Hickory-Smoked Tofu with Collard Greens and Morel Mushrooms, Puff Pastry Horns with Grilled Asparagus, Braised Carrots, Roasted Fingerling Potatoes

Easter Dinner 4/24

Hickory-Smoked Tofu stuffed with Collard Greens and topped with Morel Mushrooms

Puff Pastry Horns filled with Grilled Asparagus and Bechamel Sauce

Braised Carrots

Roasted Fingerling Potatoes

For me, Easter dinner really marks that transition between winter and spring foods -- but this April has been cold and very, very rainy -- and our ramps haven't done so well. There wasn't that much else out there this year, but we did manage to find some nice asparagus & morels.



The block of tofu was cut into six cutlets (rather than the usual eight pieces), hickory-smoked for 25 minutes, then pan-fried until golden brown on both sides -- about 5-6 minutes per side, then splashed with tamari and allowed to cook another 1 minute per side. After the tofu had rested for five minutes, a slit was cut in the side of the tofu creating a small pocket, where the cooked collard greens (shredded, cooked in olive oil, with shallots, garlic, pepper and tamari) were gently added. Ten minutes before dinner, the stuffed tofu was put in a 350F oven to finish cooking through. Once plated, it was topped with Morel Mushrooms (cut in rings, sauteed in olive oil, seasoned with salt & pepper).



A couple of weeks ago, we were looking for our cone-shaped pastry molds (a.k.a. cream horn molds), but couldn't find them. So we called around and finally found a set in Aurora at Le Gourmet Chef. The puff pastry was cut into strips, which were wrapped around the cone as shown.



Here they are coming out of a 350F oven after 15 minutes, ready to be filled with the grilled asparagus.



Here's the asparagus plated, right before the bechamel sauce (roux, shallot, rice milk, salt, pepper and thyme) was added.




Finishing the plate out was braised carrots.

Of course, it's not Easter unless there are extra pictures of the table decorations. ;)

Table Right



Center



Bunny and Lilies



Chick with Straw Boater Hat.

Tags: easter, tofu, collard greens, carrots, potatoes, puff pastry, asparagus, bechamel sauce, vegan, food, dinner, tofu666

Mushroom Risotto, Orange-Glazed Hickory-Smoked Grilled Tofu, Grilled Maitake Mushrooms, Braised Carrots, Grilled Asparagus, Peach Pie

Easter Dinner 4/04

Mushroom Risotto

Orange-Glazed Hickory-Smoked Grilled Tofu

Grilled Maitake Mushrooms

Braised Carrots

Grilled Asparagus

Yukon Gold Potato and Green Bean Salad with a Maple Syrup Vinaigrette over Mixed Greens

Dessert

Peach Pie

As it is with most dinners, the final plating gets decided about 10 seconds before we actually start laying the food down -- we don't want the food to get cold while hungry people are waiting around -- so the camera is ready to go and less than 3 minutes later, we're eating... As a photographer, this really focuses your mind. ;)

Seeing the ring mold in the drawer earlier started the idea of a stack of the risotto and then it only made sense to add the grilled/glazed tofu and maitake mushrooms on top. Rounding out the plate were the braised carrots and marinated/grilled asparagus



The stack started with a base of risotto that was cooked with mushroom broth -- in this case shiitake mushrooms stems that we've been saving for the last month. They were pressure cooked for 40 minutes in 8 cups of water which yielded a surprisingly rich and fragrant broth. The risotto technique comes from Andrew Carmellini -- add half of the mushroom stock and let it cook for 7-8 minutes, add the second half of the liquid and cook for another 7 minutes, and finish with nutritional yeast, soy margarine, salt and pepper.

Next, the tofu was hickory-smoked for 25 minutes, then marinated (1/4 cup olive oil, 1/4 cup tamari, 2 cloves of garlic smashed, 1 tbs. agave, 1 tbs. ketchup and pepper to taste), then grilled, about 5-6 minutes per side, turning once for nice grill marks. The tofu was brushed with a glaze (1/2 cup of orange juice, 1 tbs. brown sugar and 1/4 tsp of ground clove, whisked together over medium heat until the sugar dissolves and the sauce thickens) and put on a rack on a sheet pan and put in the oven for 10 minutes at 350F, flipping once and basting again half way through.

The last part of the stack was the maitake mushrooms, using the same marinade as the tofu, and then grilled along with the asparagus.



The salad was a Roasted Yukon Gold Potato and Green Bean Salad with a Maple Syrup Vinaigrette over Mixed Greens -- which is rapidly becoming the de facto holiday salad ;)



We had a lovely peach pie for lunch at the Vegeterranean last week and Liz decided to make the switch from our ubiquitous carrot cake -- a great choice (and pie).

It wouldn't be an Easter dinner without a few gratuitous shots of the table decorations...

Tags: easter 2010, tofu, maitake, mushrooms, arborio rice, risotto, carrots, asparagus, vegan, food, dinner, tofu666

Easter 2009: Portobello and Tofu Stack, Zucchini Lattice Tart, Grilled Asparagus, English Pea Soup, Carrot Cake

Easter 2009

Portobello and Tofu Stack

Grilled Asparagus

Zucchini Lattice Tart

English Pea Soup

Dessert

Carrot Cake

An Easter photo essay...

Peas before soup. These took a loooong time to shuck...


English Pea Soup


Zucchini Lattice Tart. Liz's perennial classic, using yellow squash and zucchini.


Portobello and Tofu Stack with Grilled Asparagus. Grilled portobello, smoked tofu with wilted mustard greens and spinach holding it all together.


Carrot Cake guarded by large bunnies. Don't mess with the cake...


Carrot Cake. The marzipan carrots, bunnies and mushrooms were made by our daughter.


Carrot Cake with Marzipan Carrots. The carrot tops are made with Dill.


Table Left:


Table Right:


Centerpiece

Tags: easter 2009, english peas, zucchini, tart, asparagus, tofu, portobello, mushroom, soup, carrot, cake, marzipan, vegan, food, dinner, tofu666

Easter: Mushrooms In Phyllo with Herbed Bechamel Sauce, Grilled Asparagus, Braised Carrots, Braised Fennel, Roasted Potato and Green Bean Salad

Easter 3/23

Mushrooms In Phyllo with Herbed Bechamel Sauce

Grilled Asparagus

Braised Carrots

Braised Fennel

Roasted Potato and Green Bean Salad with Fig Vinaigrette

Bread

Dessert

Devil's Food White-Out Cake
(adapted from Dorie Greenspan)

The phyllo was draped over a ring mold, and filled with the sauteed mushrooms and about a tablespoon of the herbed bechamel sauce (herbes de provence, tarragon). Then the phyllo was folded over the top, and the package was baked at 400F for 8-10 minutes until golden. Served with the grilled asparagus and additional sauce on top.

Here's the very festive table (pre-dinner) with all of the decorations...




And for dessert another crack at Dorie Greenspan's Devil's Food White-Out Cake -- Liz tweaked the cake recipe again -- still not perfect but an improvement in the "fluffy" department -- tasty as hell though! ;)

Tags: easter, carrots, fennel, asparagus, mushrooms, phyllo, salad, potatoes, green beans, bechamel, cake, vegan, food, dinner, tofu666

Easter: Seitan and Lentil Stew in Crepes, Grilled Asparagus, Parsley Potatoes, Green Beans, Fava Beans

Easter Dinner 4/08

Seitan and Lentil Stew in Crepes
(crepes from VwaV. stew: onion, garlic, herbes de provence, french lentils, veg stock, tamari, seitan, pepper)

Grilled Asparagus
(blanched in water, marinated in olive oil, tamari, pepper, then grilled)

Parsley Potatoes and Green Beans
(boiled petit potatoes and green beans, sauteed in soy marg, salt, pepper, parsley)

Fava Beans
(not with mint, thank you)

Warm Mushroom Salad
(radish, carrot, cremini mushrooms, dried cherries, leaf lettuce, fig vinaigrette)

Dessert

Easter Cake



The cake is adapted from the Magnolia cookbook -- a vanilla cake with vanilla and chocolate frosting, and chocolate chips for the eyes.

yes, the irony of vegans eating a cake shaped like a lamb is not lost upon me ;)

Tags: easter, seitan, asparagus, potatoes, parsley, green beans, cake, crepes, VwaV, salad, mushrooms, vegan, food, dinner, tofu666

Easter Dinner

Easter Dinner 4/16

First Course: Smoked Yellow Tomato and Petite Potato Soup



Main Course: Roasted Garlic and Thyme Stuffed Tofu, Braised Brussel Sprouts, Petite No. 1 Potatoes with Herbes de Provence, Homemade Ciabatta Bread



Dessert

Bunny Cake



More fun with the smoker box, as the tomato and potato soup gets a makeover -- again taking something that was already fabulous and elevating the dish into orbit. Also, because the yellow tomatoes have a somewhat lower-acid content, the smoke adds a nice level of flavor to go with the lovely color...

Tags: potato, yellow tomato, smoker box, brussel sprouts, ciabatta, bread, easter, easter 2006, vegan, food, dinner, tofu

Easter Dinner

Easter Dinner 3/27

Vegetable Pot Pie
(carrot, celery, onion, mushroom, veg stock, tamari, salt and pepper)

Braised Brussel Sprouts

Carrot Crecy
(carrots, onion, ginger, veg stock)

Grilled Asparagus

Homemade Ciabata

Mixed Green Salad
(fig vinaigrette)

Dessert

Carrot Cake

Lemon-Lime Cheesecake w/ Macerated Balsamic Strawberries



It was a spectacular carrot cake...

Easter Dinner 4/11

Cauliflower Soup w/ Pesto

Tofu Marsala

Grilled Asparagus
(blanched, then marinated w/ olive oil, shoyu, salt and pepper, then grilled)

Braised Brussel Sprouts

Roasted Beets w/ Horseradish Sour Cream

Homemade Bread

Dessert

Carrot Cake