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 314/524 (from Julie's count)...but really 658

Tuesday, September 19, 2017

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 highlight 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)

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