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, 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)