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 333/524 (from Julie's count)...but really 658

Tuesday, January 15, 2019

Vegan Sauce Brune au Cari

[Vegan Brown Curry Sauce]

...this sauce was easy to execute and it turned out quite good...a little spicy...but then it has a LOT of curry powder in it...
...start by sautéing some onions...
...add some garlic...but Julia says this is optional...
...next add a lot of curry powder...3 Tablespoons...
...cook that down for a half a minute or so...
...then add your brown sauce...we used VEGAN JUS LIÉ...
...finish with some lemon juice...Earth Balance and fresh parsley...which I did not have...so I left that off...I'm not a huge fan of fresh parsley anyway...
...I was worried that it might be too 'chunky'...and thought about using the stick blender...but it was actually pretty smooth...so I did not...
...we just served it with some plain baked tofu, rice and mixed vegetables...
...so that it could be the star of the show...
...and except for being a tad too spicy...it was really good...if you don't like it too hot...I'd probably cut down on the curry powder...or use a mild one...

Substitions

Washington's Brown Seasoning and Broth for the stock - from the Jus lié recipe
Earth Balance for the butter

Mastering the Art of French Cooking (p. 73)

Tuesday, January 8, 2019

VEGAN COQ AU VIN

[Vegan Chicken in Red Wine, with Onions, Mushrooms and Vegan Bacon]

...now doesn't Coq au Vin sound nicer than that...Julia gives a few more names for it...and says that we should serve it with potatoes and peas...perfect...
...so you start with some vegan bacon...
...and then you dry some tofu and add that...
...then a little cognac...
...pour that in and stand back...
...and strike a match...I missed the poof...
...add some wine...
...and some vegan bouillon...
...then some garlic...
...bay leaf...
...and thyme...and let that cook for 25 minutes or so...
...and then Julia specifies 18-24 pearl onions...for VEGAN OIGNONS GLACÉS À BRUN...
...and you cook those slowly...
...until they are lightly browned...
...deglaze with some vegan brown stock...
...and add an herb bouquet...I put the herbs in my teaball...
...add the onions to the vegan chicken...
...and some VEGAN CHAMPIGNONS SAUTÉS AU BEURRE...
...ooops...I was supposed to add this before the cooking time...so I'm adding some tomato paste now...but it really goes after the thyme above...
...so I cooked that another 20 minutes or so...
...it smelled divine...
...then I strained out the liquid...
...blended some Earth Balance and flour into a smooth paste...
...and added that to the liquid...bring it to a simmer and stir for a minute or two until thickened...and then put everything back in the pot...
..served with potatoes, peas and French bread...
...the perfect comfort food...
...it's so delicious...

Substitions

TVP ham for the bacon
Tofu for the chicken
Earth Balance for the butter

Mastering the Art of French Cooking (pp. 263 - 265)

Tuesday, December 18, 2018

Vegan Quartiers de Fonds d'Artichauts au Beurre

[Vegan Buttered Artichokes, Quartered]

...Julia says that this is the same as the VEGAN FONDS D'ARTICHAUTS AU BEURRE...
...with the addition of some green onions...
...since the artichokes are already cooked...you only bake for about 20 minutes covered with buttered wax paper...
...they were buttery and good...

Substitions

Earth Balance for the butter

Mastering the Art of French Cooking (pp. 431 - 432)

Tuesday, December 4, 2018

VEGAN SOUPE AU PISTOU

[Vegan Provençal Vegetable Soup with Garlic, Basil and Herbs]

I was in the mood for a nice warm bowl of soup...even though Julia says that this soup is traditionally made at the beginning of summer...

...and this is the only soup recipe left...
...start by dicing up some carrots, potatoes and onions...
...and cook that for 40 minutes...I know...Julia's cook times always seem a bit long...
...while it's cooking get out some stale bread and tear it up...break up some vermicelli and get some frozen (or fresh) green beans...
...and some garlic for the Pistou...
...then make the Pistou...I read the recipe and saw blend...so I blended the tomato with my stick blender...then later I saw that you were actually supposed to blend this up in the bottom of the tureen with a wooden spoon...so my Pistou is probably smoother than it should be...
...add some basil...a lot...and fresh would be better I'm sure...but Julia gives amounts for dried fragrant basil as well...
...and some vegan parmesan...
...and olive oil beat in by drops...
...add your bread and spaghetti to the soup...along with the green beans...
...add some saffron...
...just a pinch...
...then add the white beans...these are just great northerns cooked in the Instant Pot...
...then make the croutons...toast a few slices of bread...we used whole wheat for this garniture...and rub with a garlic...
...and brush with Olive Oil...
...Julia specifies rounds of bread...so I used a tin can to cut circles...
...since I hadn't blended my Pistou in the bottom of the serving bowl...I poured it into the bottom...
...and then you add a cup of the finished soup...
...and stir that in...
...and then add the rest of the soup...
...ladle into a bowl...
...and top with a crouton...
...it was really pretty...and smelled wonderfully...
...it was a perfect winter soup even so...hearty warm and filling...I would definitely make it again...

Substitutions:

Vegan Parmesan...this recipe was almost vegan already...

Mastering the Art of French Cooking (p. 45)