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, May 21, 2019

Vegan Sauce Ravigote

[Vinaigrette with Herbs, Capers and Onion]

...Julia says this sauce is for cold meat, pigs feet and calf's head...which all sounds horrible...she also says it's for vegetables...haha...

...and I'll be using it as I almost always use a vinaigrette...as a salad dressing...
...I got some fresh parsley out of the freezer...so not technically fresh...
...some capers...dijon and green onions...
...I put the onion and parsley in my Papmered Chef chopper...
...and minced it up finely...
...and added it to the VEGAN SAUCE VINAIGRETTE [French Dressing]
...it was pretty delicious as a salad dressing...

Substitutions:

none...already vegan...you just need to make the VEGAN SAUCE VINAIGRETTE [French Dressing]

Mastering the Art of French Cooking (p. 95)

Tuesday, May 7, 2019

Vegan Hollandaise Sauce made in the Electric Blender

...this is interesting because most kitchens in 1964 did not have electric blenders...but Julia embraces new things in her kitchen and makes Hollandaise in the blender...

...she says if your sauce refuses to thicken to take it out and pour it back into the blender in a thin stream...
...so the first thing I did was make some vegan egg yolks...I used It Doesn't Taste Like Chicken's Toast Dipping Sauce...I've made it before and it's really good...and it worked perfectly in this recipe...
...then you melt some vegan butter...I used Earth Balance...
...you pour that in a thin stream into the 'whizzing' machine...
...and it thickens right up...
...for serving...I poured it back into the little jug that I used to melt the butter...
...and you can see how thick and creamy it is being poured over the steamed asparagus...
...so delicious...and easy...

Substitutions:

Vegan butter for the butter...
...and vegan egg yolks for the eggs...I used It Doesn't Taste Like Chicken's Toast Dipping Sauce

Mastering the Art of French Cooking (pp. 81-82)