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 258/524 (from Julie's count)...but really 667

Tuesday, May 17, 2016

Vegan Clafouti à la Liqueur

[Cherry Flan with Liqueur]

...there's really nothing new about this recipe...it's just the VEGAN CLAFOUTI with some extra kirsch or cognac...my bottle of kirsch has some age on it...having been bought in 2010 for this impressive recipe...and then rarely used since...a strong cherry flavored liqueur is just not something we have very often...but I don't really think kirsch goes bad...and we keep it in the freezer...it remains liquid all the time...amazing science...
...basically you follow the master recipe above...but first you let the cherries stand for an hour or so in the kirsch and sugar...and then use part of that liquid for part of the milk in the batter...
...start with the 1/4 inch layer of batter...then add the marinated cherries...
...then top with the rest of the batter and bake...
...the texture is like a soft pancake...not like the pudding that I usually associate with the word 'flan'...
...really, really delicious...I think I like this version with the kirsch even better...

Substitutions:

Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs

Recipe here: Mastering the Art of French Cooking p. 656

Tuesday, May 3, 2016

Vegan Tarte aux Pommes

[Apple Tart - warm or cold]

...we were having company for dinner...and I thought that a traditional French Apple Pie would be just the thing for dessert...

...I actually had this same tart when I was in Paris many years ago...it consists (Julia says) "of a well flavored applesauce spread over a partially cooked pastry shell...over which you place thinly sliced apples in a design of overlapping circles..."
...you start with the Vegan Pâte Brisée Sucrée [Vegan Sweet Short Paste]...
...which I rolled out on my handy-dandy Pie Crust Helper...
...Julia of course uses a special two part French Tarte Pan...but I don't have one...so I used my springform pan...because this tarte is served unmolded...freestanding...crust exposed...and since my pan is not fluted...I tried to make a pretty top to the crust...
...poked and prebaked...
...then you peel and thinly slice some apples...Julia specifies quartering them...but I used my little corer slicer thingy...and then just sliced those slices again...put those slices in a bowl with some lemon juice and a little bit of sugar...
...then use the rest of the apples to make an applesauce...Julia gives several options for mixing in...I only used vanilla, sugar, Earth Balance...
...and cinnamon...of course...I can hardly imagine an apple pie without cinnamon...
...then...spread the applesauce in the partially baked crust...
...and arrange your apple slices in pretty neatly overlapping circles over the top...
...there's a picture in the book...so I tried to make mine look like that...
...then you just bake it until the apples have browned lightly and are tender...mine took about 40 minutes...at 375° F....
...then you brush on some Vegan Gelée d'Abricot
...then unmold the tarte and slide it onto the serving dish...
...thankfully the crust held its shape...
...we served it still warm...but not hot...
...it was a pretty and delicious company dessert...
...but also...not a difficult dish to make for any day...really except for the applesauce and the glaze no more difficult than 'American Pie'...

Substitutions:

only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking pp. 635 - 637...

Tuesday, April 19, 2016

VEGAN CHAMPIGNONS GRILLÉS

[Vegan Broiled Mushroom Caps]

...this is a really easy and pretty recipe...the only 'difficult' part being the little fluted decoration of the caps...but you can, of course, omit that step is you want to without affecting the flavor at all...

...Julia says they are usually a garniture...but can be served as a separate vegetable or on toast as an hors d'oeuvre...which would be pretty...and tasty I'm sure...we had ours alongside some TVP beef tips...and they were delicious...
...wash and dry the caps...and separate the stems...save them for duxelles...
...Julia gives explicit instructions for how to flute the caps in the section above the recipe...she doesn't specifically say to flute the caps for this recipe...I just thought it'd be pretty...
...we arranged single servings in little boat shaped baking dishes...
...then brushed them with melted Earth Balance...
...you actually broil them upside down...or hollow side up...just sprinkled with salt and pepper...
...I turned ours back right side up to serve...so the pretty fluted tops would be visible...
...and we had them quite simply with TVP beef strips, a baked potato and salad...
...they were so simple and delicious...I do love mushrooms...if I were serving these for company though...I'd probably bake them in another dish as this dish they were baked in looks a little 'dirty'...

Substitutions:

only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking p. 512...

Tuesday, April 12, 2016

Vegan Fonds d'Artichauts Mirepoix

[Buttered Artichoke Bottoms with Diced Vegetables]

...so now at the third recipe we finally get to eat the artichoke bottoms...and this part is pretty easy...
...you just cook the diced celery, carrots and onions in Earth Balance...
...and then add some country ham flavored TVP...
...when the veg and tvp ham are tender but not browned spoon them over the artichoke bottoms...
...and bake covered with buttered wax paper like in the VEGAN FONDS D'ARTICHAUTS AU BEURRE...
...very tasty...and I may even make it again...except I'll probably use canned artichoke bottoms instead of going to all the trouble of making them fresh...it'd be a lot less expensive and time consuming...and probably just as about as good...but fresh is always better...

Substitutions:

Earth Balance for the Butter
TVP ham for the ham

Recipe here: Mastering the Art of French Cooking p. 432...

Tuesday, April 5, 2016

VEGAN FONDS D'ARTICHAUTS AU BEURRE

[Buttered Artichoke Hearts/Bottoms, Whole]

...so...after you've gone to all the trouble of 'preliminary cooking' of the artichoke bottoms...VEGAN FOND D'ARTICHAUTS À BLANC ...you get to move on to the much simpler recipe for Buttered Artichoke Bottoms...whole...
...first you heat some Earth Balance in a casserole until bubbly...then Julia says to put the artichoke bottoms top down in the casserole...but I put mine bottom down...just because I thought they were pretty fragile and they'd get squashed if I put them top down...
...then you spread some Earth Balance on a piece of waxed paper and cover the artichokes with it...
...I thought it was funny that Julia warns you NOT to overcook the artichoke...because I thought they were pretty well overcooked already...
...so how could another 20 minutes in the oven hurt...HA!...
...and here they are...as Julia says 'ready' to receive any filling your recipe directs...so this is not a final recipe either...funny...I would have eaten them like they are...

Substitutions:

Only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking p. 431...

Tuesday, March 29, 2016

VEGAN FOND D'ARTICHAUTS À BLANC

[Cooked Artichoke Hearts (Bottoms) Preliminary Cooking]

..first of all...just let me say that this whole section of Artichoke Hearts/Bottoms is incredibly time consuming for very little finished product...Julia starts the recipe by explaining that À BLANC is a solution of salted water with lemon juice and flour...then she goes on to warn you not to use aluminum or iron or your artichokes will be grey...

...and my book is a slightly different version from the one that I always link to and it calls these recipes Artichoke Bottoms...where this version calls all of these recipes 'hearts'...but they really do seem to be the bottom part of the artichoke...
...so with that...lets get started...
...Julia gives explicit directions for preparing the artichoke bottoms...starting with breaking the stem...
...then you remove the outer leaves...now this seemed really wasteful...as this was the part that we ate dipped in melted Earth Balance when we made the VEGAN ARTICHAUTS AU NATUREL...
...once you get down to this cone shape...
...you cut off the top of the cone...
...then you trim the bottom by rotating it on a knife...
...then just prepare the other artichoke the same way...
...the trimmed bottom...
...the side view...
...and the top view...

...and Julia says to rub everything with lemon juice immediately so that it doesn't discolor...
...now...prepare the À BLANC...put the flour in a saucepan...
...and stir in cold water to make a smooth paste...
...beat in the rest of the water...lemon juice and salt...
...just comparing my artichoke bottom to Julias image...
...bring it to a boil and cook for 5 minutes or so...then add the artichoke bottoms...
...cover and cook at a simmer for a really long time...30-40 minutes...
...let them cool in the cooking liquid...
...then wash them carefully...
...and delicately remove the choke...
...choke successfully removed...
...and there you have it...one finished artichoke bottom...

...so do the same with your other artichokes...and you're ready to move on...all of this was just the preliminary cooking...

Substitutions:

...none so far...the next recipe will have substitutions...but just for this preliminary recipe...none...

Recipe here: Mastering the Art of French Cooking pp. 428 - 431...it's a really long recipe...