[Pork Chops with Mustard, Cream and Tomato Sauce]
...this recipe is the same as the
VEGAN CÔTES DE PORC POÊLÉES...just with a tomato cream sauce...
...so it's super easy to do...while the vegan porc chops are cooking...you take some vegan cream...salt and pepper...and cook until it is reduced by 1/3...
...then you beat together some tomato paste and dry mustard...(click
here for a neat and frugal way to store tablespoonfuls of tomato paste)
...then beat in the hot cream...
...after removing the vegan pork chops...and deglazing the pan...pour the sauce mixture into the same pan...and simmer for a few minutes...
...then pour the sauce over the chops...
...a very pretty sauce...
...we served this dish with some steamed green beans...and a mixture of wild and saffron rice...
...so very delicious!
Substitutions:
Earth Balance for the butter
Cedar Lake Chops for the pork
Vegan Cream for the cream - we used soy milk thickened with soy milk powder to the consistency of cream...
Recipe here:
Mastering the Art of French Cooking pp. 387
such a nice, colorful meal!
ReplyDeletelove, k
Okay, here is a serious question for you. Do you have a recipe that tastes "eggy" or "yolky"? I still eat eggs at home. I get them from a "good" source, but I still would rather not at all. But I adore poached eggs in particular and a few other recipes with hard-boiled eggs in them. Was it you who posted something about a recipe you made with a "sulfur" type of ingredient? I would really like something that could replace poached eggs in particular. Please let me know! Thanks so much!! :)
ReplyDeleteHi Nicole,
DeleteI use black salt whenever I want something to taste eggy...you can check out my posts on poached eggs:
http://theveganversion.blogspot.com/2010/05/vegan-oeufs-poches.html
and then either sprinkle black salt on them...or put the salt in the mix...
I hope that helps...
Have a lovely day!
~Affectioknit-ly,
Teresa