[Vegan Cream Filling with Swiss Cheese (variation Mushrooms or Chicken Livers]
...so y'all know that I keep a spreadsheet of all of the recipes and I move them off when I complete them...but when I was making this recipe...I was like...this seems really familiar...I think I've done this one before...but it wasn't marked off on my spreadsheet...
...and I was right...I had done it before...but it was just included in the 'main' recipe for
Vegan Crêpes Farcies et Roulées...and oddly that was almost exactly a year ago...the master recipe for
VEGAN FONDUE AU GRUYERE was a lot longer ago though...
...start by sauteeing your onions without browning them...again...haha...
...then add your flour and cook without coloring...this is a lot like last week's recipe...
...and then I added my mushrooms...which I cheated and got some sauteed mushrooms out of the freezer...they'll be perfect in this recipe...a lot of times I have too many mushrooms for a recipe and then I find that they don't really freeze very well...and end up just throwing them away...but these will be ok in this recipe...as they don't need to be tender perfection...
...add the boiling almond milk...
...season with salt pepper and a touch of nutmeg...and for me it really is just a touch as I don't like nutmeg very much at all...
...add the vegan cheese...
...and this time...I'm 'stuffing' a biscuit with this filling...in a ramekin...biscuits are leftover from the weekend's breakfast...
...half the biscuit in the bottom...and topped with the other half...then into the oven until bubbly...
...we served it with mixed veg and a not-at-all-stellar tomato...and a nice salad with walnuts and apple...
Substitutions:
Vegan milk for the milk...I used unsweetened almond milk...
Vegan cream for the cream...I just used cashew cream...
Earth Balance for the butter
Recipe here:
Mastering the Art of French Cooking p. 202
Hmmmm, I must say that's not the most appetizing recipe.....I guess a good way to use up old biscuits....love, K
ReplyDelete