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 323/524 (from Julie's count)...but really 658

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

VEGAN CRÊPES SOUFFLÉES

[Raised Batter - for stuffed crêpes]

...the second recipe for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE

...Julia says that the beaten aquafaba 'makes the crêpes puff slightly'...
...and aquafaba's whip-ability never ceases to amaze me...
...just aquafaba (homemade liquid from cooking chickpeas)...whipped for a few minutes...
...until stiff peaks form...
...fold that into your VEGAN CRÊPES FINES SUCRÉES

...and that's it...

Substitutions:

Aqua Faba for the egg whites

Mastering the Art of French Cooking p. 650

VEGAN CRÊPES FINES SUCRÉES

[Light Batter - for crêpes Suzette ]

...this is the first of three recipes needed for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE ...
...it's just a light crêpe batter consisting of almond milk water flax seed goo, sugar flour and melted Earth Balance...

Substitutions:

Earth Balance for Butter
Almond Milk for milk
Flax Seed Goo for Eggs

Mastering the Art of French Cooking p. 649

Tuesday, June 19, 2018

VEGAN CERVELLES AU BEURRE NOIR

[Vegan Calf's Brains in Brown Butter Sauce]

...Julia says that brown butter sauce and brains are almost synonyms as they go so well together...
...so first you blanch the vegan tofu brains in some lemon juice and water...
...then cut them into half inch slices...
...and marinate them in more lemon juice, salt, pepper, olive oil, and parsley...
...mix some Vegan Butter and oil over moderately high heat...
...drain the marinated vegan tofu brains and roll in some flour...shake off the excess...
...brown lightly for 3 to 4 minutes on each side...
...Julia says to make the VEGAN BEURRE NOIR - BEURRE NOISETTE separately...
...and then pour that over your sautéed cutlets...
...we served ours with some Yukon Gold potatoes and peas and carrots...
...Vegan Brains are delicious...

Substitutions:

Earth Balance for Butter
Extra Firm Tofu for the Brains

Mastering the Art of French Cooking (pp. 413 - 415)

BLANCHING VEGAN BRAINS

...these are just the preliminary instructions for blanching...

...you just put the vegan brains (I used tofu again) in a saucepan and cover with water...add some salt and lemon juice or vinegar...and simmer for a few minutes...and that's all there is to that...

Substitutions

Tofu for the brains...I used extra firm and shaped it to look like brains...

Mastering the Art of French Cooking (p. 409)