tag:blogger.com,1999:blog-51608022211495097662024-03-18T17:50:20.811-04:00The Vegan Versionaffectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.comBlogger554125tag:blogger.com,1999:blog-5160802221149509766.post-50278286775742399522024-02-27T08:16:00.003-05:002024-03-04T17:07:03.102-05:00VEGAN ÉPINARDS À LA BASQUAISE<b>[Vegan Gratin of Spinach and Sliced Potatoes with Anchovies]</b>
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...I was a little skeptical of this dish...as I am of most things that have anchovies in them...
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...you braise the spinach in vegan stock...we used Washingtons...
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...and you know spinach...it cooks down considerably...
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...and you stir some vegan cheese into the braised spinach...we used Violife...
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...slice the potatoes thin and cook in boiling salted water for about 5 minutes...
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...butter your baking dish with vegan butter...
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...for the mashed anchovies...I used capers and nori...
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...and just mashed it together in my mortar and pestle...
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...then you layer the potatoes in the baking dish...
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...and the mashed vegan anchovy mixture...and the spinach and cheese...
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...and top with bread crumbs...
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...and then bake it for about 30 minutes...
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...we served it with vegan meatloaf and a salad...
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...it was surprisingly good...I was afraid that the fish-y flavor wouldn't go well with the spinach...but it was really a nice cheeze-y casserole...
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<b><i>Substitutions:</i></b> <br>
Capers and Nori for the anchovies<br>
Earth Balance for the butter<br>
Vegan Cheese...we used Violife
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Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n187/mode/2up?view=theater">Mastering the Art of French Cooking</a>
pp. 474-475affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-50575806093520225352024-02-13T08:33:00.051-05:002024-02-20T20:24:36.857-05:00VEGAN SOUFFLÉ AUX BLANCS D’OEUFS[Vegan Cheese Soufflé with Egg Whites Only]
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I basically followed this recipe for <a href="https://www.youtube.com/watch?v=_azs_OJuQvY&t=58s">Vegan Chocolate Souffle</a> just without the sugar and chocolate and sweetened vegan condensed milk...
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...so for the soufflé mixture...I used aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance...and then added some Violife shreds...it looks promising...light and glistening...
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...and it rose and baked up looking nice...
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...we served it with a salad, steamed broccoli and an Okinawan sweet potato...
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...and it was really good...light and fluffy and cheeze-y...I think I'll tinker with the soufflé recipe a little more...I have a few more to do...and since I don't really know what a non-vegan souffle was like...I'm just working from an idea...
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<b><i>Substitutions:</i></b> <br>
aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance<br>
Vegan Cheese...we used Violife
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Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n187/mode/2up?view=theater">Mastering the Art of French Cooking</a>
pp. 173-174affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-27888774770276786222024-02-06T08:07:00.001-05:002024-02-12T18:19:37.561-05:00Vegan Boeuf à la Catalane[Vegan Beef Stew with Rice, Onions, and Tomatoes]
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...Julia says "<i>Here is a hearty dish from the Spanish-Mediterranean corner of France. Serve it with a green salad, French bread, and a strong, young red wine."</i>
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...I had actually intended to make the vegan lamb version of this dish first (Pilaf de Mouton à la Catalane Lamb or Mutton Stew with Rice, Onions, and Tomatoes)...while I still had some vegan lamb...but this is the master recipe...so...
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...I gathered the ingredients...the can of tomatoes is only there in case I don't have enough of the fresh ones...
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...you start by frying some bacon...I used bacon bits...
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...and then you remove that to a casserole...but I just put it onto a small plate...because I'll be removing the handle from my pot and putting that into the oven...
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...then you brown your vegan boeuf...I'm just using Gardein here...
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...then brown your onions...
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...and remove them...
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...then stir your rice in the same pot...until translucent...
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...I did this next bit a little bit out of order...put the vegan beef back to the pot and added some thyme...
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...and some saffron...I don't use saffron a lot and this is nearing it's expire date...so I'm happy to have a recipe to use it up...
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...add a crumbled bay leaf...
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...add the stock and the wine...I used a shiraz...because that's what we had on hand...and I think it makes a good 'cooking wine'...
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...add the chopped tomatoes...I wound up not needing the canned tomatoes...
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...add the rice...vegan bacon and onions back to the pot (casserole)...
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...then I just push the red button to remove the handle...and this pot becomes a casserole...
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...then into the oven for 1 1/2 to 2 hours (per the recipe)...but we only had ours in the oven for about 45 minutes...and most of the liquid was absorbed and it was 'done'...
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...and it was perfectly cooked...
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...Julia says to "delicately fold the vegan cheese into the casserole"...I just grated it on top...(Violife)
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...this was a really delicious and fairly easy casserole...and really was just the one pot...
<br><br>
<b><i>Substitutions:</i></b> <br>
Vegan beef - we used Gardein<br>
Vegan beef stock - we used Washingtons Brown<br>
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n337/mode/2up">Mastering the Art of French Cooking</a>
pp. 321-322
affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-90606213658630603542024-01-30T09:52:00.061-05:002024-02-05T17:35:44.323-05:00VEGAN SOUFFLÉ DE SAUMON[Vegan Salmon Soufflé]
<br><br>
...spoiler alert...
<br><br>
...another attempt at a vegan soufflé...not bad...it tasted good...but the texture was more like a muffin than a soufflé...
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...Julia uses a large 6 cup souffle mould...but I'm going to use Mom's old bean pots...we actually used these when I was little and I'm trying to use the thins that I have been keeping all these years more often...
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...buttered with Earth Balance...and I grated some Chao vegan cheese...
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...and sprinkeld that over the EB to line the cups...
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...finely mince a green onion...you only need a couple of tablespoons....
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...and for the vegan salmon I'm using the <a href="https://affectioknit.blogspot.com/2017/04/vegan-lox.html">Vegan Lox that I've made before from carrots...</a>
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...saute the onion...
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...add some flowers...
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...some tomato paste...Julia says "for colour"...
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...I also added some caper brine...it adds a nice flavor to vegan fish-y things...
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...some Kala Namak (black salt) for some vegan egg-y flavor...
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...and this time...instead of whipping aqua faba for the egg whites...I'm going to use xanthan gum and baking powder...
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...for the vegan egg yolks...I'm using besan (garbanzo bean flour)...
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...add the mashed up vegan lox...
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...and bake at 375° for about 35 minutes...(176° C)...
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...like before while it was cooking it poufed up considerably...above the rim and looked very souffle-like...but then it sort of fell...a problem I've had before with vegan souffles...
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...it tasted just fine...like a fish-y moist muffin...
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...so again...not really a souffle success...but I'll keep trying...
<br><br>
<b><i>Substitutions:</i></b> <br>
Vegan Lox for the Salmon<br>
Besan for the egg yolks<br>
Xanthan gum and Baking Powder for the egg whites
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n181/mode/2up">Mastering the Art of French Cooking</a>
pp. 166-167affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-87097161619640967152024-01-23T08:11:00.002-05:002024-01-29T21:27:09.382-05:00Vegan Civet de Mouton<b>[Vegan Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Bacon]</b>
<br><br>
Follow the recipe for <a href="https://theveganversion.blogspot.com/2010/02/vegan-boeuf-la-bourguignonne.html">vegan boeuf bourguignon</a>...
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...Julia has you boil some lardons...so I boiled some vegan bacon bits...
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...and then you brown your vegan lamb chunks...recipe here...<a href="https://theveganversion.blogspot.com/2021/04/vegan-gigot-de-pre-sale-roti.html">VEGAN GIGOT DE PRÉ-SALÉ RÔTI</a>...
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...slice a carrot and an onion...
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...remove the vegan bacon and vegan lamb...
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...and saute the carrot and onion in the same fat...
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...return the vegan lamb and vegan bacon to the pot...season with salt and pepper and sprinkle with flour
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...add the red wine...
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...vegan broth...
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...and tomato paste...
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...crumble up a bay leaf and add some thyme...and put in the oven to cook...again Julia doesn't specify a temperature but specifies that you regulate heat so liquid simmers very slowly for 3 to 4 hours...in the original recipe...but for the vegan lamb...she specifies braising the lamb 2 hours rather than the 3 to 4 hours required for beef...for the Vegan Version...an hour will probably suffice...
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...saute some mushrooms...and onion...I didn't have the pearl onions...so I just used regular onions...
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...when your casserole is done...drain it in a sieve over a bowl...
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...and boil the liquid down to make a sauce...
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...arrange the stew in a serving dish or return it to the casserole...
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...arrange the onions and mushrooms on top...
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...and pour over the sauce...
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...we served it with a salad and a crusty roll...
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...really...really delicious...
<br><br>
<b><i>Substitutions:</i></b> <br>
Vegan Lamb Seitan for the lamb<br>
Vegan broth for the broth
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n361/mode/2up">Mastering the Art of French Cooking</a>
p. 347affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-40505656333445420892024-01-16T08:14:00.001-05:002024-01-20T11:11:06.547-05:00VEGAN NAVARIN PRINTANIER<b>[Vegan Lamb Stew with Spring Vegetables]</b>
<br><br>
Julia says this is <i>a most delectable lamb stew with its carrots, onions, turnips, potatoes, peas, and green beans</i>
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...first...I made the simple seitan lamb <a href="https://theveganversion.blogspot.com/2012/04/vegan-gigot-en-chevreuil.html">VEGAN GIGOT EN CHEVREUIL</a>...and cut it up into chunks...and Julia says to use a pot big enough to hold all your ingredients...
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...the Man found these gorgeous turnips at the grocery store...
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Julia says to trim your veg while the lamb is simmering...and she specifies "<i>trim the potatoes into ovals 1/22 inches long, and cover with cold water until ready to use. Quarter the carrots and turnips, cut them into 1/2 inch lengths, and, if you have the patience, trim the edges to round them slightly"...</i>I'm not making little ovals out of my veggies though...just chunks...
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...oddly add some sugar to the browning seitan...
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...add your tomato...
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...tomato paste...
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...and vegan beef broth...I'm using Washingtons...
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...add your herbs...a bay leaf...
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...garlic, rosemary and thyme...and Julia also specifies pressing the veggies in and around the seitan...I just gave everything a good stir and put it into the oven...Julia doesn't give a temperature...I used 350° F...but she does say to regulate heat so liquid simmers slowly and steadily for about an hour longer...
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...after that you add your green peas...(and green beans too if you want)...
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...and simmer for a few minutes...
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...it certainly looks like a hearty vegan stew...a nice warm one pot meal...we just served it with homemade ww bread...
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...and it was as delicious as it looks...
<br><br>
<b><i>Substitutions:</i></b> <br>
Vegan Lamb Seitan for the lamb<br>
Vegan broth for the broth
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n361/mode/2up">Mastering the Art of French Cooking</a>
pp. 345-347affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-13992350299718905742023-11-14T08:08:00.001-05:002023-11-20T10:49:45.115-05:00VEGAN GIGOT OU ÉPAULE...Farce aux Olives<b>[Olive and Ground Lamb Stuffing]</b>
<br><br>
...another variation of stuffing for the vegan Gigot...this one has ground vegan lamb, onions, bread crumbs and Greek black olives...
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...I just ground up some of the vegan seitan for the ground lamb...
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...added the minced onions and breadcrumbs...and some Kalamata olives...
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...stuffed...tied up...and baked as usual...
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...served with a salad and a side of spaghetti marinara...
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...I love black olives so I thought this version was really good...
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...and the spaghetti made a nice accompaniment...
<br><br>
<i><b>Substitutions</b></i>
<br><br>
...first...you'll need some Vegan Lamb...recipe here...<a href="https://theveganversion.blogspot.com/2021/04/vegan-gigot-de-pre-sale-roti.html">VEGAN GIGOT DE PRÉ-SALÉ RÔTI</a>...
...and then for the stuffing you'll also need...
vegan ground lamb...I just ground up some of the seitan...<br>
vegan butter<br>
vegan bouillon to soak the breadcrumbs<br>
<br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n353/mode/2up?view=theater">Mastering the Art of French Cookin</a>g (p. 338)affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-66057307422935113862023-11-07T08:18:00.022-05:002023-11-20T10:46:48.811-05:00VEGAN GIGOT OU ÉPAULE...Farce Duxelles<b>[Vegan Ham and Mushroom Stuffing]</b>
<br><br>
...just another variation of stuffing for the Gigot...
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...this one starts wtih some minced onions...
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...vegan ham and minced mushrooms...
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...stuff the Gigot...
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...and we tried this new-to-us cauliflower rice mixture...also containing mushrooms...
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...and had that and some frozen peas...
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...this was a really delicious combination of flavors...
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<br><br>
<i><b>Substitutions</b></i>
<br><br>
...first...you'll need some Vegan Lamb...recipe here...<a href="https://theveganversion.blogspot.com/2021/04/vegan-gigot-de-pre-sale-roti.html">VEGAN GIGOT DE PRÉ-SALÉ RÔTI</a>...
...and then for the stuffing you'll also need...
TVP Ham<br>
vegan butter<br>
<br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n351/mode/2up?view=theater">Mastering the Art of French Cookin</a>g (p. 336-)affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-25019399522557366752023-10-31T08:13:00.001-04:002023-11-06T11:07:16.239-05:00VEGAN GIGOT OU ÉPAULE...Farce de Porc<b>[Vegan Stuffed Leg or Shoulder of Lamb - Pork and Herb Stuffing]</b>
...I've actually already made this recipe once...you know how Julia would tell you to go to such and such a page to make some part of another recipe...we made this stuffing for some vegan pork chops <a href="https://theveganversion.blogspot.com/2022/11/vegan-farce-de-porc.html">here...</a>
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...I'm using TVP for the ground pork...
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...and leftover french bread for the bread crumbs...
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...vegan beef flavored boullion...
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...parsley...
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...and onion...
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...mix that all up with some garlic, rosemary, sage, thyme, a tiny bit of allspice, salt and pepper...the recipe also calls for vegan egg...but I didn't add any...
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...then stuff and tie your gigot as before....
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...and bake...
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...it turned out really nice...and it smells delicious...
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...we served it simply...with rice and peas...
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...it makes a pretty presentation...
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...and it tastes really good...I love a good stuffing mixture...
<br><br>
<i><b>Substitutions</b></i>
<br><br>
...first...you'll need some Vegan Lamb...recipe here...<a href="https://theveganversion.blogspot.com/2021/04/vegan-gigot-de-pre-sale-roti.html">VEGAN GIGOT DE PRÉ-SALÉ RÔTI</a>...
...and then for the stuffing you'll also need...
Vegan pork for the pork...we used TVP...<br>
vegan butter<br>
Vegan bouillon
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n351/mode/2up?view=theater">Mastering the Art of French Cookin</a>g (p. 336)affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-33395176046510627652023-10-24T08:44:00.002-04:002023-10-31T21:22:21.241-04:00VEGAN GIGOT OU ÉPAULE...Farce aux Herbes<b>[Vegan Stuffed Leg or Shoulder of Lamb-Garlic and Herb Stuffing]</b>
<br><br>
...this is just a really simple stuffing consisting of:<br><br>
minced shallots or green onions<br>
clove mashed garlic<br>
powdered ginger<br>
ground rosemary<br>
and salt and pepper...
<br><br>
...and you just mix that up in a bowl and spread in the vegan (seitan) lamb...
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...there are six of the stuffing recipes...and I don't think that the Man and I are up to six whole vegan gigots...so I just hollowed one out and cut it into six slices and I'll stuff and tie each one just to try out each recipe...at the end I'll let you know which one I think is the best and maybe for an Easter feast do a whole vegan gigot again...
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...so I gathered up the ingredients...
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...chopped some parsley...
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...green onion, garlic, ginger powder...and the ground rosemary I didn't have so I just took some dried rosemary and ground it up in my mortar and pestle...
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...got out my twine...
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...stuffed the vegan gigot and tied it up...
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...and baked until everything was done...brown and fragrant...
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...we served it with steamed broccoli, mixed veg and french bread...
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...it really is a pretty slice...
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...I liked it...the flavors were an interesting combination...not too overpowering...
<br><br>
<i><b>Substitutions</b></i>
<br><br>
Vegan Lamb...recipe here...<a href="https://theveganversion.blogspot.com/2021/04/vegan-gigot-de-pre-sale-roti.html">VEGAN GIGOT DE PRÉ-SALÉ RÔTI</a>
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n351/mode/2up?view=theater">Mastering the Art of French Cookin</a>g (p. 336)affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-30042218629011133462023-10-10T08:42:00.017-04:002023-10-13T15:52:17.301-04:00Vegan Poivrons à la Grecque<b>[Red or Green Bell Peppers a la Grecque]</b>
<br><br>
...I've done a couple of other veggies in this fashion...they're supposed to be served cold...
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...this one is for peppers...red or green...mine are sort of between green and yellow/orange...
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...so you make a<a href="http://theveganversion.blogspot.com/2013/08/court-bouillon.html"> Vegan Court Bouillon</a>...
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...then add the peppers...
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...simmer for about 10 minutes...
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...then remove the peppers...
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...and boil down the court bouillon...
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...then pour that back over the peppers...
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...we served it as a side dish to some BBQ tofu and baked potato...
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...and I actually topped my baked potato with it...it was good...
<br><br>
<i><b>Substitutions</b></i>
<br><br>
NONE...
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n555/mode/2up">Mastering the Art of French Cookin</a>g (p. 540)affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-55431809497797859872023-10-03T08:28:00.002-04:002023-10-06T17:09:29.198-04:00Vegan Filets de Poisson en Soufflé<b>[Vegan Fish Souffle Baked on a Platter]</b>
<br><br>
Julia says that "A souffle will also rise impressively when baked on a platter."
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...so I started by making some vegan fish filets...which I poached for a few minutes in wine, seasonings, and shallots...and I included some nori sheets for more fishy flavor...
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...butter your platter...I'm using a large au gratin dish...
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...make your vegan soufflé batter the regular way...flour, vegan butter, vegan egg whites (whipped aqua faba)...and I added a little bit of baking powder for more rising power...then layer that in the dish...
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...flake your vegan tofu fish filets over the batter...
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...and then cover with the rest of the soufflé batter...
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...while that's baking in the over...make the <a href="https://theveganversion.blogspot.com/2021/01/vegan-sauce-mousseline-sabayon.html">Vegan Sauce Mousseline Sabayon, page 169</a>
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...ours did not poof up very 'impressively'...
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...we served it with a big salad...and some cheez-y cauliflower...with the sauce poured over it was quite nice...
<br><br>
<i><b>Substitutions</b></i>
<br><br>
aqua faba for the egg<br>
Nori Sheets and tofu cooked in water and wine for the Fish Filet<br>
...and Vegan Butter of choice for the butter
<br><br>
Recipe here:<a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n185/mode/2up"> Mastering the Art of French Cooking</a> pp.170-171...affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-78607957793985934632023-09-26T08:19:00.001-04:002023-09-29T10:32:46.972-04:00Vegan Homard, Crabe, ou Crevettes en Aspic<b>[Vegan Lobster, Crab, or Shrimp in Aspic]</b>
<br><br>
...this is a variation of the same 'en Aspic' recipe for chicken liver...and I'm doing it first because it sounds slightly better to me than the liver version...but I do think that this sort of Luncheon/Cold Buffet dish has pretty much gone out of style...I think that gatherings in general have gotten a lot less formal...and these recipes were written in an era when most women still did not work outside of the home...so midday visits with other women were probably a lot more common...
<br><br>
...it's not a particularly difficult or time consuming recipe...
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...I'm using my lobster mushrooms for the lobster...just simmering them in some seaweed flavored broth...
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...sauteeing some shallots...
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...added some agar agar to the broth and then boiled for a few minutes...
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...poured it into a ramekin mold...then into the fridge to chill...
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...unmolded over some lettuce leaves as suggested...
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...it's just really odd...it doesn't look very appetizing to me...
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...it tastes ok though...a savory sort of jello bite...still weird though...
<br><br>
<i><b>Substitutions:</b></i>
<br><br>
Earth Balance for Butter<br>
Broth made with vegetable bouillon and nori<br>
Lobster Mushrooms for the lobster<br>
Agar Agar for the gelatin
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n563/mode/2up?view=theater">Mastering the Art of French Cooking p. 549</a>
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-86127693747004216782023-09-19T08:00:00.027-04:002023-09-23T17:44:19.574-04:00Vegan Clafouti à la Bourdaloue<b>[Vegan Cherry or Pear Flan with Almonds]</b>
<br><br>
...I've made all of the other variations of Clafouti...and I didn't even realize that I'd missed this last one...I do love clafouti...and it's not something you ever hear of here in the States...
<br><br>
...Julia says you can also do this almond version with the <a href="https://theveganversion.blogspot.com/2016/08/vegan-clafouti-aux-poires.html">Pear Clafouti</a>...that one was definitely a favorite...so pretty...
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...it's a really simple dessert...I buttered the dish with vegan butter...
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...I blanched some almonds and peeled them...<a href="https://affectioknit.blogspot.com/2013/06/blanching-almonds.html">You can see how I do that here...</a>
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...and put those and the rest of the ingredients into the Vitamix...Julia says to use 1 tsp. of almond extract...but unless you really...really love almond I wouldn't...it's such a strong flavor...maybe Julia's wasn't as strong as mine...I only used about 1/4 teaspoon...
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...arranged your cherries in your buttered dish...I'm using frozen ones that I've thawed...the grocery store had no fresh cherries at all...
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...I thought I'd taken a photo of me pouring the batter over the cherries...but I guess I missed it...I sprinkled the baked clafouti with powdered sugar...
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...and served it with tea...
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...it was delicious...I really do love clafouti...
<br><br>
<i><b>Substitutions:</b></i>
<br><br>
Earth Balance for Butter<br>
Almond Milk for milk<br>
Flax Seed Goo for Eggs<br>
<br>
Recipe here:<a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n673/mode/2up"> Mastering the Art of French Cooking</a> pp.656-657
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-1985282128443750202023-09-12T08:22:00.037-04:002023-09-17T20:50:57.587-04:00GIGOT À L'ANGLAISE <b>[Boiled Leg of Lamb with Onion, Caper, or Tomato Sauce]</b>
<br><br>
...Julia says this is a delicious and very easy way to cook a vegan leg of lamb...
<br><br>
...basically you just boil it in salty water...and first you'll need to make the seitan of course...I used the same simple vegan 'lamb' recipe as before:
dry:<br>
1 1/2 cup vital wheat gluten<br>
1/4 cup soy flour<br>
1 Tbsp vegan beef flavored bouillon<br>
1/4 tsp garlic powder<br>
<br>
liquid<br>
1 cup red wine<br>
1 1/2 tbsp Braggs Liquid Aminos<br>
1 tsp tamari<br>
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...shaped it into a sort of a leg-gy shape...and wrapped in cheesecloth...like you usually do for boiled seitan...
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...and then you just make some salty water...
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...and then Julia says...Just simmer it in a kettle of salted water until it is done...1/2 tsp salt per quart of water...so it is really easy...like she said...
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...when it's done...unwrap it and put it on a serving tray...
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...and then she gives you three choices for sauces to serve with this simple dish...and we chose the Sauce Soubise...a pretty simple onion bechamel...
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...Julia says to pass the sauce in a warmed sauceboat...we used our little cut glass cream pitcher though...
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...and poured it over the lamb seitan...
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...it was pretty delicious...I'd make it again...
<br><br>
Vegan Lamb Seitan - recipe above...<br>
Sauce aux Cdpres (mock hollandaise with egg yolks, cream, capers, and butter), page 65<br>
Sauce Soubise (bechamel with onion puree), page 64<br>
Coulis de Tomates (fresh tomato sauce with herbs), page 78
<br><br>
recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n357/mode/2up">Mastering the Art of French Cooking pp. 332-334...</a>
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-11667918851465820612023-09-05T07:40:00.004-04:002023-09-11T15:48:57.761-04:00VEGAN POMMES NORMANDE EN BELLE VUE<b>[Vegan Applesauce Caramel Mold — a warm or cold dessert]5</b>
<br><br>
...Julia says...<i>This is a much lighter dessert than the <a href="https://theveganversion.blogspot.com/2011/10/charlotte-aux-pommes.html">apple charlotte</a>, and also much easier to prepare...</i>
<br><br>
...I guess it is...as it doesn't have all of the lining and toasting bits...
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...so you start with apples...and basically make some applesauce...
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...add some lemon zest, sugar and cinnamon...
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...cook the 'applesauce' for about 20 minutes...then take it off heat and add some rum...(or cognac or apple brandy)
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...then add in vegan egg, vegan butter, and vegan egg white...
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...Julia uses one big mold...but I'm using individual ramekins...
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...and they need to be lined with caramel...so make some <a href="http://theveganversion.blogspot.com/2012/10/caramel.html">Vegan Caramel</a>...
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...and pour it into the ramekins...
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...just enough in the bottom of each ramekin to cover...or all of it if you're using a big mold...
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...turn the apple mixture into the caramel-lined mold...
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...cover with lid or plate...
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...and set in the saucepan with boiling water around the outside of the mold up to the level of the apple mixture...and put it in the oven...regulating the oven temperature to maintain water almost at the simmer...
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...Julia recommends 1 to 1 1/2 hours for the large mold...but our small ramekins only took about half an hour...take them out and let them cool for 20 minutes or so...
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...make some <a href="http://theveganversion.blogspot.com/2011/06/creme-anglaise.html">VEGAN CRÈME ANGLAISE</a>...
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...remove the ramekins...
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...and then I thought it was interesting that Julia gives instructions for the remaining caramel in the ramekins...
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...she says to simmer the rum or brandy in the mold to dissolve any remaining caramel...
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...and pour that over...
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...we had ours warm...but Julia says it can be served cold...I don't think I would like it as well cold though...
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...pour over the VEGAN CRÈME ANGLAISE...
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...this was a really good dessert...almost like an apple pie pudding...we really enjoyed it...
<br><br>
Substitutions
<br><br>
Vegan milk<br>
Vegan Butter<br>
Vegan egg<br>
Vegan egg white<br>
recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n639/mode/2up">Mastering the Art of French Cooking pp. 624-625...</a>
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-42505331495770052452023-08-22T08:17:00.001-04:002023-08-25T15:57:26.202-04:00Vegan Gratin d'Endives[Vegan Gratin of Endive with Ham]
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...y'all saw this endive in the grocery shop for the weekend...and it was expensive at $5.99 per pound...Julia even says in her introductory paragrah that endive is very expensive...but you remove the outer leaves and cut off the stem...
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...and then you braise it in vegan butter...<a href="http://theveganversion.blogspot.com/2014/08/endives-la-flamande.html">VEGAN ENDIVES À LA FLAMANDE</a>
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...wrap it in vegan ham...
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...and smother it in vegan bechamel...
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...sprinkle on some vegan cheese...
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...and bake...
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...we served it with Bryanna's Breast of Tofu, sweet potatoes, broccoli, and a handful of little yellow tomatoes...
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...well...it was good...creamy and savory...it made a nice accompaniment to the meal...
<br><br>
Substitutions
<br><br>
<a href="http://theveganversion.blogspot.com/2010/02/vegan-sauce-bechamelsauce-veloute.html">VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ</a><br>
Vegan Ham
<br><br>
recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n171/mode/2up">Mastering the Art of French Cooking p. 156...</a>affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-37092974059847185142023-08-15T08:15:00.011-04:002023-08-21T20:31:12.441-04:00VEGAN SOUFFLÉ DE POISSON<b>[Vegan Fish Soufflé]</b>
<br><br>
...Julia gives no introduction to this recipe at all...she just dives right in...
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...y'all have seen me use these vegan fish filets before...
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...I just peel the breading off...
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...then I got out my Nori sheets...and a green onion...because the first thing you do is make the VEGAN FISH POACHED IN WHITE WINE...
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...so I ground up my vegan fish filets and added them...the green onion and the nori sheets along with some white wine to an oven proof dish...
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...and baked that...
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...then I mixed the vegan butter and flour...
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...and added the boiling almond milk...this part always looks horrible...
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...but just keep stirring...and it will come together to make a nice white sauce...
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...then add in your poached vegan fish...
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...and stir well to combine...breaking everything up to make as smooth a sauce as possible...the Nori pretty much disentigrates...
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...and y'all have seen me use whipped aqua faba here before to mimic the egg whites in the recipe...but this time I'm going to omit that and just use some baking powder for the poof...
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...I put the mixture in a parchment lined ramekin...because I'm expecting it to rise over the rim...
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...Ok...in the oven it really did rise up onto the parchement...but as soon as I set it out of the oven it began to deflate...and by the time I got my camera it had deflated to the top of the ramekin...
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...and we served it with a vegan fish filet and some peas and carrots...
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...it definitely had more of the texture of a pudding than a poofy souffle...but it was still a very delicious side dish...
<br><br>
<b><i>Substitutions</i></b>:<br><br>
Vegan fish for the fish...we used Gardein<br>
Vegan Butter<br>
Vegan milk<br>
Baking powder for the egg whites
<br><br>
recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n183/mode/2up">Mastering the Art of French Cooking pp. 168-169...</a>
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-65443151964203446122023-08-08T08:28:00.001-04:002023-08-10T22:29:12.636-04:00Vegan Timbale de Crêpes<b>[Vegan Molded French Pancakes with Various Fillings]</b>
<br><br>
...this is the second time I've made this recipe...<a href="http://theveganversion.blogspot.com/2022/06/vegan-timbale-de-crepes.html">the first time</a>...I filled them with theVEGAN FONDUE DE CRUSTACÉS...and they were a bit of a flop...they tasted fine...but when I turned them out of the casserole dish they kind of flopped...<br><br>...so this time...I'm going smaller with the dish...and making little individual timbales...and I'm filling them with a simple cheese sauce...
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...so first...of course...you need to make some <a href="http://theveganversion.blogspot.com/2011/03/pate-crepes.html">vegan Crêpes</a>...
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...and since I'm using individual cups...I needed to trim mine...
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...then I just lined the sides and bottom of a buttered oven safe dish...
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...got out some smoked vegan provolone and made my <a href="http://theveganversion.blogspot.com/2012/03/vegan-fondue-au-gruyere.html">VEGAN FONDUE AU GRUYÈRE</a> for the filling...just using the vegan provolone instead of the gruyere...
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...and started filling the little cups...
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...filling...cheese...crepe...filling...cheese...crepe...ending with the vegan cheese...
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...set them in a pan of water...
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...and baked...
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...these little ones unmolded perfectly...and I put them right side up on a bed of lettuce...because I thought they were prettier that way...
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...but the recipe says to turn them out...
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...I liked these a lot...they're a nice luncheon or brunch dish...
<br><br>
<b><i>Substitutions:</i></b>
<br><br>
...so you'll need the Subs from the <a href="http://theveganversion.blogspot.com/2011/03/pate-crepes.html">VEGAN PÂTE À CRÊPES...</a><br>
...and all the subs from the <a href="http://theveganversion.blogspot.com/2012/03/vegan-fondue-au-gruyere.html">VEGAN FONDUE AU GRUYÈRE</a>
<br><br>
recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n209/mode/2up">Mastering the Art of French Cooking p. 195...</a>affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-32534483464171452002023-08-01T08:20:00.001-04:002023-08-02T14:51:55.025-04:00Vegan Petits Oignons en Garniture<b>[Vegan Vegetable Mixtures]</b> - not sure why it's translated this way...I'd probably say something like <b>Vegan Baby (or Little) Onion Garnish</b>
<br><br>
...Julia just says that "<i>Braised onions go nicely mixed with other vegetables such as glazed carrots, sauteed mushrooms, artichoke hearts, and sauteed potatoes.</i>"
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...so I'm using the carrots and parsnips from my sweet Brother and SIL's garden...along with a potato...
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...and then just braising those all together using the master recipe...
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...it makes a pretty and delicious smelling sort of vegetable stew...
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...served as an accompaniment to marinated tofu, broccoli and a salad...
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...it was really delicious...I'll definitely be making this again...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
vegan butter for the butter
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n499/mode/2up?view=theater">Mastering the Art of French Cooking p. 484</a>
affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-11033325896180143822023-07-11T07:45:00.002-04:002023-07-12T22:00:33.727-04:00Vegan Petits Oignons Persillés<b>[Vegan Parslied Onions]</b>
<br><br>
...remember that my sweet baby brother and SIL gave me a bag full of gorgeous little onions...so...of course I wanted to use them for a beautiful MtAoFC onion dish...
<br><br>
...so first you need to make the master recipe...<a href="http://theveganversion.blogspot.com/2018/02/vegan-oignons-glaces-brun.html">VEGAN OIGNONS GLACÉS À BRUN</a>...
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...get some butter and oil bubbling in the skillet...then add the onions...
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...and sauté over moderate heat for a few minutes...rolling them around so they brown as evenly as possible...
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...then braise them with an herb bouquet of parsley...bay leaf and thyme...I used my tea ball instead of cheesecloth...of course...
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...add the broth...I used vegan beef bouillon...
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...cover...
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...and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated...
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...then remove them from the pan...and melt a knob of vegan butter...we used the Blue Bonnet Plant Based...
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...and then roll the hot onions gently in the vegan butter...
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...remove them to your dish...
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...chop your parsley...
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...and sprinkle on top of the onions...
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...and serve...
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...it's a pretty dish...
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...we had ours with BBQ jerk tofu...potatoes...spinach and broccoli...
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...they're really pretty little orbs...
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...so flavorful...I think they'd be a perfect accompaniment to just about anything...thanks K & D!...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
vegan butter for the butter
<br /><br />
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n499/mode/2up?view=theater">Mastering the Art of French Cooking</a> p. 484affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-21631407776087503992023-06-27T08:02:00.002-04:002023-06-30T16:34:25.207-04:00VEGAN ESCALOPES DE RIS DE VEAU SAUTÉS<b>[Vegan Sweetbreads Sautéed in Butter]</b>
<br><br>
...Julia says...<i>These are done exactly like brains sauteed in butter</i>...recipe here...<a href="https://theveganversion.blogspot.com/2018/06/vegan-cervelles-au-beurre-noir.html">VEGAN CERVELLES AU BEURRE NOIR</a>
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...so after marinating in lemon and herbs...drain and dredge the cutlets in flour...
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...then sauté in vegan butter...we used Earth Balance...
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...then make the <a href="https://theveganversion.blogspot.com/2011/10/beurre-noir-beurre-noisette.html">VEGAN BEURRE NOIR - BEURRE NOISETTE - [Brown Butter Sauce]</a>...
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...then Julia says...Arrange on a hot platter...
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...and...pour the hot butter sauce over them, and serve...
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...we served ours with 'dressing'...you know the southern Thanksgiving kind...I just thought it sounded good...and mixed veg...
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...and it was really good...
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...as practically anything covered in brown butter sauce would be...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
Seitan for the sweetbreads<br>
vegan butter for the butter
<br /><br />
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n427/mode/2up?view=theater">Mastering the Art of French Cooking</a> p. 413affectioknit2http://www.blogger.com/profile/03375374557282665037noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-77982414889950257612023-06-13T08:09:00.001-04:002023-06-19T16:39:49.894-04:00Vegan Ris de Veau au Gratin[Vegan Sweetbreads au Gratin]
<br><br>
...Julia just says to use the ingredients for the braised sweetbreads on page 409 and any of the preceding sauces...and pretty much anything "au gratin" is going to be good...
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...so with the seitan vegan sweetbreads already made...I just made a cream sauce...
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...and put everything into a gratin dish and topped with vegan cheese...
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...served with rice and Griddler-ed broccoli...I think I mentioned before that Julia said rice was the proper accompaniment...
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...lightly browned on top...
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...and really creamy and delicious...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
Seitan for the sweetbreads<br>
vegan cashew cream for the cream...<br>
vegan butter for the butter
<br /><br />
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n427/mode/2up?view=theater">Mastering the Art of French Cooking</a> p. 413
<br /><br />affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com0tag:blogger.com,1999:blog-5160802221149509766.post-20983437570127115502023-06-06T08:50:00.001-04:002023-06-07T11:20:59.007-04:00Vegan Ris de Veau à la Crème et aux Champignons<b>[Vegan Creamed Sweetbreads with Mushrooms]</b>
<br><br>
...I'm just trucking through all of the vegan (seitan) sweetbreads recipe while I've got them already prepared in the freezer...
<br><br>
Julia says you need the "<i>Ingredients for the preceding creamed sweetbreads"</i> <a href="http://theveganversion.blogspot.com/2023/05/vegan-ris-de-veau-la-cremevegan-ris-de.html">Vegan Ris de Veau à la Crème/Vegan Ris de Veau à la Maréchale</a>...so this is basically just that recipe with the addition of mushrooms...
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOcPUuNVoRJFfkD64sF8Z_LIuLMHxIya6KbCJj_jAKx4bT8-4CmPfZWsra8SSJ4Evbfjowi60AlR8C_syUkGKZdr8wNtCwpoXCGHdOmd7hpDqoaG7JbVUuV4aL1a5vwCmTrb9vv7PY2ivhqakyTfSHb3ukMkmkeG4cJw2IWnWKzb41bBE6U1anJdf/s692/DSC09456.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="519" data-original-width="692" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOcPUuNVoRJFfkD64sF8Z_LIuLMHxIya6KbCJj_jAKx4bT8-4CmPfZWsra8SSJ4Evbfjowi60AlR8C_syUkGKZdr8wNtCwpoXCGHdOmd7hpDqoaG7JbVUuV4aL1a5vwCmTrb9vv7PY2ivhqakyTfSHb3ukMkmkeG4cJw2IWnWKzb41bBE6U1anJdf/s400/DSC09456.JPG"/></a></div>
...make your cream sauce first...
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...and add the sauteed mushrooms...
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...then add your <a href="http://theveganversion.blogspot.com/2023/04/vegan-ris-de-veau-braises.html">VEGAN RIS DE VEAU BRAISÉS</a>...
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...and really practically anything covered in this rich creamy mushroom-y sauce would be delicious...
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...we served with some vegan stuffing and lima beans...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
Seitan for the sweetbreads<br>
vegan cashew cream for the cream...<br>
vegan butter for the butter
<br /><br />
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n425/mode/2up?view=theater">Mastering the Art of French Cooking</a> p. 412
<br /><br />affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com1tag:blogger.com,1999:blog-5160802221149509766.post-75250117448838046312023-05-30T08:05:00.003-04:002023-06-04T17:04:14.189-04:00Vegan Ris de Veau Braisés a l’Italienne<b>[Vegan Braised Sweetbreads with Brown Mushroom Sauce]</b>
<br><br>
...this is another Ris de Veau variation...and I still have a few of my vegan sweetbreads in the freezer...so I got those out...
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...and first you make the VEGAN RIS DE VEAU BRAISÉS
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...I did this part a little bit out of order...I added the cornstarch and tomato paste before removing the Vegan Ris de Veau...but I don't think it made any difference...
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...and you were supposed to remove the vegan sweetbreads and slice them into 1/2 inch strips...and set them aside...
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...and you could have done the mushrooms earlier...
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...but you just need to slice and sauté the mushrooms...<a href="http://theveganversion.blogspot.com/2010/10/champignons-sautes-au-beurre.html">VEGAN CHAMPIGNONS SAUTÉS AU BEURRE</a>...
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...then add those back to your sauce and rapidly boil that down...
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...correct the seasoning and add your vegan sweetbreads back to the sauce...
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...Julia says <i>"Rice or risotto, and buttered peas or creamed or braised spinach go well with sweetbreads..."</i>
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...it was a pretty perfect vegan meal...
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...I was chatting with my sweet sissie and just mentioned that it's all about the sauce with Julia...it's definitely the sauce that makes this so delicious...
<br><br>
<b><i>Substitutions</i></b>
<br><br>
Seitan for the sweetbreads
<br />
vegan butter for the butter
<br><br>
Recipe here: <a href="https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n425/mode/2up?view=theater">Mastering the Art of French Cooking</a> p. 411...affectioknithttp://www.blogger.com/profile/00956694289800463441noreply@blogger.com1