Vegan Beurre de Moutarde

[Mustard Butter]

...there is a whole section of 'flavored butters'...just butter with some other things mixed in...

...I just took a couple of tablespoons of Earth Balance...

...added some Dijon mustard...

...and some parsley...

...it was really creamy and easy to spread...

...just like you would mayonnaise...

...I added some ham seitan...

...cut off the crust...and then cut it into triangles...

...skewered with toothpicks...

...they were cute little finger sandwiches...

...and they were really good...the mustard butter complements the ham seitan perfectly...

Substitutions

vegan butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 100)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Vegan Sauce Robert

[Vegan Brown Mustard Sauce]

...we tried this simple tangy mustard-y sauce...over tofu...Julia says it's good for pork, beef, chicken, turkey, hamburger and leftovers...so of course it's perfect to have over tofu...

...you start by cooking some finely minced onion in oil and vegan butter for 10-15 minutes...

...and then you add some white wine...

...and cook that down until it's reduced until 3-4 tablespoons...

...then add the VEGAN JUS LIÉ...Julia says you can use any brown sauce you prefer from pages 67-71...but the Jus Lie is the easiest I think...

...then off heat...just before serving add 3-4 tablespooons of Dijon mustard...

...just stir that in...

...and serve...

...it's a nice thick sauce...

...we served it over tofu...with sides of broccoli and Brussels Sprouts...

...it's tangy...and mustardy...kind of like Heinz 57 sauce...

...it was pretty good...

Substitutions

vegan butter for the butter
VEGAN JUS LIÉ
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

Vegan Sauce Venaison

[Vegan Brown Sauce for Venison]

...this is a variation of a variation of a brown sauce...

...so first you make the VEGAN SAUCE RAGOÛT...and then turn that into a Vegan Sauce Poivrade...and then finally...

...with the addition of some red currant jelly...

...add some cashew cream...

...and you have the Vegan Sauce Venaison...

...which we had over tofu...of course...

...it was delicious...sweet and spicy...

...and good to the last drop...mopped up with some rice...and peas...it was a really yummy sauce...

Substitutions

firm tofu for the venison
vegan butter for the butter in the original recipe
vegan giblets (beef flavored TVP) from the first recipe
Cashew Cream for the cream in this recipe
Vegan Butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

VEGAN CERVELLES EN MATELOTE

[Vegan Calf's Brains in Red Wine with Mushrooms and Onions]

...all Julia has to say about this recipe is that it 'makes a complete course in itself...'

...and I chose it for Valentine's Day Dinner because of the little heart shaped croutons she suggests...

...I'm using tofu as the brain substitute again...so I just took a whole block of firm tofu and kind of shaped it like a brain...

...Julia says to use a good young red wine...I used a Cabernet Sauvignon...

...add some stock...I used Washington's...

...add some herbs...I put mine in my tea ball...

...simmer for 20 minutes...and then allow to cool in the cooking liquid...

...next you'll need some VEGAN OIGNONS GLACÉS À BRUN...a pretty simple recipe...

...and you'll also need some VEGAN CHAMPIGNONS SAUTÉS AU BEURRE

...and luckily Julia says these can be made in advance...

...beat in some tomato paste and boild down rapidly until reduced...

...add some flour/vegan butter paste to thicken...

...then make some Vegan Canapés - Croutons...but...here's the cute part...Julia says to make them heart shaped...

...arrange the onions and mushrooms around the brains...

...pour the sauce over...

...decorate with heart shaped croutons...

...it does make a rather pretty presentation...

...it was delicious...

Substitutions

firm tofu for the brains
Vegan Butter for the butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 415 - 416)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

VEGAN OIGNONS GLACÉS À BRUN

[Vegan Brown-braised Onions]

...Julia says these onions are used 'whenever you wish a brown effect, such as in brown fricassees like coq au vin and boeuf bourguigon, or in a mixture with other vegetables...'

...it's a pretty simple recipe...

...take 18-24 peeled onions...and saute them in a mixture of vegan butter and oil until the brown...

...then pour over some brown stock...and simmer for 40-50 minutes until the liquid has evaporated...

...you can do the braising in the oven or on the stovetop...

...Julia says these can be cooked hours in advance...so we set ours aside...after all that cooking they have to be overdone...but they do smell delicious...

Substitutions

Vegan Butter for the Butter

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 483)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...

VEGAN MOUSSE À L'ORANGE

[Vegan Orange Mousse - a Frozen Dessert]

...Julia says "a becoming way to serve this delicate mousse is in the scooped-out halves of oranges"...

...the first thing I did was to scoop out my orange halves...I needed the orange part for the juice in the recipe anyway...

...and instead of sugar...I'm going to use a few drops of this Valencia Orange Stevia...and instead of egg yolks I'm using tofu...

...so I put those ingredients into the Vitamix with some cornstarch and lemon juice...and with the additional orange flavor of the stevia...I'm omitting the liqueur...

...put it into a saucepan and cook until thickened...Julia gives specific instructions for 170 F...but that's for the egg yolks...

...I just cooked it until it was thickened...like a nice sauce or gravy...

...then I got the aquafaba out of the freezer...and started whipping that...I did this twice...once with some cream of tartar added for the egg whites...and then again with some sugar added for the whipped cream...

...gently fold in the egg whites/aquafaba...

...folding from the outside in...

...and then again with the whipped cream/aquafaba...

...the same procedure...

...and then spoon it into your orange halves...or just use cups or ramekins if you want...I popped the halves into ramekins because I wanted to make sure they didn't tip over in the freezer...

...cover and freeze several hours or overnight...

...pop them out of the ramekins or leave them in...

...this dessert reminded me a lot of orange sherbet...only fluffy...it's creamy and sweet...very delicious...

...and this version is practically fat free...

Substitutions

silken tofu for the egg yolks
aquafaba for both the whipping cream and the egg whites


Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 603 - 604)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...