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 294/524 (from Julie's count)...but really 659

Tuesday, September 19, 2017

Vegan Sauce Poivrade

[Vegan Brown Game Sauce]

...Julia doesn't give any exact measurements for this recipe...she only says that 'the final sauce is highly seasoned with pepper' (the italics are mine)...

...now I'm not a huge pepper fan...so I'm not sure my sauce is highly seasoned...

...this is a variation of the VEGAN SAUCE RAGOÛT...so we'll pick up here right after the sauce is strained...
...so basically you make the sauce...
...and strain it...
...and then add a lot of freshly ground pepper...
...you can see the flecks of pepper there...
...served as a sauce for some simple baked tofu...
...and it was delicious...

Substitutions:

Vegan Butter for butter...we used Earth Balance...
TVP crumbles for the Sauce Ragout
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

VEGAN ARTICHAUTS AU GRATIN

[Vegan Stuffed Artichoke Hearts au Gratin]

...so first of all you have to make some VEGAN FOND D'ARTICHAUTS À BLANC...and that's quite the process...

...first you have to make the filling...and I chose the VEGAN FONDUE AU GRUYÈRE...when I made it before I used Daiya cheddar and this time I'm using Trader Joe's mozzarella vegan shreds for the cheese...
...but you start by sauteeing some onions...and garlic...
....deglaze with some white wine...
...add your cream...I used cashew cream...
...and the vegan cheese....
...arrange the artichoke bottoms...
...pour the sauce over...
...add some more vegan cheesse...
...bake until golden brown and bubbly...
...served with some baked tofu and green beans...
...the artichokes were the highly of the meal...so creamy and tender and delicious...

Substitutions:

Vegan Cream - I used cashew cream
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 433 - 434)

Wednesday, August 9, 2017

Vegan Sauce Soubise

[Vegan Onion Sauce]

...Julia says this is a excellent sauce for vegetables...

...and I thought it was one of the simpler sauces to make...
...you start by thinly slicing some yellow onions...
...and then you cook them covered with Earth Balance and salt for about 30 minutes...until they are very tender but not browned...she always says that...
...then you add some flour...
...and then some cream...

...ok...this cream is not my 'typical' cream at all...it's not cashew or almond or soy...it's cauliflower...I've made a 'cauliflower cream' sauce like this before over at Affectioknit...
...stir the cream into the onions...
...and cook until thick...
...transfer to the blender...and blend until smooth...
...put it back in the saucepan and bring back to the simmer...and just before serving add some vegan butter...
...we had ours over Brussels Sprouts...and it was delicious...light and creamy and slightly sweet...

Substitutions:

Vegan Cream - you could use any vegan cream...but this time I used cauliflower blended with some probiotic whey (it's leftover from making soy yogurt), garlic, and a spoonful of miso...
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 64)

Tuesday, August 1, 2017

VEGAN SALADE DE BOEUF À LA PARISIENNE

[Vegan Cold Beef and Potato Salad]

...Julia says that she doesn't give exact measurements on this one as she doesn't know how much (vegan) beef you have...

...so I guess this is a leftover sort of recipe...
...start with some cold braised vegan beef...y'all have seen these TVP strips before...and cold boiled potato...
...quarter some vegan hard boiled egg...and thinly slice a mild onion...this one is an organic Vidalia from Trader Joes...
...line a plate with lettuce...Julia specifies Boston or watercress...but I only had Romaine...so that's what I used...still pretty...
...then add potatoes and onions...
...Vegan beef strips...
...decorate with quartered tomatoes and vegan hard boiled eggs...
...and lunch is served...
...pour over some vinaigrette...
..and try to get a little bit of everything in each bite...

...it was really good...and a perfect salad for these last hot, hot days of summer...

Substitutions:
Vegan TVP beef strips for the beef
Vegan Hard Boiled Eggs for the eggs (recipe for Vegan Deviled Eggs here)

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 543)

Tuesday, July 4, 2017

VEGAN POUDING ALSACIEN

[Gratin of Sautéed Apples - a cold dessert]

...remember all those Golden Delicious Apples I showed you on Friday...I bought those for this recipe...as Julia said it's best with Goldens...

...she lists this as a cold dessert also says this recipe is best the next day because it needs a slow blending of flavors...but...do you think we waited...no...of course not...
...I peeled the goldens...but I didn't need all of them...
...sliced them thinly and sautéed them in some Earth Balance...
...cooked apples are pretty fragile...so I was trying to be very careful turning them...
...until they are lightly browned...
...press some plum jam through a sieve...
...and add some rum...we used Captain Morgan's Spiced Rum...
...and then Julia says to gently toss the cooked apples in the sieved plum jam...but I just kind of spooned it over and spread it around...as my apples were much to fragile to be tossed...they would have just been mush if I'd done that...
...then you mix up the batter...like a fluffy pancake batter sort of...I used whipped aquafaba for the egg whites...and then you add fresh whole wheat bread crumbs and cinnamon to the batter...
...spread that over the apples and bake...
...we had ours still warm from the oven...and as I said before...we did not wait until the next day...but it may be better tomorrow...
...served with a dollop of whipped coconut cream...

Substitutions:
Earth Balance for Butter
Aquafaba for the egg whites

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 626 - 627)

Tuesday, June 27, 2017

Vegan Sauté de Boeuf à la Bourguignonne

[Vegan Beef Sauté with Red Wine, Mushrooms, Bacon, and Onion]

...Julia says these beef sautés are good to know about if you have to entertain important people in a hurry...

...my little family are the most important people I know...and I think Julia has a different concept of time that most of us...at least in the kitchen...
...I started out making some beef flavored seitan...
...then I cut it into roughly 2 inch chunks...
...and sautéed that in a bit of oil...
...turning it until all sides were lightly browned...
...then I mixed up the cooking liquid...which was vegan beef stock and red wine...
...a mashed clove of garlic...
...a tablespoon of tomato paste...I keep little one tablespoon dollops of tomato paste in the freezer anytime I have leftover tomato paste...it comes in very handy for recipes like this that only call for a little bit...
...and a little bit of thyme...pretty simple really...
...then added the sautéed seitan chunks...
...and the Smart Bacon...Julia says to blanch the bacon...but I didn't think that was necessary for vegan bacon...
...start that cooking...it needs to reduce by half...
...meantime...sauté some mushrooms...
...and braise some pearl onions...Julia specifies 18-24...but hers must have been larger than mine...and I could only find frozen ones...and they braise in a single layer in a heavy bottomed saucepan in white wine...or you can use vegan chicken stock or just water...
...and then you add the onions...
...and the mushrooms to your bubbling pot...
...and let it simmer until reduced by half...then mix in some flour mixed with vegan butter to thicken the sauce a bit...
...and it's ready to serve...
...with some green beans and carrots...
...and oh my goodness this was delicious...so tender and juicy...

Substitutions:
Vegan bacon - I used Smart Bacon
Earth Balance for Butter
Beef flavored seitan for the meat
Vegan Beef stock or bouillon

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 326 - 327)