Hot Knife Cast: World Exclusive

Hello readers, get ready to become “listeners”! Our latest installment of vegan hangover cooking instructions (featuring vegan Catalan Toast pictured above) comes to you via sight and sound: Introducing the first of, we hope, many podcasts where we toss out recipe directions, cooking tips and beer ideas into a microphone so you can bring us into your kitchen to keep you company!
For this first attempt we settled on trouble shooting a common scenario that we find ourselves in time and time again — one that actually played a big part in us picking up knives to cook for our friends in the first place — and one that can be handled smoothly with a few kitchen tricks. So here we go… You’ll find the two recipes discussed as well as a beer pairing suggestion below for printer-friendly accessibility. But please give this ‘stove-side chat’ thing a listen and let us know if it blows or rules. Click on the below link to get cooking. Unlimited credit and thanks goes to our friend and producer Meghan Delehanty!

Two-Minute Herb Bro-schetta

(serves four)
4 slices stale baguette
3 Tbs. extra virgin olive oil
4 cloves garlic, minced
2 shallots, chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 can cannelloni beans
sea salt and pepper to taste
1. Toss your evenly sliced baguette pieces (crostini-sized) into the toaster, set it for about 2 minutes and prepare the white bean bruschetta topping.
2. In a medium sauté pan, bring the olive oil, garlic and shallots up to medium heat. After a minute, throw in the fresh herbs. While that cooks open your can of beans, drain and rinse, empty into a large mixing bowl.
3. Once the herbed oil is fragrant, about two minutes, toss over the beans and stir. Plate the toast pieces and top with your herbed beans. Garnish with extra sprigs of thyme, a splooge of olive oil, and salt and pepper.

Vegan Catalan Toast w/ Wilted Salad

(Serves four)
4 slices stale baguette
1 red bell pepper
4 large cloves garlic, peeled
1 8 oz. package tempeh
1/4 whole grain Dijon
1 Tbs. extra virgin olive oil
2 shallots, chopped
1/4 cup cheap white wine
2-3 Tbs. Veganaise
1 head wilted lettuce
2 cloves garlic, minced
2 shallots, minced
1/4 cup sherry vinegar (or balsamic)
sea salt and pepper to taste
1. Start by toasting your baguette slices. Take your (defrosted) tempeh and marinate for a few minutes: slather it in grain mustard and a dash of white wine, salt and pepper, set aside.
2. Using your stovetop, char your red bell pepper. Place it on direct flame, holding it with metal tongs. Flip sides every couple minutes until the entire pepper is black. Remove from heat and run under cold water, rubbing charred skin off until you’re left with a lovely roasted pepper. Set aside.
3. Grab your toasted bread and rub one raw garlic clove into each slice, until it melts like butter. Then toss back into the toaster on a lower heat.
4. Heat the leftover sauté pan from the broschetta oil, add more olive oil, and toss in your tempeh. Get it sizzley and flip after roughly 5-8 minutes. Once browned, remove and cut into long, thin, anchovy-length cutlets. Slice bell pepper in similar shapes.
5. Remove your twice-toasted bread, coat in Veganaise until the toast is white. Then place your pepper and tempeh slices in a corss-hatch, or diamond formation.
6. Reheat the same pan, at this point is boasts lots of spiced juices. Hit it with more garlic, shallots and a little oil. After toasting for about 5 minutes hit it with the sherry vinegar and let it sputter for another minute or two. In the meantime, revive your wilted lettuce in a bowl of ice water, rinse and dry. Slice lettuce into thin slices, place in your mixing bowl and then top with hot dressing.
7. Plate your salad and drape the toasts on top, diagonally.
Beverage: Duchess de Bourgogne
Soundtrack: Velvet Underground’s “Sunday Morning”

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4 Responses to Hot Knife Cast: World Exclusive

  1. Claire Evans says:

    Mike has been talking about this all day!

  2. Mikey says:

    Man, this was so good! I really enjoyed it!

  3. EVAN says:

    Oh shucks Mike… If anyone else has input, either pro or con, suggestions or comments, please leave it here or email us at

  4. Looks and sounds delicious! Cant wait to try it!

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