Gastronomy April recipe of the month - French vegetarian delights
2018-04-03 21:33:38 TV5MONDE

When it comes to a vegetarian diet, French cuisine isn’t ordinarily top of the list. Recent surveys show that trend is fast changing in France however. We have therefore put together a three course French-inspired vegetarian menu for April. Bon veggie appétit!

Nowadays in France (and wider) meals without meat are seen as ethical and eco and quite trendy. According to Élodie Vieille Blanchard, President of the AVF (Association Végétarienne de France) in 2008, the association had just 500 members. Today there are over 5,000 and a 2016 AVF survey shows that 3% of the French population is now vegetarian, but around 10% would like to be.* Additionally France now offers 1,691 vegetarian restaurants compared to 1,228 just SIX months ago. And in Paris alone there are 290 veggie establishments compared to 218 in October 2017 surveyed by healthy eating guide Happy Cow*. 

The rise of Flexitarianism is also very much on the up, people who consciously reduces their meat intake for moral, financial or health reasons. People choose to take active steps to have several meat-free days or just one - the Meat-Free Monday trend is vastly popular in the UK and US for example. Vegetarianism is about choice it seems, and a lot of people are choosing to try it. Taste our three recipes below and see what you think. 
 
Double baked cheese soufflé with walnut, apple and pomegranate salad




Ingredients

Serves 4

  • 2 apples cored and cut into 8 pieces each
  • 1 tbsp chives
  • 6 tbsp pomegranate seeds
  • 150g rocket leaves
  • 6 eggs (separated)
  • 3 tbsp plain flour
  • 2 tbsp walnut oil
  • 6 tbsp walnuts, whole
  • 60g unsalted butter
  • 175g grated cheddar or sharp cheese 
  • 240ml milk
  • 5 tbsp parmesan
  • Salt & cracked black pepper

 

Method

  1. Pour the milk into a saucepan and warm gently then sift in the 3tbsp flour, cook on a medium heat for a few mins stirring until there are no lumps. Remove from heat and add in the butter
  2. Separate the eggs and retain the whites then beat in the 6 egg yolks, then add the cheddar and chives, add in salt & pepper
  3. Grease 4 ramekin moulds with butter and sprinkle the insides with the grated parmesan
  4. Whisk the egg whites in a bowl until you have stiff glossy peaks, then carefully fold in the egg white mix into the cheese mix, slow and gentle is the key
  5. Spoon the mixture into the ramekins about 3/4 full and cook in a steamer or in a saucepan with lid on and a few cm of water for 12 mins
  6. When cooked remove from steamer and leave for 10 mins to cool, then remove from the ramekins. At this stage you can either put the soufflés in the fridge until needed to cook later or cook them straightaway
  7. To cook put ramekins on baking tray and cook in a preheated oven at 200° C for 6-8 mins
  8. To serve arrange the apple on plates with the walnuts, pomegranate seeds and rocket salad, remove the ramekins from the oven and place onto salad, drizzle over the walnut oil and serve straight away. 

 

Veggie Sausage Cassoulet



 

Ingredients

Serves 4 

  • 8 vegetarian sausages
  • 1 tsp mustard (strong / English preferably)
  • 1 can of chopped tomatoes or passata
  • 1 tbsp tomato puree
  • 1 tbsp treacle or dark muscovado sugar
  • 1 tbsp red pesto
  • 1 tsp of yeast extract
  • 1 tbsp of oregano and thyme
  • 1 onion chopped
  • 1 tbsp oil
  • 3 x cans of butter beans

 

Method

  1. Bake, grill or fry the sausages according to the packet instructions - normally oven baking is the best for around 15 mins
  2. In a separate casserole dish heat the oil and add in the chopped onions and cook over medium heat for 10 mins until softened and browned a little
  3. Add in all the remaining ingredients and cover, keep heat at a medium simmer and cook for 20 mins
  4. Add in the sausages and cook for another 5-10 mins
  5. Serve with crusty bread 

 

Chocolate peanut butter truffles 



Ingredients

Makes about 12-15 truffles

  • 8 medjool dates or 150g raisins
  • 50g pecan nuts, chopped
  • 2 tbsp crunchy nut butter (peanut is most commonly available)
  • 1 tbsp cocoa powder & extra for sprinkling
  • 1 tbsp maple syrup

 

Method

  1. Line a plate or tray with greaseproof (baking) paper
  2. Put all of the ingredients into a food processor / blender and mix until the mixture looks like chocolate breadcrumbs
  3. Put mix into bowl and separate and roll into 12 -15 equal size truffle balls
  4. Sprinkle some more cocoa powder over the truffles and roll them around until they are coated and dusty
  5. Put in a fridge overnight if possble but a few hours if not
  6. Serve and enjoy - they are rich and moreish 

*Source: http://www.completefrance.com/living-in-france/real-life/how-easy-is-it-to-be-a-ve...

*Source: *https://www.thelocal.fr/20160401/france-sees-surge-towards-vegetarianism

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