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

Friday, September 27, 2013

VEGAN SOUFFLÉ AUX ÉPINARDS

[Spinach Soufflé]

...I attempted another soufflé...and it was very good...basically the same steps as the VEGAN SOUFFLÉ AU FROMAGE...just with the addition of some spinach...
...so I sautéed some fresh spinach with some green onion...then I pulsed it in the food processor a few times...Julia doesn't say to do this...I just wanted it chopped up finer - I was afraid the soufflé would fall...
...then folded it with the other soufflé ingredients and put into the prepared mold...
...it poufed up in the oven nicely...
...but sadly...it deflated before it was served...the cheese soufflé did not do this...not sure what happened...maybe we waited a little too long to serve it...
...served al fresco...with grilled peppers and eggplant and fresh corn...maybe the last time this season we'll eat outdoors...
...and deflated or not...it was still very delicious...

Substitutions: same as for the cheese soufflé...

Earth Balance for the butter
EnerG mixed with Flax seed goo for the eggs
Daiya Vegan Cheese for the cheddar cheese
Vegan Parmesan for the Parmesan cheese
Self-Rising Flour for the flour
Vegan milk for the milk...I used Almond milk...but I'm fairly certain that soymilk would work just as well...

Recipe here: Mastering the Art of French Cooking

p. 165

Saturday, September 14, 2013

Vegan Soufflé Vendôme

[Vegan Soufflé with Poached Eggs]

...I posted how to make the Vegan Poached Eggs over at Affectioknit...they're fun to make...

...this recipe is so very like the last one...it's just a VARIATION listed below the original...
...and the directions are just to prepare the soufflé mixture as in the Master recipe...
...then turn half of it into the prepared mold...
...arrange the poached egg over the soufflé...
...I was using single serving ramekins...so one vegan egg per ramekin...
...then cover with the remaining soufflé mixture...and proceed as before...

...although this was kinda neat...I think I preferred the soufflé without the vegan 'poached eggs'...

Substitutions:

same as the previous recipe:

Earth Balance for the butter
EnerG mixed with Flax seed goo for the eggs
Daiya Vegan Cheese for the cheddar cheese
Vegan Parmesan for the Parmesan cheese
Self-Rising Flour for the flour
and vegan poached eggs for the poached eggs
Vegan milk for the milk...I used Almond milk...but I'm fairly certain that soymilk would work just as well...

Recipe here: Mastering the Art of French Cooking

p. 165

Friday, September 6, 2013

VEGAN SOUFFLÉ AU FROMAGE

[Cheese Soufflé}

...this recipe...Julia says...is intended as a detailed guide to those that follow. All main-course soufflés follow this general pattern...

...Julia gives detailed instructions about the different processes in created a soufflé...which she says...'quickly described, is a sauce containing a flavoring or purée into which stiffly beaten egg whites are incorporated'...and being mostly egg white...I wasn't quite sure how the Vegan Version would go...

...so I would read through all of the instructions beginning on page 157...with vegan substitutions in mind...before I began...
...first off...I don't own a Charlotte mold...so I used one of my mid-size Corningware dishes...as it has fairly straight sides and is about the right height...

...start with a preheated oven and grease the inside of the mold with Earth Balance...
...and sprinkle with Vegan Parmesan...
...set the prepared dish aside for now...
...melt some Earth Balance and add some flour...cook until the Earth Balance and flour foam together without browning...
...remove from the heat and pour in the milk...
...beat vigorously with a wire whip...Julia says the sauce will be very thick...
...Julia stirs in the cheese with the egg whites but I thought it would be better if to melt the cheese and incorporate it into the 'flavored sauce'...we'll see...
...then beat up my favorite egg white substitution...which is EnerG egg replacer mixed with flax seed goo...and fold those into the sauce...
...set the mold on the middle rack of a 400 degree oven and turn the heat down to 375...then Do not open the oven door for 20 minutes...
...I was kind of amazed and astounded when the soufflé actually rose up...
...and looks just like a soufflé...
...serve at once...
...we had ours as a first course...just with some fresh veggies...
...the soufflé deflates when you cut into it...but it was delicious...just cheesy and good...

...it probably should have pouffed up more than it did...but I'm still calling it a success...and I didn't really think that it would be going in...

Substitutions:

Earth Balance for the butter
EnerG mixed with Flax seed goo for the eggs
Daiya Vegan Cheese for the cheddar cheese
Vegan Parmesan for the Parmesan cheese
Self-Rising Flour for the flour
Vegan milk for the milk...I used Almond milk...but I'm fairly certain that soymilk would work just as well...

Recipe here: Mastering the Art of French Cooking

pp. 163-164