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, May 15, 2018

Vegan Timbale d'Épinards

[Vegan Spinach Mold]

...molded food is so much fun...

...this recipe is exactly like the VEGAN TIMBALE D'ASPERGES...just using spinach instead of asparagus...
...make a cream sauce...and add some spinach to it...
...pour into prepared molds...I didn't dust the molds with breadcrumbs just because I thought they'd be prettier without...
...served with some grilled tofu and fresh corn...and a salad...
...a pretty and delicate little mold...
...Julia suggest serving it with Vegan Sauce Aurore...
...and it really was the perfect addition...
...this was delicious...and it'd be perfect for a fancy brunch...

Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs


Mastering the Art of French Cooking (p. 474)

2 comments:

  1. I haven't made moulded food in a while, but with the weather here being very warm - homemade vegan jelly may be on the menu soon. I very much like your spinach timbale, thank you so much for joining in with #EatYourGreens - I am off to check out the recipe link.

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  2. PS Hope you will join in EatYourGreens this month, I am hosting.

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