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 314/524 (from Julie's count)...but really 658

Tuesday, May 15, 2018

Vegan Timbale d'Épinards

[Vegan Spinach Mold]

...molded food is so much fun...

...this recipe is exactly like the VEGAN TIMBALE D'ASPERGES...just using spinach instead of asparagus...
...make a cream sauce...and add some spinach to it...
...pour into prepared molds...I didn't dust the molds with breadcrumbs just because I thought they'd be prettier without...
...served with some grilled tofu and fresh corn...and a salad...
...a pretty and delicate little mold...
...Julia suggest serving it with Vegan Sauce Aurore...
...and it really was the perfect addition...
...this was delicious...and it'd be perfect for a fancy brunch...

Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs


Mastering the Art of French Cooking (p. 474)

Tuesday, May 1, 2018

Vegan 'Canned' Beef Bouillon

This recipe doesn't have a French title and English Subtitles like most of them...and Julia says it's a way to 'disguise and enrich' the taste of canned beef bouillon...
...of course I don't have actual canned vegan bouillon (it may exist though)...so I used Washington's...and you add some carrot, celery, onion...and herbs...
...add some wine...
...then strain it through a fine sieve...
...and you're ready to proceed with any recipe requiring vegan beef broth...

Substitutions

Vegan Broth or bouillon for the bouillon...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 67)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Tuesday, April 24, 2018

Vegan Sauce Riviera/Beurre Montpellier

[Vegan Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers and Anchovies]

...that's quite the title isn't it?...

...Julia says this is a good sauce for sandwich spreads...and since I was wanting some Garbanzo Bean Tuna Salad...I thought it'd be perfect...

...you start by making some mayonnaise...and then you make that green...Vegan Mayonnaise Verte [Green Herbal Mayonnaise]
...I used grapeseed oil and almond milk for the mayonnaise this time...
...and I didn't whisk it by hand...
...the immersion blender is the perfect tool for this job...thick and creamy mayonnaise...
...now gather the add-ins...and there are a lot of them...
...you need green onions - I used fresh, tarragon - I used dried, and spinach, watercress and parsley...all of which I used frozen...and that makes the base green herbal mayonnaise...which is quite good in its own right...
...and then add a couple of tablespoons each of capers, sour pickles and we subbed black olives and nori granules for the anchovies...and we used Earth Balance for the butter...I had vegan cream cheese (of course) but since the alternative title is Beurre Montpellier...I decided to use vegan butter...
...so then I just mashed up some garbanzo beans that were cooked in the instant pot...
...and stirred in the sauce...
...and gave it a taste...oh my goodness...this is definitely going to become my go-to vegan tuna salad dressing...
...spread on some whole wheat bread...
...it made a perfect Vegan Tuna Salad Sandwich...

Substitutions

...black olives and nori granules for the anchovies... Earth Balance for the Butter... Vegan Mayonnaise for the mayonnaise...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 90)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Tuesday, April 10, 2018

Vegan Oeufs Mollets

[Vegan Six-minute Boiled Eggs]

...Julia says "this boiled egg has a set white and a soft yolk and can be substituted for poached eggs"...

...so I used the same process as for the VEGAN SHIRRED EGGS...
...and just molded them in my little egg cups...but I think I prefer vegan eggs molded in plastic Easter Eggs as they don't have the funny looking top...and I need to get an egg cup for serving these...I'll look for one on my next trip to the charity store...
...just served with vegan sausage and toast...
...a close up of the semi runny vegan yolk...
...it was very egg-y and good...

Substitutions

vegan egg white from the VEGAN OEUFS POCHÉS
vegan egg yolk from the VEGAN SHIRRED EGGS...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 118)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Tuesday, April 3, 2018

VEGAN SHIRRED EGGS

Oeufs sur le Plat - Oeufs Miroirs

...I have no idea why this recipe has an English Title and French subtitles...that's backwards...

...Julia just gives instructions not to cook these eggs in the oven as it toughens them...

...the instructions for the egg whites are in the VEGAN OEUFS POCHÉS...
...but instead of the potato 'yolk' which is more like a hard boiled egg...we need a fairly runny vegan yolk here...so I gathered some simple ingredients that you probably already have on hand...turmeric (just for colour)...corn starch...and Kala Namak (black salt) for some vegan egg yolk-y flavor...
...just cook some cornstarch and water until it forms a thick clear gravy...
...then add some Kala Namak and just a tiny amount of turmeric until you get the right colour...it doesn't take much at all...

...perfect vegan egg yolks...
...generously grease a flat dish with some vegan butter...
...add a scoop of your vegan egg whites...and just let it form a little pool...
...then spoon your vegan yolks on top...
...and finally spoon on a thin layer of vegan egg white over the yolks...
...Julia says"the white is softly set and tender...and the yolk is liquid but covered with a shimmering translucent film"...
...served for breakfast...of course...with toast and applesauce...
...added a sprinkling of black pepper...
...they were really 'eggy'...
... and surprisingly good...

Substitutions

vegan butter for the butter
vegan egg white from the VEGAN OEUFS POCHÉS
vegan egg yolk as above made from cornstarch - water - black salt and turmeric

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 122)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Tuesday, March 27, 2018

Vegan Beurre de Moutarde

[Mustard Butter]

...there is a whole section of 'flavored butters'...just butter with some other things mixed in...
...I just took a couple of tablespoons of Earth Balance...
...added some Dijon mustard...
...and some parsley...
...it was really creamy and easy to spread...
...just like you would mayonnaise...
...I added some ham seitan...
...cut off the crust...and then cut it into triangles...
...skewered with toothpicks...
...they were cute little finger sandwiches...
...and they were really good...the mustard butter complements the ham seitan perfectly...

Substitutions

vegan butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 100)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Tuesday, March 20, 2018

Vegan Sauce Robert

[Vegan Brown Mustard Sauce]

...we tried this simple tangy mustard-y sauce...over tofu...Julia says it's good for pork, beef, chicken, turkey, hamburger and leftovers...so of course it's perfect to have over tofu...
...you start by cooking some finely minced onion in oil and vegan butter for 10-15 minutes...
...and then you add some white wine...
...and cook that down until it's reduced until 3-4 tablespoons...
...then add the VEGAN JUS LIÉ...Julia says you can use any brown sauce you prefer from pages 67-71...but the Jus Lie is the easiest I think...
...then off heat...just before serving add 3-4 tablespooons of Dijon mustard...
...just stir that in...
...and serve...
...it's a nice thick sauce...
...we served it over tofu...with sides of broccoli and Brussels Sprouts...
...it's tangy...and mustardy...kind of like Heinz 57 sauce...
...it was pretty good...

Substitutions

vegan butter for the butter
VEGAN JUS LIÉ
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...