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 324/524 (from Julie's count)...but really 658

Tuesday, September 18, 2018

VEGAN CRÈME AU BEURRE, MÉNAGÈRE

[Vegan Butter Cream I—with powdered sugar]

...Julia recommends using an electric mixer for this recipe...

...the recipe calls for egg yolks...but I thought that sounded pretty gross...and just subbed a few spoonfuls of almond milk...but if you like the flavor of egg yolks you could use Vegan Egg...or flax see goo with a bit of kala namak...but I didn't...

...and there's a funny thing about reading recipes...the recipe calls for 2 squares of baking chocolate...
...so I melted two squares of chocolate...and I thought...hmmnnn...that doesn't look like a lot of chocolate...
...but I blended it up with my vegan butter and powdered sugar...and it was predictably pretty lightly coloured...and not very chocolate-y tasting...
...so I re-read the recipe...and it does say 2 squares...but it also says 2 ounces...well...my block of chocolate is only 4 ounces...so I should have added half the bar...not just 2 squares...
...then you're supposed to put it in the fridge to chill a bit...
...but I wish I hadn't done that as it made it kind of difficult to spread...mine got a little bit too stiff...
...but a little time and room temperature and it iced the cake perfectly...
...and it was perfectly delicious...rich and chocolate-y...

Substitutions:

Vegan Butter for the Butter
2 Tbs almond milk for each egg... Vegan baking chocolate...

Mastering the Art of French Cooking (p. 681)

Tuesday, September 4, 2018

VEGAN THON À LA PROVENÇALE

[Vegan Tuna or Swordfish Steaks with Win, Tomatoes, and Herbs]

...Julia says that the tomatoes wine and garlic are a good contrast to this fishy vegan tuna dish...and she says to serve it with boiled potatoes and green beans...so we did...
...we were gifted another box of homegrown tomatoes...so I wanted a recipe that would use some of those up...
...and I had frozen a block of medium firm tofu...
...just because it changes the texture of the tofu...into something flakier and chewier than fresh tofu...
...I mixed up the marinade...
...pressed the tofu really well to get out almost all of the water...
...I should have shown y'all this Tofu Presser that I got for my birthday...it really does a perfect job...

...a long time ago now...when Scout was a young Webelos...he made me a Tofu Box...

...it's not really for pressing tofu...although I did often use it for that purpose...before I got this new one...it's really for making tofu...
...anywhoo...you can kinda see the texture in these bits I had leftover after I cut out our 'tuna' steaks...
...I put the 'steaks' into the marinade...consisting of salt, lemon juice, olive oil and pepper...and a crumbled sheet of nori for some flavor of the sea...
...after a couple of hours...I took them out and sauteed them in some olive oil...
...just until lightly browned...
...then I got busy with the sauce...seeding and peeling some tomatoes...and chopping a yellow onion...
...the only other herbs are garlic, oregano, and thyme...so it's a pretty simple dish...
...I sauteed the onions and tomatoes and then added some white wine...
...a tablespoon of tomato paste...Julia says for colour and added flavor...
...and lastly...you make a paste of softened vegan butter adn flour and stir that in...
...spoon the sauce over the vegan tuna and serve...
...as suggested...we served the Vegan Tuna with boiled potatoes and fresh green beans...
...it's always amazing how such simple ingredients can end up...
...tasting so delicious...

Substitutions:

Vegan Butter for the Butter
Tofu for the Tuna

Mastering the Art of French Cooking (pp. 219 - 220)

Tuesday, July 17, 2018

VEGAN BEURRE BERCY

[Vegan Shallot Butter with White Wine]

...another one of Julia's flavored butters...she suggest this one with steaks, burgers, liver and as an enrichment of brown sauces...

...I'll probably use it like I used the Vegan Beurre de Moutarde...as a sandwich spread...I think it will be good like that and give a lot of flavor...
...you start by boiling some white wine with the shallots, vegan stock, and pepper until the liquid has reduced to about 1 ½ tablespoons and the let it cool...
...then you cream the vegan butter...we used Earth Balance...
...then add the shallot mixture...a tablespoon at a time...
...it was a little bit messy...
...but it turned out perfectly...creamy and very flavorful...

Substitutions:

Vegan Butter for the Butter
Vegan stock...we used Washington's

Mastering the Art of French Cooking (p. 105)

Tuesday, July 10, 2018

Vegan Caramel Syrup

[Vegan Caramel Syrup]

...y'all have seen me make Vegan Caramel before...I make it pretty often...and I'm going to be making it even more often now...

...so you just follow the recipe for the Vegan Caramel...it's just sugar and water...so already vegan...
...and then you just add 1/3 cup of water to the prepared caramel...and heat it back up a bit to dissolve the caramel back into a syrup...
...I store it in a glass jar...
...it's delicious to stir a spoonful into my coffee each morning...so I'm going to make sure I always have some on hand...

Substitutions:

Absolutely none...just sugar and water...just make sure your sugar is vegan...

Mastering the Art of French Cooking p. 584

Tuesday, June 26, 2018

VEGAN GÂTEAU DE CRÊPES À LA NORMANDE

[Mound of Crêpes with Apples, Flambé]

...This recipe kindof reminds me of the Man's great-grandmothers Stack Cake...it's not a spice cake like that...but the execution is similar...

...first you need to make VEGAN CRÊPES FINES SUCRÉES...

...then you need to make VEGAN CRÊPES SOUFFLÉES

...then you can start this recipe...
...and I know you've seen me make Homemade Applesauce before...(probably more than once )
...and you want to let that cook for a while...
...because Julia says that it needs to 'hold itself in a fairly solid mass in a spoon'...
...then you'll add some cream...I used Silk Coffee Creamer...
...almond extract...
...and rum...Julia suggests dark...but we only had light...
...stir that all into the sauce...
...then using the batter for the Crêpes Soufflées...
..just make a mound of Crêpes...
...Julia suggests 10 - 12...but we stopped at 6...because that's how many our batter made...
..then you just start layering Crêpe and Sauce...
...another Crêpe...
...and more sauce...
...ending with a Crêpe...
...chop some almonds...I used whole ones because I thought they'd be prettier...then I completely forgot to add them to the mound...HAHA!
...sprinkle sugar on top...
...and then put the sugared mound into the oven...
...until the sugar on top almost begins to carmelize...
...and then pour over some warmed rum and set the liqueur aflame...
...we could see the flame...
...but it was light blue and difficult to photograph...
...and just cut portions from the mound as you would cut cake...
...it was delicious...light and fluffly...
...a pretty presentation...(even without the almonds)...
...then when I realized they were missing...I added them...
...so some of us had almonds and some did not...

...it was delicious both ways...

Substitutions:

Vegan Butter for the butter...
VEGAN CRÊPES FINES SUCRÉES
VEGAN CRÊPES SOUFFLÉES

Mastering the Art of French Cooking pp. 653 - 654