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 283/524 (from Julie's count)...but really 659

Tuesday, April 25, 2017

Vegan Mousse de Saumon

[Vegan Salmon Mousse]

...I've not done the "Master" recipe for this one yet...it's the Chicken Mousse...and Julia says it's an excellent way to use up leftovers...so that's exactly what I'm doing...
...and I happened to have some leftover Vegan Lox...or vegan smoked salmon...that I thought would be perfect for this recipe...
...so...I got started as I so often do...by sauteeing some green onions until translucent...but not browned...
...then to make my 'flavorful' stock...I added a nori sheet and some water...and I went ahead and added the Agar-Agar at this point too...because it needs to cook a little bit...
...after a couple of minutes I added some Homemade Almond Milk for the cream...as I'm using Aquafaba for the cream...there wouldn't be a really 'creamy' flavor...so I added it here to the stock...
...then I started the whipped Aquafaba as it takes a while to whip up...
...and just let the sauce simmer a bit longer...
...then when the Aquafaba was 'doubled in volume and holding it's shape softly'...
...I added the Vegan Lox to the sauce...
...and then put that into the Vitamix...and blended until smooth...
...then I folded it into the fluff...just to save a bowl...Julia says to do it the other way round...
...the texture looks perfect and mousse-like...
...and then from the back of the cabinet...I got out this mold...which I had gotten at a Church Basement sale in NOrht Dakota...years ago and never used...
...sprayed it with oil...
...and poured the fluff in...
...I'm afraid I may have left it in the fridge too long though...as some of the air bubbles have gotten large and combined...a bit...
...but I filled the sink with warm water...and dipped it in for just a second...
...it unmolded easily...but you can see some of the agar-gel settled to the bottom and set up over the fluff...so...it's not as perfect as it should be...but maybe not too bad...as one of the molding options Julia suggests is to line the mold with jelly...
...we surrounded it with crackers...
...and it was really good...smoky...fishy...and smooth...
...but this was actually better...we piped the leftover fluff directly onto some cucumber slices and topped them with a pinch of dill...
...and ate them right away...so I'd recommend doing that...or as Julia says...instead of molding the mousse you can just heap it up in individual serving shells...

Substitutions:
Vegan Butter for the Butter
Agar-Agar for the gelatin
Nori sheet and water for the fish stock
Almond milk and Aquafaba (added separately) for the cream
Vegan Lox for the salmon
Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 562...but you'll also need the master recipe on pp. 560-561...

Tuesday, April 18, 2017

...French Bread...

...so this is backwards of the way I normally post to The Vegan Version...as this recipe is not in MtAoFC...

...but I spent several hours making Julia's French Bread...
...and all of the details are over at Affectioknit

Tuesday, April 11, 2017

Vegan Quiche aux Champignons

[Vegan Mushroom Quiche]

...we've been loving the little crustless quiches...they're so 'handy' to have around...we can keep them in the fridge and just grab a couple and heat them up on busy mornings...

...for the exact procedure for the vegan 'egg' mixture...head over to VEGAN QUICHE AUX OIGNONS...
...sauté some mushrooms and onions (or shallots)...
...mix up your vegan 'eggs'...
....combine and spoon into muffin tins generously greased with Earth Balance...
...and top with some vegan cheese...we used Daiya shreds...
...they make a perfect quick breakfast...
...and we're all still amazed with the 'crustless' crust that forms...
...I loved these with the mushrooms...

Substitutions:
Vegan Butter for the Butter
Vegan 'egg' ingredients...a combination of garbanzo flour (besan), EnerG egg replacer, and Vegan Egg...
Recipe here: Scribd and then search for Mastering the Art of French Cooking pp. 152-153

Tuesday, April 4, 2017

Vegan Champignons Sauté, Sauce Madère

[Vegan Sautéed Mushrooms in Brown Madeira Sauce]

...Julia says that these mushrooms go well with filet...so we had ours with filets of tofu...
...first you sauté some mushrooms...that you have either sliced or quartered or minced...up to you entirely...we just sliced ours...
...then you remove the mushrooms and pour in the wine...and reduce it by half...
...then add some slightly thickened brown sauce...
...and finally add the mushrooms back...
...stir in some Earth Balance right before serving...
...we had ours with Creamed Brussels Sprouts and roasted sweet potato...
...and slathered on slabs of baked tofu...

...totally delicious...

Substitutions:
Vegan beef flavored bouillon
Vegan Butter for the Butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 480

Tuesday, March 28, 2017

VEGAN CAROTTES À LA CONCIERGE

[Casserole of Creamed Carrots with Onions and Garlic]

...just from the title...I didn't think that I would like this dish...as carrots don't seem like they should be with onions and garlic...they're a sweet thing in my book...more suited to glazing...

...but Julia calls this a 'hearty' side dish and says that it can even be used as a meatless main dish...
...of course you start out with a bunch of carrots...
...peel them...and slice them into 1/4 inch pieces...my Grandma's old Veg-O-Matic makes short work of that...
...I put them in a casserole with the onions...and olive oil...

...Julia says to cook them in a covered saucepan...but this is a casserole...and I already have the oven on...so into the oven they go...
...after they've cooked a bit...add the garlic...
...and then instead of mixing the flour in with the carrots and onions...I mixed it into my cream...and I also went ahead and added the Vegan Egg now...as I want my 'eggs' fully cooked...Julia has you add them at the very end...and just stir them into the hot dish...

...oh...and of course I omitted the nutmeg...as I'm not a fan...
...baked until all the veg was tender...
...and served with rice...TVP Beef strips and peas...
...and it was a slightly sweet and savory side dish...
...I liked it a lot better than I thought I would...

Substitutions:
Vegan beef flavored bouillon
Vegan Egg for the egg yolk
Cashew Cream for the cream and the milk

Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 480

Tuesday, March 21, 2017

Vegan Sauce aux Câpres

[Caper Sauce]

...I did not grow up eating capers...and I was an adult the first time that I ever had them in a marinara type red sauce at a fancy Italian restaurant...they are the edible flower buds of the Flinders Rose...and they have (to me anyway) an earthy...flowery...almost pine-y flavor...that goes well with spicy/tomato-y things...

...I would not have thought to pair them with a creamy sauce...but Julia throws them into a Sauce Batarde...and says to eat it over 'boiled fish'...which sounds rather horrible...
...the very first thing you do is make a couple of cups of VEGAN SAUCE BÂTARDE (aka) SAUCE AU BEURRE...and I used my cashew cream for the cream this time...
...I got a small jar of capers...just a little too much for this recipe...
...in this little two line recipe...Julia says to beat in the capers...
...before adding the final butter enrichment...
...for the boiled fish...I cut little slits into a slab of extra firm tofu...
...to mimic the flakiness of fish...
...and then boiled it with a piece of nori...
...wrapped around the tofu...it sure smelled fishy enough...
...and looked surprisingly fishy as well...
...see perfectly flaky boiled tofu-fish...
...we had a nice tomato soup for the first course...
...and then just simple peas and potatoes with the sauced boiled tofu-fish...
...the sauce was surprisingly good...
...it was creamy with a little pop of saltiness when you bit into a caper...

...the boys were not fans though...so this sauce probably will not be repeated...but it was good in it's uniqueness...

Substitutions:
Earth Balance for the butter
Cashew Cream for the cream in the Sauce Batarde

Recipe here: Scribd and then search for Mastering the Art of French Cooking p. 65