Open Faced Black Eyed Pea Steak Sandwiches with Herbed Hollandaise & Roasted Roots

For me, starting a food blog was all about the recipes and never really intended to be a journal of thoughts. Sometimes I find myself struggling to tell you just exactly why or how I came about creating the recipe I did. This is one of those times. There was no specific rhyme or reason, I just wanted beans and roasted vegetables and this was the result. I'd say take it or leave it, but I do hope you take it!
 
One Year Ago Today Tempeh Baked Beans, Broccoli Salad & Rosemary Cornbread 
Two Years Ago Today Mushroom & Potato Cabbage Rolls with Braised Green Beans


Hearty bean based steaks made from black eyed peas, fresh basil, carrots and onions served with rich and creamy herbed hollandaise sauce and simply roasted root vegetables on the side.

Black Eyed Pea Steaks
serves 4
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small yellow onion, roughly chopped
2 garlic cloves, smashed
5 fresh basil leaves, torn
1-15oz can black eyed beans, drained and rinsed
1/2 cup plain or gluten free breadcrumbs
2 tbl ketchup
1 tbl vegan worcestershire sauce
salt and pepper
2-3 tbl extra virgin olive oil
4-1 1/2" slices french bread, toasted

Preheat the oven to 425.
Combine the carrot, celery, onion and garlic in a food processor and pulse until the vegetables are minced but not pureed. Add the garlic, basil, beans, breadcrumbs, ketchup, worcestershire and season with salt and pepper. Pulse a few times more until the beans have broken down and the mixture comes together.
Heat 2-3 tbl of olive oil in an oven-safe saute pan. Divide the mixture into 4 steaks/patties and saute until browned on both sides, about 10 minutes total.
Transfer the pan to the oven and continue cooking for 15-20 more minutes. Set each steak on a piece of toast and top with herbed hollandaise.

Herbed Hollandaise
2 tbl plus 1 tsp extra virgin olive oil, divided
3 garlic cloves, smashed
1/2 cup cilantro leaves & stems (about a small handful) (or sub parsley for all you cilantro haters!)
4 oz soft, silken tofu
salt and pepper

Saute the garlic in 1 tsp of olive oil until golden and fragrant. Transfer to a blender along with the remaining 2 tbl of olive oil, cilantro and tofu. Blend until completely smooth. Taste and season with salt and pepper.

Roasted Roots
2 carrots, medium dice
2 parsnips, medium dice
1 cup brussels sprouts, halved
2 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

Preheat the oven to 425.
Toss the vegetables with the remaining ingredients and roast for 30-35 minutes until tender and caramelized.

"Eggs and Bacon" with Hollandaise, Potato-Apple Pancakes

Sweet and smokey tempeh bacon, tender seasoned tofu "eggs" topped with traditional Hollandaise sauce and served with crispy potato pancakes with shredded apples and scallions.

Tofu Eggs with Hollandaise

3 tbl AP flour

1 tsp dried basil

¼ tsp sea salt

½ tsp pepper

1 tsp turmeric

¼ tsp cayenne

Pinch of red pepper flakes

6-1/4” cut out rounds of fresh-firm tofu

3 tbl canola oil

Combine all of the spices and flour in a small bowl. Coat the tofu rounds on all sides and pan fry until golden brown and crispy on the outside.

Hollandaise

3 tbl earth balance vegan butter

2 tbl AP flour

1 tsp turmeric

¼ tsp cayenne pepper

¼ tsp salt

½ tsp pepper

2 tbl nutritional yeast

1 cup oat milk

2 tbl fresh lemon juice and sliced lemon rounds

2 tbl veganaise

Small handful of fresh chives

In a small sauce pot, melt the butter and whisk in the flour into a paste consistency. Whisk continually for 1 minute to cook out the raw flour flavor. Add the turmeric, cayenne, salt, pepper and nutritional yeast. Pour in the oat milk in a slow stream while whisking until no clumps remain and bring to a simmer. Simmer and whisk until the sauce has thickened. Stir in the lemon juice and remove from the heat. Add the veganaise and taste for more salt and pepper.

Pour the hollandaise over the warm tofu and garnish with lemon rounds and chives.

Tempeh Bacon

For best results, marinate for at least 4 hours but preferably overnight

2 tbl maple syrup

1 tsp cumin

2 tsp soy sauce

1/8 tsp cayenne pepper

1 tsp liquid smoke

2 tbl olive oil

Salt and pepper

Tempeh, sliced as thinly as possible without breaking

2 tbl canola oil

In a storage container, combine all of the marinade ingredients and whisk to combine. Add the tempeh strips and gently toss to mix. Marinate overnight. When ready to cook, sauté in canola oil until crispy. Plate and drizzle with a thin layer of the marinade.

Potato Apple Pancakes

2 russet potatoes, skin on, par baked

1 fuji apple, peel on, cored

1 tsp fresh lemon juice

½ tsp sea salt

¼ tsp pepper

1 scallion, minced

2 tbl canola oil

Grate the par baked potatoes and apples in a bowl. Toss to combine. Add the lemon juice, salt, pepper and scallion.

Heat the oil on a griddle top or in a large sauté pan. Form small handfuls of the potato mixture into patties that are ¼” thick. Saute until crispy and golden brown. Drain on a paper towel and sprinkle with sea salt.