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 296/524 (from Julie's count)...but really 659

Tuesday, March 22, 2011

Vegan Épinards à la Crème

[Vegan Spinach braised in Cream - Creamed Spinach]


...this was a lovely and very green spring sidedish...

....first - just follow the recipe for ÉPINARDS BLANCHIS

...then put a little bit of Earth Balance in a pan...

...stir over medium high heat to evaporate the humidity from the blanched spinach...

...then sift on a little bit of flour and cook for a couple of minutes...

...then add lots of cream - I used Wildwood plain creamer...

...and cook for an astounding 15 minutes longer...

...then off heat - add some more Earth Balance...

...then as you're supposed to garnish this dish with boiled egg - I made the same 'eggs' that I had made for the Vegan OEUFS POCHÉS...

...I just added a little bit more agar agar to make the 'egg' firmer...

...it worked perfectly - and I was able to slice them easily...

...so - sliced and garnished...

..it was a really good, rich and creamy sidedish...

...I'm getting quite used to Julia's version of spinach...this was really good - I'm thinking it would go well with Ham Seitan for an Easter dinner too...

Substitutions:
Earth Balance for Butter
Wildwood Creamer for Cream
Vegan Boiled Eggs for Egg garnish

Recipe here: Mastering the Art of French Cooking

p. 471

5 comments:

  1. You're so good at making vegan eggs!

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  2. Yum! I really have to try those "eggs" and freak out Eric.

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  3. This is amazing! I can't believe you made vegan eggs! Wow!
    Blessings, Debra
    Raw Vegan Diet

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  4. This really does look wonderful. I think we will have to try it soon!

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