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 285/524 (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

Tuesday, December 2, 2014

VEGAN MARINADE AU VIN

[Wine Marinade]

...this is the third of Julia's Marinades for Pork...and it's the best one...it's perfect for a holiday meal...

...Julia says it's a 'special 2- to 4-day marinade which gives pork a taste akin to that of wild boar, marcassin...'

...and she says that if you're going to marinate for more than 3 days you'll need to cook the carrots onions and garlic...I wasn't going to leave mine that long so I didn't cook them...
...but your start by rubbing the vegan pork medallions with salt...based on the first marinades saltiness...I went lightly with the salt...
...then you mix some white wine (or vermouth...which I almost never have), vinegar, oil, garlic, carrots, onions, peppercorns, bay leaves, thyme and some other herbs if desired...
...then pop in the medallions...cover and refrigerate...
...this is what it looks like after 2 days...
...you scrape off the marinade and dry thoroughly...
...you can cook them any way you like...we just pan fried ours in a little oil...
...and served Thanksgiving style with some vegan stuffing, steamed broccoli, and Grandma's Mashed...
...these were just so juicy and good...
...definitely worth the little bit of trouble to make the marinade ahead of time...

Substitutions:

Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
p. 377