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 296/524 (from Julie's count)...but really 659

Wednesday, May 27, 2015

Vegan Côtes de Porc Sauce Nénette

[Pork Chops with Mustard, Cream and Tomato Sauce]

...this recipe is the same as the VEGAN CÔTES DE PORC POÊLÉES...just with a tomato cream sauce...
...so it's super easy to do...while the vegan porc chops are cooking...you take some vegan cream...salt and pepper...and cook until it is reduced by 1/3...
...then you beat together some tomato paste and dry mustard...(click here for a neat and frugal way to store tablespoonfuls of tomato paste)
...then beat in the hot cream...
...after removing the vegan pork chops...and deglazing the pan...pour the sauce mixture into the same pan...and simmer for a few minutes...
...then pour the sauce over the chops...
...a very pretty sauce...
...we served this dish with some steamed green beans...and a mixture of wild and saffron rice...
...so very delicious!

Substitutions:

Earth Balance for the butter
Cedar Lake Chops for the pork
Vegan Cream for the cream - we used soy milk thickened with soy milk powder to the consistency of cream...

Recipe here: Mastering the Art of French Cooking pp. 387

Tuesday, May 5, 2015

Vegan Gnocchi Mornay

[Gnocchi Baked with Cheese Sauce]

...there is a 'master recipe' for the Vegan Sauce Mornay on pp. 61-62...which is really the VEGAN SAUCE BÉCHAMEL - p. 57...but for this recipe she give another version of Sauce Mornay instead of sending us back to the one(s) we've already done...

...the original sauce starts with 2 Tbs of vegan butter and 3 Tbs of flour and 2 Cups of boiling vegan milk...and the one with this gnocchi recipe has 4 Tbs vegan butter 4 1/2 Tbs flour and 3 cups boiling vegan milk - where I would have expected 6 Tbs of flour if I were just doubling...so this is going to be richer/butterier...(word?)
...so...I let the gnocchi thaw...they actually held up quite well to being frozen...
...made the sauce and poured that over...
...topped with some Daiya cheese...
...and baked until the gnocchi were heated through and then under the broiler until nice and brown...
...just creamy...buttery and cheesy and good...the gnocchi have a nice texture even after being frozen...this was good and easy as the gnocchi were already made...but would be quite a bit of trouble if you had to make the gnocchi too...

Substitutions:

Vegan Milk for the milk...we used almond milk this time...
Vegan Cheese for the cheese...we used Daiya Mozzarella
Vegan butter for the butter - we used Earth Balance

Recipe here: Mastering the Art of French Cooking p. 183