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 357/524 (from Julie's count)...but really 654

Tuesday, October 29, 2019

Vegan Sauce Tartare

[Hard Yolk Mayonnaise]

...well...if I had known that Julia had a Tartar Sauce recipe...I'd probably have made it before now...she calls it Hard Yolk Mayonnaise...but it is essentially what we Americans know as Tartar Sauce...which we generally eat with fish...or vegan fish...as the case may be...
...so I made some vegan egg yolks...
...and then mashed them up again...
...and Julia says to get them perfectly smooth you need to pass them through a sieve...so I did that too...
...and then she also says that you shouldn't make it in the electric blender as it gets too thick...but I thought I'd try the stick blender as I have good luck with it with my regular vegan mayo...
...then you chop up some pickles and capers...I used sweet and dill both for the pickles...
...and then you twist them up in a towel like we do with the mushrooms...to get the liquid out...
...and then I just whisked that into the hard yolk mayonnaise...
...and it made a perfect tartar sauce...
...so of course we had it with vegan fish...these are the Gardein ones...
...and it was absolutely perfectly delicious...

Substitutions: Vegan egg yolks for the egg

Mastering the Art of French Cooking (pp. 90 - 91)

Tuesday, October 22, 2019

VEGAN FRICADELLES DE VEAU Á LA NIÇOISE

[Vegan Veal Patties with Tomatoes, Onions, and Herbs]

...this is one of those recipes with a lot of ingredients and a lot of steps...Julia says you can add some leftover Ratatouille if you have it...
...for my vegan veal substitute...I thought I'd mix these two different colours of lentils...
...I got a couple of those frozen tomatoes out of the freezer...the ones I froze whole in muffin cups...they'll be perfect for this recipe...
...chopped up an onion...
...well...I needn't have bothered with the two different colours...as they are pretty much the same now...haha...
...minced a clove of garlic...
...chopped the tomatoes...it's easier when they are semi-frozen like this...
...got a frozen disc of aqua faba out to thaw...it'll be the egg replacer in this recipe...
...and started sauteeing the onions...just until translucent without browning as Julia almost always says...
...add the tomatoes...
...and the herbs...I chose basil over thyme this time...
...got out some walnuts to sub for the pork fat...
...cook the tomatoes with the onions and herbs until the liquid is almost all evaporated...
...chopped the walnuts...
...mixed some stale bread with some almond milk...
...and then press out as much of the almond milk as you can...
...add the bread and the walnuts to the lentil mixture...
...and then the tomatoes and onions...
...give everything a good mix...and season with salt, pepper and parsley...
...spread some flour on a plate...and form patties from the mixture...and dredge in the flour...
...and fry in Earth Balance...
...until golden brown...
...when they are brown on both sides...take them out of the pan...
...add some more Earth Balance...
...and deglaze the pan with some vegan broth...I used Washingtons....
...rapidly reduce that down to three or four spoonfuls...
...and you're ready to serve...
...just pour the sauce over the patties...
...we had ours with mashed potatoes and peas...and it was really really good...

Substitutions: Lentils for the veal
Walnuts for the pork
Aqua Faba for the egg
Almond milk for the milk
Vegan bouillon for the stock
...and Earth Balance for the butter...


Mastering the Art of French Cooking (pp. 372 - 373)

Tuesday, October 15, 2019

Vegan Beurre à l'Oeuf

[Vegan Egg Yolk Butter]

...Julia says this butter is 'for sandwiches, canapés, hard boiled eggs, and general decoration'....and obviously...you'll need some hard boiled vegan egg yolks for it...you've seen me make these vegan hard boiled eggs before here...but this time...I only need the yolks...so I'm not doing the white part...
...I just mashed up a small white potato...
...added some kala namak for some egg yolk-y flavor...
...and some turmeric for some yellow colour...
...and blended that all well together...
...and formed it into little vegan egg yolks...not necessary...but cute and fun...and a way to measure out the yolks...
...then I softened some Earth Balance...
...and creamed it well...
...and beat in the egg yolks...
...then seasoned with salt and pepper...you can add some optional herbs if you want...
...I got out some Tofurkey deli slices...
...and made some canapés...and topped them with the deli slices, a little bit of spinach...and piped on the Vegan Egg Yolk Butter...
...and they were really really yummy...

Substitutions:

Vegan Egg Yolks
Earth Balance for the butter...

Mastering the Art of French Cooking (pp. 101-102)