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 298/524 (from Julie's count)...but really 659

Tuesday, December 27, 2016

Vegan Poulet à la Broche

[Spit-roasted Vegan Chicken]

...Julia warns us not to use regular bacon as it will flavor the whole chicken...I used Smart Bacon...just blanched in water for a few minutes...

...all in all...this was a pretty simple recipe...
...I started out by making some chicken-y seitan...
...and then shaped it into a large roast...
...I punched a couple of holes in a couple of cans...
...then I made a spit...by placing the two skewered cans over a baking sheet...
...then I buttered the seitan with Earth Balance and wrapped with blanched Smart Bacon and foil for some stability...
...trussed it all up with some twine...
...and ran the skewer through the whole thing...
...and put the whole apparatus into the oven...
...Julia says to use the same method for determining doneness as for regular roasting...
...so the seitan is done when it is firm and golden brown on the outside...it looks and smells delicious...
...and so...the main course of our Christmas dinner is done...not sure I'd go to the trouble of spit roasting again...as I don't really see any difference in this type of roasting over conventional roasting in a pan...but the seitan turned out perfectly...with no 'bacon-y' flavor...

Substitutions

Chick'n seitan for the chicken
Smart Bacon for the bacon
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking pp. 242 - 243

Tuesday, December 13, 2016

Vegan Soupe à l'Ail aux Pommes de Terre

Saffron-flavored Garlic Soup with Potatoes

...this is just a variation of the VEGAN AÏGO BOUÏDO...and it's actually a lot simpler...with no egg yolk/oil emulsion...and it winds up being a clear soup...
...so you start out with some garlic...
...you cook that with some herbs for about 30 minutes or so...and then strain it...
...and you pour it back into the pot...
...leaving you with a fragrant perfectly clear broth...
...add a pinch of saffron...
...to which you add some potatoes...and cook those for 20 minutes or so in the broth...
...just adjust the seasoning and you're done...the colour is not quite right in these photos...it's more of a warm gold in reality...but it's a cold and rainy day here...
...I toasted some rounds of bread with some Daiya and vegan parmesan...and floated one crouton in the soup...
...Julia suggests serving with parmesan...so I sprinkled the soup with some Go Veggie Vegan Parmesan...
...and this garlic-y soup was a warm and delicious lunch!

Substitutions

Daiya Cheese for the cheese on the croutons...but that's not really part of the recipe...
Go Veggie Parmesan for the suggested Parmesan...

Recipe here: Mastering the Art of French Cooking p. 48