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 302/524 (from Julie's count)...but really 659

Tuesday, January 16, 2018

VEGAN POMMES À LA SÉVILLANE

[Vegan Apples Braised in Butter, Orange Sauce - a hot or cold dessert]

...it's odd...but Julia doesn't say anything at all about this dessert...
...so let's get started...peel some golden delicious apples...and core them and put them in acidulated water...ie., with Lemon Juice...
...ok...a couple of things...it's only the Man and me for dinner...so I'm making ours in little fireproof ramekins...and I 'broke' my apple trying to core it...so I quartered it...and cut the core out...and it fits in the little pyrex cup perfectly...
...sprinkle with sugar and put a teaspoon of vegan butter in the center...
...add some white wine...
...and cover with a buttered round of waxed paper...and bake taking care that the liquid doesn't boil dry...keep them just at a simmer for 25 - 35 minutes...
...while the apples are baking...peel an organic orange with a vegetable peeler...and then cut that into thin strips....
...boil for 10 to 12 minutes...
...and dry...
...by now...your apples should be done...
...they're just soft...and smell delicious just like this...and there's still quite a bit of liquid/juice in the cup...
...mix the orange peel with some current jelly and cognac...and spoon that over the apples...
...and make some white bread canapes...Julia says to make rounds...but I went with long triangles as it fits my single servings better...
...they were cute and delicious...
...the buttery triangle canapes were perfect...it was like a citrus-y apple tart...and we were supposed to serve this with cream poured over...and I actually had cream in the fridge...but completely forgot to take it to the table with the dessert...

...but it was totally perfect just like this...

Substitutions:

Homemade Vegan Butter...for both the apple and the canapes...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 628 - 629)

...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, January 9, 2018

VEGAN PURÉE DE MARRONS

[Vegan Chestnut Purée]

...I wasn't sure if I'd ever complete this recipe...actually I was sure I'd complete it but unsure if I'd actually eat it...

...because...

...years ago...when I was in France...I got quite sick after eating Marrons Purées...and I remember the taste quite well...
...but I forged ahead and put some chestnuts, celery and herbs in a pot with some vegan bouillon...in water of course...
...this store brand of beef flavored bouillon is accidentally vegan...
...my sweet sissie told me about it years ago...
...next...you pass your chestnuts through a food mill...
...and you're left with this mush...smelling fragrantly of chestnuts and herbs...
...add some vegan butter...
...and vegan cream...it's kindof like making mashed potatoes...
...and it's exactly how I remember it...sweet...creamy...earthy and very rich...
...I actually ate that small spoonful on my plate between the biscuit and the potatoes...and I didn't get sick...I know...that's not a very glowing recommendation for this recipe...

Substitutions:

Homemade Vegan Butter
Vegan Cream...I used Coffee Rich Creamer

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 518 - 519)

...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, January 2, 2018

VEGAN CAROTTES VICHY

[Carrots Vichy]

...this is just the VEGAN CAROTTES GLACÉES...
...cooked in Vichy water...or bottled soda water as here...
...Julia says the assumption is that the non-calcareous water makes a more delicate carrot...
...and these carrots were certainly delicate...very tender and delicious...

Substitutions:

Vegan Butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 479)

...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...

Thursday, December 28, 2017

VEGAN PÂTÉ DE CANARD EN CROÛTE

[Vegan Boned Stuffed Duck Baked in a Pastry Crust]

...for our Christmas Eve dinner...we had the spectacular Canard en Croute...which is technically supposed to be served cold...but we are such rebels that we had ours warm...
...I began by making some flax seed goo for the eggs...
...then I got out some AP flour and my Vegan Butter...Julia says to use part vegetable shortening and part butter...but I went with all butter...
...blended that together with a pastry fork...
...added my flax seed goo eggs...
...and ice cold water...
...and made the pate...
...I love that you can still see little bits of vegan butter in the dough...
...wrapped and in the fridge to rest for a bit...
...then Julia gives lengthy and horrific instructions for boning the duck...vegan duck comes out of the can without any bones...
...then get the pate out of the fridge...and lightly flour your surface...
...roll out the crust...
...add the 'boned' vegan duck...
...and layer the VEGAN FARCE POUR PÂTÉS, TERRINES, ET GALANTINES [Vegan Pork and Veal Stuffing] on top...
...gather the crust up...I just overlapped mine...
...and turned it over for the decoration...but Julia cuts another piece of crust for the top and then decorates that...
...I didn't have a pretty little fluted cutter like Julia has...but I got the center piece out of my donut cutter as it's about the right size...
...and cut a bunch of little circles for decoration...
...then I took a knife and made the little fan imprints on each one...
...and stuck them all around the top of the crust...
...made a vent hole in the middle of the top...
....and wrapped a small piece of parchment around a skewer to keep the vent open...
...and popped that little funnel into the hole...
...then decorated around that with some more little fan circles...
...and it was ready for the oven...
...baked for about 2 hours...the seitan stuffing has to get done...
...it turned out so pretty and perfect...

Substitutions:

Homemade Vegan Butter
Flax seed goo for the eggs
Vegan Duck
VEGAN FARCE POUR PÂTÉS, TERRINES, ET GALANTINES [Vegan Pork and Veal Stuffing]

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 571 - 576)

...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...