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 327/524 (from Julie's count)...but really 658

Tuesday, February 13, 2018

VEGAN CERVELLES EN MATELOTE

[Vegan Calf's Brains in Red Wine with Mushrooms and Onions]

...all Julia has to say about this recipe is that it 'makes a complete course in itself...'

...and I chose it for Valentine's Day Dinner because of the little heart shaped croutons she suggests...
...I'm using tofu as the brain substitute again...so I just took a whole block of firm tofu and kind of shaped it like a brain...

...Julia says to use a good young red wine...I used a Cabernet Sauvignon...
...add some stock...I used Washington's...
...add some herbs...I put mine in my tea ball...
...simmer for 20 minutes...and then allow to cool in the cooking liquid...
...next you'll need some VEGAN OIGNONS GLACÉS À BRUN...a pretty simple recipe...
...and you'll also need some VEGAN CHAMPIGNONS SAUTÉS AU BEURRE
...and luckily Julia says these can be made in advance...
...beat in some tomato paste and boild down rapidly until reduced...
...add some flour/vegan butter paste to thicken...
...then make some Vegan Canapés - Croutons...but...here's the cute part...Julia says to make them heart shaped...
...arrange the onions and mushrooms around the brains...
...pour the sauce over...
...decorate with heart shaped croutons...
...it does make a rather pretty presentation...
...it was delicious...

Substitutions

firm tofu for the brains
Vegan Butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 415 - 416)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

3 comments:

  1. looks yummy, but it's weird to see you talking about eating "brains"....even tofu ones! haha.

    love, k

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  2. It looks delicious. My mother adored brains, they were a very cheap meal back through the 1940s and 1950s. Now they are starting to appear on chi chi restaurant menus. Tofu sounds so much nicer.

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  3. I continue to admire your efforts to cook recipes by Julia Child's, even I don't think I could have attempted this one - by the way, I did hear someone say they saw vegan 'seitan' brains or some other innards being sold at a Oriental supermarket.

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