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 288/524 (from Julie's count)...but really 659

Thursday, October 14, 2010

VEGAN FROZEN GREEN OR WAX BEANS

Julia often gives separate directions for using frozen vegetables instead of fresh (fresh being preferred I'm sure) - but she provides these instructions without condescension...

...the only difference here being that the beans are blanched in a liquid containing vegetable stock, onions (or shallots), salt and butter...

...then you can proceed with the regular recipe Haricots Verts á l'Anglaise [Buttered Green Beans I]
...

...again - this is super easy...



Substitutions:
Veg broth for chicken broth
Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

p. 449

Tuesday, October 5, 2010

VEGAN CHAMPIGNONS SAUTÉS AU BEURRE

[Sautéed Mushrooms]

This is the base recipe for mushrooms and they can then be used in other recipes (or eaten alone as is)...

...I used my handy-dandy Veg-O-Matic to slice the mushrooms - I love that thing...

...perfectly sliced...

...a mixture of Earth Balance and oil - Julia says to make sure your butter is very hot and your mushrooms very dry - or they will steam...

...Julia also recommends small batches - if they are crowded - they will steam instead of frying...

...the mushrooms will first absorb the fat and then after a couple of minutes the fat will reappear on their surface - as soon as they are lightly browned remove from heat...

...if desired - add the optional minced shallots and sauté a couple more minutes...

...I do love me some mushrooms - and these are delicious!!!

Substitutions:
Earth Balance for butter

Recipe here:

CHAMPIGNONS SAUTÉS AU BEURRE