[Vegan Roast Goose with Prune and Vegan Foie Gras Stuffing]
...for the vegan goose...I made Tracy's Compassionate Breast...but I used chickpea flour instead of soy...and added a little vegan beef bouillon for a little bit darker colour...
VEGAN SUPRÊMES DE VOLAILLE À BLANC...and then for the vegan liver I used the same black walnut based
VEGAN FOIE DE VEAU...
...you start with the much maligned prune...mine were already pitted...but Julia says to pit them carefully...you want whole prunes...
...steep them in hot water for a few minutes...
...and then add them to a pot with some white wine...
...and some vegan beef stock...and simmer them slowly for about 10 minutes...and set aside...
...make the vegan liver pâté...
...chop some green onion (or shallot)...
...and add that to a pan with some thyme...
...boil some wine...(port)
...and reduce it to about 2 Tbls...
...and add that to your vegan liver...taste and adjust your seasoning...
...prepare your vegan goose...
...and stuff each prune with a teaspoon or so of the liver pâté...
...and then stuff your vegan goose with the stuffed prunes...
...pour over the reserved prune liquid...
..and it's ready for the oven...Julia gives directions for roasting the goose...which won't really apply to a vegan goose and there's a chart on the previous page with times per weight...but I just baked mine for about 30 minutes at 350° F...(176.667°C)
...we served our vegan stuffed goose with boiled red potatoes and zucchini and onions with parmesan...
...and it was much much better than I was expecting...haha...the prunes lend a nice sweetness and it compliments the earthy vegan liver...
Substitutions
VEGAN SUPRÊMES DE VOLAILLE À BLANC for the goose...just subbing some chickpea flour and vegan beef bouillon
VEGAN FOIE DE VEAU for the liver...
Recipe here:
Mastering the Art of French Cooking pp. 283-285
That is one of the weirdest dishes I think you've made. Interesting combination. I agree that it seems like a lot of trouble. Glad you enjoyed it. Love, K
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