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 350/524 (from Julie's count)...but really 654

Tuesday, July 16, 2019

Vegan Sauce Aurore...Again

...this is kinda funny because I'm 350 recipes in and what I've done and not done are harder to manage now...

...I opened the book to page 85 and looked (glanced might be a better word) at the Sauce Choron recipe and got started...I brought up this blog and found the recipe for the bechamel and proceeded...

...but I misread the Béarnaise as Béchamel...so this is not a new recipe...but one I've already done...haha...
...first of all...you'll need to make the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...it's just a simple white sauce...
...and then all you do is add a couple of spoonfuls of tomato paste...
...poured over vegan chick'n seitan...all of the particulars for that are over at Affectioknit...
...perfectly smooth and very pretty...
...and I was kind of surprised at how good this simple 'gravy' was...slightly sweet and very flavorful...

Substitutions:

...just vegan butter and vegan milk from the VEGAN SAUCE BÉCHAMEL

Mastering the Art of French Cooking (p. 85)

Tuesday, July 9, 2019

Vegan Crème Plombières aux Fruits

[Vegan Plombières with Fruit]

...I've made the master recipe for VEGAN CRÈME PLOMBIÈRES PRALINÉES...but I used an actual vegan custard...

...this time...I'm using the silken tofu that I made over at Affectioknit for the custard...
...so first you cut up some fresh strawberries and sprinkle them with "instant sugar"...it's apparently a finely ground sugar...so I just groung up some sugar in my coffee grinder...you don't want to use powdered sugar because it often has anti-caking agents added to it...
...I added some vanilla to my freshly made silken tofu...and then stirred in the fruit...
...and folded in the vegan egg whites...whipped aqua faba...and then layered it over the vegan spongecake...
...decorated with a bit of strawberry...
...look at that fluffy creaminess...
...delicious with the soggy cake on the bottom...

...I'm definitely using silken tofu for the custard the next time I make Plombières...there are a couple more versions...

Substitutions:

aqua faba for the egg whites...
silken tofu for the custard...

Mastering the Art of French Cooking (pp. 595 - 596)

Tuesday, June 18, 2019

VEGAN TARTE À L'ANANAS

[Vegan Pineapple Tart]

...Julia gives no description or suggestions for this tart at all...but she jumps right in with the pineapple prep...
...but I started with the sugar crust...
...you'll need to make the Vegan Pâte Sablée...
...I just left it sort of free form as it was kind of pretty and just a half recipe...
...then you drain the pineapple and boil it down for about 5 minutes...and add some cognac (or kirsch)...
...then add the pineapple rings...
...then add some red currant jelly...
...and continue to cook that down...
...to a syrupy consistency...
...then you make the VEGAN CRÈME PÂTISSIÈRE
...paint the pineapple/currant syrup over the prebaked sugar crust...
...then add the VEGAN CRÈME PÂTISSIÈRE...
...so pretty...
...then add the pineapple rings on top...
...prettier...
...pop an almond into each pineapple center...
...the prettiest...
...finally brush some more of the syrupy glaze over the top...
...and serve...
...it really is a lovely dessert...
...it was quite easy to cut with the pie server...(actually my wedding cake cutter)...
...I just used the pineapple rings as a guide for each serving...
...the custard was the perfect texture...
...and it was very sweet and really delicious...

Substitutions:

...the subs are actually in the supporting recipes...

VEGAN CRÈME PÂTISSIÈRE
Vegan Pâte Sablée

Mastering the Art of French Cooking (pp. 644 - 645)

Tuesday, June 11, 2019

Vegan Beurre Marchand de Vins

[Vegan Shallot Butter with Red Win]

...Julia says this recipe is for steaks and burgers...
...so I made a vegan filet...using Tracy's delicious recipe...this is a link to the Web Archive where you can find a copy as her blog has gone the way of many blogs...

...I have it copied out in my binder and often use it for vegan steaks...
...first you chop up a small amount of shallot or green onions...just a tablespoon or so...
...this recipe uses a lot of vegan butter...so use your favorite...I used Earth Balance...
...and cook that in some vegan butter...
...add some red wine...
...and cook it down until there's just about 1 1/2 tablespoons...
...and then stir in some more vegan butter...a lot...
...and spoon it over your vegan steak...
...served with peas and carrots and the potato casserole from last week...
...this is a delicious sauce...very rich and buttery...obviously...

Substitutions:

vegan butter - we used Earth Balance

Mastering the Art of French Cooking (p. 103)

Tuesday, June 4, 2019

VEGAN GRATIN DE POMMES DE TERRE AUX ANCHOIS

[Vegan Gratin of Potatoes, Onions, and Anchovies]

...this recipe is in the Entrees and luncheon dishes section instead of the potato chapter of the vegetable section...
...and I had these different coloured fingerling potatoes that I wanted to use up...
... and I gathered some vegan 'anchovy' materials...sushi nori, soy sauce, capers, and mushrooms...
...just started cooking the mushrooms...
...ground some sushi nori into granules in my old coffee grinder...for some 'fishy' flavor...
...and added that to the mushrooms along with some capers and caper juice, and some soy sauce for salty umami flavor...
...and cooked those down until they were pretty dry...
...and then I sauteed the onions in the same pan...which may not have been what Julia intended as she says to cook the onions without browning...I didn't really brown them but the leftover seasonings in the pan turned them pretty brown...haha...
...then you'll just need to make the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...
...and assemble everything in a casserole dish...
...top with the vegan anchovies...
...and vegan cheese...I used this new kind from Aldi...
...pour over some optional melted vegan butter...Julia also suggests anchovy oil...and you could make some fishy oil by sauteeing some nori in some oil if you wanted more of that flavor...
...ready for the oven...
...and baked for about 40 minutes...
...this was so delicious...I'll definitely be making this casserole again...

Substitutions:

vegan butter - we used Earth Balance
vegan cheese - we used the new one from Aldi
vegan anchovies - we used mushrooms flavored with capers, soy sauce and nori
substitutions for the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ..

Mastering the Art of French Cooking (pp. 154 - 155)