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.
Needless to say, I felt like a real A-Hole.
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.
In a small bowl combine the no chicken broth, lemon zest, lemon juice, and mustard.
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.
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.
Place all the ingredients except Salt in a medium bowl, and cream together well. Add salt 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.