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 385/524 (from Julie's count)...but really 654

Tuesday, March 27, 2018

Vegan Beurre de Moutarde

[Mustard Butter]

...there is a whole section of 'flavored butters'...just butter with some other things mixed in...
...I just took a couple of tablespoons of Earth Balance...
...added some Dijon mustard...
...and some parsley...
...it was really creamy and easy to spread...
...just like you would mayonnaise...
...I added some ham seitan...
...cut off the crust...and then cut it into triangles...
...skewered with toothpicks...
...they were cute little finger sandwiches...
...and they were really good...the mustard butter complements the ham seitan perfectly...

Substitutions

vegan butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 100)

...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...

Tuesday, March 20, 2018

Vegan Sauce Robert

[Vegan Brown Mustard Sauce]

...we tried this simple tangy mustard-y sauce...over tofu...Julia says it's good for pork, beef, chicken, turkey, hamburger and leftovers...so of course it's perfect to have over tofu...
...you start by cooking some finely minced onion in oil and vegan butter for 10-15 minutes...
...and then you add some white wine...
...and cook that down until it's reduced until 3-4 tablespoons...
...then add the VEGAN JUS LIÉ...Julia says you can use any brown sauce you prefer from pages 67-71...but the Jus Lie is the easiest I think...
...then off heat...just before serving add 3-4 tablespooons of Dijon mustard...
...just stir that in...
...and serve...
...it's a nice thick sauce...
...we served it over tofu...with sides of broccoli and Brussels Sprouts...
...it's tangy...and mustardy...kind of like Heinz 57 sauce...
...it was pretty good...

Substitutions

vegan butter for the butter
VEGAN JUS LIÉ
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...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...

Tuesday, March 6, 2018

Vegan Sauce Venaison

[Vegan Brown Sauce for Venison]

...this is a variation of a variation of a brown sauce...

...so first you make the VEGAN SAUCE RAGOÛT...and then turn that into a Vegan Sauce Poivrade...and then finally...
...with the addition of some red currant jelly...
...add some cashew cream...

...and you have the Vegan Sauce Venaison...
...which we had over tofu...of course...
...it was delicious...sweet and spicy...
...and good to the last drop...mopped up with some rice...and peas...it was a really yummy sauce...

Substitutions

firm tofu for the venison
vegan butter for the butter in the original recipe
vegan giblets (beef flavored TVP) from the first recipe
Cashew Cream for the cream in this recipe
Vegan Butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...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...