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 328/524 (from Julie's count)...but really 658

Tuesday, November 6, 2018

Vegan Sauce aux Anchois

[Vegan Anchovy Sauce]

...this is just the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ with the addition of anchovy paste...
...I used capers for the paste...and then nori for the taste of the sea...
...ground a couple of spoonfuls of capers into a paste in my mortar and pestle...
...and added that with some nori to the bechamel...

...Julia did not say to strain the sauce...I thought about it...but just left it as it was with the little bits of nori and capers still visible...
...and we served it over plain baked tofu as Julia says it's the accompaniment to boiled fish...or boiled potatoes...which both sounded kinda bland...

...it was very good...and really perked up the plain tofu...

Substitutions:

Vegan Butter for the Butter
Soymilk (homemade) for the milk
Nori and Capres for the Anchovies

Mastering the Art of French Cooking (p. 65)

Tuesday, October 16, 2018

Vegan Sauce Duxelles

[Vegan Brown Mushroom Sauce]

Julia only says that this sauce is "for broiled or sautéed chicken, veal, rabbit, or for egg dishes, hot meat leftovers, or pastas"

...and I think this would be a really good sauce to mix with some vegan cream to make a sort of vegan stroganoff...
...finely chop some mushrooms...and saute them with some onions
...then make a VEGAN SAUCE BRUN
...add a little bit of wine...and tomato sauce...and the mushrooms...

Substitutions:

Vegan Butter for the Butter
Better than Boullion for the stock...

Mastering the Art of French Cooking (p. 64)

Tuesday, October 9, 2018

VEGAN POMMES À LA SÉVILLANE

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

...with our oven working again...I wanted to make this baked apple dish for dessert...

...just a few simple ingredients...
...and the funny thing is...when I went shopping...I thought I was making an orange sauce...and I'd need lots of oranges...haha...NOT...you only need ONE orange...or a couple if you're making 6 apples per the recipe...
...and since I was only making 3...not 6 apples...I thought I'd bake them in the little individual ramekins...but in the end I needn't have bothered...because you serve them on a canape
...butter the little dishes with Earth Balance...
...sprinkle with sugar...
...pop your peeled and cored apple in and top with more sugar...if you're making six of these...you put them close together all in one dish...
...add some white wine...
...and some cognac...
...Julia says to cover with some buttered waxed paper...but I used buttered aluminum foil instead...
...wrapped up each ramekin...
...while the apples are baking peel your orange...
...Julia specifies strips 2 inches long and ⅛ inch wide...
...make some Vegan Canapés...I cut them into cute little flowers...using these old Tupperware cookie cutters Mom gave me when I was first married...
...simmer your orange strips...
...then rinse in cold water...
...and dry...
...when the apples are done...
...pour the apple cooking liquid into a saucepan...and drain the apples...
...add some red currant jelly and some cognac...
...and boil down quickly over high heat until thick enough to coat a spoon lightly...
...place a drained apple on each canapé...
...and spoon over the sauce...
...it makes a pretty dessert...
...and the whole house smelled lovely...
...of apples and oranges...
...Julia suggests serving with heavy cream...
...not sure what's up with the colour on this photo...it would have been a pretty picture with the cream pouring out like that...haha...
...such simple ingredients...it really is quite elegant and delicious...Julia says to serve them hot, warm, or cold, and pass the cream or sauce separately...we had ours warm...

Substitutions:

Vegan Butter for the Butter
Vegan cream for the cream...or Julia says you could make VEGAN CRÈME ANGLAISE

Mastering the Art of French Cooking (p. 661)

Tuesday, September 25, 2018

Vegan Babas aux Fruits

[Vegan Babas with Fruit]

...we made Julia's Babas again...you can see the first go at this recipe here...

...we used the popover pan again...since I don't have any of the little Baba molds...and they turned out better...for one thing I put more batter in each cup so they rose up better...
...then you spoon some fruit (we used strawberries) that you have let stand in baba syrup for 10-15 minutes...

...and Julia suggests serving this with Vegan Crème Chantilly...there are two versions...one with coconut cream here ...and one using aqua faba here...which would have made this a lot like Strawberry Shortcake...

...but I didn't make the cream...and it was delicious with just the fruit...

Substitutions:

Vegan Butter for the Butter
Flax Seed Goo for Eggs

Mastering the Art of French Cooking (p. 661)

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)