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 204/524 (from Julie's count) 672

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

1 comment:

panda with cookie said... Best Blogger Tips

I love the photo of your drops of drippings. No need for reduction.