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 358/524 (from Julie's count)...but really 654

Tuesday, April 16, 2019

Vegan Artichauts Printaniers

[Vegan Artichokes braised with Carrots, Onions, Turnips, and Mushrooms]

...this recipe is a variation of VEGAN ARTICHAUTS BRAISÈS À LA PROVENÇALE...and you basically just add some veggies to it...
...cut up some turnips...
...and onions...
...carrots...
...and mushrooms...I used shitake...and you only use the tops...
...cook the onions without browning...
...add two cloves of garlic...mine were small so I used three...
...add the carrots...
...mushrooms...
...turnips...
...then add some white wine vinegar...
...and some white wine...
...add some herbs...bay leaf and thyme...I used my tea ball instead of cheesecloth...
...and then add some vegan beef broth...
...and the artichoke bottoms...
...cover with a disc of waxed paper...
...and bake for 1 1/2 hours...
...this was herb-y and good...an awful lot of trouble though...and as it's name suggests...it's perfect for springtime...

Substitutions:

Vegan beef broth...

Mastering the Art of French Cooking (pp. 427 - 428)

Tuesday, April 2, 2019

VEGAN FROZEN PEAS

...way back in 1961 when MtAoFC was published...frozen foods were probably not used that often in fancy cooking...but the ever down-to-earth Julia includes several "frozen foods" recipes...including one for frozen artichoke bottoms...which I have yet to find in ANY freezer section...

...I have already made Julia's recipe for Canned Peas...and I was surprised that I hadn't done the frozen peas one yet...as we often have frozen peas...
...you start with a tablespoon of shallots or green onions...
...add that along with some vegan chick'n stock, salt, pepper, and vegan butter to a pan...and bring it to a boil...
...the recipe is for 10 ounces of peas...and I have a 2 lb bag...like I said we often have frozen peas...
...so I weighed out 10 ounces...
...add those to the boiling broth...
...cover and boil slowly for 5-6 minutes...then uncover and rapidly boil off any remaining liquid...
...they were simple and delicious...better than the microwave version that I usually make...

Substitutions:

Earth Balance for the butter...

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