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Coq Au Vin Fondue and Dipping Sauces

August 19, 2011 by epicureanvegan

Coq Au Vin Fondue and Dipping Sauces -- Epicurean VeganThis is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli


DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.

Divide the dipping sauces evenly among everyone.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan
The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Filed Under: Dinners Tagged With: asparagus, coq au vin, dipping sauces, easy, fondue, fondue dipping sauces, mushrooms, squash, vegetable fondue, zucchini

Field Roast with a Coq Au Vin Sauce

July 8, 2010 by epicureanvegan

Field Roast with a Coq Au Vin Sauce  -- Epicurean VeganNot only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf.

INGREDIENTS:
6-8 mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbs butter, divided
1 Tbs olive oil
1/2 C red wine
1 C  vegetable broth (plus more for thinning out sauce, if needed)
3 Tbs flour
3 Tbs water
1 Tbs fresh parsley, chopped
Salt and pepper, to taste
1 one-pound Field Roast, thawed if frozen

DIRECTIONS:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add garlic and saute until it starts to pop. Add onion and cook until tender. Add mushrooms and cook for about 3-4 minutes. Add broth and simmer until it reduces a little, then add the wine. Cook for about 5 minutes until it, too, reduces a little. Combine water and flour (it will be pretty thick) and stir into the mushroom mixture. Season with salt, pepper, and stir in parsley.

Field Roast with a Coq Au Vin Sauce  -- Epicurean VeganI then transferred the sauce to a saucepan and kept it warm over low heat. It may thicken up more, so you might want to add some broth to it until you’ve reached the desired consistency. In the same skillet (wipe out with a paper towel) add remaining tablespoon of butter.

Field Roast with a Coq Au Vin Sauce  -- Epicurean Vegan

Place slices of the Field Roast in pan and brown on both sides, about 3-5 to minutes per side. Ladle sauce over a slice or two of the roast and serve with the pilaf. Enjoy!

Filed Under: Dinners Tagged With: coq au vin, Field Roast, mushrooms, onions, pilaf

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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