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 290/524 (from Julie's count)...but really 659

Tuesday, July 4, 2017

VEGAN POUDING ALSACIEN

[Gratin of Sautéed Apples - a cold dessert]

...remember all those Golden Delicious Apples I showed you on Friday...I bought those for this recipe...as Julia said it's best with Goldens...

...she lists this as a cold dessert also says this recipe is best the next day because it needs a slow blending of flavors...but...do you think we waited...no...of course not...
...I peeled the goldens...but I didn't need all of them...
...sliced them thinly and sautéed them in some Earth Balance...
...cooked apples are pretty fragile...so I was trying to be very careful turning them...
...until they are lightly browned...
...press some plum jam through a sieve...
...and add some rum...we used Captain Morgan's Spiced Rum...
...and then Julia says to gently toss the cooked apples in the sieved plum jam...but I just kind of spooned it over and spread it around...as my apples were much to fragile to be tossed...they would have just been mush if I'd done that...
...then you mix up the batter...like a fluffy pancake batter sort of...I used whipped aquafaba for the egg whites...and then you add fresh whole wheat bread crumbs and cinnamon to the batter...
...spread that over the apples and bake...
...we had ours still warm from the oven...and as I said before...we did not wait until the next day...but it may be better tomorrow...
...served with a dollop of whipped coconut cream...

Substitutions:
Earth Balance for Butter
Aquafaba for the egg whites

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 626 - 627)

Tuesday, June 27, 2017

Vegan Sauté de Boeuf à la Bourguignonne

[Vegan Beef Sauté with Red Wine, Mushrooms, Bacon, and Onion]

...Julia says these beef sautés are good to know about if you have to entertain important people in a hurry...

...my little family are the most important people I know...and I think Julia has a different concept of time that most of us...at least in the kitchen...
...I started out making some beef flavored seitan...
...then I cut it into roughly 2 inch chunks...
...and sautéed that in a bit of oil...
...turning it until all sides were lightly browned...
...then I mixed up the cooking liquid...which was vegan beef stock and red wine...
...a mashed clove of garlic...
...a tablespoon of tomato paste...I keep little one tablespoon dollops of tomato paste in the freezer anytime I have leftover tomato paste...it comes in very handy for recipes like this that only call for a little bit...
...and a little bit of thyme...pretty simple really...
...then added the sautéed seitan chunks...
...and the Smart Bacon...Julia says to blanch the bacon...but I didn't think that was necessary for vegan bacon...
...start that cooking...it needs to reduce by half...
...meantime...sauté some mushrooms...
...and braise some pearl onions...Julia specifies 18-24...but hers must have been larger than mine...and I could only find frozen ones...and they braise in a single layer in a heavy bottomed saucepan in white wine...or you can use vegan chicken stock or just water...
...and then you add the onions...
...and the mushrooms to your bubbling pot...
...and let it simmer until reduced by half...then mix in some flour mixed with vegan butter to thicken the sauce a bit...
...and it's ready to serve...
...with some green beans and carrots...
...and oh my goodness this was delicious...so tender and juicy...

Substitutions:
Vegan bacon - I used Smart Bacon
Earth Balance for Butter
Beef flavored seitan for the meat
Vegan Beef stock or bouillon

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 326 - 327)

Tuesday, June 6, 2017

VEGAN QUICHE À LA TOMATES, NIÇOISE

[Vegan Tomato Quiche with Vegan Anchovies and Olives]

...first, I gathered ingredients to make this tomato-y quiche...

...the tvp chunks in the white bowl will just be rehydrated with boiling water with the nori strips added for a fishy flavor...they'll be cut into strips like I did for the VEGAN SALADE NIÇOISE
...and you start as you so often do by sautéing some onions without browing...
...and then you add some diced, peeled, seeded tomatoes...
...and cook until almost dry...
...then I mixed up a Vegan Egg mixture:

1 box silken tofu
1/4 cup soy milk
1 T soy protein powder
2 T nutritional yeast
2 T besan (chickpea flour)
1 t tahini
1/2 t salt
1/4 t turmeric powder
1/2 t onion powder

blend together

...added the herbs and the tomato paste and the vegan anchovies...
...just blended it together with a whisk...I thought that the tomato paste would make the mixtue really red...so I was surprised that it didn't really change the colour very much at all...
...add the tomato/onion mixture...
...and mix it in well...
...once again...I decided to make this quiche without a crust...so I just poured it into a pie tin...lightly greased with coconut oil...
...Julia says to place the kalamata olives in a decorative arrangement...
...baked until puffed and brown on top...
...served with a little salad...and some toast...
...it was really pretty...
...and really delicious too...

Substitutions:
Vegan 'Egg' Mixture - see recipe above
Earth Balance for Butter
Vegan Parmesan for the parmesan
Vegan anchovies...see above

Recipe here: Scribd and then search for Mastering the Art of French Cooking pp. 148-149

Tuesday, May 30, 2017

VARIATION...Cold Braised Celery

...the only difference between this and the VEGAN CÉLERIS BRAISÉS is that you don't thicken the sauce...
...so I divided the braising liquid...
...and then just reduced it down...
...there's no need to 'degrease' vegan broth...and you don't add any butter for the cold version either...
...so we served this the next day...with the cold braised celery on a bed of cold noodles...and topped with a few slices of baked tofu...
...it was also very good...reminiscent of a mild Asian noodle dish...minus the soy sauce flavor...

Substitutions:
Veggie bacon - I used Smart Bacon
Vegan Beef Bouillon for the beef stock

Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 492

VEGAN CÉLERIS BRAISÉS

[Braised Celery]

...Julia says that celery is braised much the same way as lettuce...which I've already done...so you can check out VEGAN LAITUES BRAISÉES...

...and I went ahead and did the separate sauce for cold braised celery...as that was the only difference in the recipes...and we had that the next day...
...you start by trimming the tops and bottoms of the bunch of celery...
...wash well and trim off the stringy parts...
...then tie the bunch of celery together with white kitchen string...
...just put it into the boiling water...
...and cook it for a really long time...15 minutes...
...take it out and drain it...
...cook some onions and carrots in a casserole...
...arrange the celery in the casserole...
...blanch some veggie bacon in some water...
...and arrange that over the top...
...I flipped it over to make it prettier...
...add some dry white wine...
...and some veggie beef stock...
...and your herb bouquet...I put mine in a teaball...
...cover and cook for a REALLY long time...1 1/2 hours...
...and your celery should be really...really well done...
...drain the braising liquid...

...I separated mine...because I wanted to go ahead and make the reduced unthickened sauce for the Cold Braised Celery...

...so...mix some cornstarch with some stock...and add that in...off heat...
...then pour the thickened sauce back over the celery...and serve...
...we had ours with baked tofu and rice...
...and it was really pretty good...and I was pretty skeptical about it before...
...but I enjoyed it...and would make it again...always the gauge of a good recipe...right?...

Substitutions:
Veggie bacon - I used Smart Bacon
Vegan Beef Bouillon for the beef stock
Earth Balance for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking pp. 491-492