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, March 25, 2014

Vegan Sauce Crème...Sauce Suprême

[Cream Enrichment - Cream Sauce)

...We thought we'd have alfredo sauce over noodles for dinner...

...so I thought that'd be a good use of Julia's nice cream sauce...

...which is really just a thick VEGAN SAUCE BÉCHAMEL...it needs to be thick because the (cashew) cream thins it down a bit...

...so make the thick VEGAN SAUCE BÉCHAMEL first...
...then make some cashew cream...which is just blended soaked raw cashews...I blended a cup of cashews in two cups of water...

...then add that by tablespoons to your thick sauce...
...stir that in...
...and you'll have a lovely sauce...Julia says it's perfect for vegetables, eggs, fish, poultry...etc...as you can see, it's a very versatile sauce...

...we added some nutritional yeast, and garlic...and had quick and easy Alfredo sauce...
...creamy and delicious...

Substitutions:
Earth Balance for the Butter
Cashew Cream for the Cream

Recipe here: Mastering the Art of French Cooking
p. 59

Friday, March 7, 2014

VEGAN BIFTECK SAUTÉ AU BEURRE

[Vegan Pan-Broiled Steak]
...delicious...
...of course you have to start by making your meat...
...I basically used Tracey's Filet Mignon recipe that I've posted about before...sadly Tracy's blog no longer exists...but if you'd like the recipe...contact me and I'll send it to you...

...this time I added a little bit of marmite to the liquid...it kind of gave the 'meat' a deeper and a little bit sharper taste...
...knead...
...and shape...
...put your butter (sub Earth Balance) and oil in a skillet...
...sauté the 'steak' on one side for 3-4 minutes...
...then turn...and sauté on the other side for another 3-4 minutes...at this point I wrapped the 'steak' tightly in foil and put it in the oven for 45 minutes to finish cooking the seitan...
...pour the fat out of the skillet, and add the broth or wine or water...I used brown broth...
...scrape the skillet with a wooden spoon while rapidly boiling down the liquid...
...until it is reduced almost to a syrup...
...off heat...stir in more Earth Balance...
...pour sauce over the 'steak'...
...and serve...

...we had roasted potatoes and salad with vegan green goddess dressing...it was really really good...

Substitutions: Vegan Seitan Steak for the steak
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp.293-294