As I type this, J is putting soy slices on veggie burgers for our darling boy, who has gone vegan this week, as she cooks blue cheese burgers for us. Tuesday night, she made goulash (what much of America calls Johnny Marzetti) and set aside a portion for Pie to which she added soy crumbles rather than the burger she put in our portion. Last night, he had miso soup and veggie eggrolls while we had chicken feta patties on buns. Monday night was his final non-vegan meal, unbeknownst to us. I made chicken with Dijon cream sauce, egg noodles with caraway butter and green bean salad with walnuts, fennel and goat cheese. It was a very good meal, although I found the sauce for the chicken to be just a tad too salty for me. J thought it was perfect. It's a fairly easy, elegant meal.
The chicken recipe came from a Rick Bayless cookbook, one he wrote with his daughter, Lanie. It can be found at the San Diego Union-Tribune website: http://legacy.signonsandiego.com/uniontrib/20050223/news_lz1f23bayless.html
I used whipping cream and the sauce was plenty thick. I think creme fraiche might have made it too thick.
The egg noodles, which turned out to be my favorite part of the meal, were from the February 2005 issue of Martha Stewart Living and can be found here: http://www.marthastewart.com/recipe/egg-noodles-in-caraway-butter
I used a package of broad egg noodles we picked up while visiting Amish Country and they were perfect.
The green bean salad was also phenomenal and could easily be vegan with the omission of the goat cheese...or the goat cheese could be served on the side. It's from the Novemeber 2004 issue of Real Simple and can be found here: http://www.realsimple.com/food-recipes/browse-all-recipes/green-bean-salad-walnuts-fennel-goat-cheese-10000001031592/index.html