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, December 30, 2014

Vegan Sauce au Cari

[Light Curry Sauce]

...after all that rich food during the Christmas holiday...we wanted something light and different...so we thought we'd try Julia's Sauce au Cari...it's just a Béchamel sauce made with curry flavorings...
...and it starts like so many of Julia's recipes with onions cooked in butter (Earth Balance) over low heat without allowing the onions to colour...
...then you stir in the curry powder and cook for a couple of minutes...
...then you add the flour and stir over low heat for a few more minutes...
...then you add boiling milk - we just used regular almond milk...and let that simmer for about 15 minutes or so...
...then you stir in cream...we used thick almond cream...you can use the recipe here - just don't add the vanilla and dates...
...then...just before serving stir in a couple of tablespoons of Earth Balance...
...Julia says this sauce is good with vegetables...
...so we added some regular mixed vegetables...frozen...
...and served this sauce with the vegetables over steamed rice...and topped it with some tofu strips...
...oh my...this is so very good...

Substitutions:

vegan milk for the milk - we used almond milk
vegan cream for the cream - we used homemade almond cream
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking
pp. 63-64

2 comments:

  1. That does look yummy....I've done a similar dish just using thick coconut milk.....very caloric though! Love k

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  2. I was very interested to discover that almond milk is very ancient and was used in Tudor times! It is delicious.

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