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 551/524 (from Julie's count)...but really 616

Tuesday, July 15, 2025

...Vegan Sauté de Boeuf à la Provençale

...I sorted my spreadsheet of recipes...
...and these are all the ones that I have left...WOW!...the two requiring marrons (chestnuts) will probably have to wait until around Thanksgiving as that's when chestnuts will be available in the grocery stores for Christmas...

...fennel and endive are also pretty difficult to acquire here...but I'll do my best...I can't believe I'm so close to completing this project...started back in 2010...

[Vegan Beef Saute with Fresh Tomato Sauce, Olives, and Herbs]
...since this recipe calls for a fresh tomato sauce...I got some tomatoes from the square foot garden...
...and blended those up with the stick blender...
...sautéed some vegan roast beef...
...added it to the tomato sauce...
...added some olives and herbs...
...and served it over rice...
...Julia says to 'decorate' with olives and herbs....so I added a few more olives and a spinkle of parsley...
...and served it with some chard from the garden...
...this was pretty simple and delicious...

Substitutions

Tracy's Filet for the beef...

Recipe here: Mastering the Art of French Cooking pp. 327.328

1 comment:

  1. I don’t know why, but that combo of beef, tomato and olives seems odd! Love, K

    ReplyDelete