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 211/524 (from Julie's count)...but really 672

Saturday, August 9, 2014

VEGAN ENDIVES À LA FLAMANDE

[Braised Belgian Endive]

...Julia begins this recipe with a lament about how expensive endive is in this country...and says it's one of the better winter vegetables...so of course I'm having it during the heat of summer...
...they're cute little things though aren't they...
...so you trim the base...
...Julia says to layer the endives...but of course she's making 12 of them and I'm not...

...sprinkle with salt and dot with butter...
...sprinkle with lemon juice...add water...
...cover and boil rapidly until liquid is reduced...
...then cover with paper...I used parchment...
...and bake a really long time...again she was making a bunch of endives so I baked mine about 30 minutes...
...served with rice and a seitan steak...and a nice gewurztraminer that the Man picked out...
...they were really good...

Substitutions:
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp. 493-494

Saturday, June 21, 2014

Vegan Champignons Sautés à la Crème

[Creamed Mushrooms]
...Julia says that these mushrooms may garnish canapés or accompany other foods...

...we wanted them as cute little finger food for a party...
...begin by quartering your mushrooms...or dicing or mincing depending on the size...
...then sauté them in Earth Balance and oil...
...add some minced shallots or green onions (we used green onions)...
...stir in some flour...
...then off heat blend in vegan cream and seasonings...
...we used soymilk mixed with powdered soymilk until about the thickness of cream...
...off heat and just before serving stir in some more Earth Balance...
...make some vegan canapés...
...and spoon the mushrooms carefully onto the little triangles...
...these were delicious little morsels to pop in your mouth...

Substitutions:
Earth Balance for the Butter
Vegan Cream for the cream...I used Soymilk mixed with powdered soymilk

Recipe here: Mastering the Art of French Cooking
p. 514

Friday, June 13, 2014

VEGAN CRÈME RENVERSÉE AU CARAMEL

[Vegan Caramel Custard, Unmolded – warm or cold]
...it was just time to make a nice creamy dessert...

...you start by lining a mold with caramel...like we did for Un Moule Caramelisé...
...then you beat sugar and flaxseed goo...I added a couple of tablespoons of flour for thickening...and then pour in hot almond milk...
...then pour that over the caramel...
...and bake the mold in a pan of voiling water...regulating the heat so that the pan never quite comes to a simmer...Julia says until a trussing needle stuck in the center comes out clean...mine was quite firm and pulled away from the edge of the mold...but Julia says to run a knife around it before you attempt to unmold...
...so mine was easy to unmold...
...the cream sort of mixed with the caramel for some reason...
...maybe I didn't quite get the caramel thick enough or something...
...but it sliced nicely...
...and was easy to serve...
...and even though it wasn't a perfect presentation...it was still delicious...

Substitutions:

...almond milk for the milk...
...flaxseed goo for the egg yolks and eggs... ...vegan sugar for the sugar...

Recipe here: Mastering the Art of French Cooking

pp. 610-611

Friday, May 30, 2014

Vegan Filets de Poisson à la Bretonne

[Fish Filets Poached in White Wine and a Julienne of Vegetables]

This recipe is the same as the Vegan Filets de Poisson Bercy aux Champignons...but with a julienne of carrots, onions, celery and mushrooms...Julia says it "is a pretty dish with a delicious flavor..."
...prepare the julienned vegetables...cook the celery, onions and carrots in Earth Balance for about 20 minutes and then add the mushrooms...they should be tender but not browned...
...Poach the tofu filets...go to the recipe for VEGAN SOLE À LA DIEPOISE to see how I prepare the tofu for a 'fishy' taste...
...then make the cream sauce as in the Vegan Filets de Poisson Bercy aux Champignons
...we had ours with baked potato, brussels sprouts and a salad...
...and it is pretty...as Julia said it would be...
...very tasty too...
...a nice springtime fish dish...

Substitutions:
Earth Balance for Butter
Plain Silk Creamer for the Cream
Tofu Fish Filets for the Fish

Recipe here: Mastering the Art of French Cooking

p. 211

Tuesday, May 6, 2014

VEGAN CHAMPIGNONS FARCIS

[Stuffed Mushrooms]

Julia says these are 'a good hot Hors d'oeuvre'...
...and they are pretty little hot things to pop in your mouth at a party...
...start by removing the stems from some mushrooms...the bigger the better...ours were just average size...
...then take your Vegan Duxelles from the previous recipe...
...and add your herbs, grated Vegan cheese, and breadcrumbs...and some Vegan cream...
...the stuffing after mixing...
...fill the mushroom caps with the stuffing...
...top with some more Vegan Cheese...I used Daiya...and some melted Earth Balance...
...and bake for 15-20 minutes...
...until the caps are tender and the stuffing has browned a bit...
...these are so good...just rich and delicious...and fun to eat...

Substitutions:
Earth Balance for the Butter
Vegan Creamer for the cream...I used Silk Plain Creamer
Vegan Cheese for the cheese...I used Daiya

Recipe here: Mastering the Art of French Cooking
pp. 516-517

VEGAN DUXELLES

[Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance)]

...this is a preliminary recipe for the one that follows...Stuffed Mushrooms...

Julia says that this dry mushroom flavoring can be kept in the fridge for weeks or may be frozen...

...not in this recipe...but Julia does give specific chopping instructions...hold you knife perpendicular to the surface with both hands and chop straight up and down...
...then, put the minced mushrooms in the corner of a clean towel...a handful at a time...
...and twist and squeeze out all the moisture...the key here is that the mushrooms need to be very dry...
...chop up some shallots or green onions...
...and sauté them in some Earth Balance and oil for a few minutes...
...season with salt and pepper...add some Madeira or brown stock...
...and boil rapidly until liquid is reduced to nothing...and your Duxelles are done...

Substitutions:
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp. 515-516