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 518/524 (from Julie's count)...but really 629

Tuesday, February 24, 2015

Vegan Endive Gratinées

[Vegan Endive Gratinéed with Cheese]

...they had some pretty endive at the grocery store...so...as it really is a 'winter' vegetable...

...we thought we'd give the 'sauced and browned' endive recipe a go...
...you start out making a VEGAN SAUCE BÉCHAMEL
...and then you make the Braised Endive...and put that in a dish buttered with Earth Balance...
...then you pour the Bechamel sauce over...
...and grate some vegan swiss cheese...we used Daiya Swiss slices and folded them up and grated them on top...
...ran it under the broiler for a few minutes...until it was bubbly hot and browned...
...this makes an elegant and delicious starter course...creamy and delicious...

Substitutions:

Vegan butter for the butter - we used Earth Balance
Vegan milk for the bechamel
Vegan cheese - we used Daiya Swiss Style Slices

Recipe here: Mastering the Art of French Cooking
p. 494

Tuesday, February 3, 2015

Vegan Poulet au Porto

[Roast Vegan Chicken Steeped with Port Wine, Cream, and Mushrooms]

...Julia says this dish is perfect for entertaining a few good, food-loving friends...
...and...she says nothing should interfere with these special flavors...
...it's flamed with cognac...it was delicious...
...start by boiling some mushrooms...just in water, Earth Balance, lemon juice, and salt...
...after a few minutes...drain and reserve the cooking liquid...
...add some vegan cream and cornstarch to the mushrooms...add salt and pepper and adjust seasonings...
...let the roasted tofu rest at room temperature while completing the sauce...
...since my roasting pan didn't have any drippings...I used Earth Balance to cook the shallots...
...then add the port...
...and the mushroom cooking liquid...
...and boil rapidly to reduce...
...add the mushrooms and cream...and correct seasoning...
...smear Earth Balance in a casserole...
...and arrange the roasted tofu...
...Pour cognac over it...avert your face and ignite the cognac with a lighted match...
...when the flames have subsided...pour over the mushroom mixture...
...Julia says to serve with potatoes sautéed in butter...but we had steamed broccoli and Hasselback potatoes instead...so yummy...just slit the potato almost through and put slivers of Earth Balance in between each cut...and bake...
...this was so delicious...even though it was a lot of trouble I'd love to make it again...

Substitutions:

Vegan butter for the butter - we used Earth Balance
Vegan cream for the cream - we used Mimicreme
Roasted tofu for the chicken...


Recipe here: Mastering the Art of French Cooking
pp.245-246