VEGAN GIGOT OU ÉPAULE...Farce de Porc

[Vegan Stuffed Leg or Shoulder of Lamb - Pork and Herb Stuffing] ...I've actually already made this recipe once...you know how Julia would tell you to go to such and such a page to make some part of another recipe...we made this stuffing for some vegan pork chops here...

...I'm using TVP for the ground pork...

...and leftover french bread for the bread crumbs...

...vegan beef flavored boullion...

...parsley...

...and onion...

...mix that all up with some garlic, rosemary, sage, thyme, a tiny bit of allspice, salt and pepper...the recipe also calls for vegan egg...but I didn't add any...

...then stuff and tie your gigot as before....

...and bake...

...it turned out really nice...and it smells delicious...

...we served it simply...with rice and peas...

...it makes a pretty presentation...

...and it tastes really good...I love a good stuffing mixture...

Substitutions

...first...you'll need some Vegan Lamb...recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI... ...and then for the stuffing you'll also need... Vegan pork for the pork...we used TVP...
vegan butter
Vegan bouillon

Recipe here: Mastering the Art of French Cooking (p. 336)

VEGAN GIGOT OU ÉPAULE...Farce aux Herbes

[Vegan Stuffed Leg or Shoulder of Lamb-Garlic and Herb Stuffing]

...this is just a really simple stuffing consisting of:

minced shallots or green onions
clove mashed garlic
powdered ginger
ground rosemary
and salt and pepper...

...and you just mix that up in a bowl and spread in the vegan (seitan) lamb...

...there are six of the stuffing recipes...and I don't think that the Man and I are up to six whole vegan gigots...so I just hollowed one out and cut it into six slices and I'll stuff and tie each one just to try out each recipe...at the end I'll let you know which one I think is the best and maybe for an Easter feast do a whole vegan gigot again...

...so I gathered up the ingredients...

...chopped some parsley...

...green onion, garlic, ginger powder...and the ground rosemary I didn't have so I just took some dried rosemary and ground it up in my mortar and pestle...

...got out my twine...

...stuffed the vegan gigot and tied it up...

...and baked until everything was done...brown and fragrant...

...we served it with steamed broccoli, mixed veg and french bread...

...it really is a pretty slice...

...I liked it...the flavors were an interesting combination...not too overpowering...

Substitutions

Vegan Lamb...recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI

Recipe here: Mastering the Art of French Cooking (p. 336)

Vegan Poivrons à la Grecque

[Red or Green Bell Peppers a la Grecque]

...I've done a couple of other veggies in this fashion...they're supposed to be served cold...

...this one is for peppers...red or green...mine are sort of between green and yellow/orange...

...so you make a Vegan Court Bouillon...

...then add the peppers...

...simmer for about 10 minutes...

...then remove the peppers...

...and boil down the court bouillon...

...then pour that back over the peppers...

...we served it as a side dish to some BBQ tofu and baked potato...

...and I actually topped my baked potato with it...it was good...

Substitutions

NONE...

Recipe here: Mastering the Art of French Cooking (p. 540)

Vegan Filets de Poisson en Soufflé

[Vegan Fish Souffle Baked on a Platter]

Julia says that "A souffle will also rise impressively when baked on a platter."

...so I started by making some vegan fish filets...which I poached for a few minutes in wine, seasonings, and shallots...and I included some nori sheets for more fishy flavor...

...butter your platter...I'm using a large au gratin dish...

...make your vegan soufflé batter the regular way...flour, vegan butter, vegan egg whites (whipped aqua faba)...and I added a little bit of baking powder for more rising power...then layer that in the dish...

...flake your vegan tofu fish filets over the batter...

...and then cover with the rest of the soufflé batter...

...while that's baking in the over...make the Vegan Sauce Mousseline Sabayon, page 169

...ours did not poof up very 'impressively'...

...we served it with a big salad...and some cheez-y cauliflower...with the sauce poured over it was quite nice...

Substitutions

aqua faba for the egg
Nori Sheets and tofu cooked in water and wine for the Fish Filet
...and Vegan Butter of choice for the butter

Recipe here: Mastering the Art of French Cooking pp.170-171...