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, September 25, 2018

Vegan Babas aux Fruits

[Vegan Babas with Fruit]

...we made Julia's Babas again...you can see the first go at this recipe here...

...we used the popover pan again...since I don't have any of the little Baba molds...and they turned out better...for one thing I put more batter in each cup so they rose up better...
...then you spoon some fruit (we used strawberries) that you have let stand in baba syrup for 10-15 minutes...

...and Julia suggests serving this with Vegan Crème Chantilly...there are two versions...one with coconut cream here ...and one using aqua faba here...which would have made this a lot like Strawberry Shortcake...

...but I didn't make the cream...and it was delicious with just the fruit...

Substitutions:

Vegan Butter for the Butter
Flax Seed Goo for Eggs

Mastering the Art of French Cooking (p. 661)

Tuesday, September 18, 2018

VEGAN CRÈME AU BEURRE, MÉNAGÈRE

[Vegan Butter Cream I—with powdered sugar]

...Julia recommends using an electric mixer for this recipe...

...the recipe calls for egg yolks...but I thought that sounded pretty gross...and just subbed a few spoonfuls of almond milk...but if you like the flavor of egg yolks you could use Vegan Egg...or flax see goo with a bit of kala namak...but I didn't...

...and there's a funny thing about reading recipes...the recipe calls for 2 squares of baking chocolate...
...so I melted two squares of chocolate...and I thought...hmmnnn...that doesn't look like a lot of chocolate...
...but I blended it up with my vegan butter and powdered sugar...and it was predictably pretty lightly coloured...and not very chocolate-y tasting...
...so I re-read the recipe...and it does say 2 squares...but it also says 2 ounces...well...my block of chocolate is only 4 ounces...so I should have added half the bar...not just 2 squares...
...then you're supposed to put it in the fridge to chill a bit...
...but I wish I hadn't done that as it made it kind of difficult to spread...mine got a little bit too stiff...
...but a little time and room temperature and it iced the cake perfectly...
...and it was perfectly delicious...rich and chocolate-y...

Substitutions:

Vegan Butter for the Butter
2 Tbs almond milk for each egg... Vegan baking chocolate...

Mastering the Art of French Cooking (p. 681)

Tuesday, September 4, 2018

VEGAN THON À LA PROVENÇALE

[Vegan Tuna or Swordfish Steaks with Win, Tomatoes, and Herbs]

...Julia says that the tomatoes wine and garlic are a good contrast to this fishy vegan tuna dish...and she says to serve it with boiled potatoes and green beans...so we did...
...we were gifted another box of homegrown tomatoes...so I wanted a recipe that would use some of those up...
...and I had frozen a block of medium firm tofu...
...just because it changes the texture of the tofu...into something flakier and chewier than fresh tofu...
...I mixed up the marinade...
...pressed the tofu really well to get out almost all of the water...
...I should have shown y'all this Tofu Presser that I got for my birthday...it really does a perfect job...

...a long time ago now...when Scout was a young Webelos...he made me a Tofu Box...

...it's not really for pressing tofu...although I did often use it for that purpose...before I got this new one...it's really for making tofu...
...anywhoo...you can kinda see the texture in these bits I had leftover after I cut out our 'tuna' steaks...
...I put the 'steaks' into the marinade...consisting of salt, lemon juice, olive oil and pepper...and a crumbled sheet of nori for some flavor of the sea...
...after a couple of hours...I took them out and sauteed them in some olive oil...
...just until lightly browned...
...then I got busy with the sauce...seeding and peeling some tomatoes...and chopping a yellow onion...
...the only other herbs are garlic, oregano, and thyme...so it's a pretty simple dish...
...I sauteed the onions and tomatoes and then added some white wine...
...a tablespoon of tomato paste...Julia says for colour and added flavor...
...and lastly...you make a paste of softened vegan butter adn flour and stir that in...
...spoon the sauce over the vegan tuna and serve...
...as suggested...we served the Vegan Tuna with boiled potatoes and fresh green beans...
...it's always amazing how such simple ingredients can end up...
...tasting so delicious...

Substitutions:

Vegan Butter for the Butter
Tofu for the Tuna

Mastering the Art of French Cooking (pp. 219 - 220)