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 398/524 (from Julie's count)...but really 654

Tuesday, November 17, 2020

Vegan Beurre Colbert

[Vegan Tarragon Butter with Meat Flavoring]

...first of all you have to make one of these butters Vegan Beurre Maître d'Hôtel, Vegan Beurre de Fines Herbes, Vegan Beurre d'Estragon...not very difficult...

...and then you make the Vegan Meat Glaze Vegan Glace de Viande
...this time I used a vegan beef bouillon cube and water...
...and you basically just cook that down to s syrupy glaze...
...you just want to have about a Tablespoon of glaze...
...and then you just beat that into the vegan tarragon butter...
...drop by drop...
...I formed it into a ball with my smallest cookie scoop...
...and served it with a simple seitan steak...recipe of sorts is over at Affectioknit...
...it melted over the seitan steak and gave it a really nice fresh flavor...

Substitutions

You'll need the subs from Vegan Beurre Maître d'Hôtel, Vegan Beurre de Fines Herbes, Vegan Beurre d'Estragon
...and also from the Vegan Meat Glaze Vegan Glace de Viande

Mastering the Art of French Cooking (p. 102)

Tuesday, November 10, 2020

Vegan Oeufs à la Fondue de Fromage

[Vegan Poached Eggs on Canapés with Cheese Fondue Sauce]

...Julia says this sauce is "especially good for eggs"...
...start off by cooking some shallots or green onions for a couple of minutes without browning them...
...then add a small clove of minced garlic...
...then add some wine...
...and some stock...I used this stock base...
...thicken with cornstarch and add cream...I used cashew cream...and then add the cheese...I used Miyoko's Aged Cheddar...
...add salt, pepper and freshly grated nutmeg...
...prepare your Vegan Canapés...
...and this time instead of forming my vegan egg whites in spoons...I decided to just pour it free form onto a plate and let it set up there...
...carefully lifted it onto the Canapés
...letting the whites set up flat like this actually worked out better...I may try that for 'fried eggs' sometime too...
...and then added Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)...for the yolk...
...and we served the Oeufs like that...although Julia says to add the sauce and the cheese and run it under the broiler...
...I thought this presentation was prettier...
...and we had our cheese sauce in the gravy boat...
...and just poured that over our eggs at the table...
...it was really delicious...deep rich flavors of wine and cheese and a hint of garlic...

Substitutions

...subs from the VEGAN OEUFS POCHÉS
...Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)
...Vegan Canapés

Mastering the Art of French Cooking (p. 118)

Tuesday, October 27, 2020

VEGAN NAVETS GLACÉS À BRUN

[Vegan Glazed Turnips]

...Julia says these are usually served as a garnish...but may be served as a 'separate vegetable'...so that's what we did...
...it's definitely turnip season...these turnips are so crisp and fresh...
...peeled and blanched for 5 minutes in salted water...
...then you drain them and dry them...
...and prepare a skillet with some vegan butter...
...and arrange the drained turnips in the butter...
...and brown them lightly...
...they look so pretty...I've never had turnips cooked this way before...
...pour some bouillon over...
...Julia says to add the sugar and vegan butter separately...but I mixed the sugar and vegan butter in with the bouillon and poured that over the browned turnips...
...then you cover and boil slowly until the turnips are tender but still hold their shape...about 20-30 minutes Julia says...
...chop some parsley...
...and the liquid will reduce down to a syrup-y glaze...
...then sprinkle the parsley over...
...and we served our turnips separately...
...with grilled tofu, rice and an orange/pecan salad...
...the turnips were delicious cooked this way...I'll definitely do this again...I love turnips...

Substitutions:

Earth Balance for Butter
Vegan bouillon

Recipe here: Mastering the Art of French Cooking p. 488

Tuesday, October 20, 2020

VEGAN FLAMICHE - QUICHE AUX POIREAUX

[Leek Quiche]

Oddly Julia does not give any opening remarks to this recipe...
...so...you'll need some leeks...
...slice...and wash well...to make sure you get all the sandy bits off...
...add them to a saucepan with some salt...and vegan butter and boil gently for 20-30 minutes...
...meanwhile...for the vegan egg filling...I used Lovin' It Vegan's Quiche recipe...starting with firm tofu and cornstarch...
...nutritional yeast...I didn't add any other 'cheese'...
...turmeric...
...when the leeks boil...turn them down to a simmer...and let them cook until most of the liquid is evaporated...
...salt...onion and garlic powder...this is the only thing I would change...I would not add this salt as it was a little bit too salty for my taste...
...and you need the black salt (kala namak) for the egg-y flavor...
...vegan milk...I used homemade almond milk...but any vegan milk would do...
...olive oil...
...blend until smooth...
...you will need to make a crust...I used the VEGAN PÂTE BRISÉE...
...the leeks should be done...
...roll out your crust...I use my handy-dandy pie crust helper...
...this quiche plate was a wedding gift...I still love it...it's white...and simple design...and it's the perfect size...

...Ok fam...do y'all remember what Chantal bought at the little Mill Pond on Hwy 280 as a souvenir...that's right...a handmade quiche plate to take back to France for her Maman...
...just the right size...
...I'm not going to trim the edges as I like this sort of look 'rustique'...
...par-baked and ready for the filling...
...mix your leeks into your vegan egg mixture...and fill the crust...
...Julia says to top with Swiss cheese...but I'd already included nooch in the filling so I did not...
...I added my little crust protectors because it will be in the oven for a while and I don't want the edges to get too brown...
...you could also just cover the edges with foil...
...it baked up perfectly...
...we served the Vegan Flamiche with spinach and a salad...
...it was just a little bit too salty...but otherwise delicious...and I'll definitely make it again...the texture was perfect...

Substitutions

Lovin' It Vegan's Quiche recipe...with subs for the vegan eggs and cheese
...and Country Crock Plant Based Almond for the butter...in the leeks and the crust...

Mastering the Art of French Cooking (pp. 151-152)