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 518/524 (from Julie's count)...but really 629

Tuesday, May 21, 2024

VEGAN CRÊPES FOURRÉES, FRANGIPANE

[Vegan Crêpes with Almond Cream]

...Julia says this is a lighter verstion than the VEGAN CRÊPES FOURRÉES ET FLAMBÉES...and that you can flambé these too if you wish...we did not...
...I started by making a batch of the copycat Just Egg recipe...as I'll need some vegan egg yolks...
...but I also need some vegan eggs...so I'm just using the egg replacer for that...
...and made a batch of the almond custard - VEGAN FRANGIPANE - with the subs above...
...Julia says you can use any crêpe recipe you want...we used the VEGAN CRÊPES FINES SUCRÉES
...they always turn out perfectly...
...then you just fill the crêpe with the frangipane...
...and roll it up...Julia says you can roll them into wedges too...
...grate some chocolate over them...
...and pour on some melted vegan butter...we used Earth Balance...
...and sprinkle them with sugar...
...then Julia says..."About 20 minutes before serving, set in a preheated 350-degree oven until the chocolate has melted. Serve hot or warm."
...they certainly are a pretty dessert...
...and also very delicious...

Substitutions

Vegan egg sub for the egg yolks...I used this Just Egg Copycat recipe...
Egg replacer for the eggs
Almond Milk for the milk

Recipe here: Mastering the Art of French Cooking p. 652

Tuesday, May 14, 2024

Vegan Soupe aux Moules

[Vegan Mussel Soup]

Julia says "The very same recipe may also be turned into a mussel soup."

...so we just took the leftover Vegan Pilaf de Moules...and added some almond milk...Julia uses cream...of course...
...and made a delicious soup...I wish I had the little oyster crackers because they'd be perfect for this soup...
...and it makes a very good chowder-y kind of soup...

Substitutions

Vegan mussels...I used mushrooms...but you could use seitan or tofu too...
almond milk for the Cream...
Vegan egg replace for the eggs...
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (p. 231)

Tuesday, May 7, 2024

Vegan Pilaf de Moules

[Vegan Sauced Mussels in a Rice Ring]

...so this is exactly the same recipe as this one...VEGAN MOULES EN SAUCE MOUCLADES/MOULES À LA POULETTE/MOULES À LA BÉARNAISE...just served in a rice ring instead of in little shells...and that one was really good so I'm going to follow that same method again...
...so the first thing I did was to make some rice...I used a medium grain so that it would stick together like sushi rice and make a nice ring that wouldn't 'leak'...
...then I sautéed the mushrooms for a bit and then added some wakame...
...and made the cream sauce...it does have a slight greenish tinge from the seaweed...
...pressed the rice into a nice ring...
...and added the sauced vegan mussels to the center...
...we had it with baked tofu and spinach...and it was pretty good...

Substitutions

Vegan mussels...I used mushrooms...but you could use seitan or tofu too...
almond milk for the Cream...
Vegan egg replace for the eggs...
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (p. 231)

Tuesday, April 30, 2024

Vegan Bavarois Praliné

[Vegan Almond Bavarian Cream]

Julia says to use the same ingredients and method as for the master recipe for Bavarian but omit the orange...
...and I needed some crushed vegan macaroons...and they don't need to look perfect for that...
...so I just made little mounds of sweet whipped aqua faba...and put them on my dehydrator tray...most recipes say to cook them at 200° F (93° C) for hours...and my dehydrator's highest setting is 160° F (71° C)
...and it actually worked perfectly...
...of course there's no colouring or carmelization at this point...but I'll be browning them in the oven in a little bit...
...so I made the custard creme exactly like the Orange Bavarois...just with no orange and vanilla instead...
...then I crumbled up my vegan macaroons...
...and baked them until they were caramelized and golden...it smelled sort of like cotton candy...
...and then we just sprinkled those on top of the custard...
...it's another pretty dessert...I like it in the little glasses...
...but you could of course mold it like we did with the orange Bavarois...
...either way...this is absolutely delicious...I liked it better than the orange one...it tastes almost exactly like a vegan crème brulée...an outstanding dessert...

Substitutions

VEgan egg sub for the egg yolks...I used this Just Egg Copycat recipe... whipped aqua faba for both the egg whites and the whipped cream...

Recipe here: Mastering the Art of French Cooking pp. 599-600

Tuesday, April 23, 2024

VEGAN BAVAROIS À L’ORANGE

[Vegan Orange Bavarian Cream — a cold desert]

....Julia says this about this Bavarois..." When properly made, it has a most lovely, light, creamy, velvety quality and ranks as one of the best of the molded desserts."...and I have to say that it did indeed turn out lovely, light, creamy, and velvety...
...you're supposed to begin by rubbing some sugar cubes on the outside of an orange to infuse the cubes with the organce oil...but I didn't have an orange...so I used the Cuties that I did have...I only ate the last orange yesterday...don't know what I was thinking...
...and then you crush up the oily cubes...
...then you squeeze the orange (or Cutie) juice...
...then sprinkle some vegan gelatin...we used agar agar powder over the juice...
...meanwhile...I got the aqua faba whipping...
...it takes a few minutes...
...absolutely amazing every single time...and I'll be using it for both the whipped vegan egg whites and the whipped cream...
...then you make a vegan custard...
...sugar, cornstarch, vegan egg yolks...I'm using my homemade Just Egg...and vegan milk...scalding hot...
...then add your orange juice/agar agar mixture...and cook until the agar agar is cooked...usually a couple of minutes...
...then fold in the vegan aqua faba egg whites...they were whipped with a Tablespoon of sugar...then whip them again with some orange liqueur...which I didn't have but I did have orange extract...so I used just a couple of drops of that...just be careful as it's really strong...and that becomes the whipped cream portion...
...so fold that into the vegan custard too...
...the pour the Vegan Bararian Cream into a mold...I'm using my old Tupperware jello mold...
...Julia says to cover with oiled waxed paper...but I just used cling wrap...
...Julia says to chill 3-4 hours or overnight...so I left it overnight...and it was well set...and pulled away from the mold...
...so I put a small plate inside the mold to turn it over...
...and then slid it onto a larger plate...
...that was perfect...
...Julia says to serve surrounded by orange segments...I'm using Cutie segments...of course...
...but I did fill in the little heart on top with some more whipped aqua faba cream...
...and topped it with another orange segment...
...I think it's an adorable little dessert...
...it slices perfectly too...
...the sixties molded desserts were sights to behold...and this one is no different...so stinking cute...and also pretty delicious...

Substitutions

VEgan egg sub for the egg yolks...I used this Just Egg Copycat recipe... whipped aqua faba for both the egg whites and the whipped cream...

Recipe here: Mastering the Art of French Cooking pp. 596-598