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 256/524 (from Julie's count)...but really 667

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...

Tuesday, April 12, 2016

Vegan Fonds d'Artichauts Mirepoix

[Buttered Artichoke Bottoms with Diced Vegetables]

...so now at the third recipe we finally get to eat the artichoke bottoms...and this part is pretty easy...
...you just cook the diced celery, carrots and onions in Earth Balance...
...and then add some country ham flavored TVP...
...when the veg and tvp ham are tender but not browned spoon them over the artichoke bottoms...
...and bake covered with buttered wax paper like in the VEGAN FONDS D'ARTICHAUTS AU BEURRE...
...very tasty...and I may even make it again...except I'll probably use canned artichoke bottoms instead of going to all the trouble of making them fresh...it'd be a lot less expensive and time consuming...and probably just as about as good...but fresh is always better...

Substitutions:

Earth Balance for the Butter
TVP ham for the ham

Recipe here: Mastering the Art of French Cooking p. 432...

Tuesday, April 5, 2016

VEGAN FONDS D'ARTICHAUTS AU BEURRE

[Buttered Artichoke Hearts/Bottoms, Whole]

...so...after you've gone to all the trouble of 'preliminary cooking' of the artichoke bottoms...VEGAN FOND D'ARTICHAUTS À BLANC ...you get to move on to the much simpler recipe for Buttered Artichoke Bottoms...whole...
...first you heat some Earth Balance in a casserole until bubbly...then Julia says to put the artichoke bottoms top down in the casserole...but I put mine bottom down...just because I thought they were pretty fragile and they'd get squashed if I put them top down...
...then you spread some Earth Balance on a piece of waxed paper and cover the artichokes with it...
...I thought it was funny that Julia warns you NOT to overcook the artichoke...because I thought they were pretty well overcooked already...
...so how could another 20 minutes in the oven hurt...HA!...
...and here they are...as Julia says 'ready' to receive any filling your recipe directs...so this is not a final recipe either...funny...I would have eaten them like they are...

Substitutions:

Only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking p. 431...

Tuesday, March 29, 2016

VEGAN FOND D'ARTICHAUTS À BLANC

[Cooked Artichoke Hearts (Bottoms) Preliminary Cooking]

..first of all...just let me say that this whole section of Artichoke Hearts/Bottoms is incredibly time consuming for very little finished product...Julia starts the recipe by explaining that À BLANC is a solution of salted water with lemon juice and flour...then she goes on to warn you not to use aluminum or iron or your artichokes will be grey...

...and my book is a slightly different version from the one that I always link to and it calls these recipes Artichoke Bottoms...where this version calls all of these recipes 'hearts'...but they really do seem to be the bottom part of the artichoke...
...so with that...lets get started...
...Julia gives explicit directions for preparing the artichoke bottoms...starting with breaking the stem...
...then you remove the outer leaves...now this seemed really wasteful...as this was the part that we ate dipped in melted Earth Balance when we made the VEGAN ARTICHAUTS AU NATUREL...
...once you get down to this cone shape...
...you cut off the top of the cone...
...then you trim the bottom by rotating it on a knife...
...then just prepare the other artichoke the same way...
...the trimmed bottom...
...the side view...
...and the top view...

...and Julia says to rub everything with lemon juice immediately so that it doesn't discolor...
...now...prepare the À BLANC...put the flour in a saucepan...
...and stir in cold water to make a smooth paste...
...beat in the rest of the water...lemon juice and salt...
...just comparing my artichoke bottom to Julias image...
...bring it to a boil and cook for 5 minutes or so...then add the artichoke bottoms...
...cover and cook at a simmer for a really long time...30-40 minutes...
...let them cool in the cooking liquid...
...then wash them carefully...
...and delicately remove the choke...
...choke successfully removed...
...and there you have it...one finished artichoke bottom...

...so do the same with your other artichokes...and you're ready to move on...all of this was just the preliminary cooking...

Substitutions:

...none so far...the next recipe will have substitutions...but just for this preliminary recipe...none...

Recipe here: Mastering the Art of French Cooking pp. 428 - 431...it's a really long recipe...

Tuesday, March 8, 2016

Vegan Poulet Sauté à la Crème

[Deglazing Sauce with Cream]

...this is one of those recipes that you have to do another complete recipe first...

...you'll have to make the Vegan Poulet Sauté...it's not difficult to do...and you definitely need some vegan chicken to pour your cream sauce over...
...so...after you've sautéed your seitan...you add some shallots and cook those for just a minute...add some dry white wine...and cook it down to just a few tablespoons...
...then add the cream...I used cashew cream...
...off heat just before serving stir in some Earth Balance and minced parsley...
...served with some green peas and vegan biscuits...we also had a nice green salad...but you can't see it in the picture...
...this was so delicious...Scout loved it and said I should make it 'more often'...

Substitutions:

Vegan Poulet Sauté for the chicken...
Earth Balance for the butter
cashew cream for the cream

Recipe here: Mastering the Art of French Cooking p. 256.

Tuesday, March 1, 2016

Vegan Rôti de Porc aux Choux

[Vegan Casserole-roasted Porc with Cabbage]

...Julia simply says that this is a great dish for lovers of cabbage...and I guess I'm qualified by that...

...I was a little bit worried about Julia's somewhat long cooking times...as overcooked cabbage can be a little bit...shall we say...unappetizing...

...but I was pleasantly surprised...
...the recipe calls for a boneless pork roast...so I decided to simply sub a big chunk of tofu...
...which I carved to look like a pork loin roast...
...and marinated it in some salty (very) water...
...then I roasted the loin of tofu for about an hour surrounded with some carrots and onions as in the master recipe...
...then...I turned my attention to the cabbage...Julia has a separate recipe for red cabbage...this one is for white cabbage...
...cut it up and dropped it into boiling water...
...brought rapidly back to the boil and cooked for 2 minutes...
...drained...
...and quickly rinsed with cold water...
...then arrange the cabbage around the roast tofu...fluff and add salt and pepper...and caraway seeds...which we did not use...none of us like them...too licorice-y...Mom would probably like them though...
...cover and return to the oven...
...Julia says to baste the cabbage several times with the juices...but we sort of did that the other way 'round...and basted the tofu with the cabbage juices...and the next 'degreasing' steps were unnecessary as well...
...and see...I was pleasantly surprised that even with the long cooking time...the cabbage did not turn to mush...
...served as Julia suggested with some boiled potatoes...
...a very yummy supper...kind of the 'stick to your ribs' variety...I'd definitely make this again...

Substitutions:

Only the tofu for the roast pork...

Recipe here: Mastering the Art of French Cooking pp. 383-384