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 283/524 (from Julie's count)...but really 659

Sunday, December 19, 2010

Vegan Omelettes Gratinées à la Tomate

[Tomato-filled Omelettes Gratinéed With Cream and Cheese]


Oh My! was this ever good...another omelette recipe - I used the same omelette mixture as before...so...very...good...

...First you make your omelette...and the COULIS DE TOMATES À LA PROVENÇALE - Julia says to cut a slit along the omelette and fill the slit with the sauce - but we made ours like the rolled omelette and filled it and rolled it up...

...Julia says to use whipping cream or crème fraîche...

...so I sort of combined the two and used some Tofutti Sour Cream mixed with some vegan creamer...

...poured that over the rolled omelette...sprinkled with some Daiya cheese (supposed to be swiss - but used mozzarella) and some melted Earth Balance...

...and ran that under the broiler for a few minutes...

...and it was absolutely, perfectly delicious...


Substitutions:
Vegan omelette mixture for Eggs
Earth Balance for Butter
Tofutti Sour Cream mixed with some vegan creamer for the whipping cream or crème fraîche
Daiya Mozzarella for the Swiss cheese

Recipe here: Mastering the Art of French Cooking

pp. 136-137

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