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 283/524 (from Julie's count)...but really 659

Tuesday, June 26, 2012

...A Tale of Two Stocks...


...just to show the difference in the two stocks...I used the Golden Broth in both versions, although if you wanted a darker stock, Julia says you can use beef broth...

Vegan Brown Chicken Stock
Vegan White Chicken Stock

Vegan White Chicken Stock

...this stock is the same as the Brown Chicken Stock except you don't brown the ingredients...HA!...

...same ingredients...

...same herbs...

...just put everything into a pot...

...and cook it for about 1 1/2 hours...

...then strain into a jar...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 237

Vegan Brown Chicken Stock

...One of the recipes that doesn't have a French title...

...the ingredients...

...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...

...add your vegetables - a carrot, and onion...

...continue cooking until browned...

...the recipe actually says to cut up the chick'n so I did that a little late...

...add some stock - I used Washington's Golden broth and some water...

...transfered to a pot...and cooked for about 1 1/2 hours...

...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...

...as I knew I'd be straining it anyway...

...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 236-237

Wednesday, June 13, 2012

VEGAN TOMATES À LA PROVENÇALE

[Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]

Julia says that one of the most savory ways to prepare tomatoes is à la provençale...and Scout and I found little bunches of vine ripe tomatoes at the Asian Market over the weekend...that we thought would be perfect for this recipe...

...first you remove the stems...

...cut in half crosswise...

...and gently press out the juice and seeds...

...sprinkle with salt and pepper...

...finely chop some shallots...I used red onions...

Make some fresh breadcrumbs and add herbs - basil and parsley, thyme and garlic...

...and a big pinch of pepper...Julia says you can prepare it ahead to this point...

...then add some oil...

...the stuffing should be slightly moist and hold together when pressed...

...Julia says to arrange your tomato halves in a roasting...but as usual...I opted for individual cups...

...fill each tomato with a couple of spoonfuls of stuffing...drizzle with some olive oil...

...and bake at 400⁰ F for 10-15 minutes until bread crumb filling has browned lightly...

...we served these with some broiled seitan, rice, and peas...

...and of course they were perfectly delicious...


Substitutions: NONE...another delicious vegan recipe from MtAoFC...


Recipe here: Mastering the Art of French Cooking

pp. 507-508