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 290/524 (from Julie's count)...but really 659

Tuesday, July 17, 2012

Vegan Eggs Baked in Ramekins

[Oeufs en Cocotte]

I don't know why the English and French titles are switched for this recipe...


...the yolks were the only tricky part of this recipe...I started with some clear gel...not much...just an 1/8 of a teaspoon...

...and mixed that with a little bit of the yolk part of my Vegan Hard Boiled Eggs recipe...and a little water...

...until I got a semi-solid...semi-jelled 'yolk'...

...First I put a Tablespoon of cream - I used Silk Creamer then I filled a ramekin almost half full of the egg white - also from my Vegan Hard Boiled Eggs......

...then I carefully spooned the 'yolk' onto the top of the 'egg white'...

...poured some melted Earth Balance on top...

...set the ramekin in a shallow pan of boiling water...

...and placed it under the broiler - Julia says for 2 to 10 minutes...

...just season with salt and pepper...I had mine with toast...it was good...

Substitutions:
Earth Balance for Butter
Vegan Hard Boiled Eggs for the egg
Silk Creamer for the cream

Recipe here: Mastering the Art of French Cooking

pp. 123-124

Monday, July 9, 2012

Vegan Vichyssoise

[Cold Leek and Potato Soup]

...I only ever remember having Vichyssoise once before...and Mom made it for me the summer I had my wisdom teeth out...

...with all the heat here (highs have been in the high 90s [32 C]for over 2 weeks now - and most days our outside thermometer has been reading over 102 [39 C])...so the only soup we could even think about eating is a cold one...

...I started this project with the Vegan Potage Parmentier - which is the master recipe for this soup...and I was surprised to learn that Vichyssoise is an American invention...HA!

...you first simmer the vegetables in stock (I used the Vegan White Chicken Stock)...

...run those through a food mill...

...stir in the cream - I used soy milk thickened with soy milk powder...

...I'm hoping that you can see how thick and creamy this soup is in this 'action shot'...

...serve in chilled soup cups decorated with chives...it was delicious and cold...perfect...

Substitutions:
Vegan Cream for the cream - I used soy milk mixed with soy milk powder
Vegan White Chicken Stock for the stock

Recipe here: Mastering the Art of French Cooking

p. 39