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 290/524 (from Julie's count)...but really 659

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)

Tuesday, June 6, 2017

VEGAN QUICHE À LA TOMATES, NIÇOISE

[Vegan Tomato Quiche with Vegan Anchovies and Olives]

...first, I gathered ingredients to make this tomato-y quiche...

...the tvp chunks in the white bowl will just be rehydrated with boiling water with the nori strips added for a fishy flavor...they'll be cut into strips like I did for the VEGAN SALADE NIÇOISE
...and you start as you so often do by sautéing some onions without browing...
...and then you add some diced, peeled, seeded tomatoes...
...and cook until almost dry...
...then I mixed up a Vegan Egg mixture:

1 box silken tofu
1/4 cup soy milk
1 T soy protein powder
2 T nutritional yeast
2 T besan (chickpea flour)
1 t tahini
1/2 t salt
1/4 t turmeric powder
1/2 t onion powder

blend together

...added the herbs and the tomato paste and the vegan anchovies...
...just blended it together with a whisk...I thought that the tomato paste would make the mixtue really red...so I was surprised that it didn't really change the colour very much at all...
...add the tomato/onion mixture...
...and mix it in well...
...once again...I decided to make this quiche without a crust...so I just poured it into a pie tin...lightly greased with coconut oil...
...Julia says to place the kalamata olives in a decorative arrangement...
...baked until puffed and brown on top...
...served with a little salad...and some toast...
...it was really pretty...
...and really delicious too...

Substitutions:
Vegan 'Egg' Mixture - see recipe above
Earth Balance for Butter
Vegan Parmesan for the parmesan
Vegan anchovies...see above

Recipe here: Scribd and then search for Mastering the Art of French Cooking pp. 148-149