VEGAN SCALLOPS & SPAGHETTI | hot for food

VEGAN SCALLOPS & SPAGHETTI | hot for food


[lauren] this is a Valentine’s Day video! [john] so we spend- how do we spend our Valentine’s Day? [lauren] making videos.
[john] making videos for you cos we love you and you are our valentine. [lauren] what’s up? it’s lauren from hot for food and it’s the beginning of february, [lauren] which means we’re prepping for V-day. Valentine’s Day, the day of love. [lauren] and i say, skip the chocolates, the wine, the roses, so cliché. [lauren] you know, don’t even go out for dinner. just get your person, your human that you like the most together and make dinner together! [lauren] that’s what we’re gonna do. today i’m gonna show you how to make a dish of ours. [lauren] it’s VEGAN SCALLOPS WITH SPAGHETTI, crispy kale and pomegranates. [lauren] it’s a gorgeous looking dish! i feel like it looks kinda pretty for Valentine’s Day. [lauren] now oysters and pomegranates are aphrodisiacs, which means they get the juices flowing 😉 [lauren] i don’t know if oyster mushrooms are but that’s what we’re using to make these vegan scallops. [lauren] you’ve probably seen this if you’ve watched any chef-y type shows on television. [lauren] um [lauren] and maybe you’ve had them at a vegan restaurant. [lauren] you take the stems of an oyster mushroom and they look like scallops when you fry them up. [lauren] it’s pretty crazy and it’s also very tasty in a pasta dish! [lauren] so let’s get started! it’s not that hard to prep, just a couple different components [lauren] and then you’ll have a tasty meal on your hands and you can enjoy with the one you love. [lauren] so you’re gonna trim the little bit of the bottom so that you have a flat end. [lauren] these are king oyster mushrooms, not regular oyster mushrooms. [lauren] this is what you need cos they come with the big fat stem. [lauren] now you can cut off the top but those don’t really look like scallops [lauren] so you can save them for another recipe or you can cook them as well. [lauren] you’re gonna cut 1 inch pieces like this. [lauren] and when these fry up and the edges get brown, they look like scallops! [lauren] you need between 14 and 18 medallions, which is about 6 king oyster mushrooms for two people. [lauren] so obviously, of course, these are not scallops. [lauren] and if you wanna start debating, the fact of the matter is the texture is like a scallop and the look is like a scallop [lauren] and the way that you trick your senses is by cooking it in the same flavours as a scallop. [lauren] and because a mushroom’s pretty neutral, and a scallop it in itself is pretty neutral. [lauren] you wanna create a kind of marinade or brine for these [lauren] and so what we’re gonna do is we’re gonna soak them in hot water mixed with rice wine vinegar. [lauren] if you don’t have rice wine vinegar, you can just mix rice vinegar with white wine vinegar. [lauren] and it’s that acidity and hot water that kind of soaks into these little scallop stem things [lauren] and it creates more moisture. they’re like a sponge so they’re going to absorb some of this. [lauren] and when we cook them, they’re nice and juicy. [lauren] so in a bowl, you wanna combine the hot water with the vinegar. [lauren] and you wanna let these submerge in there for about 30 minutes. [lauren] they’re gonna float so you can take another dish and set it on top of your bowl [lauren] so that it pushes the little medallions into the water. [lauren] so this dish is all about texture. [lauren] that’s why we’ve got the spaghetti, we’ve got the scallops which are an interesting texture [lauren] and that’s why i chose to do crispy kale on top. [lauren] instead of sautéing the kale into the sauce and pasta, we cook it separately by baking it. [lauren] so the best kale for this is the dark, leafy, lacinato kale. i think it’s how you pronounce it. [lauren] as opposed to the ruffled, sort of green leafy kale. [lauren] so you just have to roughly chop it, [lauren] and then we’re gonna coat it in a tablespoon of olive oil and lemon juice. [lauren] of course you have to massage the kale which is just practice for later 😉 [lauren] so don’t be afraid. [lauren] the kale bakes at 350F and make sure you watch it closely. it takes only 6 to 8 minutes. [lauren] when it comes out, it should still be bright green and slightly crispy. [lauren] so once the mushrooms are done soaking, you’re ready to make the sauce and your kale’s also done, [lauren] you wanna get your pasta boiling and for god’s sake, don’t overcook it! [lauren] so just before you drain your pasta, ensure that you reserve some of the pasta water cos we’re gonna use it for the sauce. [lauren] i’ve drained the brine from the oyster mushroom scallops. [lauren] we’re heating up a pan over medium-high heat so sear these [lauren] and i’m using olive oil but you could also use vegan butter if you want it to be slightly richer. [lauren] so you’re gonna sear these on the first side, anywhere between 3 to 6 minutes. [lauren] about halfway through, add some salt and pepper. [lauren] when you flip, they should be nice and golden brown around the edges like this. [lauren] and then you’re gonna sear them on the other side for about 4 to 6 minutes. [lauren] about halfway through the other side, just add a pinch more salt and pepper. [lauren] then remove them from the pan into a dish, and cover them to keep warm while you prepare the sauce in the same pan. [lauren] turn the pan’s heat lower cos it’s gonna be way too hot. [lauren] and add some olive oil to the pan along with shallots, [lauren] leek and garlic and you’re gonna sauté that for a few minutes until it’s soft and fragrant. [lauren] then add dried oregano, dried basil and chili flakes. [lauren] now you’re gonna add a cup of white wine and bring it to a simmer. [lauren] then add the pasta water, that’s gonna help it thicken. [lauren] and let it reduce. [lauren] then add salt and pepper. [lauren] and we’re gonna toss in the spaghetti. [lauren] and now we’re ready to plate! [lauren] so how fancy! VEGAN SCALLOPS WITH SPAGHETTI, crispy kale and pomegranates. [john] one of the pomegranates looks like a heart. [lauren] how you like that Valentine’s Day dinner? [lauren] two thumbs up! [lauren] bye! love you! [lauren] i think this is a fabulous Valentine’s Day dinner and the thing is, [lauren] there are multiple components to make at once so it is something you should make together [lauren] if you are with somebody on Valentine’s Day. [lauren] and they can help you out, you can create the dinner together, [lauren] not just have one person make it then serve the other person. [lauren] so this is part one! next week as we get closer to Valentine’s Day, [lauren] i will show you how to make a delicious vegan dessert for two! [lauren] for Valentine’s Day as well so make sure you’re watching next wednesday here on our channel. [lauren] subscribe if you’re not already! [lauren] and also, notification squad! apparently, you gotta click that bell. [lauren] if you’re not clicked to the bell, that means you don’t get notified when we post. [lauren] cos you have to enable notifications. i know there’s a lot of confusion going on right now in the youtube space [lauren] about not getting notified, etc etc so it’s all about clicking the bell. [lauren] alright, so that’s it from me. i hope you have a lovely Valentine’s Day and you’re thinking ahead and preparing for the big day. [lauren] just kidding, it’s not that big of a day, i don’t really like Valentine’s Day but you know, it’s all about food, really. [lauren] at any occasion so it’s just another excuse for me to make and eat good food! [lauren] follow us on social media @hotforfood!