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 223/524 (from Julie's count)...but really 672

Tuesday, January 20, 2015

Vegan Gnocchi Gratines au Fromage

[Gnocchi Baked with Cheese]
...just arrange your gnocchi in a buttered (with Earth Balance) baking dish...
...sprinkle with Vegan Cheese...and dot with vegan butter...
...Julia says to reheat and brown them slowly under a moderate broiler...

...these were really good...buttery...and cheesy...crispy and soft...simple and basic flavors...

Substitutions:

Vegan Cheese for the cheese...we used Daiya Mozzarella Vegan butter for the butter - we used Earth Balance

Recipe here: Mastering the Art of French Cooking
p. 182

VEGAN GNOCCHI DE POMMES DE TERRE

[Potato Gnocchi]

...first...you'll need to make some VEGAN PÂTE À CHOUX...and have that ready and warm...
...boil some potatoes in salted water and run them through a ricer...I used the smallest blade in my ricer...I didn't get a good photo of my ricer...but it's like the one here...I like it a lot...it has little grooves at the end to fit over the edge of the bowl or pot for stability...
...then you dry the potatoes by stirring them over heat until a film forms on the bottom of the pot...
...stir in the warm pâte à choux
...then you can start forming your gnocchi...Julia makes hers huge...2 1/2 inches long by one inch in diameter...and they double in size as they cook...so hers are going to be huge...I didn't make mine that big...
...slip the formed gnocchi into simmering water...
...watch the temperature carefully and keep the water below the boil...or your gnocchi may disentegrate...
...just keep making and cooking your gnocchi...the recipe makes a lot...
...drain them on a towel...(scrupulously clean of course)...
...I used some of mine to make the Gnocchi Gratinées au Fromage...and packaged and froze the rest for later...

Substitutions:

None really for this recipe...but you'll need the cream, egg and butter substitutes for the pâte à choux

Recipe here: Mastering the Art of French Cooking
pp. 181-182

Tuesday, January 13, 2015

VEGAN SOUPE DE POISSON

[Vegan Strained Fish Soup]

...Julia says the Soupe de Poisson has the same flavor as bouillabaisse, but it is strained and has past or potatoes cooked in to give it a slight liason...she says to use tiny Mediterranean fish or clam juice...so of course I used Sushi Nori to give it the fishy flavor...
...you start with onions cooked in olive oil until tender but not browned...as usual...
...stir in some water...
...some garlic and spices along with some orange peel...I used my tea ball...but I could have just thrown them in because this soup is strained anyway...
...then you stir in tomatoes...or tomato paste which is what I used...
...then for a little bit of thickening (liaison) you can either add some pasta or a potato...since I was going to make the Rouille as well...I used the potato...
...then you add your fish substitute...I used a full sheet of Sushi Nori...
...she says to add 2 big pinches of saffron...I used the whole little bottle...it probably wasn't two big pinches worth...but it was all I had...more than one pinch...but less than two...
...cook uncovered 30-40 minutes...
...take out the potato...we'll use that for the Rouille...
...and strain the soup...
...it's just a lovely clear soup...
...ladle it into bowls...
...add a dollop of peppery Rouille...
...stir it in and enjoy...

...this was really good...actually much better than I expected...I didn't think that I would like this fishy soup...but it really has a lot of flavor...

Substitutions:

Sushi Nori for the fish

Recipe here: Mastering the Art of French Cooking
pp. 50-51

Vegan Rouille

[Garlic, Pimiento, and Chili Pepper Sauce]

This 'strong' sauce is passed separately with the Vegan Soupe de Poisson...
...boil some red bell pepper for several minutes in salted water...
...drain and add the potato that we cooked in the soup...

...Julia says to pound in a mortar until very smooth...but I used our new stick blender that we got for Christmas...
...drizzle in the olive oil...drop by drop like you're making mayonnaise...
...it really did have the consistency of a thick glossy mayonnaise...

Substitutions:

none...another vegan recipe...YAY!

Recipe here: Mastering the Art of French Cooking
p. 52

Tuesday, December 30, 2014

Vegan Sauce au Cari

[Light Curry Sauce]

...after all that rich food during the Christmas holiday...we wanted something light and different...so we thought we'd try Julia's Sauce au Cari...it's just a Béchamel sauce made with curry flavorings...
...and it starts like so many of Julia's recipes with onions cooked in butter (Earth Balance) over low heat without allowing the onions to colour...
...then you stir in the curry powder and cook for a couple of minutes...
...then you add the flour and stir over low heat for a few more minutes...
...then you add boiling milk - we just used regular almond milk...and let that simmer for about 15 minutes or so...
...then you stir in cream...we used thick almond cream...you can use the recipe here - just don't add the vanilla and dates...
...then...just before serving stir in a couple of tablespoons of Earth Balance...
...Julia says this sauce is good with vegetables...
...so we added some regular mixed vegetables...frozen...
...and served this sauce with the vegetables over steamed rice...and topped it with some tofu strips...
...oh my...this is so very good...

Substitutions:

vegan milk for the milk - we used almond milk
vegan cream for the cream - we used homemade almond cream
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking
pp. 63-64

Tuesday, December 2, 2014

MARINADE AU VIN

[Wine Marinade]

...this is the third of Julia's Marinades for Pork...and it's the best one...it's perfect for a holiday meal...

...Julia says it's a 'special 2- to 4-day marinade which gives pork a taste akin to that of wild boar, marcassin...'

...and she says that if you're going to marinate for more than 3 days you'll need to cook the carrots onions and garlic...I wasn't going to leave mine that long so I didn't cook them...
...but your start by rubbing the vegan pork medallions with salt...based on the first marinades saltiness...I went lightly with the salt...
...then you mix some white wine (or vermouth...which I almost never have), vinegar, oil, garlic, carrots, onions, peppercorns, bay leaves, thyme and some other herbs if desired...
...then pop in the medallions...cover and refrigerate...
...this is what it looks like after 2 days...
...you scrape off the marinade and dry thoroughly...
...you can cook them any way you like...we just pan fried ours in a little oil...
...and served Thanksgiving style with some vegan stuffing, steamed broccoli, and Grandma's Mashed...
...these were just so juicy and good...
...definitely worth the little bit of trouble to make the marinade ahead of time...

Substitutions:

Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
p. 377

Tuesday, November 18, 2014

MARINADE SIMPLE

[Lemon Juice and Herb Marinade]

...the second of three pork marinades...Julia says this one gives a slightly different flavor than the dry one...
...you start by rubbing salt and pepper onto the vegan pork...after the last one...I only used a little bit of salt shaken on...not dredged...
...then you mix up some lemon juice, olive oil, parsley, thyme, sage, and bayleaf...
...and dunk your vegan pork in...
...cover and marinate 1 to 3 days...
...this was an overnight marinade for us...so this is the next day...
...just scrape the marinade off and dry well before cooking...
...again...we just sautéed our medallions in canola oil...
...and served with some stewed potatoes and vegan broccoli coleslaw...recipe at Affectioknit...
...and these were a lot better than the MARINADE SÈCHE ones...if only because they weren't as salty...
...but the lemon juice adds a nice something to the vegan meat too...and they were delicious...

Substitutions:
...no substitutions for the marinade...
Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
pp. 376-377