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 365/524 (from Julie's count)...but really 654

Tuesday, April 24, 2018

Vegan Sauce Riviera/Beurre Montpellier

[Vegan Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers and Anchovies]

...that's quite the title isn't it?...

...Julia says this is a good sauce for sandwich spreads...and since I was wanting some Garbanzo Bean Tuna Salad...I thought it'd be perfect...

...you start by making some mayonnaise...and then you make that green...Vegan Mayonnaise Verte [Green Herbal Mayonnaise]
...I used grapeseed oil and almond milk for the mayonnaise this time...
...and I didn't whisk it by hand...
...the immersion blender is the perfect tool for this job...thick and creamy mayonnaise...
...now gather the add-ins...and there are a lot of them...
...you need green onions - I used fresh, tarragon - I used dried, and spinach, watercress and parsley...all of which I used frozen...and that makes the base green herbal mayonnaise...which is quite good in its own right...
...and then add a couple of tablespoons each of capers, sour pickles and we subbed black olives and nori granules for the anchovies...and we used Earth Balance for the butter...I had vegan cream cheese (of course) but since the alternative title is Beurre Montpellier...I decided to use vegan butter...
...so then I just mashed up some garbanzo beans that were cooked in the instant pot...
...and stirred in the sauce...
...and gave it a taste...oh my goodness...this is definitely going to become my go-to vegan tuna salad dressing...
...spread on some whole wheat bread...
...it made a perfect Vegan Tuna Salad Sandwich...

Substitutions

...black olives and nori granules for the anchovies... Earth Balance for the Butter... Vegan Mayonnaise for the mayonnaise...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 90)

...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, April 10, 2018

Vegan Oeufs Mollets

[Vegan Six-minute Boiled Eggs]

...Julia says "this boiled egg has a set white and a soft yolk and can be substituted for poached eggs"...

...so I used the same process as for the VEGAN SHIRRED EGGS...
...and just molded them in my little egg cups...but I think I prefer vegan eggs molded in plastic Easter Eggs as they don't have the funny looking top...and I need to get an egg cup for serving these...I'll look for one on my next trip to the charity store...
...just served with vegan sausage and toast...
...a close up of the semi runny vegan yolk...
...it was very egg-y and good...

Substitutions

vegan egg white from the VEGAN OEUFS POCHÉS
vegan egg yolk from the VEGAN SHIRRED EGGS...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 118)

...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, April 3, 2018

VEGAN SHIRRED EGGS

Oeufs sur le Plat - Oeufs Miroirs

...I have no idea why this recipe has an English Title and French subtitles...that's backwards...

...Julia just gives instructions not to cook these eggs in the oven as it toughens them...

...the instructions for the egg whites are in the VEGAN OEUFS POCHÉS...
...but instead of the potato 'yolk' which is more like a hard boiled egg...we need a fairly runny vegan yolk here...so I gathered some simple ingredients that you probably already have on hand...turmeric (just for colour)...corn starch...and Kala Namak (black salt) for some vegan egg yolk-y flavor...
...just cook some cornstarch and water until it forms a thick clear gravy...
...then add some Kala Namak and just a tiny amount of turmeric until you get the right colour...it doesn't take much at all...

...perfect vegan egg yolks...
...generously grease a flat dish with some vegan butter...
...add a scoop of your vegan egg whites...and just let it form a little pool...
...then spoon your vegan yolks on top...
...and finally spoon on a thin layer of vegan egg white over the yolks...
...Julia says"the white is softly set and tender...and the yolk is liquid but covered with a shimmering translucent film"...
...served for breakfast...of course...with toast and applesauce...
...added a sprinkling of black pepper...
...they were really 'eggy'...
... and surprisingly good...

Substitutions

vegan butter for the butter
vegan egg white from the VEGAN OEUFS POCHÉS
vegan egg yolk as above made from cornstarch - water - black salt and turmeric

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 122)

...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...