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 281/524 (from Julie's count)...but really 659

Tuesday, March 21, 2017

Vegan Sauce aux Câpres

[Caper Sauce]

...I did not grow up eating capers...and I was an adult the first time that I ever had them in a marinara type red sauce at a fancy Italian restaurant...they are the edible flower buds of the Flinders Rose...and they have (to me anyway) an earthy...flowery...almost pine-y flavor...that goes well with spicy/tomato-y things...

...I would not have thought to pair them with a creamy sauce...but Julia throws them into a Sauce Batarde...and says to eat it over 'boiled fish'...which sounds rather horrible...
...the very first thing you do is make a couple of cups of VEGAN SAUCE BÂTARDE (aka) SAUCE AU BEURRE...and I used my cashew cream for the cream this time...
...I got a small jar of capers...just a little too much for this recipe...
...in this little two line recipe...Julia says to beat in the capers...
...before adding the final butter enrichment...
...for the boiled fish...I cut little slits into a slab of extra firm tofu...
...to mimic the flakiness of fish...
...and then boiled it with a piece of nori...
...wrapped around the tofu...it sure smelled fishy enough...
...and looked surprisingly fishy as well...
...see perfectly flaky boiled tofu-fish...
...we had a nice tomato soup for the first course...
...and then just simple peas and potatoes with the sauced boiled tofu-fish...
...the sauce was surprisingly good...
...it was creamy with a little pop of saltiness when you bit into a caper...

...the boys were not fans though...so this sauce probably will not be repeated...but it was good in it's uniqueness...

Substitutions:
Earth Balance for the butter
Cashew Cream for the cream in the Sauce Batarde

Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 65

Tuesday, March 14, 2017

Vegan Clafouti aux Pruneaux

[Plum Flan]

...I made another clafouti...it's one of our favorite desserts...they always turn out well...they're pretty...and they taste good warm or cold...
...and since the Man's favorite fruit is the plum...I really should have made this version first...
...and I decided to make...and serve it in the Man's Mamaw's old old old cast iron skillet...I like it...it's rustic and pretty...
...I added one tofu egg to the mix this time...and I think the texture is better...so I'm going to continue to do that in the future...
...I didn't have kirsh, cognac, or orange liqueur...so I mascerated our plums in brandy...and then added them to the batter...
...ready for the oven...
...just out of the oven...
...served warm...
...see that perfect texture...the last one I made was a little too pancake-y...this one is much better...nice and custard-y...
...a sprinkle of powdered sugar...
...so pretty...
...and delicious...

Substitutions:
1/5 of a block of tofu for one of the eggs...
EnerG Egg Replacer for two of the eggs...
Earth Balance for the butter
Almond milk for the milk


Recipe here: Mastering the Art of French Cooking p. 657

Tuesday, March 7, 2017

Vegan Quiche aux Épinards

[spinach Quiche]

...Sunday after Church we made these little spinach quiches...

...using exactly the same process as for the VEGAN QUICHE AUX OIGNONS
...I mixed up the 'egg' ingredients...a combination of garbanzo flour (besan), EnerG egg replacer, and Vegan Egg...and added some cashew cream for the cream...
...cooked some shallots in some Earth Balance...
...and then added some spinach...and cooked it until the water had evaporated...added some salt and pepper but I didn't add any nutmeg...
...then gradually added that to the vegan egg and cream mixture...
...and stirred it in...
...greased a muffin tin with Earth Balance...because I'm not using a pastry crust...these little quiches form their own crust...
...poured the spinach/egg/cream mixture into the prepared muffin tin...sprinkled with Daiya cheese and dotted with Earth Balance...
...and baked for about 25 minutes...until they were set and the edges were slightly browned...
...popped the little quiches out of the tin...look at that perfect crust...
...just served with a simple side salad and a vegan biscuit...

...these are so cute and delicious...I'll definitely be making these again...

Substitutions

Earth Balance for the butter
Cashew Cream for the cream
EnerG, Vegan Egg, and besan for the eggs
Daiya Cheese for the cheese

Recipe here: Mastering the Art of French Cooking p. 153

Tuesday, February 7, 2017

Vegan Molded Mousse

...this is just the VEGAN MOUSSELINE AU CHOCOLAT...molded in an oiled 6 cup ring mold...with the Vegan Crème Chantilly filling the center...

...so see those recipes for the steps (and there are many)...but so totally worth it...and the aquafaba whipped cream is simply amazing...
...so...for this 'recipe'...just lightly oil your ring mold...I used safflower oil...but any light tasting oil will work...
...then turn the mousse into the ring mold...and cover it with waxed paper and refrigerate for 3-4 hours until set...

...the only thing I did differently this time...was to leave off the orange liqueur that none of us liked...and add a splash of lemon juice...suggested by Nonna on the previous Mousse post...Thanks Nonna!...
...then when Julia says to dip the mold into hot water for ONE (1) second ...she means it...the couple of seconds that this was in the water for the photo were definitely too long...so seriously...just dip it in and right back out...
...so if you do that correctly...yours won't look sloppy and drippy like mine did...and as Julia says "Remember, you are alone in the kitchen and nobody can see you." ...
...spoon the Vegan Crème Chantilly into the center of the ring...
...mound it right up...
...and you're ready to serve...
...it looks a little better now...
...we just sliced it like a bundt cake to serve...
...it held it's shape and had a perfect mousse-y texture...
...so very delicious...one of our favorite desserts...

Substitutions:
Aquafaba...garbanzo bean cooking liquid... for the egg whites...
Vegan Egg for the egg yolks...
Vegan Chocolate Chips for the semi-sweet baking chocolate...

Recipe here: Mastering the Art of French Cooking p. 605

Tuesday, January 31, 2017

VEGAN CHOUX DE BRUXELLES À LA CRÈME

[Brussels Sprouts chopped and simmered in cream]

...I chose this chopped recipe because I thought these Brussels Sprouts were rather large...and would be better chopped or shredded...
...so first you have to follow the instructions for VEGAN CHOUX DE BRUXELLES BLANCHIS...the preliminary cooking...
...where you make the little X in the ends of all the Brussels Sprouts...
...and then you just pop them into a pot...
...and boil them lightly for about 5 minutes...
...then you get some Earth Balance (or other vegan butter) sizzling in a pan...
...chop the blanched Brussels Sprouts...
...and shake them over moderately high heat without browning them...I actually thought they might be better slightly browned...but I didn't...as I guess this is meant to focus on 'creamy'...
...so I poured in some homemade Almond Cream...
...and let that cook gently...covered...
...until almost all of the cream was absorbed...
...transferred to a warmed vegetable dish...
...not the prettiest side dish I've ever made...but it is really very tasty...
...and finally top it with some more Earth Balance...and you're supposed to add chopped parsley...but I'm not a fan of parsley...so I hardly ever do that...

Substitutions

Almond milk/cream for the cream...I used homemade...recipe here...
Earth Balance (or other vegan butter) for the butter...
Recipe here: Mastering the Art of French Cooking pp. 453 - 454