I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 296/524 (from Julie's count)...but really 659

Tuesday, October 17, 2017

VEGAN CERVELLES BRAISÉES

[Vegan Braised Calf's Brains]

...ok...that subtitle is painful to even type...and I was definitely out of my comfort zone even thinking about this recipe...

...that said...I thought about what would make a good vegan brain...
...and decided on tofu...of course...having absolutely no idea at all what brains actually look...feel...or taste like...
...but using my haunted house skilz...I carved the block of tofu into a brainy shape...
...and then because I didn't want it to fall apart during the braising...I roasted it plain for a bit to firm it up...
...while I sautéed some carrots, celery and onion...and added my tea ball with the herbs and bay leaf...
...and added some of the vegan ham TVP from the SDA store...
...then I arranged it all in a skillet and basted the tofu (brains) with the vegetables and ham...

...this was pretty much just dirtying up a pan for no real reason as far as I can see...you only do this for 5 minutes on each side...
...and then you butter a casserole...I used Earth Balance...
...and transfer everything to it...adding a cup of stock...Julia says you can use White Stock or Brown...
...and some dry white wine...I used a Chardonnay...
...and then you cook it for a long time...45 minutes...
...Julia suggests serving this with rice and buttered peas...but we had rice and mixed veg...
...this was surprisingly good...the veg/ham mixture gives a lot of flavor to the braised tofu...

Substitutions:

Tofu for the Cervelles
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 415)

Tuesday, October 3, 2017

VEGAN TIMBALE DE CHOU-FLEUR

[Cauliflower Mold]

...Julia refers us to another recipe...that I've already done...VEGAN TIMBALE D'ASPERGES...so you can look back at that one...and we'll pick up here with the cream sauce...
...so start with a cauliflower...we only used about half of this one...
...steamed and then pulsed in the food processor...Julia says to puree...but I didn't think I wanted it actually blended up...so I just pulsed it a few times so we'd still have a little bit of texture...
...and added that to the cream sauce...
...poured the custard into the oiled molds...and put it into a pan of boiling water...and baked for about 40 minutes...
...they slip right out of the molds and they are so...so CUTE!...
...Julia suggests the VEGAN COULIS DE TOMATES

...this was really good...and pretty and fun...

Substitutions:

Substitutions: Earth Balance for Butter Almond milk for milk
Flax seed goo for eggs
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 461)

Tuesday, September 19, 2017

Vegan Sauce Poivrade

[Vegan Brown Game Sauce]

...Julia doesn't give any exact measurements for this recipe...she only says that 'the final sauce is highly seasoned with pepper' (the italics are mine)...

...now I'm not a huge pepper fan...so I'm not sure my sauce is highly seasoned...

...this is a variation of the VEGAN SAUCE RAGOÛT...so we'll pick up here right after the sauce is strained...
...so basically you make the sauce...
...and strain it...
...and then add a lot of freshly ground pepper...
...you can see the flecks of pepper there...
...served as a sauce for some simple baked tofu...
...and it was delicious...

Substitutions:

Vegan Butter for butter...we used Earth Balance...
TVP crumbles for the Sauce Ragout
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

VEGAN ARTICHAUTS AU GRATIN

[Vegan Stuffed Artichoke Hearts au Gratin]

...so first of all you have to make some VEGAN FOND D'ARTICHAUTS À BLANC...and that's quite the process...

...first you have to make the filling...and I chose the VEGAN FONDUE AU GRUYÈRE...when I made it before I used Daiya cheddar and this time I'm using Trader Joe's mozzarella vegan shreds for the cheese...
...but you start by sauteeing some onions...and garlic...
....deglaze with some white wine...
...add your cream...I used cashew cream...
...and the vegan cheese....
...arrange the artichoke bottoms...
...pour the sauce over...
...add some more vegan cheesse...
...bake until golden brown and bubbly...
...served with some baked tofu and green beans...
...the artichokes were the highly of the meal...so creamy and tender and delicious...

Substitutions:

Vegan Cream - I used cashew cream
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 433 - 434)

Wednesday, August 9, 2017

Vegan Sauce Soubise

[Vegan Onion Sauce]

...Julia says this is a excellent sauce for vegetables...

...and I thought it was one of the simpler sauces to make...
...you start by thinly slicing some yellow onions...
...and then you cook them covered with Earth Balance and salt for about 30 minutes...until they are very tender but not browned...she always says that...
...then you add some flour...
...and then some cream...

...ok...this cream is not my 'typical' cream at all...it's not cashew or almond or soy...it's cauliflower...I've made a 'cauliflower cream' sauce like this before over at Affectioknit...
...stir the cream into the onions...
...and cook until thick...
...transfer to the blender...and blend until smooth...
...put it back in the saucepan and bring back to the simmer...and just before serving add some vegan butter...
...we had ours over Brussels Sprouts...and it was delicious...light and creamy and slightly sweet...

Substitutions:

Vegan Cream - you could use any vegan cream...but this time I used cauliflower blended with some probiotic whey (it's leftover from making soy yogurt), garlic, and a spoonful of miso...
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 64)

Tuesday, August 1, 2017

VEGAN SALADE DE BOEUF À LA PARISIENNE

[Vegan Cold Beef and Potato Salad]

...Julia says that she doesn't give exact measurements on this one as she doesn't know how much (vegan) beef you have...

...so I guess this is a leftover sort of recipe...
...start with some cold braised vegan beef...y'all have seen these TVP strips before...and cold boiled potato...
...quarter some vegan hard boiled egg...and thinly slice a mild onion...this one is an organic Vidalia from Trader Joes...
...line a plate with lettuce...Julia specifies Boston or watercress...but I only had Romaine...so that's what I used...still pretty...
...then add potatoes and onions...
...Vegan beef strips...
...decorate with quartered tomatoes and vegan hard boiled eggs...
...and lunch is served...
...pour over some vinaigrette...
..and try to get a little bit of everything in each bite...

...it was really good...and a perfect salad for these last hot, hot days of summer...

Substitutions:
Vegan TVP beef strips for the beef
Vegan Hard Boiled Eggs for the eggs (recipe for Vegan Deviled Eggs here)

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 543)