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 338/524 (from Julie's count)...but really 658

Tuesday, May 21, 2019

Vegan Sauce Ravigote

[Vinaigrette with Herbs, Capers and Onion]

...Julia says this sauce is for cold meat, pigs feet and calf's head...which all sounds horrible...she also says it's for vegetables...haha...

...and I'll be using it as I almost always use a vinaigrette...as a salad dressing...
...I got some fresh parsley out of the freezer...so not technically fresh...
...some capers...dijon and green onions...
...I put the onion and parsley in my Papmered Chef chopper...
...and minced it up finely...
...and added it to the VEGAN SAUCE VINAIGRETTE [French Dressing]
...it was pretty delicious as a salad dressing...

Substitutions:

none...already vegan...you just need to make the VEGAN SAUCE VINAIGRETTE [French Dressing]

Mastering the Art of French Cooking (p. 95)

Tuesday, May 7, 2019

Vegan Hollandaise Sauce made in the Electric Blender

...this is interesting because most kitchens in 1964 did not have electric blenders...but Julia embraces new things in her kitchen and makes Hollandaise in the blender...

...she says if your sauce refuses to thicken to take it out and pour it back into the blender in a thin stream...
...so the first thing I did was make some vegan egg yolks...I used It Doesn't Taste Like Chicken's Toast Dipping Sauce...I've made it before and it's really good...and it worked perfectly in this recipe...
...then you melt some vegan butter...I used Earth Balance...
...you pour that in a thin stream into the 'whizzing' machine...
...and it thickens right up...
...for serving...I poured it back into the little jug that I used to melt the butter...
...and you can see how thick and creamy it is being poured over the steamed asparagus...
...so delicious...and easy...

Substitutions:

Vegan butter for the butter...
...and vegan egg yolks for the eggs...I used It Doesn't Taste Like Chicken's Toast Dipping Sauce

Mastering the Art of French Cooking (pp. 81-82)

Tuesday, April 16, 2019

Vegan Artichauts Printaniers

[Vegan Artichokes braised with Carrots, Onions, Turnips, and Mushrooms]

...this recipe is a variation of VEGAN ARTICHAUTS BRAISÈS À LA PROVENÇALE...and you basically just add some veggies to it...
...cut up some turnips...
...and onions...
...carrots...
...and mushrooms...I used shitake...and you only use the tops...
...cook the onions without browning...
...add two cloves of garlic...mine were small so I used three...
...add the carrots...
...mushrooms...
...turnips...
...then add some white wine vinegar...
...and some white wine...
...add some herbs...bay leaf and thyme...I used my tea ball instead of cheesecloth...
...and then add some vegan beef broth...
...and the artichoke bottoms...
...cover with a disc of waxed paper...
...and bake for 1 1/2 hours...
...this was herb-y and good...an awful lot of trouble though...and as it's name suggests...it's perfect for springtime...

Substitutions:

Vegan beef broth...

Mastering the Art of French Cooking (pp. 427 - 428)

Tuesday, April 2, 2019

VEGAN FROZEN PEAS

...way back in 1961 when MtAoFC was published...frozen foods were probably not used that often in fancy cooking...but the ever down-to-earth Julia includes several "frozen foods" recipes...including one for frozen artichoke bottoms...which I have yet to find in ANY freezer section...

...I have already made Julia's recipe for Canned Peas...and I was surprised that I hadn't done the frozen peas one yet...as we often have frozen peas...
...you start with a tablespoon of shallots or green onions...
...add that along with some vegan chick'n stock, salt, pepper, and vegan butter to a pan...and bring it to a boil...
...the recipe is for 10 ounces of peas...and I have a 2 lb bag...like I said we often have frozen peas...
...so I weighed out 10 ounces...
...add those to the boiling broth...
...cover and boil slowly for 5-6 minutes...then uncover and rapidly boil off any remaining liquid...
...they were simple and delicious...better than the microwave version that I usually make...

Substitutions:

Earth Balance for the butter...

Mastering the Art of French Cooking (pp. 594 - 595)

Tuesday, March 26, 2019

VEGAN CRÈME PLOMBIÈRES PRALINÉES

[Vegan Caramel Almond Cream - a cold dessert]

...Julia calls this a 'surprisingly attractive dessert'...' and then she clarifies that with for the few minutes it takes to "assemble"...haha...it takes more than a few minutes to make...but she's right the assembly is quick...
...the first thing you want to do is let your spongecake dry out...so I cut some little cakes in half and put them in the oven on low to dry out...
...thaw out some aqua faba...to sub for the egg yolks...
...and put that in a pot...
...add some sugar...flour and boiling almond milk...which you're supposed to add drop by drop...to avoid cooking the egg yolks...but I just poured it in all at once...because it wasn't going to hurt the aqua faba...
...boil slowly for a couple of minutes...
...off heat add some Earth Balance and vanilla...and your custard is done...
...then put some more aqua faba in your mixer and start beating it...
...for a few minutes until stiff peaks form...
...then turn back to page 583...and make some Pralin
...pulverize the pralin...I used my old coffee grinder...
...fold your aqua faba fluff into the custard...
...until fluffy and incorporated...
...add the pralin...and fold that in...
...and you have a smooth fluffy and creamy mixture...
...get your cakes out and sprinkle them with rum...Julia suggests coffee as well...but I didn't want the coffee flavor in this dessert...
...spoon the custard over the cakes...
...chill for a couple of hours and just before serving sprinkle some more pralin over the top...
...this was really good...creamy and almond-y and sweet...

Substitutions:

aqua faba for both the egg yolks and the egg whites...
Earth Balance for the butter...

Mastering the Art of French Cooking (pp. 594 - 595)