Classical Vegan Charcuterie

 

In vegan cuisine grains & beans are the staple for proteins.  In this presentation they were combined to create a complete protein in a vegan form of classical charcuterie.  Proteins used are beans, tofu, TVP, wheat protein concentrates, and whole grains. This is a new, developing interpretation or form of vegan & French cuisine.  Like pates and forcemeats, these proteins are protein concentrated with intense flavors and unlike meat, light in density.  Eggs were replaced by a combination of natural starches, sea vegetables, and emulsifiers.  Classical flavors are used in the proteins (i.e. classical spice blend in pate). Nutritional yeast is used in every protein to deliver the B-12 and add a delicate dairy like note to the seafood forcemeat.

Aspic is a vegan gelatin made of sea vegetables, recently developed by the chef, and used for the first time in this competition.

 

Fu wrapped Pate Francais – Tofu processed into a puree with agar, starch, classical charcuterie spice blend, and nutritional yeast.  Beans and roasted nuts folded into tofu. It is wrapped in Shonai Fu, oriental baked wheat gluten sheet)

• Garnish -Turned lightly spiced mushroom cap served on a variegated Porcini Mushroom Cracker

 

Infused Polenta wrapped Salmon style Sea Vegetable Forcemeat– Soy and Pea Protein Seafood Forcemeat (soy & pea protein with sea veg gelatin, seasonings, Oyster & Lobster Mushrooms, and Wakame Sea vegetable wrapped in Saffron polenta infused with the delicate flavored silken tofu (pureed silken tofu with seasoning & folded into cooked polenta.

• Garnish - Variegated soy pasta roll filled with Tuscan Almond lemon cream cheese (vegan lemon almond cheese with roasted tomatoes, Kalamata olives, & fresh herbs)

 

Chicken Galantine - Chicken meat type analogue (developed by chef with soy & wheat proteins, fermented meat type chicken flavors called reactive flavors, gelling ingredients)

 and filled with Confit of garlic, vegetables, pistachios, and thyme bound with tofu

 

• Apricot, Tomato Ginger Tomato Aspic mold – Savory Hippen Masse Garnish

 

Tray Garnish - Nori Roll of Arame Sea vegetable, Watercress, Carrots, tofu, and Red Cabbage

 

• Renaissance Sauce (Roasted red preppers, confit of garlic and sautéed fresh fennel with fresh basil, & herbs – served with Galantine and salmon style forcemeat

 

• Cranberry Port Vinaigrette Cream Dressing creamed out with silken tofu  served with Pate Francais & Galantine

 

Mediterranean Salad with fresh greens, tomatoes, fennel, olives, red onion, Leeks, artichokes, and vegan & salad greens

 

 

The recipes for Chef Pickarski's culinary creations can be found in his book The Classical Vegetarian Cookbook For Professional Cooks and Inspired Cooks.  The cookbook is available at eco-cuisine