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 335/524 (from Julie's count)...but really 658

Tuesday, March 19, 2019

Vegan Choux Bruxelles Étuvés à la Crème

[Vegan Creamed Brussels Sprouts]

I actually thought I'd already made this recipe...but I was confused by the VEGAN CHOUX DE BRUXELLES À LA CRÈME...which is a stovetop recipe...and it was very good too...

...but this recipe is a variation of the VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE...and I would have subtitled it in English [Vegan Brussels Sprouts Braised in Cream]
...it's a really simple recipe...you put your Brussels Sprouts in an oven-proof dish...and put a couple of tablespoons of vegan butter on top and put it in the oven for about 10 minutes...
...then you pour over some vegan cream...I used Cashew Cream...and heated it in the microwave until boiling...
...and then you just bake it until most of the cream is absorbed...
...these were really good...
...creamy...buttery and slightly sweet...

Substitutions:

Cashew Cream for the Cream
Earth Balance for the butter

Mastering the Art of French Cooking (p. 452)

Tuesday, February 12, 2019

VEGAN NAVETS À LA CHAMPENOISE

[Vegan Turnip Casserole]

...Julia says that people who disdain the turnip almost invariably revise their opinion after tasting this dish...
...first Julia takes bacon and cuts it in 1/4 inch dice boils it then cooks it in butter...so...

...I used ham TVP...cooked in water and then Earth Balance...
...then blanched the turnips...
...added some diced onion to the vegan ham...
...and then some flour...and a small amount of sugar...
...added some brown stock...off heat...
...and some sage...
...then add the blanched turnips and cover and cook slowly for 20-30 minutes until the turnips are tender...
...so it was a pretty simple recipe...the strangest thing for me was the name Casserole...as that usually means cooked in a 9 x 13 inch glass dish in the oven...and this whole recipe takes place on the stovetop...
...we served the Turnip Casserole with rice and bbq tofu...
...it was creamy and good...turnips are slightly sweet anyway and the sage was a nice addition...it was definitely different...like no turnips I've ever eaten before...

Substitutions:

Vegan Ham for the bacon Earth Balance for the butter.
Mastering the Art of French Cooking (pp. 488 - 489)

Tuesday, February 5, 2019

Vegan Sauce Piquante

[Vegan Brown Sauce with Pickles and Capers]

...so basically you make the Vegan Sauce Diable...just don't put in too much pepper...

...and I took Maureen's advice and used some Marmite along with some Vegan Beef Bouillon to make the brown sauce...
...and then chopped up some pickles...I used bread and butter pickles...and some capers...
...and you just stir those in just before you add the vegan butter enrichment...
...then I made some rice...VEGAN RIZ À L'INDIENNE - RIZ À LA VAPEUR...using Jasmine rice...it always turn out perfectly...
...we had our Vegan Sauce Piquante with tofu, rice, and broccoli...
...it was good...in a different...and interesting way...
...it kind of reminded me of tartar sauce...

Substitutions:

Vegan subs from the VEGAN SAUCE DIABLE
Vegan subs from the VEGAN JUS LIÉ...

Mastering the Art of French Cooking (p. 72)

Tuesday, January 29, 2019

Vegan Crème au Beurre à l'Orange

[Vegan Orange Butter-cream Icing]

...this is just basically the orange cake filling made richer by the addition of a bunch of butter (Earth Balance)...which would just about have to make it richer...

...so there's not a lot to this recipe...
...first you make the Vegan Gâteau Fourré à la Crème d'Orange
...and then you add a bunch of Earth Balance...
...and whip that in with a wire whip...until it's nice and fluffy...
...and then you spread it on the cake with a flexible spatula...
...it is pretty and smells delicioius...
...so we cut a slice...
...the interior of the perfect vegan sponge cake...
...and it was sweet and delicious...

Substitutions

Earth Balance for butter
EnerG egg replacer for eggs

Mastering the Art of French Cooking (p. 674-675)

Tuesday, January 22, 2019

VEGAN GÂTEAU À L'ORANGE

[Vegan Orange Spongecake]

...I have made this orange spongecake before...here...that was a long time ago...and I'd never heard of aqua faba then...

...and I filled it with Vegan Gâteau Fourré à la Crème d'Orange

...so this time...I am going to fill the cake with the Crème au Beurre à l'Orange...we never said fill a cake before...we always said ice a cake...or...I have heard frost a cake...but Julia often puts the icing in the middle of the cake and not on the tops or sides...
...so you start with some grated orange peel...
...and whip up your aqua faba...
...into nice fluffy stiff peaks...
...mix up the cake...and add your orange peel...
...and then the aqua faba...
...just gently fold that in...
...until it's all incorporated and you have a nice light and fluffy batter...
...it baked into a perfect soft spongecake...
...you can see the spongey texture better on the bottom...

Substitutions

aqua faba for the egg whites...

Mastering the Art of French Cooking (p. 671)

Tuesday, January 15, 2019

Vegan Sauce Brune au Cari

[Vegan Brown Curry Sauce]

...this sauce was easy to execute and it turned out quite good...a little spicy...but then it has a LOT of curry powder in it...
...start by sautéing some onions...
...add some garlic...but Julia says this is optional...
...next add a lot of curry powder...3 Tablespoons...
...cook that down for a half a minute or so...
...then add your brown sauce...we used VEGAN JUS LIÉ...
...finish with some lemon juice...Earth Balance and fresh parsley...which I did not have...so I left that off...I'm not a huge fan of fresh parsley anyway...
...I was worried that it might be too 'chunky'...and thought about using the stick blender...but it was actually pretty smooth...so I did not...
...we just served it with some plain baked tofu, rice and mixed vegetables...
...so that it could be the star of the show...
...and except for being a tad too spicy...it was really good...if you don't like it too hot...I'd probably cut down on the curry powder...or use a mild one...

Substitions

Washington's Brown Seasoning and Broth for the stock - from the Jus lié recipe
Earth Balance for the butter

Mastering the Art of French Cooking (p. 73)

Tuesday, January 8, 2019

VEGAN COQ AU VIN

[Vegan Chicken in Red Wine, with Onions, Mushrooms and Vegan Bacon]

...now doesn't Coq au Vin sound nicer than that...Julia gives a few more names for it...and says that we should serve it with potatoes and peas...perfect...
...so you start with some vegan bacon...
...and then you dry some tofu and add that...
...then a little cognac...
...pour that in and stand back...
...and strike a match...I missed the poof...
...add some wine...
...and some vegan bouillon...
...then some garlic...
...bay leaf...
...and thyme...and let that cook for 25 minutes or so...
...and then Julia specifies 18-24 pearl onions...for VEGAN OIGNONS GLACÉS À BRUN...
...and you cook those slowly...
...until they are lightly browned...
...deglaze with some vegan brown stock...
...and add an herb bouquet...I put the herbs in my teaball...
...add the onions to the vegan chicken...
...and some VEGAN CHAMPIGNONS SAUTÉS AU BEURRE...
...ooops...I was supposed to add this before the cooking time...so I'm adding some tomato paste now...but it really goes after the thyme above...
...so I cooked that another 20 minutes or so...
...it smelled divine...
...then I strained out the liquid...
...blended some Earth Balance and flour into a smooth paste...
...and added that to the liquid...bring it to a simmer and stir for a minute or two until thickened...and then put everything back in the pot...
..served with potatoes, peas and French bread...
...the perfect comfort food...
...it's so delicious...

Substitions

TVP ham for the bacon
Tofu for the chicken
Earth Balance for the butter

Mastering the Art of French Cooking (pp. 263 - 265)