Red Wine Tempeh with Celery Root Puree & Dinosaur Kale with Meyer Lemon

Valentine's Day is coming up and that means one thing- packed restaurants. One thing I won't be doing is making a reservation for the 14th. Instead I decided to make this vegan steakhouse dinner and enjoy the quiet and privacy of my own house.  Not only will you enjoy this meal but you will save so much money, you can go buy those expensive chocolates you've been eyeing! Or maybe that's just me.


One Year Ago Today Savory Cornmeal Waffle with Chili Maple Syrup
Two Years Ago Today Black Bean Soup with Radish Scallion Tapanade

Red Wine Tempeh
serves 2
1 cup red wine
1 cup vegetable broth
1/2 cup dark agave
1/4 cup balsamic vinegar
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
2 tbl extra virgin olive oil
8oz tempeh, cut into 1/2" slices

Combine the wine, broth, agave, vinegar, thyme, salt, pepper and garlic in a small pot and bring to a boil. Reduce to a simmer and reduce for 20 minutes.
While the sauce is reducing, lightly saute the tempeh in olive oil until golden brown on both sides but not caramelized.
Pour half the sauce on top of the tempeh and bring to a boil. Cook until the tempeh has absorbed most of the liquid and what remains is very thick. Add the remaining sauce and cook down 5-7 minutes more until thick but still a pourable sauce.

Dinosaur Kale with Meyer Lemon
1 tbl extra virgin olive oil
1 garlic clove, thinly sliced
2 heads dinosaur kale, stemmed, roughly chopped
1/2 cup vegetable broth
2 meyer lemons, divided
salt, pepper, red pepper flakes, to taste

Combine the oil and garlic in a large saute pan and bring to medium heat. Add the kale and toss to combine. Once the leaves have wilted a bit, add the broth and juice from 1 meyer lemon. Season with salt, pepper and red pepper flakes. Saute for 10 minutes. Garnish with thin slices of lemon.

Celery Root Puree
1 medium sized celery root, peeled, small dice
2 cups almond milk
2 garlic cloves, whole
1 sprig fresh rosemary
1 tbl vegan butter
salt and pepper, to taste

Combine the celery root, milk, garlic cloves and rosemary sprig in a pot and bring to a low boil. Cook for 20 minutes until the celery root is tender. Remove the sprig of rosemary and add the butter. Season with salt and pepper. Transfer to a blender or food processor and puree until creamy and smooth.

Two-Bean Sofrito, Aranitas and Braised Dinosaur Kale

Plantains are one of my favorite things to eat so I am always looking for new ways to prepare them. Aranitas, as I made tonight, are shredded green plantain fritters. Lightly seasoned and pan fried until golden brown, the natural starch in these plantains are all you need to hold the fritter together. I especially love these because they are crunchy like hash browns on the outside and creamy on the inside.
Wait a second...plantain hash browns! Note to self, I need to try that next....

My two-bean sofrito combines mashed black eyed peas and whole black beans with traditional sofrito ingredients (onions, bell pepper, garlic and spices) and zucchini into a delicious mix great as a side or served inside warm tortillas.

Two Bean Sofrito
2 tbl extra virgin olive oil
1 cup yellow onion, small dice
1 green bell pepper, small dice
1 bay leaf
1 tbl cumin
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3 garlic cloves, minced
1-15oz can black eyed peas, drained and rinsed
1-15oz can black beans, drained and rinsed
1 zucchini, medium dice
juice of 1 lime
1/4 cup cilantro, roughly chopped

In a medium pot, heat the oil and saute the onions and pepper until soft, 7 minutes. Add the bay leaf, cumin, oregano, salt, pepper and garlic. Toast the spices for 3 minutes. Add the black eyed peas and cook 5 minutes more. Mash the peas then add the black beans. Bring to a simmer and cook for 25 minutes. Add the zucchini and cook 5 minutes more. Add the lime juice and stir in 2 tbl of cilantro. Garnish with the remaining cilantro.

Aranitas (Shredded Green Plantain Fritters)
1/4 cup canola oil
2 green plantains, grated
2 garlic cloves, grated
1 tsp sea salt
1/2 tsp black pepper
1 tsp cumin

Heat the oil in a saute pan while you prepare the fritters. Combine the shredded plantains, garlic, salt, pepper and cumin. Scoop out patties, flatten and pan fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt while hot.

Braised Dinosaur Kale
1 tbl extra virgin olive oil
1/2 cup yellow onion, small dice
2 garlic cloves, minced
1 head of dinosaur kale, roughly chopped
4 cups vegetable broth
2 tbl apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp organic cane sugar

Sweat the onions and garlic in oil over medium-high heat until soft and translucent, 5 minutes. Add the dinosaur kale and toss to wilt. Add the remaining ingredients and bring to a boil. Boil for 15-20 minutes until the liquid has reduced by half. Taste and season with salt. Serve in bowls with a portion of the cooking liquid to keep the greens hot and moist.