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 276/524 (from Julie's count)...but really 665

Tuesday, January 10, 2017

VEGAN TARTE NORMANDE AUX POMMES

[Custard Apple Tart - to be served hot]

...Julia just says that while it can be served cold...it's best eaten hot...and that it can be reheated...

...lots of steps...but none too difficult...
...start with some apples...of course...these are organic gala apples...Julia doesn't specify a type...just cooking or eating apples...and that they should be crisp...
...peeled...
...cored and quartered...
...thinly sliced...
...add some sugar...
...and cinnamon...so pretty much like your basic American Apple Pie...
...and then arrange them in a pre-baked Vegan Pâte Brisée Sucrée...for this one...I used a combination of whole wheat pastry flour and oat flour...because I thought it would go well with this apple custard pie...

...and it was so...so good...it turned out like a crispy oatmeal cookie crust...so good...

...and this is a photo of the apples 'dumped' into the crust...and I did arrange them...but apparently I didn't photograph that part...sorry...
...so while the apples are baking until they start to colour and are lightly tender...on to the custard...I used Vegan Egg for the egg...
...mixed in the sugar...
...and beat until a ribbon forms...
...then sift in some flour...
...and cashew cream...
...and some spirits...Julia recommends Calvados...which is an apple brandy...but I didn't have any...I did however have some Spiced Rum...so I added that instead...
...then you just pour the custard mixture over the cooled par-baked apples...there you can see the arranged apples in this photo...
...Julia says the mixture should come almost to the top of the pastry shell...I added some little shields to keep the crust from getting two brown...
...then you return it to the oven to bake and set the custard...
...it's done with the top is lightly browned and a knife inserted in the custard comes out clean...
...then you sprinkle it with some powdered sugar...as if it wasn't sweet enough already...
...pretty...
...ready to serve...hot...
...with some tea...it really does make a perfect winter dessert...
...creamy and delicious...

Substitutions

all the subs from the Vegan Pâte Brisée Sucrée
Vegan Egg for the egg
cashew cream for the cream
Recipe here: Mastering the Art of French Cooking pp. 637 - 638

Tuesday, January 3, 2017

Vegan Choux Bruxelles aux Marrons

[Brussels Sprouts Braised with Chestnuts]

...Julia says this recipe goes particularly well with turkey, goose and duck...so it was a perfect side dish with our Christmas dinner...

...and it's really just two other recipes combined into one...

The master recipe for VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE [Brussels Sprouts Braised in Butter] which requires the preliminary recipe for blanching them first...VEGAN CHOUX DE BRUXELLES BLANCHIS [Blanched Brussels Sprouts - Preliminary Cooking]

...and the VEGAN MARRONS BRAISÉS [Whole Braised Chestnuts]
...first...generously grease a casserole with Earth Balance...
...so after executing the preliminary recipes...you just add the chestnuts and Brussels sprouts to your casserole buttered with Earth Balance...
...pour over some melted Earth Balance...
...and then bake until the sprouts and chestnuts are tender...about a half hour baked with other things at 350° F...
...these were really delicious together...Scout said that the chestnuts tasted exactly like kidney beans...he said that if you gave him one with his eyes closed that's what he would have guessed that it was...it's a good pairing of flavors...

Substitutions

Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking p. 452

Tuesday, December 27, 2016

Vegan Poulet à la Broche

[Spit-roasted Vegan Chicken]

...Julia warns us not to use regular bacon as it will flavor the whole chicken...I used Smart Bacon...just blanched in water for a few minutes...

...all in all...this was a pretty simple recipe...
...I started out by making some chicken-y seitan...
...and then shaped it into a large roast...
...I punched a couple of holes in a couple of cans...
...then I made a spit...by placing the two skewered cans over a baking sheet...
...then I buttered the seitan with Earth Balance and wrapped with blanched Smart Bacon and foil for some stability...
...trussed it all up with some twine...
...and ran the skewer through the whole thing...
...and put the whole apparatus into the oven...
...Julia says to use the same method for determining doneness as for regular roasting...
...so the seitan is done when it is firm and golden brown on the outside...it looks and smells delicious...
...and so...the main course of our Christmas dinner is done...not sure I'd go to the trouble of spit roasting again...as I don't really see any difference in this type of roasting over conventional roasting in a pan...but the seitan turned out perfectly...with no 'bacon-y' flavor...

Substitutions

Chick'n seitan for the chicken
Smart Bacon for the bacon
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking pp. 242 - 243

Tuesday, December 13, 2016

Vegan Soupe à l'Ail aux Pommes de Terre

Saffron-flavored Garlic Soup with Potatoes

...this is just a variation of the VEGAN AÏGO BOUÏDO...and it's actually a lot simpler...with no egg yolk/oil emulsion...and it winds up being a clear soup...
...so you start out with some garlic...
...you cook that with some herbs for about 30 minutes or so...and then strain it...
...and you pour it back into the pot...
...leaving you with a fragrant perfectly clear broth...
...add a pinch of saffron...
...to which you add some potatoes...and cook those for 20 minutes or so in the broth...
...just adjust the seasoning and you're done...the colour is not quite right in these photos...it's more of a warm gold in reality...but it's a cold and rainy day here...
...I toasted some rounds of bread with some Daiya and vegan parmesan...and floated one crouton in the soup...
...Julia suggests serving with parmesan...so I sprinkled the soup with some Go Veggie Vegan Parmesan...
...and this garlic-y soup was a warm and delicious lunch!

Substitutions

Daiya Cheese for the cheese on the croutons...but that's not really part of the recipe...
Go Veggie Parmesan for the suggested Parmesan...

Recipe here: Mastering the Art of French Cooking p. 48

Tuesday, November 29, 2016

VEGAN QUICHE AUX OIGNONS

[Onion Quiche]

...Julia doesn't give any description of this recipe...as it's really a sub-recipe of the main Quiche recipe...but the proportions of the eggs and cream are a little bit different...

...and I also didn't want a crust...so I made it in muffins without the crust...they turned out perfectly...I may never do a pastry crust for quiche again...HA!...only kidding...I really like a pastry crust...
...gathered my 'egg' ingredients...a combination of garbanzo flour (besan), EnerG egg replacer, and Vegan Egg...
...got my onions cooking over low heat (very low)...they have to cook for about an hour...
...then I mixed up my vegan eggs...I mixed besan and EnerG to an egg-y consistency for one egg and then added the Vegan Egg mixed according to the directions for the second egg...
...added cashew cream for the cream...
...and kala namak for the salt...I did not add any nutmeg...not a fan...
...continued cooking the onions...
...added some flour when they were golden...
...and cooked a few minutes more...
...greased a muffin tin with Earth Balance...since I'm not using a pastry crust...
...added some grated Daiya to the egg mixture...
...and then added the onions...
...spooned it into the muffin tin...
...sprinkled some more Daiya on top...
...dotted with Earth Balance...
...and baked until puffed and browned...
...they're so cute...
...and just look at that crust...perfect...
...they were delicious with some spinach and french bread...
...perfectly delicious...no need for a crust...
...and y'all have already seen how well these little guys travel as I took them up to Mom's for Thanksgiving brunch...

Substitutions

Earth Balance for the butter
Cashew Cream for the cream
EnerG, Vegan Egg, and besan for the eggs
Daiya Cheese for the cheese

Recipe here: Mastering the Art of French Cooking pp. 150-151