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 238/524 (from Julie's count)...but really 672

Saturday, July 4, 2015

Vegan Vinaigrette à la Crème...again...

[Sour Cream Dressing - Dill Sauce]

...this is sort of an oooops post...as I didn't remember that I'd done this one before...

...I do have a spreadsheet that I'm using to track the recipes that I've completed...you can see it here...in fact that's how I knew that there were quite a few more than the 524 recipes that Julie Powel talks about in the movie...

...but I didn't have the spreadsheet in front of me...and I went ahead and took photos so I'll go ahead and post this again in case you've not tried this sauce...'cause it's really, really good...
..and it's a pretty quick and easy sauce to whip up...
...I used vegan sour cream...but Julia says you can use whipping cream...
...it'd probably still taste pretty 'sour' because of the vinaigrette...
...this time instead of crudités...we had the sauce with Vegan Fish...Sophie's...
...as Julia recommends this sauce for 'hot or cold fish'...
...all of the particulars are in the original post...Vegan Vinaigrette à la Crème

Tuesday, June 23, 2015

BOUILLABAISE

...so this is basically the VEGAN SOUPE DE POISSON...with a bunch of pieces of fish in it...

...Julia says that you can make the production as 'dramatic' as you want...I love her enthusiasm...
...so for my chunks of fish/shellfish...I got some Sophies filets...and some vegan shrimp...I've had the vegan shrimp before...kind of 'straight up'...and it was a little bit weird...the texture was a bit too chewy...or something...anyway...just a bit weird...so I'm hoping for better things in this soup...
...so basically....you make the soupe de poisson...I used a strip of sushi nori for a sea-like flavor...texture didn't matter because it's strained...
...and strain it...Julias says it should be delicious at this point so it will need no fussing later...
...then you add your vegan fish pieces...
...and bring it back rapidly to the boil...
...then immediately lift out the fish...and arrange the pieces on a platter...
...spoon a ladleful of the soup over the fish pieces...
...and serve the soup over a round of french bread...
...top with Rouille...
...and let each person choose which pieces of vegan fish/shellfish they want to add to their bowl...

Substitutions:

Vegan fish for the fish...we used Sophies...but there's a new Gardein Fishless filet that we want to try...
Vegan shrimp for the shellfish...ours came from SDA store... Sushi Nori for more ocean flavor...

Recipe here: Mastering the Art of French Cooking pp. 52-53

Wednesday, May 27, 2015

Vegan Côtes de Porc Sauce Nénette

[Pork Chops with Mustard, Cream and Tomato Sauce]

...this recipe is the same as the VEGAN CÔTES DE PORC POÊLÉES...just with a tomato cream sauce...
...so it's super easy to do...while the vegan porc chops are cooking...you take some vegan cream...salt and pepper...and cook until it is reduced by 1/3...
...then you beat together some tomato paste and dry mustard...(click here for a neat and frugal way to store tablespoonfuls of tomato paste)
...then beat in the hot cream...
...after removing the vegan pork chops...and deglazing the pan...pour the sauce mixture into the same pan...and simmer for a few minutes...
...then pour the sauce over the chops...
...a very pretty sauce...
...we served this dish with some steamed green beans...and a mixture of wild and saffron rice...
...so very delicious!

Substitutions:

Earth Balance for the butter
Cedar Lake Chops for the pork
Vegan Cream for the cream - we used soy milk thickened with soy milk powder to the consistency of cream...

Recipe here: Mastering the Art of French Cooking pp. 387

Tuesday, May 5, 2015

Vegan Gnocchi Mornay

[Gnocchi Baked with Cheese Sauce]

...there is a 'master recipe' for the Vegan Sauce Mornay on pp. 61-62...which is really the VEGAN SAUCE BÉCHAMEL - p. 57...but for this recipe she give another version of Sauce Mornay instead of sending us back to the one(s) we've already done...

...the original sauce starts with 2 Tbs of vegan butter and 3 Tbs of flour and 2 Cups of boiling vegan milk...and the one with this gnocchi recipe has 4 Tbs vegan butter 4 1/2 Tbs flour and 3 cups boiling vegan milk - where I would have expected 6 Tbs of flour if I were just doubling...so this is going to be richer/butterier...(word?)
...so...I let the gnocchi thaw...they actually held up quite well to being frozen...
...made the sauce and poured that over...
...topped with some Daiya cheese...
...and baked until the gnocchi were heated through and then under the broiler until nice and brown...
...just creamy...buttery and cheesy and good...the gnocchi have a nice texture even after being frozen...this was good and easy as the gnocchi were already made...but would be quite a bit of trouble if you had to make the gnocchi too...

Substitutions:

Vegan Milk for the milk...we used almond milk this time...
Vegan Cheese for the cheese...we used Daiya Mozzarella
Vegan butter for the butter - we used Earth Balance

Recipe here: Mastering the Art of French Cooking p. 183

Tuesday, April 28, 2015

Vegan Poulet en Cocotte Bonne Femme

[Vegan Casserole-roasted Chicken with Bacon, Onions, and Potatoes]

Julia says "This is an all-in-one dish where bacon and vegetables are cooked with the chicken and each item takes on a bit of flavor from its neighbors"...which is pretty much the definition of casserole cooking...
...the first step is to boil your bacon...so what am I doing with the Earth Balance in the casserole...
...just getting it ready for step #2...which is to sauté the vegan bacon after it's boiled...

...so melt some Earth Balance in your casserole dish...
...then boil your vegan bacon for a few minutes in water...I used some of the bacon I got from the SDA store in NC...but Bacos are easy to find and vegan...
...drain your vegan 'lardons'...
...then sauté the vegan bacon in the Earth Balance...
...I'm just using plain baked tofu as a sub for the roasting chicken...
...next step...boil some pearl onions...drain and set aside...
...boil some potatoes...making sure they're fairly uniform in size...sorry for the blurry pic...
...and sauté them in the casserole in a little bit of Earth Balance...Julia explains that this step is to evaporate their water and keep them from sticking to the casserole...
...then spread the potatoes aside...salt the tofu and place it in the center of the casserole...
...make an herb bouquet...which I did in my tea ball...
...and place it on top of the tofu...
...then put your onions and vegan bacon over the tofu-chicken, potatoes, and herb bouquet...
...Julia says to baste with a bulb baster using the butter from the casserole...I'm using some vegan broth instead...
...heat until sizzling...then cover - Julia says with aluminum foil...but I used my pretty glass lid...
...place it in the middle of the oven for an hour or so...basting once or twice...
...Julia says no sauce is necessary...
...this was really delicious...creamy and full of flavor...
...there are a lot of steps for this casserole...and I'm wondering if it would be (almost) as good if you just threw everything into the casserole at once...ahem...but that wouldn't be the Vegan Version of MtAoFC way now would it?...

Substitutions:

Earth Balance for the butter
Baked tofu for the roasted chicken
Vegan Bacon for the bacon - Bacos are vegan
...and I also used some vegan broth for basting...but you can just use more Earth Balance...

Recipe here: Mastering the Art of French Cooking pp. 252-253

Thursday, April 23, 2015

VEGAN CÔTES DE PORC POÊLÉES

[Vegan Casserole-Sautéed Pork Chops]

...Julia says that 3 or 4 chops may be sautéed in a covered skillet...so that's the way that I did it...instead of a casserole in the oven...
...so I used these chops from the SDA store...
...this is what they look like right out of the can...
...Julia says to dry them well with paper towel...
...first brown them on both sides in the skillet...
...then add some butter - we used Earth Balance...
...the optional garlic - we did not use...
...add the chops back to the skillet...overlapping them slightly...
...you're supposed to baste them with the juices that they cooked in...which we didn't have...so we used the reserved liquid from the can...
...cover and cook 25 - 35 minutes...
...and they're done...
...remove them to a serving platter...
...and add a half cup or so of dry white wine...
...taste for seasoning and pour over the chops...
...we had ours with slaw...stuffing...and butternut squash...
...they were tender...moist...and very flavourful...delicious...

Substitutions:

Earth Balance for the butter
Cedar Lake Chops for the pork


Recipe here: Mastering the Art of French Cooking pp. 385-387