Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Circassian Chicken

Meat - Chicken - -

INGREDIENTS

1 carrot, cut into pieces
1 onion, cut in half
1 stalk celery, cut in half
1 small bunch parsley
Fresh ground black pepper
2 1/2 cups vegetable stock
900 grams / 2 pounds soy chicken substitute, cubed or shredded
1 tablespoon margarine
1 teaspoon paprika
Walnut halves, for garnish
Parsley sprigs, for garnish

Tarator Sauce

1 cup chopped walnuts
4 slices good quality white bread, broken up
2 cloves garlic, sliced
2 tablespoons lemon juice
1/2 cup veggie stock
Salt and pepper to taste
3/4 cup olive oil

METHOD

The day before, place the carrot, onion, celery, parsley and pepper in a large saucepot. Cover with vegetable stock, bring just to the boil, lower heat and simmer for 15 minutes. Add the soy chicken and simmer 10 minutes more. Cool in the stock. Refrigerate.

The next day, strain off the stock and reserve 1/2 cup for use in the tarator sauce. Remove and discard the vegetables. Mound the soy pieces in the centre of a serving platter and completely mask with tarator sauce. Smooth the surface and clean off the edges of the platter.

Melt the margarine in a small pot, mix with the paprika to create a red oil. Drizzle over the top of the sauce. Press several walnut halves into the surface and decorate with parsley sprigs. Serve as part of a meal.

Tarator Sauce
Place the walnuts, bread, garlic, lemon juice, stock, salt and pepper in a food processor. Whirl for a few seconds until smooth. Slowly add the oil in a stream through the container top opening while running the processor. The result should look like a mayonnaise.

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