Vegan Champignons à la Grecque

[Mushrooms à la Grecque]

...I've already made several of the à la Grecque recipes...

...Julia specifies 1 lb. fresh mushrooms, button size if possible...I don't think these will qualify as 'button size'...

...and she says if they're small to leave them whole...or quarter if large...so I'm quartering these...

...then you make the LÉGUMES À LA GRECOUE...Vegan Court Bouillon...and simmer the mushrooms for about 10 minutes...

...then you remove them with a slotted spoon...

...and cook down the remaining court bouillon to make a sauce...

...and then spoon that over the mushrooms..

...cover and chill...Julia also says these will keep 2-3 days in the refrigerator...

...and actually the 'chilled' part is the oddest thing about this recipe...as I'm just not used to eating cold mushrooms...

...we served them as a simple side dish with some baked tofu, mashed potatoes and peas and carrots...and they were actually good like this as they were so different and tangy...just an interesting take...think more salad than sautéed mushroom...

Substitutions

None
Recipe here: Mastering the Art of French Cooking p. 537

VEGAN VEAU SYLVIE

[Veal Roasted with Ham and Cheese]

...you start with a marinade...I used Tracy's Filet recipe again...

...and I used Violife cheese and Tofurkey for the ham...

...you cook the onions and carrots in the casserole...without browning...

...if you're making a big roast seitan you'll make multiple slits and put a slice of vegan cheese and vegan ham in each slit...but since I'm doing single servings it's just one slit...and you position that on top of the onions and carrots...

...I added some bacon bits instead of the slices...and you bake it basting it with the reserved marinade...

...we served it with new potatoes and glazed carrots...it was pretty delicious...

Substitutions

seitan for the veal
Tofurkey for the ham
Violife cheese for the cheese

Recipe here: Mastering the Art of French Cooking pp. 357-359