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, February 12, 2019

VEGAN NAVETS À LA CHAMPENOISE

[Vegan Turnip Casserole]

...Julia says that people who disdain the turnip almost invariably revise their opinion after tasting this dish...
...first Julia takes bacon and cuts it in 1/4 inch dice boils it then cooks it in butter...so...

...I used ham TVP...cooked in water and then Earth Balance...
...then blanched the turnips...
...added some diced onion to the vegan ham...
...and then some flour...and a small amount of sugar...
...added some brown stock...off heat...
...and some sage...
...then add the blanched turnips and cover and cook slowly for 20-30 minutes until the turnips are tender...
...so it was a pretty simple recipe...the strangest thing for me was the name Casserole...as that usually means cooked in a 9 x 13 inch glass dish in the oven...and this whole recipe takes place on the stovetop...
...we served the Turnip Casserole with rice and bbq tofu...
...it was creamy and good...turnips are slightly sweet anyway and the sage was a nice addition...it was definitely different...like no turnips I've ever eaten before...

Substitutions:

Vegan Ham for the bacon Earth Balance for the butter.
Mastering the Art of French Cooking (pp. 488 - 489)

Tuesday, February 5, 2019

Vegan Sauce Piquante

[Vegan Brown Sauce with Pickles and Capers]

...so basically you make the Vegan Sauce Diable...just don't put in too much pepper...

...and I took Maureen's advice and used some Marmite along with some Vegan Beef Bouillon to make the brown sauce...
...and then chopped up some pickles...I used bread and butter pickles...and some capers...
...and you just stir those in just before you add the vegan butter enrichment...
...then I made some rice...VEGAN RIZ À L'INDIENNE - RIZ À LA VAPEUR...using Jasmine rice...it always turn out perfectly...
...we had our Vegan Sauce Piquante with tofu, rice, and broccoli...
...it was good...in a different...and interesting way...
...it kind of reminded me of tartar sauce...

Substitutions:

Vegan subs from the VEGAN SAUCE DIABLE
Vegan subs from the VEGAN JUS LIÉ...

Mastering the Art of French Cooking (p. 72)