[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
Even though it is deflated, it still sounds lovely! :-)
ReplyDeleteI'm trying to figure out the proportion of the flax goo to the En-ergee egg replacer. Can't seem to find it in any of your master recipes.
ReplyDeleteDo you just treat the goo as the liquid called for on the box, or is there a different proportion?
Wow, what an undertaking! I love Julia Child and will watch her repeats, unless she's cooking a pig's head or something like that. She had a great personality. I am going to love watching you attempt all of her French recipes!
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