I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 292/524 (from Julie's count)...but really 659

Friday, November 26, 2010

VEGAN TRANCHES DE JAMBON EN PIPÉRADE

[Ham Slices Baked with Tomatoes, Onions, and Peppers]

...so, if you were wondering what to do with all that leftover 'ham' from Thanksgiving...you can transform it into an entirely different dish...

...you'll need some fairly thick slices of seitan ham - I used Tracy's recipe again - it's delicious...

...cook in a skillet for a couple of minutes until lightly browned and remove to a baking dish...

...lower heat and stir in some bell pepper and onions - cook about 5 minutes until tender but not browned...

...spread tomato pulp (I used diced tomatoes) over the peppers, onions and ham - add some garlic, pepper, cayenne, and thyme...

...bake about 20-30 minutes until bubbly and heated through...

...Julia suggests green beans and sautéed potatoes with this...

...and of course she's right - it was perfect...I've never had 'ham' with tomatoes and peppers before - it lightens the ham - Julia describes this recipe as interesting - relatively quick and simple to do...perfect for the day after Thanksgiving...

Substitutions:
Vegan Ham for ham

Recipe here: Mastering the Art of French Cooking

pp. 396-397

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