Wow, here we are at day six already, time is flying by as usual. There should be a term “mofo time” kind of like tropical island time, but the opposite. In mofo land, time speeds up and flies by before you know it.
Anyway back to mofo day six and our prompt “Re-create a restaurant meal”. I have two restaurant meal recipes for you. The first is Beefless Wellington. You see this at high end restaurants and I wanted to try and replicate the concept of roast beef smothered in a mushroom garlic pesto then wrapped in puff pastry and baked to perfection.
The second is a take on KFC, but this time it is Kentucky Fried Cauliflower. Now, there could be a debate on whether KFC is a restaurant, but I am not going there. Last summer I did a post on this and explained how I live one block “down wind” of a local KFC and the aroma that greets me almost on a daily basis has me drooling in my driveway. So for this post, I will link back to that post for the commentary regarding KFC and here for a recipe to satisfy your “finger licking good” cravings.
- 1 beefless roast
- 2 Tblspns Dijon mustard
- 2 Tblspns olive oil
- 1/2 lb mushrooms cleaned and sliced
- 4 Tblspns dry red wine
- 3 cloves garlic crushed
- 1/2 tspn thyme
- 6 – 8 slices vegan chicken or turkey
- 1 packet vegan puff pastry
- 2 Tblspns non dairy milk
- 1 cup Vital Wheat Gluten
- 4 Tblspns chickpea flour
- 4 Tblspns nutritional yeast
- 2 tspns onion power
- 2 tspns garlic powder
- 1 Tblspn vegan worsteshire sauce
- 1/4 tspn ground pepper
- 1 cup water
- 1 Tblspn olive oil
- 1 Tblspn tamari
- 1 tspn browning liquid (optional)
- 8 cups vegetable broth for simmering
Combine all liquid ingredients. In separate bowl, combine all dry ingredients. Add liquid ingredients to dry and mix well. If necessary add a little more chickpea flour to make a dough like ball. Knead for 5 mins to develop gluten. Form into a loaf. Wrap in cheesecloth loosely and tie the ends.
Bring vegetable broth to a boil, lower dough in and bring back to a slow simmer. Cover and simmer (do not boil) for on hour turning occasionally. Allow to cool in broth. When cool, remove from broth and put in a Ziploc bag with 1/4 cup of broth and refrigerate overnight,
Brush roast with mustard on all sides. Preheat oven to 400 F,
Place mushrooms, garlic and thyme in food processor and process into a pesto. Add to frying pan with olive oil. Sauté for 10 mins until mushrooms have released their moisture and most of it has cooked down. Cool.
Lay out piece of plastic wrap on counter. Place turkey/chicken slices on top overlapping to make a square that is slightly wider than your roast and long enough to wrap completely around.
Spread mushroom pesto on top of turkey slices. Place roast in the middle and wrap with turkey slices using the plastic wrap to help you roll it up. Tuck in ends as you go. Wrap tightly in plastic wrap and refrigerate for 20 mins.
Lay pastry down on lightly floured surface and roll out to a rectangle slightly larger than the previous turkey square.
Place roast in middle of pastry and roll up inside pastry, securing the ends and making sure the roast is completed encased.
Place seam side down on a baking tray. lightly score the top with slits to allow steam to escape. Brush with milk, bake in oven 25 – 25 mins until golden.
Let sit 10 mins before slicing and serving with your favourite gravy.