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.

Peasant Loaf, Sweet Potato Gravy and Veg

I will like beets. I like beets. I have to find a way to like beets. 
This is my new personal mantra and I will not stop until I have found a way to enjoy beets in all their purple glory! In this loaf recipe, I started out small, roasting then shredding them so they add a nice earthy hint without being over the top. I suppose you could also consider this to be one of those kid-friendly meals where you hide all the vegetables so they don't know. It's a win-win situation.


Roasted beets, carrots and other winter vegetables shredded and cleverly disgused in this hearty peasant loaf made of tvp. Serve with a ladle of sweet potato gravy and lightly sauteed vegetables on the side for a warming meal.
Make "meat loaf" sandwiches the next day with any left over loaf! Simply saute thick slices in a little olive oil until golden brown and sandwich between your favorite bread.

Peasant Loaf
1 medium beet, peeled
1 large carrot
1 small sweet potato, peeled
3 tbl extra virgin olive oil, divided
salt and pepper
2 cups textured vegetable protein (tvp)
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup minced red onion
3 garlic cloves, minced
1 heaping tbl tomato paste
2 cups vegetable broth
1/4 cup red wine

Preheat the oven to 425.
Cut the beet, carrot and sweet potato into large chunks the same size and drizzle with 1 tbl olive oil and 1/4 tsp salt. Roast for 15 minutes until almost fully cooked through.
Reduce the oven to 375.
When cool enough to handle, shred the vegetables. Place 1/4 cup shredded beet, all of the carrot and 1/4 cup shredded sweet potato in a large bowl. Add the tvp, panko, parsley, onion, garlic and tomato paste. Stir to combine thoroughly.
Bring the vegetable broth and red wine to a boil and pour over the loaf mixture. Add the remaining 2 tbl of olive oil. Season with salt and pepper. Stir into a wet mix and pack tightly into a greased loaf pan.
Bake for 35 minutes until the top has a nice crust. Let cool 10 minutes before slicing. Serve with gravy and vegetables.

Sweet Potato Gravy
2 tbl extra virgin olive oil
3 tbl minced red onion
1 small sweet potato, peeled, small dice (about 1 cup)
1 1/2 cup vegetable broth
1 tbl all-purpose flour
salt and pepper

Saute the onions in olive oil until soft and translucent, 5 minutes. Add the sweet potato and cook for 7 minutes. Add 1/2 cup of broth and continue to cook until the potatoes are completely tender.
Transfer to a blender and add the remaining 1 cup of broth plus flour. Blend until smooth. Taste and season with salt and pepper. If the gravy is too thick, add more broth.

Sauteed Vegetables
2 tbl extra virgin olive oil
1 zucchini, small dice
1 summer squash, small dice
salt and pepper
1 tsp dried thyme
pinch red pepper flakes

Saute the zucchini and summer squash in olive oil with salt, pepper, thyme and red pepper flakes until slightly tender with a nice exterior crust, about 7-10 minutes.