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 288/524 (from Julie's count)...but really 659

Tuesday, November 18, 2014

VEGAN MARINADE SIMPLE

[Lemon Juice and Herb Marinade]

...the second of three pork marinades...Julia says this one gives a slightly different flavor than the dry one...
...you start by rubbing salt and pepper onto the vegan pork...after the last one...I only used a little bit of salt shaken on...not dredged...
...then you mix up some lemon juice, olive oil, parsley, thyme, sage, and bayleaf...
...and dunk your vegan pork in...
...cover and marinate 1 to 3 days...
...this was an overnight marinade for us...so this is the next day...
...just scrape the marinade off and dry well before cooking...
...again...we just sautéed our medallions in canola oil...
...and served with some stewed potatoes and vegan broccoli coleslaw...recipe at Affectioknit...
...and these were a lot better than the MARINADE SÈCHE ones...if only because they weren't as salty...
...but the lemon juice adds a nice something to the vegan meat too...and they were delicious...

Substitutions:
...no substitutions for the marinade...
Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
pp. 376-377

Tuesday, November 11, 2014

VEGAN MARINADE SÈCHE

[Salt Marinade with Herbs and Spices]

...Julia says this marinade is her favorite 'as it tenderizes...and accentuates the natural flavor...'

...so we thought we'd use some of our Vegan Pork Medallions...and mixed up a marinade...
...just salt, pepper, sage/thyme, alspice, and ground bay leaf...I didn't have any...so I ground some up in my Coffee Mill...
...gave it a stir...and pressed the medallions into the mixture...
...coating each side...
...Julia says the minimum marination time is 2 hours...and that 6-12 hours are even better...we covered ours and put it in the fridge overnight...
...before cooking...you have to scrape off the marinade...
...and then dry thoroughly...
...we sautéed our medallions in canola oil...
...and served with butternut squash, a corn/green bean succotash...and some fluffy steamed rice...
...they looked and smelled so good...
...but they were a little bit too salty...so in future I think I'll just use the herbs and salt lightly like you normally would...but the flavor was really good...and you could certainly do this marinade with tofu or seitan too...

Substitutions:
...no substitutions for the marinade...
Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
pp. 376