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

Friday, October 25, 2013

Vegan Vinaigrette à la Crème

[Sour Cream Dressing - Dill Sauce]

...we were going to a little neighborhood get together and I needed to take some crudités...so I mixed up a little Vinaigrette à la Crème for dipping them in...
...I decided to use as many of the fresh herbs from the recipe as I had on hand...so that was tarragon, chives, parsley and dill...I think I might make it again with just dill...but dill is not the Man's favorite flavor...so it'd just be for me then...
...first, I mixed up some tofu sour cream (recipe here)...
...then I added a thawed cube of flax seed goo...(how I make and store it here)...and the sauce vinaigrette...that's from another of Julia's recipes...
...then chopped the herbes...
...tossed them in...
...gave it all a good whisk...
...it looks a lot like the Best Even Vegan Ranch Dressing...
...plated with some crudités...
...very pretty and thick...
...and delicious...

Substitutions:

Tofu Sour Cream for the Sour Cream...recipe here...scroll down to the bottom...
flax seed goo and a sprinkle of kala namak for the egg yolks

Recipe here: Mastering the Art of French Cooking

p. 95

Friday, October 18, 2013

VEGAN AÏGO BOUÏDO

[Garlic Soup]

...with the chilly fall weather...it's time to finish up some of Julia's soup recipes...

...Julia says that 'enjoing your first bowl of garlic soup, you might never suspect what it is made of'...she says that the 'after-effects' are minimal because the garlic is boiled...hopefully that's true...
...begin by separating a head of garlic...
...boil for 30 seconds...
...drain...run cold water over and peel...
...I put my herbs in my teaball instead of cheesecloth...
...then put some oil in...
...a couple of cloves...
...and boil for 30 minutes...
...I defrosted some cubes of flax seed goo...
...and whipped them into an emulsion with some oil...like making mayonnaise Julia says...
...when it's done...remove the herbs and the cloves...
...Just before serving...using a strainer...
...beat a ladleful of hot soup into the vegan 'egg' mixture...
...then strain the rest of the soup...
...of course the ladleful technique is not really necessary with vegan 'eggs'...
...and serve with bread and vegan cheese...
...this was a pretty creamy looking soup...I wasn't really expecting that...
...and it really was mildly flavored...quite a nice surprise...

Substitutions:

flax seed goo and a sprinkle of kala namak for the egg yolks
Vegan Parmesan for the Parmesan cheese

Recipe here: Mastering the Art of French Cooking

p. 46 -47