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Vegan Goat Cheese, Spinach and Sun-Dried Tomato Stuffed Pork Chops with Roasted Garlic Fingerling Potatoes and Pearl Onions
 I've been test limits since I popped out the womb. When I was about three, I was sitting in the child seat of my mom's shopping cart. As she navigated up to a check-out lane, I snatched a bag of Doritos off of a shelf. My dear mother, being the sweetheart that she is, looked me in the eyes and said "No, honey. Not today". I eyed her right back, my signature devious grin spreading across my face, and ripped the bag open with a triumphant pull...my three-year-old logic leading me to believe the chips would now have to be mine.Wrong. My mom grabbed that bag out of my hand faster than a ninja and gave it right back to the checkout lady. It was probably in that moment my mother realized that in ten years, she was in for quite a ride. How right she was ;) I was actually quite a well-behaved tween. Once I hit 14, it was a down-hill slide. I think I hit a low point during my brief stint at Ohio University. I'm going to link you to an article that I must first preface with an explanation. The Extreme Smokers Club is not real. My two friends and I started it as a joke. The university had a deal going on that, for any club on campus with 30 members or more on the group sign-up sheet, free hoodies would be provided. We wanted those damn hoodies. One night, my two friends and I walked around the dorms gathering signatures. I made the unfortunate mistake of asking a girl that worked for the local newspaper. Questions ensued, and my smart ass couldn't help but embellish. One week later, this story appears on the cover of the Post: Students Taking Extreme Measures To Protest Anti-Smoking Movement Needless to say, I felt like a real A-Hole. How does all of this relate to my recipe? Vegan Pork Chops definitely pushes some boundaries, and I'm afraid of the harassment from all my fellow vegans that don't jive with the fake meats. Try it. It's good. And if you don't have anything nice to say, you can just stuff your face instead :) Vegan Goat Cheese, Spinach and Sun-Dried Tomato Stuffed Pork Chops with Roasted Garlic Fingerling Potatoes and Pearl Onions 6 Vegan Pork Chops (recipe follows) 2 TBSP Olive Oil, divided2 cloves Garlic, minced6 Sun-Dried Tomatoes, diced1 (10-ounce) bag of Frozen Spinach, thawed and moisture squeezed out 1/2 tsp Salt 1/2 tsp Ground Black Pepper1/4 tsp Dried Thyme1/4 cup Vegan Goat Cheese (recipe follows)1 1/2 cups No Chicken Broth (Better Than Bouillon)1/2 Lemon, zested2 TBSP Lemon Juice2 tsp Dijon Mustard Directions Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the vegan goat cheese, and stir to combine. Set aside. Use a sharp knife, carefully cut a pocket into the thickest portion of the "pork chop". Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture. Season the outside of the pork with salt and pepper. They should look like this:  In a small bowl combine the no chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Mmmmm....  Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving. Seitan Ingredients: 1 cup Vital Wheat Gluten1 cup Water mixed with 1 tsp No Chicken Broth Paste3 TBSP MimicCremeSeitan Broth Ingredients: 4 cups Imagine Foods No Chicken Broth1 cup MimicCreme 1/8 cup Tamari1/2 TBSP Better Than Bouillon's No Beef Broth 1 cup Pineapple Coconut Nectar 1/2 tsp Ground Ginger1/2 tsp 5 Spice Powder2 tsp Garlic Powder1 tsp Shallot Powder4 whole Cloves, ground3 points broken off of a Whole Star Anise1 tsp Kosher Salt1 tsp Sugar1 additional cup Water Make your Seitan Dough by mixing and kneading the Vital Wheat Gluten, Water/Bouillon blend, and MimicCreme until it's completely mixed. It will be a little more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, flatten the ball out, and use kitchen shears to cut into six pie wedge shaped pieces. Before putting in boiling broth, flatten each part down by pressing it firmly between your hands, then drop them into the pot. Next, take all of the Seitan Broth ingredients, and mix them together in a very large pot. Bring to a boil. Cover the pot, reduce heat to simmer, and let the seitan cook for a little over an hour, stirring every 10-15 minutes. Don't throw out the broth! Use a slotted spoon to remove each "Pork Chop", and place into a collander to drain. Let both the chops and the broth cool. Allow the "pork chops" to marinade in the broth until ready to use. Drain again before using. Vegan Goat Cheese 1/2 cup Vegan Cream Cheese (Follow Your Heart)1/4 cup Vegan Sour Cream (Follow Your Heart)1/3 inch thick slice of Sunergia Lemon Oregano Soy Feta1/2 tsp Shallot PowderSplash of Lemon JuiceSplash of VermouthSalt, to taste Place all the ingredients except Salt in a medium bowl, and cream together well. Add salt to taste. Keep refrigerated until ready to use. Garlic Fingerling Potatoes and Pearl Onions 1 lb Fingerling Potatoes, washed and scrubbed, skin on15 Pearl Onions5 cloves Garlic, chopped 1/3 cup Olive Oil1/3 cup Fresh Chervil, chopped 1 1/2 TB Fresh Sage, choppedSalt and black pepper, to taste Bring a medium size pot of water to a boil, and blanch onions for 1 minute. Drain, and allow to cool. Using a paring knife, remove the root end of the Pearl Onions, and peel off the skins. Set aside. Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, pearl onions, garlic, olive oil, sage and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.  related searches : Vegan
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