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, March 26, 2019

VEGAN CRÈME PLOMBIÈRES PRALINÉES

[Vegan Caramel Almond Cream - a cold dessert]

...Julia calls this a 'surprisingly attractive dessert'...' and then she clarifies that with for the few minutes it takes to "assemble"...haha...it takes more than a few minutes to make...but she's right the assembly is quick...
...the first thing you want to do is let your spongecake dry out...so I cut some little cakes in half and put them in the oven on low to dry out...
...thaw out some aqua faba...to sub for the egg yolks...
...and put that in a pot...
...add some sugar...flour and boiling almond milk...which you're supposed to add drop by drop...to avoid cooking the egg yolks...but I just poured it in all at once...because it wasn't going to hurt the aqua faba...
...boil slowly for a couple of minutes...
...off heat add some Earth Balance and vanilla...and your custard is done...
...then put some more aqua faba in your mixer and start beating it...
...for a few minutes until stiff peaks form...
...then turn back to page 583...and make some Pralin
...pulverize the pralin...I used my old coffee grinder...
...fold your aqua faba fluff into the custard...
...until fluffy and incorporated...
...add the pralin...and fold that in...
...and you have a smooth fluffy and creamy mixture...
...get your cakes out and sprinkle them with rum...Julia suggests coffee as well...but I didn't want the coffee flavor in this dessert...
...spoon the custard over the cakes...
...chill for a couple of hours and just before serving sprinkle some more pralin over the top...
...this was really good...creamy and almond-y and sweet...

Substitutions:

aqua faba for both the egg yolks and the egg whites...
Earth Balance for the butter...

Mastering the Art of French Cooking (pp. 594 - 595)

Pralin

[Caramelized Almonds] ...this recipe is already vegan...and Julia says that it's 'quickly made and can be stored for weeks'...
...toast some almonds...
...then boil some sugar and water until it begins to caramelize...
...add the toasted almonds...
...turn out onto a greased marble slab...I don't have a marble slab...so used my pyrex cutting board...
...when cooled and hardened...break apart and pulverize...I used my old coffee grinder for that...

...this is sweet and tasty...just like you'd expect almonds and sugar to be...

Substitutions:

NONE...already vegan...just almonds and sugar...

Mastering the Art of French Cooking (p. 583)

Tuesday, March 19, 2019

Vegan Choux Bruxelles Étuvés à la Crème

[Vegan Creamed Brussels Sprouts]

I actually thought I'd already made this recipe...but I was confused by the VEGAN CHOUX DE BRUXELLES À LA CRÈME...which is a stovetop recipe...and it was very good too...

...but this recipe is a variation of the VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE...and I would have subtitled it in English [Vegan Brussels Sprouts Braised in Cream]
...it's a really simple recipe...you put your Brussels Sprouts in an oven-proof dish...and put a couple of tablespoons of vegan butter on top and put it in the oven for about 10 minutes...
...then you pour over some vegan cream...I used Cashew Cream...and heated it in the microwave until boiling...
...and then you just bake it until most of the cream is absorbed...
...these were really good...
...creamy...buttery and slightly sweet...

Substitutions:

Cashew Cream for the Cream
Earth Balance for the butter

Mastering the Art of French Cooking (p. 452)