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 292/524 (from Julie's count)...but really 659

Tuesday, October 11, 2011

Vegan Épinards à la Mornay, Gratinés

[Spinach Gratinéed with Cheese Sauce]


...if you love a nice creamy Sheese-y dish...

...then this one's for you...so good...

...first make a Vegan Sauce Mornay...

...and butter a gratin dish with some Earth Balance...

...spread about 1/3 of the sauce on the bottom of the dish...

...make Vegan Épinards à la Crème...and spread them over the mornay sauce...top with the rest of the Mornay sauce...

... sprinkle with more Sheese...

...drizzle on some Earth Balance...

...bake until heated through and brown on top...

...This was really good and creamy...Julia also suggests the addition of optional mushrooms...I bet that would be good too...but we didn't add them this time...

Substitutions: Earth Balance for Butter
Sheese for the cheese
and the Substitutions for the Vegan Sauce Mornay

Recipe here: Mastering the Art of French Cooking

p. 472-473

3 comments:

  1. Creamy spinach sounds delicious! I don't think I've had anything like this since going vegan.

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  2. The dish looks fabulous. I'm a bit new to Sheese, but really like the way it tastes and melts (which I'm sure works out well in this particular dish).

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  3. hey! both this and the cauliflower dish looks so "fall-ish" and yummy! i see both your hands in a couple of the photos, hope you made use of the "gorilla"!

    love, k

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