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 518/524 (from Julie's count)...but really 629

Tuesday, May 26, 2020

Vegan Gratin de Pommes de Terre Crécy

[Scalloped Potatoes and Carrots with Cream]

...so who doesn't love a nice creamy and comforting dish of scalloped potatoes...it's the same as the Vegan Gratin Jurassien...but Julia says the potatoes are interspersed with braised carrots...
...and since we finally got a new bag of carrots...I used up the last ones in this bag that I was hoarding...
...and I used Grandma's old Veg-O-Matic to make all of my slices the same...
...braised the carrots and a couple of spoonfuls of green onions in water vegan butter and salt...
...then I sliced the potatoes...also with the vintage Veg-O-Matic...
...buttered my casserole dish with some Earth Balance...
...and started layering the potatoes...
...and strained the carrots...
...and layered those with the potatoes...
...or interspersed as Julia says...
...and I made the Jarlsberg Melt again as the basis of the cream sauce...
...I made the regular recipe first...
...and then diluted that with another cup or so of almond milk to make a creamy/cheese-y sauce for the potatoes...
...and just poured that over the casserole full of potatoes and carrots...
...and baked until bubbly and browned on top...
...served with some grilled tofu...and the first frozen broccoli we've had in a quite a while...we were pretty spoiled with all of the fresh broccoli we had from Sysco...
...I enjoyed the addition of the carrots in the scalloped potatoes...

Substitutions

Earth Balance for butter
Almond milk for the cream
Jarlsberg Melt for the swiss cheese

Mastering the Art of French Cooking (p. 525)

Tuesday, May 12, 2020

Vegan Crème au Beurre au Citron...Vegan Crème au Citron

[Vegan Lemon Butter-cream Icing and Vegan Lemon Butter Filling]

...so these two recipes get lumped together...but basically you follow the recipe for the Vegan Crème au Beurre à l'Orange...which is the Crème d'Orange with a bunch of vegan butter added to it...

...so the only difference is that we are adding lemon juice and zest instead of orange...
...I try to zest my lemons before I juice them...I have done it the other way round...but it's a lot more difficult to zest after the lemon is not ball shaped any more...
...juiced the lemons with Nanny's old juicer...
...whipped up the butter cream...
...and then strained the lemon juice...probably not entirely necessary as we'll be adding the zest so it's not going to be entirely smooth anyway...
...added the zest...
...and I decided to frost some vegan chocolate cupcakes with this lemon-y icing...
...it reminded me of that time when my older brother chose a lemon iced chocolate cake for his birthday cake and we all thought it was really weird...my birthday cakes were always chocolate cake with chocolate icing...of course...and I didn't vary...
...anyway...it was sweet and delicious...and the lemon actually goes really well with the chocolate...

Substitutions

Earth Balance for butter
flax seed goo for eggs..but in the referenced recipe above I used EnerG...

Mastering the Art of French Cooking (p. 676)

Tuesday, May 5, 2020

Vegan Sauce Madère...Vegan Sauce au Porto

[VeganBrown Madeira Sauce]
[Vegan Brown Port Wine Sauce]


...this is just a variation on a brown sauce...and Julia says you can use any of the preceding base brown sauces...

...we used the VEGAN JUS LIÉ...as Julia says that this sauce is 'a most useful alternative' to the long simmered sauces...and it only takes about 5 minutes to make...
...first you boil some red wine...or port...until it reduces to about 3 Tablespoons...
...and then you add the prepared brown sauce...
...and right before serving you stir in some vegan butter...because Julia always has you stir in some vegan butter...
...we just had the sauce over tofu...but you could have it over anything really...
...it was a delicious rich wine-y sauce...

Substitutions:

Washington's Brown Seasoning and Broth for the stock


Recipe here: Mastering the Art of French Cooking (p. 75)