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 352/524 (from Julie's count)...but really 654

Tuesday, August 6, 2019

Vegan Sauce Colbert

[Vegan Béarnaise with Vegan Meat Glaze]

...this is a single sentence recipe...you just stir the vegan meat glaze into the Vegan Sauce Béarnaise...
...so...of course you have to first make the Vegan Sauce Béarnaise
...and then you have to also make the Vegan Glace de Viande...
...and then combine those two things...and you'll have Vegan Sauce Colbert...
...and stir that together well...
...oh...you were supposed to melt the vegan meat glaze in a Tablespoon of white wine...but I just added it to the sauce...
...and then I initially thought I'd add some of these vegan meatballs...but when I opened the package...I thought that the seasonings of the meatballs did really 'go with' the Béarnaise flavors...
...so I got out these beefless tips instead...
...and served over noodles...it was very reminiscent of stroganoff...but not quite that 'sour' tasting...it was delicious...

Substitutions:

...subs for the Vegan Sauce Béarnaise...
...and subs for the Vegan Meat Glaze...

Mastering the Art of French Cooking (p. 85)

Vegan Glace de Viande

[Vegan Meat Glaze]

...which is just stock boiled down until it reduces to a syrup...
...so I made up a packet of Washington's stock...
...and started boiling it down...but realized that it didn't have any way of gelling...so I added a 1/4 teaspoon of Xanthan Gum...
...and that did the trick perfectly...
...boiled down and set up just like it's supposed to...

Substitutions:

Vegan stock for the stock...

Mastering the Art of French Cooking (p. 110)

Tuesday, July 30, 2019

Vegan Sauce Béarnaise

[Béarnaise Sauce]

...there's not another word for Béarnaise apparently...because Julia uses it in the English subtitle for the recipe too...vut she says it's a Hollandaise sauce flavored with wine and vinegar instead of lemon...
...so that's what you start with...dry white wine and white wine vinegar...
...chop up a shallot or green onion...you only need a Tablespoon...
...and then add some Tarragon and salt and pepper...
...and then cook it down until only about a Tablespoon of liquid remains...
...and then Julia says to proceed as for the Sauce Hollandaise...which I have made before...both the traditional way...and in the electric blender...

...but this time...I'm using some of my homemade silken tofu as the base...
...adding the cold butter and the shallot/wine/vinegar mixture...and then the melted Earth Balance...
...for additional eggy flavor...I added some kala namak...
...and some nooch...not much of either though...
...then you return that to the pan to thicken...
...but mine was basically blended tofu and butter...so I wasn't sure it would thicken very much...so I added a couple of spoonfuls of plain flour...
...and it thickened up quite nicely...
...using my new birthday platter...I arranged a seitan roast...flanked with some broccoli and new potatoes...
...Julia suggests this sauce as a topping for broiled chicken...
...it was pretty and delicious...buttery and rich...

Substitutions:

for the egg yolks...a combination of silken tofu, nutritional yeast and kala namak...thickened with a little bit of flour
Earth Balance for the butter...

Mastering the Art of French Cooking (pp. 84 - 85)

Tuesday, July 23, 2019

Vegan Crème Plombières au Chocolat

[Chocolate Cream]

...I thought it was funny that the English title of this recipe was different from the others...
...y'all probably guessed what I was making when you saw me making the silken tofu again...
...then you just take some baking chocolate...
...add some rum...and vanilla...
...and melt it...
...then just mix it into the silken tofu that we're subbing for the cream...
...it kind of seized up a little bit...
...but once you add the whipped aqua faba...
...it becomes nice and light and fluffy...
...breaking with tradition a little bit here...instead of spongecake...I'm using graham crackers...it just sounded good to me...
...just spoon the chocolate cream over the crackers or cake...
...and top with some grated chocolate...
...so pretty...
...and creamy and delicious...and a lot like the tofu pie...especially because of the graham crackers I think...

Substitutions:

aqua faba for the egg whites...
silken tofu for the custard...

Mastering the Art of French Cooking (p. 595)

Tuesday, July 16, 2019

Vegan Sauce Aurore...Again

...this is kinda funny because I'm 350 recipes in and what I've done and not done are harder to manage now...

...I opened the book to page 85 and looked (glanced might be a better word) at the Sauce Choron recipe and got started...I brought up this blog and found the recipe for the bechamel and proceeded...

...but I misread the Béarnaise as Béchamel...so this is not a new recipe...but one I've already done...haha...
...first of all...you'll need to make the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...it's just a simple white sauce...
...and then all you do is add a couple of spoonfuls of tomato paste...
...poured over vegan chick'n seitan...all of the particulars for that are over at Affectioknit...
...perfectly smooth and very pretty...
...and I was kind of surprised at how good this simple 'gravy' was...slightly sweet and very flavorful...

Substitutions:

...just vegan butter and vegan milk from the VEGAN SAUCE BÉCHAMEL

Mastering the Art of French Cooking (p. 85)

Tuesday, July 9, 2019

Vegan Crème Plombières aux Fruits

[Vegan Plombières with Fruit]

...I've made the master recipe for VEGAN CRÈME PLOMBIÈRES PRALINÉES...but I used an actual vegan custard...

...this time...I'm using the silken tofu that I made over at Affectioknit for the custard...
...so first you cut up some fresh strawberries and sprinkle them with "instant sugar"...it's apparently a finely ground sugar...so I just groung up some sugar in my coffee grinder...you don't want to use powdered sugar because it often has anti-caking agents added to it...
...I added some vanilla to my freshly made silken tofu...and then stirred in the fruit...
...and folded in the vegan egg whites...whipped aqua faba...and then layered it over the vegan spongecake...
...decorated with a bit of strawberry...
...look at that fluffy creaminess...
...delicious with the soggy cake on the bottom...

...I'm definitely using silken tofu for the custard the next time I make Plombières...there are a couple more versions...

Substitutions:

aqua faba for the egg whites...
silken tofu for the custard...

Mastering the Art of French Cooking (pp. 595 - 596)