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 235/524 (from Julie's count)...but really 672

Thursday, April 23, 2015

VEGAN CÔTES DE PORC POÊLÉES

[Vegan Casserole-Sautéed Pork Chops]

...Julia says that 3 or 4 chops may be sautéed in a covered skillet...so that's the way that I did it...instead of a casserole in the oven...
...so I used these chops from the SDA store...
...this is what they look like right out of the can...
...Julia says to dry them well with paper towel...
...first brown them on both sides in the skillet...
...then add some butter - we used Earth Balance...
...the optional garlic - we did not use...
...add the chops back to the skillet...overlapping them slightly...
...you're supposed to baste them with the juices that they cooked in...which we didn't have...so we used the reserved liquid from the can...
...cover and cook 25 - 35 minutes...
...and they're done...
...remove them to a serving platter...
...and add a half cup or so of dry white wine...
...taste for seasoning and pour over the chops...
...we had ours with slaw...stuffing...and butternut squash...
...they were tender...moist...and very flavourful...delicious...

Substitutions:

Earth Balance for the butter
Cedar Lake Chops for the pork


Recipe here: Mastering the Art of French Cooking pp. 385-387

Tuesday, April 14, 2015

VEGAN SALADES DE RIZ

[Rice Salads]

...not sure why it's plural...but maybe because of the individual servings on a bed of lettuce...

...anywhoo...we had some ham seitan left over from our Easter Feast that I wanted to use up...so I went looking for a recipe that would use that...
...and basically this is an assembly recipe...in that you just dice a bunch of things and put them into some cooked rice...
...to which you've added some 'good salad oil'...I used a light Olive oil...
...and some vinegar...I used a white wine vinegar...
...then you just add all your diced veggies and vegan ham to some VEGAN RIZ À L'INDIENNE - RIZ À LA VAPEUR...to which you've added some chopped shallots including the green parts...but I didn't have any shallots...so I subbed some green chives...not quite the same I know...sorry...
...Julia specifies that the olives are to be quartered lengthwise...and that you stir everything together with a wooden spoon to avoid breaking the rice and making it sticky...so I did...not too sure it was necessary because the VEGAN RIZ À L'INDIENNE - RIZ À LA VAPEUR really is the most perfect way to cook rice...it has never failed me (yet) and it's always perfectly fluffy and separate...
...all stirred together...it made a very pretty and colourful salad...
...Julia says to serve it on a bed of romaine...which I also didn't have...so I subbed the more tender red leaf lettuce that I did have...and I shaped the salad in a little plastic storage container...just to make it pretty...Julia says to mound the rice salad on top of the lettuce...
...and then you top that with some broccoli spears that you have "steamed and seasoned nicely beforehand with salt, pepper, lemon, and oil"...see...you really do have to read the ENTIRE recipe before you begin...or you won't have your broccoli ready when you need it...
...it made a lovely and delicious little salad...a perfect first course...

Substitutions:

...there aren't any subs from VEGAN RIZ À L'INDIENNE - RIZ À LA VAPEUR...but you need to make that recipe first...
Vegan Ham for the ham in the recipe...I described the recipe I used here...but Tracey's blog, that I got it from, no longer exists...I have it copied in my notebook if you want it just let me know...

It's really strange but the recipe is not in the online version of Mastering the Art of French Cooking that I usually link to...but in mine it's on p. 532

...sorry I couldn't find an online version of the recipe...but it's a pretty straight forward assembly of ingredients...where the amounts don't have to be too exact...

Thursday, April 9, 2015

Vegan Petits Pots de Crème

[Cup Custards, Unmolded]

...then...for a delicious creamy dessert...we had custard...
...this is exactly the same recipe as the VEGAN CRÈME RENVERSÉE AU CARAMEL(pp. 610-611)

..you just mold it in pretty little cups...and set them in a pan of boiling water...and bake for 20 minutes or so...
...then to unmold...you put the little cups in hot water...
...leave them a couple of minutes...
...until the pudding (custard) will leave the sides of the cup...
...then turn the mold over and lift it off...to reveal the pretty little custard mold...
...the texture was perfect...
...just creamy and sweet and good...you can't go wrong with this dessert...

Substitutions:

...almond milk for the milk...
...flaxseed goo for the egg yolks and eggs...
...vegan sugar for the sugar...
...directions here for Un Moule Caramelisé...

Recipe here: Mastering the Art of French Cooking p. 611

Vegan Carottes à la Forestière

[Braised Carrots with Artichoke Hearts and Mushrooms] ...so after we got home Easter...
...we had a proper Easter Sunday Dinner...complete with Ham Seitan...fancy sides...and a pretty dessert (more on that in a minute)...
...first you sauté the mushrooms in some oil and Earth Balance
...then you add the shallots...
...and the cooked artichoke hearts...
...and then Julia has you add the mushroom, onion, artichoke mixture to the VEGAN CAROTTES ÉTUVÉES AU BEURRE...
...but since the next step is to add stock and boil it slowly...
...I thought it made more sense to add the carrots the pan with the mushrooms, onions, and artichokes...
...so that's what I did...
...then added some brown stock...I used Washington's Rich Brown Seasoning and Broth...
...let that cook for a few minutes...until it's almost completely evaporated...
...then turn it into a hot vegetable dish...
...we had our fancy carrots with some Ham Seitan...spinach and a salad...
...this is really, really delicious...more so than I would have expected...

Substitutions:

...subs from the VEGAN CAROTTES ÉTUVÉES AU BEURRE
Earth Balance for Butter
Washington's Rich Brown Seasoning and Broth for the brown stock

Recipe here: Mastering the Art of French Cooking pp. 477-478

Tuesday, March 24, 2015

Vegan Carottes à la Crème

[Creamed Carrots]

...this is another one of Julia's recipes that build upon a previous one...so first you have to make VEGAN CAROTTES ÉTUVÉES AU BEURRE...and this one is really simple too...
...you just add enough vegan cream to cover your cooked carrots...I used Mimiccreme...it's slightly sweet so it's perfect for this dish...and it's very very creamy...
...and then you just cook for an additional 15 to 20 minutes...until all of the cream is absorbed...
...and then before serving...you stir in some more Vegan Butter...we used Earth Balance...and you can also add parsley and chives...or one or the other...
...but I tasted this from the pot...and decided not to add either as it was soooo delicious...or delicieuse...
...I would say that this is just about the perfect side dish...for anything...
...so very creamy...
...and sweet and just plain good...we'll definitely be making this again...

Substitutions: subs from the VEGAN CAROTTES ÉTUVÉES AU BEURRE Earth Balance for Butter
Mimiccreme for the cream

Recipe here: Mastering the Art of French Cooking p. 478