[Cauliflower Mold]
...Julia refers us to another recipe...that I've already done...
VEGAN TIMBALE D'ASPERGES...so you can look back at that one...and we'll pick up here with the cream sauce...
...so start with a cauliflower...we only used about half of this one...
...steamed and then pulsed in the food processor...Julia says to puree...but I didn't think I wanted it actually blended up...so I just pulsed it a few times so we'd still have a little bit of texture...
...and added that to the cream sauce...
...poured the custard into the oiled molds...and put it into a pan of boiling water...and baked for about 40 minutes...
...they slip right out of the molds and they are so...so CUTE!...
...Julia suggests the
VEGAN COULIS DE TOMATES
...this was really good...and pretty and fun...
Substitutions:
Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs
Vegan Butter for butter...we used Earth Balance...
Recipe here:
Scribd and then search for Mastering the Art of French Cooking (p. 461)
that is cute food!! it would be good for those on low-carb diets or diabetics too.
ReplyDeletelove, k