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 294/524 (from Julie's count)...but really 659

Sunday, May 2, 2010

VEGAN PORC SYLVIE

[Pork Stuffed with Cheese]

This is a really simple recipe - though, I couldn't find any Pork flavoured vegan bouillon - so I just mixed some chicken and beef and went with that...

...I made the little 'tenderloins' the same way as the ones for the VEGAN SUPRÊMES DE VOLAILLE À BLANC - just with the addition of the beef bouillon and I made them a little bit longer and skinnier - but still single portion size...

...Of course you could shape the entire seitan into a long tube to make it more like a pork tenderloin - especially if you're serving for guests...

...after the seitan was done - I just marinated the 'Porc' using the MARINADE SIMPLE - which is just lemon juice with olive oil, parsley, thyme, bay leaf and garlic...

...then you just pat the tenderloins dry slice them almost to the bottom - but not through - then place a slice of vegan cheese in between each of the leaves...

...it makes a very pretty presentation and was so, so simple...

...we served it with rice and green beans...
...and it was so good - every last bite...


Recipe here: Mastering the Art of French Cooking

p. 385

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