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 478/524 (from Julie's count)...but really 637

Tuesday, August 9, 2022

Vegan Poulet Sauté Chasseur

[Vegan Chicken in Tomato and Mushroom Sauce]

...Julia just says to use the same technique as for the vegan veal scallops...Vegan Escalopes de Veau Chasseur...
...we started by sautéing the mushrooms...which Julia says to do in a separate skillet...
...then added those to the pan with the minced shallots (I used onions...I almost never have shallots), herbs, and garlic...
...then I added the vegan chicken stock...
...and I had to use white wine...as I also didn't have any vermouth...
...chopped up some of those gorgeous garden fresh tomatoes...
...and added those to the pot...
...and cooked that down a bit...since I'm not adding any starch this time...
...for the vegan chick'n...I just rubbed some vegan chicken bouillon powder onto some tofu cutlets and baked them...they are really good just plain like this too...
...continued cooking the sauce a bit longer...
...until it had reduced and was nice and thick...
...added the vegan chick'n cutlets...and put it into the oven...to heat through for 4-5 minutes...
...made a bunch of egg-free noodles...
...and got the casserole out of the oven...
...served with some garden fresh green beans...and vegan noodles of course...
...this is such a perfect dish...
...it's pretty enough for company....
...and it's delicious...

Substitutions

Earth Balance for butter
Vegan Chick'n - I just used tofu sprinkled with vegan chick'n bouillon and baked

...recipe here...Mastering the Art of French Cooking (pp. 366-367)

Tuesday, July 19, 2022

Vegan Choux de Bruxelles à la Mornay, Gratinés

[Vegan Brussels Sprouts Gratineed with Cheese Sauce]

...Julia says to serve these with roast chicken or veal, or as a luncheon or supper dish...
...I think this is the very last Brussels Sprouts recipe...which is kind of satisfying and kind of sad...because I do love Brussels Sprouts...

..this is the spreadsheet that I'm using to keep track of which recipes I've done...and I also tick up the count on the header with each post...there are a lot of recipes...and I'm right now 3/4 of the way through them...

...so...first you need to braise some Brussels Sprouts...VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE
...arrange the Brussels sprouts over some Vegan Sauce Mornay...and then spoon the rest of the sauce over them...
...I chopped up some of my homemade Swiss Cheese...
...and sprinkled that on top...
...and then you just set it under a moderately hot broiler for 2 to 3 minutes to brown lightly...
...we served it with some vegan roast chicken...per Julia's suggestion...
...and it was delicious...creamy and cheezey...

Substitutions:

Vegan Butter and Vegan Cheese...
...and all the subs for the Vegan Sauce Mornay.......

Recipe here: Mastering the Art of French Cooking p. 453

Tuesday, July 5, 2022

Vegan Frittons/Grattons

[Vegan Goose Cracklings]

...Julia says that these cracklings can be pounded in a mortar and covered in goose fat and used as a spread...which sounds pretty yucky to me...haha...we're just going to eat ours as a snack...
...I'm using rice paper for the 'cracklings'...and a deep fryer...but I'm sure you can do this just in a pot of hot oil...
...I just broke the rice paper into bite-sized little pieces...
...then for the 'goose' flavoring...I'm using some vegan chicken powder...some mushroom powder...and a little bit of marmite...
...and then I went ahead and put that into a little sieve...because I want it to be ready to sprinkle over the grattons as soon as they come out of the fryer...
...I just ground all that up together in my mortar and pestle...
...because...the frying takes about 2 seconds...
...and you get these crispy little poufs...
...so I sprinkled the flavoring over the top while they were still hot...
...and they are yummy little crispy treats...
...just to eat out of hand as a snack...
...these were really good...I've never made fried rice paper poufs like this before...but you could definitely flavor them up any way you want...

Substitutions:

none...

Recipe here: Mastering the Art of French Cooking p. 282

Tuesday, June 28, 2022

VEGAN CRÊPES FOURRÉES ET FLAMBÉES

[Vegan Crêpes with Orange-almond Butter, Flambées]

...this is really similar to the VEGAN CRÊPES SUZETTE...just with the addition of some almonds to the orange butter...
...so first you'll need some crêpes...of course...
...Julia says you can choose which crêpe recipe to use...
...I used the VEGAN CRÊPES À LA LEVURE...
...Julia says it's the best for stuffing...
...and they brown up so nicely...
...make a bunch and let them cool a bit...
...then make the same orange butter as for the VEGAN CRÊPES SUZETTE...
...then I blanched and pulverized some almonds in my old coffee grinder...
...if you're going to use the almond extract...I'd suggest a smaller amount that the 1/4 teaspoon...maybe half of that...or just a few drops...unless you really really like a strong almond flavor...as I found 1/4 teaspoon to be too strong...
...add your pulverized almonds...
...and make a paste...
...and spread that on the crêpes...
...Julia says you can fold them...form them into wedges or roll them...arrange in a baking dish and sprinkle with sugar...
...bake them for about 15 minutes or so...
...until the sugar starts to carmelize...
...pour over the warmed cognac...
...and then flambée them at the table...or bring them to the table flaming...which I thought would be a lot more difficult...
...and of course they were delicious...

Substitutions:
Vegan Butter...we used Earth Balance...

Recipe here: Mastering the Art of French Cooking pp. 651-652