Vegan MoFo 2010: Day Four

Day Four: Fine Dining Desserts!



The poached fruit is commonly affiliated with posh French or Italian restaurants as a refined and resplendent alternative to violently rich slabs of chocolate cake. Simmered in a simple bath of wine and sugar (as well as any other advertised flavoring agents), the often infinitesmal servings arrive with a bulky price tag. Such duplicity results in mislead notions of laborius preparation and strategic planning. How else would one justify a $12.00 plate of cooked fruit?

 

Apples Poached in White Wine
Garnished with Curled Lemon Peel and Dried Cranberries



Of course, that really isn't the case! Poaching fruit couldn't be easier or any less expensive. You'll spend the bulk of your budget on the wine, but one bottle is enough for more than ten servings (each serving being one fruit) and a little left to sip. Barnivore is a great resource to help you determine whether or not your wine of choice contains or utilizes animal ingredients (yep; beer, wine and spirits aren't necessarily vegan friendly!), and there are many i-Apps available as well. The recipe* I used called for dry white wine (chardonney and some rieslings are dry whites) so I used a $10 chardonney from Castle Rock Winery. This batch was flavored with lemon peel and cinnamon and garnished with dried cherries. Oh my, was it delicious and easy to prepare.

*Another winner from Donna Klein's The Mediterranean Vegan Kitchen! Seriously, GET THIS BOOK! It's super market friendly and has so many delicious food ranging from French, Italian, Greek, Egyptian, African - anything bordering or near to the Mediterranean Sea!

Vegan MoFo 2010: Day Three

Day Three: Fine Dining - Entree

From my own experiences in "high class" dining facilities, I've safely assumed that most mainstream chefs have little to no imagination when it comes to vegan entrees. Too frequently I have been presented with a plate of overcooked penne and out-of-the-jar marinara sauce or an under-seasoned slab of tofu accompanied by rice pilaf (which is really just white rice and a couple of peas). The worst meal I've received from a restaurant (with a fixed menu) was stuffed zucchini...stuffed with itself. The insides were scraped out, shredded and stuffed back into the zucchini for a 20 minute bake. I couldn't find a single teaspoon of seasoning, let alone a grain of salt or pepper. Such a dish has scared my interpretation of "stuffed" vegetables. Out of my frustrations came an unrelenting persistence. I would reclaim and recreate the forlorn stuffed vegetables of mainstream commercial kitchens! No longer will the zucchinis and eggplants and portobellos be forced onto a plate, embarrassed by their near nakedness! I'd stuff a mushroom, and I'd stuff it good.



Stuffed Portobellos with Sun dried Tomatoes and Basil
Plated on Homemade Tomato Sauce with Toasted Walnuts

The recipe I used can be found in Donne Klein's The Mediterranean Vegan Kitchen.* The filling was simple, fresh, uncomplicated and absolutely delicious. Sun dried tomatoes lend a sweet and tangy essence to the earthy basil and parsley. Homemade vegetable broth prevents the filling from drying out, and the portobellos absorb any access liquid. My addition of homemade marinara and toasted walnuts finalize this satiating meal.

*Amazingly and unlike most cookbooks geared towards veg*nism, Klein completely disregards to use of soy products and meat/dairy/etc. analogues! This a great book for someone without access to well stocked grocers or health food stores. More to come on her cookbook - a Cookbook Challenge is on the agenda!