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 285/524 (from Julie's count)...but really 659

Wednesday, May 3, 2017

VEGAN SALADE NIÇOISE

[Vegan Mediterranean Combination Salad]

...Julia says you can arrange this appetizing combination of tuna, anchovies, tomatoes, potatoes, green beans and lettuce any way you want...

...I tried to arrange this vegan version just as she did on her show The French Chef...you can watch the video here...
...I gathered my ingredients...

...and first of all you have to do the preceding recipe for VEGAN POMMES DE TERRE Á L'HUILE...French Potato Salad...

...it's not difficult at all...

...and then you'll need to go ahead and make some VEGAN SAUCE VINAIGRETTE [French Dressing]...
...and then you'll need to make some Vegan Hard Boiled Eggs...start with some soymilk and agar powder...
...cook and mash up a small potato...
...add some turmeric...just to make it pretty and yellow...
...form into little yolk sized balls...
...and then I found these little egg shaped cups at the dollar store...and thought they'd work better than the Easter Eggs I've used before...but they didn't really...and I preferred the Easter Egg ones...these were difficult to work with and they left funny little lines on the finished eggs...
...I set the tops in some wine glasses...
...and I made a few 'poached eggs' too...just using some large spoons...
...and then I filled the bottoms of the little screw together egg thingies...and popped in a vegan yolk ball...and spooned over some more of the vegan egg white agar mixture...
...and then I screwed the egg thingies together...there's really no way to do this without making a little bit of a mess...with either type of egg mold that you use...
...and then I finished up the vegan poached eggs...
...just spooned some more vegan egg white over the vegan yolks...
...they turned out perfectly...and they're just for us to have Vegan Eggs Benedict for brekkie one day...they're not for this recipe at all...
...and now it's time to start assembling the 'composed' salad...you're supposed to toss your lettuce leaves in the vinaigrette...but my Boston Bibb lettuce leaves were rather large...so I'll just pour over the dressing...
...potato salad in the center...
...green beans and tomatoes arranged around that...
...then I opened the tin of canned vegan tuna that I'd gotten at the SDA store...and spooned that around...
...added some black olives...
...and for the vegan anchovies...I took some TVP strips...and cooked/rehydrated them with some nori and salty water...then I sliced them into thin stips...and arranged them on top of the potato salad...
...then I opened one of my vegan eggs...and sliced it...
...and arranged it on top of the salad...
...this composed salad really is a meal in and of itself...
...it turned out so pretty...
...and the combination of flavors and the dressing is really good...
...I'd have this salad once a week...if it weren't so much trouble to make that is...

Substitutions:
Vegan Hard Boiled Eggs...recipe over at Affectioknit
Vegan Canned Tuna
Nori sheet and water to rehydrate the TVP for the anchovies
Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 542....

VEGAN POMMES DE TERRE Á L'HUILE

[French Potato Salad - sliced potatoes in oil and vinegar dressing]

...Julia says this potato salad is prepared while the potatoes are warm so that they will absorb the oil and vinegar...
...so I cooked my scrubbed potatoes...
...and sliced them...Julia says that they should slice without crumbling...
...poured over a good white wine...
...and made the dressing...vinegar, lemon, mustard, salt and oil...
...whisk together and add some chives...
...pour the dressing over the potatoes...
...and toss gently to combine...

...I loved the flavor of this salad and I really liked it still warm...Julia says you can serve it warm or chilled...I'm going to chill this because I'm using it for a Salad Niçoise...but it's really good on it's own...

Substitutions:
NONE if you use white wine instead of vermouth and stock
Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 542

Tuesday, April 25, 2017

Vegan Mousse de Saumon

[Vegan Salmon Mousse]

...I've not done the "Master" recipe for this one yet...it's the Chicken Mousse...and Julia says it's an excellent way to use up leftovers...so that's exactly what I'm doing...
...and I happened to have some leftover Vegan Lox...or vegan smoked salmon...that I thought would be perfect for this recipe...
...so...I got started as I so often do...by sauteeing some green onions until translucent...but not browned...
...then to make my 'flavorful' stock...I added a nori sheet and some water...and I went ahead and added the Agar-Agar at this point too...because it needs to cook a little bit...
...after a couple of minutes I added some Homemade Almond Milk for the cream...as I'm using Aquafaba for the cream...there wouldn't be a really 'creamy' flavor...so I added it here to the stock...
...then I started the whipped Aquafaba as it takes a while to whip up...
...and just let the sauce simmer a bit longer...
...then when the Aquafaba was 'doubled in volume and holding it's shape softly'...
...I added the Vegan Lox to the sauce...
...and then put that into the Vitamix...and blended until smooth...
...then I folded it into the fluff...just to save a bowl...Julia says to do it the other way round...
...the texture looks perfect and mousse-like...
...and then from the back of the cabinet...I got out this mold...which I had gotten at a Church Basement sale in NOrht Dakota...years ago and never used...
...sprayed it with oil...
...and poured the fluff in...
...I'm afraid I may have left it in the fridge too long though...as some of the air bubbles have gotten large and combined...a bit...
...but I filled the sink with warm water...and dipped it in for just a second...
...it unmolded easily...but you can see some of the agar-gel settled to the bottom and set up over the fluff...so...it's not as perfect as it should be...but maybe not too bad...as one of the molding options Julia suggests is to line the mold with jelly...
...we surrounded it with crackers...
...and it was really good...smoky...fishy...and smooth...
...but this was actually better...we piped the leftover fluff directly onto some cucumber slices and topped them with a pinch of dill...
...and ate them right away...so I'd recommend doing that...or as Julia says...instead of molding the mousse you can just heap it up in individual serving shells...

Substitutions:
Vegan Butter for the Butter
Agar-Agar for the gelatin
Nori sheet and water for the fish stock
Almond milk and Aquafaba (added separately) for the cream
Vegan Lox for the salmon
Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 562...but you'll also need the master recipe on pp. 560-561...