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 294/524 (from Julie's count)...but really 659

Tuesday, April 26, 2011

Vegan Sauce Moutarde à la Normande

[Vegan Mustard Sauce with Cream]


I made another VEGAN RÔTI DE PORC POÊLÉ for Easter lunch...everyone loves it...and I made a nice Sauce Moutarde to go with it...so delicious...


...first crush some peppercorns...I used Tellicherry...

...add those to some vinegar...

...mix some dry mustard with water...

...and add that to the pot...

...I used my trusty combo of soymilk (homemade) mixed with powdered soymilk for the creamer...

...add that to the pot and simmer for about 5 minutes...until lightly thickened...

...it should coat a spoon - but it won't be thick like a gravy...

...off heat - swirl in some Earth Balance by bits...

...pour into a warmed gravy boat...

...and serve...

...this was so good...creamy and tangy...perfect with the roast...


Substitutions:
Soymilk mixed with powdered soymilk for the cream
Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

p. 382

Sunday, April 17, 2011

VEGAN POULETS GRILLÉS À LA DIABLE

[Vegan Chicken Broiled with Mustard, Berbs, and Bread Crumbs]

...We had the Men's French Toast Breakfast after church today...so we didn't need to have brunch for lunch...I just have plain toast with syrup...still yummy...

...so we made a super easy and delicious vegan chicken dinner instead...


...Start by broiling your filets - I decided to use firm tofu (my grocery store is now carrying tofu - so YAY!) instead of seitan this time...

...broil until very lightly browned...

...salt lightly...

...make some bread crumbs...fresh is always better...

...chop some shallots - we used green onions...

...mix with a little cayenne, thyme, and mustard (you could also use basil or tarragon, Julia says)...

...Julia says to 'paint' the 'chicken' with the mixture...but we just dipped ours in it...

...then put your bread crumbs on a plate and dredge your painted 'chicken' in the crumbs...

...pressing to apply on all sides...

...then return to the broiler and brown slowly for 10 minutes or so...ours took a bit longer...

...we served them with mashed potatoes (Scout's favorite), some peas, biscuits, and applesauce...and also a side of Leeks in Cheese Sauce (Poireaux à la Mornay, Gratinés) (not pictured here)...

...this was another delightful dish...

...crispy on the outside and tender and moist on the inside...

...and the crunchy-spicy-mustardy coating was perfect...

Substitutions:
Tofu for the chicken

Recipe here: Mastering the Art of French Cooking


(pp. 265-267)

Vegan Poireaux à la Mornay, Gratinés

[Vegan Leeks browned with Cheese Sauce]

...a delicious side dish...

...first you'll need to braise some leeks POIREAUX BRAISÉS AU BEURRE...

...and make a Sauce Mornay...

...sprinkle with 'cheese' we used Daiya...

...and run under a hot broiler for a few minutes...

...delicious...we served these with our POULETS GRILLÉS À LA DIABLE
...

Substitutions:
See POIREAUX BRAISÉS AU BEURRE
and Sauce Mornay
for their substitutions...

Recipe here: Mastering the Art of French Cooking


(p. 496)

Monday, April 11, 2011

Vegan Omelette Pipérade

[Vegan Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham]


I know I said a couple of Sundays ago when we made the Crêpes that we were out of Omelette recipes...but I was wrong...there was one more...and it is a fancy-schmancy-fill-you-up-hearty omelette for sure...

Julia says this is a Basque specialty and you'll need some Ham Seitan for it - I had some already sliced in the freezer...so that shortened our prep time considerably...


...First...you brown the 'ham' lightly in butter...

...and set aside...

...then in the same butter you browned the 'ham' in...cook some onions and peppers slowly without browning...

...season with salt and pepper...

...stir in some garlic and tomatoes...

...make your omelette... - remove it from the heat and spread your pipérade mixture over it...

...sprinkle the 'ham' over the top...and serve...

...I know that looks like wine in the glass but it's really cranberry juice...HA!

...so very hearty and good...

...we loved this omelette and will definitely be making it again...

Substitutions:
Earth Balance for Butter
Ham Seitan for the ham
Vegan Omelette for the omelette portion

Recipe here: Mastering the Art of French Cooking

pp. 137-138

Other Omelette Recipes

L'OMELETTE BROUILLÉE (pp. 129 - 132)
L'OMELETTE ROULÉE (pp. 132 - 135)
L'Omelette Aux Fines Herbes (p. 135)
L'Omelette Au Fromage (pp. 135-136)
Omelette Aux Épinards (p. 136)
Omelettes Gratinées à la Tomate (pp. 136-137 )

Wednesday, April 6, 2011

VEGAN OEUFS EN GELEE

[Vegan Poached Eggs in Aspic]

I was a little bit afraid of all the aspic recipes in MtAoFC...but really a little bouillon and some agar powder and there's nothing to fear...'what could happen?'...

...First you'll need to make some Vegan Poached Eggs

...then, mix some agar powder with some vegan beef flavored bouillon...

...pour a little bit in the bottom of each mold...

...then add your tarragon leaves that have been dropped into boiling water and refreshed in some cool water...in a little cross shape at the bottom of the mold...

...pop in your little vegan poached eggs and cover with some more of the bouillon/agar mixture...

...allow it to set up...

...and unmold by running a knife around the edge - Julia suggests dipping in some warm water - but this wasn't necessary for my molds...

...place on a bed of lettuce leaves on a chilled plate...

...it was quite a pretty little thing...

...I think the agar was a little bit too firm...maybe I'll remedy that with some cornstarch or kudzu powder...

...they tasted just fine...like the beef bouillon with a little egg in the middle...not sure exactly when I would ever serve these...they seem like company food...but just a little out of date...either at a 60s theme dinner...or maybe at a wedding or baby shower brunch as a first course...


Substitutions:
Vegan Beef Flavored Bouillon with agar for the jellied stock
Vegan Poached Eggs for the eggs

Recipe here: Mastering the Art of French Cooking

p. 547