice3 Sophie’s Kitchen vegan scallops1 romanesco zucchini, cut into medallionsSalt and pepperPlace a nonstick pan on high heat with oil. Sprinkle scallops with salt and pepper. Once oil begins toshimmer and smoke, add the scallops and and adjust to medium heat. Don’t move the scallops, just let themcrisp up and get brown on the bottom. Once they are nicely browned, remove them from teh pan and placeon paper towel lined plate to drain. Repeat the process with the zucchini.

Vegan Chipotle Aioli1 c vegan mayo1 tsp lime juice1 tsp chipotle peppers in adobo blended in food processorMix all ingredients until smooth and place in squeeze bottle.Tomatillo Salsa Verde10 fresh tomatillos with husks removed2 tablespoons diced onions1 clove garlic1 cup Massel chicken bouillon1 tablespoon cilantro.5 tablespoon olive oilRoast tomatillos in oven until soft. Saute onions and garlic in oil on low heat until soft. Add tomatillos andbouillon and simmer for 30 min. Blend with a stick mixer until smooth. Place in fridge to cool. Add cilantroand adjust seasoning.

Chef Pavel Nosov: Crabby Benedict Brunch inspiredcrab cakes pan fried and drizzled with a lemon garlicsauce. Served on a bed of organic spring vegetableswith a side of crispy, hickory smoked vegan bacon.Crabby Cakes4 – each Sophie’s Kitchen crab cakes, thawed1.6 oz. finely diced white onion2.3 oz. finely diced celery.25 oz. chopped fresh dill¾ tsp. Old Bay seasoning¾ tsp. Massel chicken style bouillon1/3 cup panko breadcrumbsvegan butterMix all ingredients together, divide into four portions and form patties. Fry the patties in vegan butter untilbrowned and crisp on the edges.Benedict Sauce1 cup soaked cashews¾ cup hemp milk2 tsp. lemon zest½ head garlic, peeled½ tsp. fresh cracked black pepper1 tbsp. chopped fresh dill1/8 tsp. black salt½ tsp. turmeric½ tsp. paprika3T nutritional yeast, large flake½ tsp. kosher saltProcess all ingredients in high speed blender until pureed. Heat gently.Crispy Bacon Strips6 slices Sweet Earth hickory sage baconvegan butterFry bacon strips in vegan butter until crisp on the edges.Assembly and Garnish6 lightly grilled asparagus spearshandful fresh baby spinachthinly sliced tomato1 avocado, peeled, slicededible flowersTwo sauced and dressed crabby cakes per serving. If using a bread product, toast lightly, then top withasparagus spears, baby spinach, thinly sliced tomatoes, and one crabby cake. Sauce each patty with ¼ cupof 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 andParsley PearlsPickled Mushrooms2 oz small shiitake1 cup white vinegar1/2 cup sugar6 each Juniper berries1 tsp black peppercorns1 ea bay leaf1 tsp saltTrim mushrooms and clean. Heat up vinegar, salt,sugar and spices to simmer. Add mushrooms toliquid for 10 minutes and then remove from heat.Transfer to container cover and cool.Crispy BaconTake 1 strip of Sweet Earth bacon and deep fry it for 4 minutes on 350 fryer. Remove and let rest on papertowel.Silken Potato Turmeric Purée1 lb russet potatoes peeled1/2 tsp turmeric3 oz silken tofu1 TBS vegan butterkosher salt2 cups waterHeat up the 2 cups of water for potatoes and place in hot water to cook for 10 minutes or until soften. Don'tdiscard water. Remove and place in blender with tofu, butter, salt and turmeric. Blend until very creamy andlike sauce. Use the hot water from pot to add to blender to get creamy texture.Parsley Pearls1/2 bunch Italian parsley1/2 water, salt1tbl agar agar1 cup iced waterRinse and place parsley and water in blender until full liquid. Remove and add to small sauce pot. Bring tosimmer and then whisk in agar agar and salt to taste. Strain out liquid through cheesecloth to remove anyparticles. Make the pearls by adding liquid to med size syringe and then press drops of liquid into ice waterto form and freeze the pearls. If they do not form them add more agar agar in small amounts.Mushroom Powder2 oz dry porcini1tbl Massel beef bouillonToast the dry mushrooms in sauté pan or oven to release oils. Remove and place in spice grinder with thebeef base and blend until powder form. Remove and add to container.

Porcini Dusted Scallops6 each vegan Sophie’s Kitchen scallops1 oz oil1 TBS vegan butter2 TBS porcini/Massel beef powder2 oz silken purée2 oz pickled mushroom1ea crispy bacon1 tbl parsley pearlsMicro green garnishRinse or remove bread coating from scallops. Coat 1 side of scallops and set aside. Heat up pan with oil andbutter until smoke point. Sear scallops on crusted side down and do not flip. Cook for 3 4 minutes onmedium heat and then place in oven as is for 5 minutes. Remove and set aside. Using a large spoon, takepurée and spoon from center of plate and drag softly on plate to create a swooshing shape. Place scallopsby 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.

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