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!
 
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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.

Openface Eggplant Melts with White Bean Salad

After watching a cooking show where the host made tuna melts, I had a hankering for something similar. I once made an eggplant tapenade and remembered thinking it would taste great on a sandwich so I knew it would be a perfect topping for my openface melt.

Smokey charred eggplant, sweet onion, fresh parsley and thyme make a hearty and chunky spread perfect for topping with vegan cheese. A little celery adds a much wanted crunch similar to textures you would find in traditional tuna melts.

Openface Eggplant Melts
1 large eggplant, peeled, medium dice (about 3 cups)
1/2 yellow onion, medium dice
3 garlic cloves, smashed
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 tbl extra virgin olive oil
1 celery stalk, minced
3 tbl fresh chopped parsley
2 tsp fresh thyme leaves
thick sliced wheat bread
vegan mozzarella cheese, such as daiya
nutritional yeast, for sprinkling, optional

Preheat the oven to 425. Lay the eggplant, onion and garlic in a single layer and red pepper flakes, salt, pepper and oil. Toss and roast for 25-30 minutes until lightly charred.
Transfer to a food processor and pulse 5 times or so just enough to break up the eggplant and onion into a chunky spread.
Transfer to a bowl and add the celery, parsley and thyme. Taste and season with more salt and pepper.
Change the oven temperature to broil. Top one piece of bread with a heaping scoop of eggplant and sprinkle with cheese. Place under the broiler just long enough for the bread to toast and the cheese to melt. Sprinkle with nutritional yeast and serve.

White Bean Salad
1 tbl extra virgin olive oil
1/2 yellow onion, small dice
1/2 red bell pepper, small dice
1-15oz great northern beans, drained and rinsed
1 tsp fresh thyme leaves
1 tbl fresh chopped parsley
salt and pepper

Saute the onions and bell pepper in oil over medium-high heat until soft and translucent, 7 minutes. Season with salt and pepper. Add the beans and cook 5 minutes more to heat through. Toss with thyme and parsley and serve warm or at room temperature.