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 260/524 (from Julie's count)...but really 667

Tuesday, July 12, 2016

Vegan Tomates Farcies Duxelles

[Tomatoes Stuffed with Mushrooms]

...since we had all those nice fresh from the garden tomatoes...I decided to do one of Julia's tomato recipes...

...this is one of those recipes that requires that you use a couple of other recipes:

VEGAN DUXELLES [Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance)]

and...

VEGAN TOMATES À LA PROVENÇALE [Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]...which is the one immediately preceding this one on Page 507...

...it's really just one sentence...telling us to use the other two recipes...
...for the duxelles..Julia says you can use whole mushrooms or just the stems...I just used the stems and we'll save the pretty tops for something else...
...and since they just get chopped up for this recipe it really doesn't matter that it's just the stems...
...squeezed...sauteed and parslied...
...add some grated swiss cheese...I used Daiya...
...and I made some fine white dry bread crumbs...
...seeded my tomatoes...
...and filled them with the stuffing...
...rather generously...
...topped with the bread crumbs...
...and melted Earth Balance...
...and they're ready for the broiler...
...served with some vegan beef tips, baked potato and a green salad...
...maybe the nice fresh homegrown tomato is a little bit fragile for this recipe...a firmer slicing tomato might be better...
...but it probably won't taste better as these certainly were delicious!

Substitutions:

Earth Balance for Butter
Daiya Swiss for Swiss cheese
...I didn't use any parmesan here...but if you wanted to (the recipe calls for it)...I like Go Veggie Vegan Parmesan...or you could make your own...especially if you have leftover Okara...

Recipe here: Mastering the Art of French Cooking p. 508

Tuesday, July 5, 2016

Vegan Sauce Maltaise

[Vegan Orange-flavored Hollandaise]

...first of all...let me apologize for the quality of the photos...my camera was set to some funky backlight setting...and I didn't realize it...so...sorry about that...I hope you can get the gist of the recipe...and when I make this again...I'll try to remember to come back and post some better photos...

...this recipe is basically the VEGAN SAUCE HOLLANDAISE with the addition of some orange juice...

...we were gifted a bunch (a BUNCH!!) of fresh broccoli...so...of course I grabbed my MtAoFC to find a recipe to use it up...

...but instead...I found Julia's explanation as to why there are no broccoli recipes in the book...

"Broccoli, for some reason, is rarely seen in France though it abounds next door in Italy. We shall therefore not give it full-dress treatment, though we think it a delicious and useful vegetable."

...so...weird...

...maybe it's a date thing...as I'm pretty sure that I ate broccoli when I was in France...

..then she goes on to say that Broccoli may be substituted for Brussels sprouts..." which also surprised me...as I would have subbed it for the numerous cauliflower recipes...oh well...
...anywhoo...this recipe is not about the broccoli anyway...it's about the sauce...

...which Julia says is "For: asparagus or broccoli"...

...I just steamed the broccoli...not using any recipe at all...
...and then moved on to the sauce...

...you add a Tbsp of Orange in the master recipe along with the lemon juice...

...check out the VEGAN SAUCE HOLLANDAISE post for how to do the basic sauce...
...and then you stir in the cold butter (Earth Balance)...
...and then at the very end you add 2-4 more Tablespoons of Orange Juice...
...I only added 2 more...
...and then spooned it over the broccoli...
...and it was really...really good...which kinda surprised me...as I was really...really skeptical about an orange sauce over broccoli...but it was nice and mild and creamy...maybe because I used the lesser amount and because I left out the orange peel altogether (just not a fan - too strong and bitter for me in general)...

...so Julia was right...this is the perfect sauce to compliment Broccoli...

Substitutions:

Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs ...and also cornstarch and soymilk for Egg Yolk for its thickening properties.

Recipe here: Mastering the Art of French Cooking pp. 83 - 84

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...