Welcome to the 3rd day of Vegan Mofo Meets The Shannons!
So Paris Vegan Day is just around the corner and I could kick myself for not having our cookbook done and prepping to get on a plane to France in a few weeks. Could these past few weeks have any more heartaches? I guess I shouldn't test that theory. Let's stay focused on the food.
I know what you're thinking... this isn't Vegan Shrimp Gumbo. I thought we were getting more Creole and/or Cajun food from you today. I'm sure there are other random curse words in there too... especially if you are thinking about last night's election results. But the lovely Leinana over at Vegan Good Things just posted a Louisiana Shrimp recipe, so I decided to mix it up! This brings us back to France.
Most folks think chicken fried steaks, green bean casseroles and impossible rainbow sprinkle layer cakes when they think Betty Crocker but this just isn't the case. This book has a serious diversity of recipes to it. Frankly that's one of the reasons we chose it. Much to my pleasant surprise there are quite a few pretty fancy French dishes in there and of course we all know how much I love being fancy and pretend French. Yes - I know how pretentious it sounds... The heart wants what it wants.
Coquilles Saint Jacques is one those pretty fancy French dishes. It was also one of Julia Child's favorite dishes - probably because it was French and included loads of heavy cream and a whole stick of butter. Ours is still a bit rich for vegan food but I'm sure it doesn't even come close to the real deal that besides the cream also includes Swiss cheese*. As you can also see if you clicked on the links above it is usually served on the half shell but that's not how we roll. Ours has artichoke hearts, white wine, a light sheesy savory sauce and of course hearts of palm "scallops" and our favorite Vegan Shrimp Balls. (snicker)
So let's enjoy our more compassionate yet infinitely lighter while remaining super fancy French dinner. Bon Appetit!
Vegan Coquilles Saint Jacques
- 1 Can Hearts of Palm
- 1 Can Artichoke Hearts
- 1 Cup Shrimp Balls you can get from May Wah (sliced in half)
- 1 Cup White Mushrooms (sliced)
- 4 Tablespoons Margarine
- 1 Cup Cry White Wine
- 1/2 Red Onion (diced)
- 1/4 Cup Fresh Parsley (chopped)
- 2 Green Onions (diced)
- 2 Teaspoons Herbes de Provence
- 1/2 Teaspoon Braggs
- 3 Tablespoons Nutritional Yeast
- 1 Teaspoon Lemon Juice
- 1/2 Cup Sheese Smoked Cheddar or Daiya Mozzarella (shredded)
- 1/2 cup Dry Bread Crumbs
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Sesame Seeds
- Olive Oil Cooking Spray
In a sauce pan, melt the Margarine on a medium heat and then toss in Hearts of Palm, Artichoke Hearts, Sliced Vegan Shrimp Balls, Red Onion and Mushrooms. Let me brown a little and once they are tender add the Wine, Green Onions, Parsley, Herbes de Provence, Nutritional Yeast, Lemon Juice and Braggs. Let simmer for around 5 minutes. Stir occasionally.
Set your oven to Broil.
In a small bowl, mix Bread Crumbs, Italian Seasoning and Sesame Seeds.
Fill 4 4-inch baking/tart dishes with the Shrimp mix. Sprinkle Sheese/Daiya and then Bread Crumb Mix over each serving. One at a time put in the broiler for seriously the count of 10 - just enough to melt the Sheese/Daiya a little and brown the Bread Crumbs.
May I suggest you enjoy this with a glass of the dry white wine you were using earlier...? Um - Yes I may.
*I was going to include a joke here about "Holes" in the Swiss Defense during their game against England in the World Cup. But would any one really think that was funny besides me and maybe some English people? Hard to say.
Um, yes. I know I have heard of your blog, but why I had not been commenting and salivating over your recipes before I do not know, but here I am and I love this dish. So unique. I really would like to make this. Thanks!ReplyDelete
That looks really amazing. I love the idea for your project. (Have I already said that?) I enjoyed the J and J movie, but I had to close my eyes and fast forward some of the cooking parts.ReplyDelete
Yay for shrimp balls! I have to give you full credit for turning me on to them, I would have been too afraid to even try them if I hadn't seen the magic you've worked with them. And have I told you that I lived in Paris for 3 years, in my pre-vegan days? So I really love all your fancy schmancy French recipes, because I am right there with you in wishing I was fancy and French myself. Also kicking myself for not going to Paris Vegan Day this year. Let's meet there next year? :)ReplyDelete
Oooo I love cooking with wine and mushroom and "cheese". I've got to try this recipie out! Thanks, again :)ReplyDelete
I'm so glad you gals liked it! Let me know if make it and what you think. I love feedback!ReplyDelete
L - I'm so glad you gave Shrimp Balls a chance. They are my favorite vegan seafood - they don;t get mushy in soup or sauces and have a very real but good "fishy" flavor. Is it weird to say I'm a Shrimp Ball Fan? :)
I'm jealous you got to live in Paris - I've been a few times (mostly for fashion week/work). I'd love to meet up at Paris Vegan day!
Made this the other night - it is fabulous!!!! We always have a stock of May Wah products in the freezer, so glad to find such incredible recipes to use them - YUM!ReplyDelete
I bought some Worthington Skallops on impulse a while back, and they've been begging to be used. I found this recipe and knew I was having "scallops" for dinner. Obviously I substituted them for the hearts of palm, but the dish turned out beautifully. Thanks for taking the time to work through the cookbook and post this!ReplyDelete