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 273/524 (from Julie's count)...but really 665

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

Tuesday, November 22, 2016

VEGAN GALETTES AU FROMAGE

[Cheese Wafers]

...I had made Galettes au Roquefort before and they were so crispy and good that I decided that we needed some more cheesy crackers for Holiday snacking...

...Julia says that these 'featherweight' wafers are generally made with swiss cheese...but you can use any cheese you like...you will just have to adjust your flour and liquid based on the type of cheese...

...and since I'm using just nooch (nutritional yeast) for my cheese - I only used a fourth the amount she used of swiss...figuring that has a lot of air in it and nooch does not...it's pretty compact...
...added all the other ingredients...using Earth Balance for the butter...and blended that all together with a pastry fork...
...and since my nooch cheese replacement has NO moisture...I added 1/4 cup of soymilk...I'm sure you could just use water...you just need something to bring the dough together...

...then Julia tells you to do a test bake of one wafer...which I did not do...my mixture looked like it would make fine crackers...
...so I rolled the dough out pretty thin between my handy-dandy pie crust helper...just a big 2 gallon ziplock bag opened up...

...at this point I went ahead and brushed the entire top of the dough with a mixture of corn starch and water...because I'd read that it was a good vegan substitute for egg wash...and also to replace oil in a salad dressing...but I've not tried that one yet...sorry I missed a photo of that part...but I did it here to the full sheet of dough because I was going to use my sweet little tessellating goldfish cookie cutter to cut out the wafers...so I didn't want to do them individually later...
...so...just cut out row after row of little goldfish...probably about 100...
...Julia says to bake them on a lightly greased cookie sheet...but I baked them on (reused) parchment paper...and she also puts a pinch of cheese on top...but since I was using nooch...I just sprinkled some course kosher salt on top...
...they turned out perfectly...light and crispy...and cheesy...I was worried about the pepper...but the hint of heat is a nice one...

...they'll be perfect for some Thanksgiving snacking...

Substitutions

Earth Balance for the butter
just plain old dry nutritional yeast and soymilk for the swiss cheese...about 1/2 cup of nooch and 1/4 cup soymilk...
for the egg wash...I used 1 tsp of cornstarch in 1 cup of water...just cook together...it sounds unlikely...but it works perfectly...

Recipe here: Mastering the Art of French Cooking pp. 197

Tuesday, November 15, 2016

Vegan Egg Yolk and Cream Enrichment...Take Deux

[Sauce Parisienne - formerly Sauce Allemande]

...when you've been at this Mastering the Art of French Cooking thing as long as I have...you're bound to make the same recipe more than once...

...I don't always post the second time around here though...because most of the time I'm not doing anything different...it was just something we really liked and I make it the same way...and I don't get any 'credit' for doing it again...I don't get to increment my counter...so I usually don't post it again...

...but this sauce is different...since I'd gotten the Vegan Egg...I thought I'd revisit some of the recipes that rely heavily on eggs...and now based on what you have on hand you've got a couple of options for this creamy smooth sauce...

...and I'm still not sure why this title is in English...and the bracketed subtitle is in French...

...first...I made a VEGAN SAUCE BÉCHAMEL...
...then I mixed up some Vegan Egg...just using the package instructions...
...then for the cream enrichment...I added some Cashew Cream...
...and just whisked that into the Vegan Egg...
...and then just like with real eggs...you add some of the hot BÉCHAMEL a few drops at a time...so you don't scramble your Vegan Eggs...
...and then you pour this tempered mixture back into the saucepan with the rest of the Vegan BÉCHAMEL...
...then Julia specifies that you use a wooden spoon...and stir constantly over medium high heat...
...boil and stir for 1 minute...
...season with salt...
...white pepper...
...and lemon juice...
...then strain through a fine mesh sieve...
...to remove and coagulated bits of egg...
...and these Vegan Eggs are so much like real eggs that there actually were bits of coagulated vegan egg...so I'm really glad that I did this step...
...add some Earth Balance...
...and you'll have a perfectly creamy and velvety smooth sauce...
...to dress up a rather plain 'Breast of Tofu' dinner...
...Julia says that sauces with egg yolk and cream are among the richest and most velvety in all the French repertoire...and I couldn't agree more...

Substitutions

Vegan Egg for the eggs
Earth Balance for the butter
Cashew Cream for the cream

Recipe here: Mastering the Art of French Cooking pp. 60-61

Tuesday, November 8, 2016

Vegan Coquelets sur Canapés

[Vegan Roast Squab Chickens with Vegan Chicken Liver Canapés and Mushrooms]

...we made this delicious 'classic' French recipe for dinner and it (like the mousse) has a lot of steps...so many apparently that Julia gives us 'A Note on the Order of Battle'...so funny...

...but she just says that to 'relieve pressure' we should make our mushrooms and canapés ahead of time...
...so I gathered some ingredients...
...sliced up the mushrooms in the usual way...
...and sauteéd the mushrooms, onions and garlic...until lightly browned...

...the walnuts and part of the mushroom mixture will be used to make the vegan liver...
...I looked at several recipes for 'mock chopped liver'...and there are a lot of them...apparently it's a common Passover dish...and most used mushrooms and walnuts in some combination...I was thinking that if you can't do nuts...you could probably also use sunflower seeds...
...so...I just mixed a half cup of walnuts with a half cup of mushroom/onion/garlic...and gave it a whir...
...it was a little bit crumbly...so I just added a couple of Tablespoons of water...
...then I transferred it to a bowl...
...and added the Port...and the vegan liver portion of the recipe was done...
...then I made the sauce...which was just Vegan Brown Sauce...more port and some finely minced onion...
...and then I made the Vegan Canapés - Croutons and a bit more finished here...just buttery (and by butter I always mean Earth Balance) squares of a homemade white bread...

...and spread the chopped vegan liver on them...
...popped them under the broiler...
...and then began the 'assembly'...

...surround the canapes with mushrooms...
...and top with your 'vegan bird'...I used VEGAN SUPRÊMES DE VOLAILLE À BLANC...
...spread your sauce over the top...I may have reduced mine a little bit too much...but it sure was tasty...
...Julia says the only accompaniment for this is 'sauteéd, shoestring, or souffléed potatoes...or homemade potato chips'...but I went even simpler than that with a simple baked potato...
...very...very delicious...

Substitutions:
Earth Balance for the Butter
VEGAN SUPRÊMES DE VOLAILLE À BLANC for the chicken...but any vegan chicken or even just some roasted tofu would work just fine...there are a lot of flavors here...
Puréed English walnuts/mushrooms/onions/garlic for the chopped liver...
Vegan Brown Stock for the brown stock...we used Washington's Rich Brown Seasoning and Broth

Recipe here: Mastering the Art of French Cooking pp. 246-249