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 292/524 (from Julie's count)...but really 659

Wednesday, August 9, 2017

Vegan Sauce Soubise

[Vegan Onion Sauce]

...Julia says this is a excellent sauce for vegetables...

...and I thought it was one of the simpler sauces to make...
...you start by thinly slicing some yellow onions...
...and then you cook them covered with Earth Balance and salt for about 30 minutes...until they are very tender but not browned...she always says that...
...then you add some flour...
...and then some cream...

...ok...this cream is not my 'typical' cream at all...it's not cashew or almond or soy...it's cauliflower...I've made a 'cauliflower cream' sauce like this before over at Affectioknit...
...stir the cream into the onions...
...and cook until thick...
...transfer to the blender...and blend until smooth...
...put it back in the saucepan and bring back to the simmer...and just before serving add some vegan butter...
...we had ours over Brussels Sprouts...and it was delicious...light and creamy and slightly sweet...

Substitutions:

Vegan Cream - you could use any vegan cream...but this time I used cauliflower blended with some probiotic whey (it's leftover from making soy yogurt), garlic, and a spoonful of miso...
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 64)

Tuesday, August 1, 2017

VEGAN SALADE DE BOEUF À LA PARISIENNE

[Vegan Cold Beef and Potato Salad]

...Julia says that she doesn't give exact measurements on this one as she doesn't know how much (vegan) beef you have...

...so I guess this is a leftover sort of recipe...
...start with some cold braised vegan beef...y'all have seen these TVP strips before...and cold boiled potato...
...quarter some vegan hard boiled egg...and thinly slice a mild onion...this one is an organic Vidalia from Trader Joes...
...line a plate with lettuce...Julia specifies Boston or watercress...but I only had Romaine...so that's what I used...still pretty...
...then add potatoes and onions...
...Vegan beef strips...
...decorate with quartered tomatoes and vegan hard boiled eggs...
...and lunch is served...
...pour over some vinaigrette...
..and try to get a little bit of everything in each bite...

...it was really good...and a perfect salad for these last hot, hot days of summer...

Substitutions:
Vegan TVP beef strips for the beef
Vegan Hard Boiled Eggs for the eggs (recipe for Vegan Deviled Eggs here)

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 543)

Tuesday, July 4, 2017

VEGAN POUDING ALSACIEN

[Gratin of Sautéed Apples - a cold dessert]

...remember all those Golden Delicious Apples I showed you on Friday...I bought those for this recipe...as Julia said it's best with Goldens...

...she lists this as a cold dessert also says this recipe is best the next day because it needs a slow blending of flavors...but...do you think we waited...no...of course not...
...I peeled the goldens...but I didn't need all of them...
...sliced them thinly and sautéed them in some Earth Balance...
...cooked apples are pretty fragile...so I was trying to be very careful turning them...
...until they are lightly browned...
...press some plum jam through a sieve...
...and add some rum...we used Captain Morgan's Spiced Rum...
...and then Julia says to gently toss the cooked apples in the sieved plum jam...but I just kind of spooned it over and spread it around...as my apples were much to fragile to be tossed...they would have just been mush if I'd done that...
...then you mix up the batter...like a fluffy pancake batter sort of...I used whipped aquafaba for the egg whites...and then you add fresh whole wheat bread crumbs and cinnamon to the batter...
...spread that over the apples and bake...
...we had ours still warm from the oven...and as I said before...we did not wait until the next day...but it may be better tomorrow...
...served with a dollop of whipped coconut cream...

Substitutions:
Earth Balance for Butter
Aquafaba for the egg whites

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 626 - 627)

Tuesday, June 27, 2017

Vegan Sauté de Boeuf à la Bourguignonne

[Vegan Beef Sauté with Red Wine, Mushrooms, Bacon, and Onion]

...Julia says these beef sautés are good to know about if you have to entertain important people in a hurry...

...my little family are the most important people I know...and I think Julia has a different concept of time that most of us...at least in the kitchen...
...I started out making some beef flavored seitan...
...then I cut it into roughly 2 inch chunks...
...and sautéed that in a bit of oil...
...turning it until all sides were lightly browned...
...then I mixed up the cooking liquid...which was vegan beef stock and red wine...
...a mashed clove of garlic...
...a tablespoon of tomato paste...I keep little one tablespoon dollops of tomato paste in the freezer anytime I have leftover tomato paste...it comes in very handy for recipes like this that only call for a little bit...
...and a little bit of thyme...pretty simple really...
...then added the sautéed seitan chunks...
...and the Smart Bacon...Julia says to blanch the bacon...but I didn't think that was necessary for vegan bacon...
...start that cooking...it needs to reduce by half...
...meantime...sauté some mushrooms...
...and braise some pearl onions...Julia specifies 18-24...but hers must have been larger than mine...and I could only find frozen ones...and they braise in a single layer in a heavy bottomed saucepan in white wine...or you can use vegan chicken stock or just water...
...and then you add the onions...
...and the mushrooms to your bubbling pot...
...and let it simmer until reduced by half...then mix in some flour mixed with vegan butter to thicken the sauce a bit...
...and it's ready to serve...
...with some green beans and carrots...
...and oh my goodness this was delicious...so tender and juicy...

Substitutions:
Vegan bacon - I used Smart Bacon
Earth Balance for Butter
Beef flavored seitan for the meat
Vegan Beef stock or bouillon

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 326 - 327)

Tuesday, June 6, 2017

VEGAN QUICHE À LA TOMATES, NIÇOISE

[Vegan Tomato Quiche with Vegan Anchovies and Olives]

...first, I gathered ingredients to make this tomato-y quiche...

...the tvp chunks in the white bowl will just be rehydrated with boiling water with the nori strips added for a fishy flavor...they'll be cut into strips like I did for the VEGAN SALADE NIÇOISE
...and you start as you so often do by sautéing some onions without browing...
...and then you add some diced, peeled, seeded tomatoes...
...and cook until almost dry...
...then I mixed up a Vegan Egg mixture:

1 box silken tofu
1/4 cup soy milk
1 T soy protein powder
2 T nutritional yeast
2 T besan (chickpea flour)
1 t tahini
1/2 t salt
1/4 t turmeric powder
1/2 t onion powder

blend together

...added the herbs and the tomato paste and the vegan anchovies...
...just blended it together with a whisk...I thought that the tomato paste would make the mixtue really red...so I was surprised that it didn't really change the colour very much at all...
...add the tomato/onion mixture...
...and mix it in well...
...once again...I decided to make this quiche without a crust...so I just poured it into a pie tin...lightly greased with coconut oil...
...Julia says to place the kalamata olives in a decorative arrangement...
...baked until puffed and brown on top...
...served with a little salad...and some toast...
...it was really pretty...
...and really delicious too...

Substitutions:
Vegan 'Egg' Mixture - see recipe above
Earth Balance for Butter
Vegan Parmesan for the parmesan
Vegan anchovies...see above

Recipe here: Scribd and then search for Mastering the Art of French Cooking pp. 148-149