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 215/524 (from Julie's count)...but really 672

Thursday, October 16, 2014

Vegan Cassoulet

[VEGAN FRENCH BAKED BEANS]

...Julia spends a lot of space telling us about Cassoulets...and likens them to Boston Baked Beans...and says that the recipes are subject to endless dispute...

...and she says..."that the concoction of a good cassoulet is a fairly long process...you can prepare it in one day...but two or even three days of leisurely on-and-off cooking are much easier..."

...so here goes...and 3 days later...you'll have your dinner...haha...
...start with some 'dry white beans'...Julia gives several French varieties...but we of course went with American Great Northerns...as that's what we have available here...
...drop the beans in rapidly boiling water...
...she puts in a humongous half pound of pork fat...so I used some unsalted cold pressed coconut oil to replace the fat...
...so you simmer the beans and fat for an hour and a half...skimming when necessary...
...and you want the fat to 'lose itself' in the beans...
...Julia says to use the recipe for pork loin on page 380...that's the VEGAN RÔTI DE PORC POÊLÉ...but I used my little vegan pork nuggets from the Asian store instead...
...and put that in the pot with the beans and fat...
...and an herb bouquet garni...which I, of course, put in my tea ball...
...and simmered for an hour and a half...
...then you make the roast lamb...
...so I used my lamb seitan recipe from VEGAN GIGOT EN CHEVREUIL...
...cut into chunks and browned...
...and then you make sausage cakes...which Julia says is a substitute for Saucisse de Toulouse...
...I basically used a recipe that I've used before...Bryanna's Breakfast Sausage...but I used Julia's spices...allspice, bay leaf, cognac, garlic, and truffle...an interesting mixture...
...shaped into patties and baked as usual...
...and then browned...
...and finally...we come to what Julia calls 'the final assembly'...
...basically...you just layer all of your ingredients...beans...vegan meat...beans...vegan meat...
...beans...vegan meat...beans...vegan meat...etc...it's a lot of food...
...the top layer of vegan meat should be the homemade sausage patties...
...and the final layer is beans...Julia says you can refrigerate at this point and then for the final cooking bake for an hour...
...as the cassoulet bakes...a crust will form on top...
...Julia says to break through this crust and spoon the liquid back on top...
...you do this several times...
...but in the end...she says the final crust should be left intact...
...and broken through as you serve...
...I love beans almost any way you can make them...and this is no exception...
...this time-consuming recipe (which Julia describes as an 'Order of Battle')was definitely worth the trouble...this was a delicious, rich and heart meal...

Substitutions:
Coconut Oil for the Pork Fat
Vegan lamb
Vegan Sausage
Vegan Pork

Recipe here: Mastering the Art of French Cooking
pp. 399 - 404

Thursday, October 2, 2014

Vegan Gratin Savoyard

[Vegan Scalloped Potatoes with Meat Stock and Cheese]

...so this is the second recipe under the master recipe for GRATIN DAUPHINOIS that I've done and I've not yet done the master...see Vegan Gratin Jurassien...

...and y'all know that I do love my potatoes...and this is definitely a rich and hearty potato dish...
...so I started following the master recipe by peeling some potatoes...
...and slicing them 1/8 inch thick...
...placed them in a dish of cold water...
...and rubbed the casserole with a clove of garlic...
...and then Earth Balance...
...drained the potatoes and dried them...
...and then started layering them in the casserole...
...with grated cheese...this is Daiya Swiss...
...grated pretty finely...with a parmesan grater...
...the slices were kind of fiddly to grate...
...then poured over the boiling stock...
...I used some more of the vegan beef stock from the SDA store in North Carolina...
...then popped the casserole into the oven...my finely grated cheese mostly melted and I didn't think that was a very pretty cheese-y presentation...
...so I sprinkled a little bit thicker shred of Daiya cheese on top...
...and put it back in the oven for a few minutes...
...served with some seitan stew...and mixed veg and a salad...
...it was so good...
...hearty...beefy and creamy...delicious...

Substitutions:
Earth Balance for the Butter
Vegan beef stock

Recipe here: Mastering the Art of French Cooking
p. 524

Saturday, August 30, 2014

VEGAN POTAGE CRÈME DE CRESSON

[Cream of Water-cress Soup]

...I had to look back through the archives to make sure I hadn't done this one already...and I had not...

...Julia says this 'is a lovely soup, and a perfect one for an important dinner'...

...aren't all dinners important?...

...I happened to have some fresh watercress...and I wanted a nice cold soup as it's been pretty warm these last few days of summer... ...so...you start with some minced green onions... ...cook the onions in the Earth Balance...you know the drill...until translucent but not browned...and then add the watercress...not sure why it's hyphenated above in the recipe...my version of the book anyway... ...sprinkle with flour and beat in boiling stock...I used some Vegan White Chicken Stock...then you run that mixture through a food mill...which you already know that Julia prefers to the blender or food processor...as it leaves more little pieces intact... ...then I mixed up some 'cream' and vegan 'eggs'...thick almond milk and flaxseed goo... ...then you blend that in by 'driblets'... ...and finally off heat...you stir in some more Earth Balance...but if you're serving it cold as we are...you omit that... ...a perfectly delicious cold soup for the final warm days of August... ...all of Julia's cream soups are delicious and this one is no different...

Substitutions:
Earth Balance for the Butter
Almond milk for the cream
Flax seed goo for the eggs

Recipe here: Mastering the Art of French Cooking
pp. 41-42