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, February 13, 2024

VEGAN SOUFFLÉ AUX BLANCS D’OEUFS

[Vegan Cheese Soufflé with Egg Whites Only]

I basically followed this recipe for Vegan Chocolate Souffle just without the sugar and chocolate and sweetened vegan condensed milk...
...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...
...and it rose and baked up looking nice...
...we served it with a salad, steamed broccoli and an Okinawan sweet potato...
...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...

Substitutions:
aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance
Vegan Cheese...we used Violife

Recipe here: Mastering the Art of French Cooking pp. 173-174

Tuesday, February 6, 2024

Vegan Boeuf à la Catalane

[Vegan Beef Stew with Rice, Onions, and Tomatoes]

...Julia says "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 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...
...I gathered the ingredients...the can of tomatoes is only there in case I don't have enough of the fresh ones...
...you start by frying some bacon...I used bacon bits...
...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...
...then you brown your vegan boeuf...I'm just using Gardein here...
...then brown your onions...
...and remove them...
...then stir your rice in the same pot...until translucent...
...I did this next bit a little bit out of order...put the vegan beef back to the pot and added some thyme...
...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...
...add a crumbled bay leaf...
...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'...
...add the chopped tomatoes...I wound up not needing the canned tomatoes...
...add the rice...vegan bacon and onions back to the pot (casserole)...
...then I just push the red button to remove the handle...and this pot becomes a casserole...
...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'...
...and it was perfectly cooked...
...Julia says to "delicately fold the vegan cheese into the casserole"...I just grated it on top...(Violife)
...this was a really delicious and fairly easy casserole...and really was just the one pot...

Substitutions:
Vegan beef - we used Gardein
Vegan beef stock - we used Washingtons Brown


Recipe here: Mastering the Art of French Cooking pp. 321-322

Tuesday, January 30, 2024

VEGAN SOUFFLÉ DE SAUMON

[Vegan Salmon Soufflé]

...spoiler alert...

...another attempt at a vegan soufflé...not bad...it tasted good...but the texture was more like a muffin than a soufflé...
...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...
...buttered with Earth Balance...and I grated some Chao vegan cheese...
...and sprinkeld that over the EB to line the cups...
...finely mince a green onion...you only need a couple of tablespoons....
...and for the vegan salmon I'm using the Vegan Lox that I've made before from carrots...
...saute the onion...
...add some flowers...
...some tomato paste...Julia says "for colour"...
...I also added some caper brine...it adds a nice flavor to vegan fish-y things...
...some Kala Namak (black salt) for some vegan egg-y flavor...
...and this time...instead of whipping aqua faba for the egg whites...I'm going to use xanthan gum and baking powder...
...for the vegan egg yolks...I'm using besan (garbanzo bean flour)...
...add the mashed up vegan lox...
...and bake at 375° for about 35 minutes...(176° C)...
...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...
...it tasted just fine...like a fish-y moist muffin...
...so again...not really a souffle success...but I'll keep trying...

Substitutions:
Vegan Lox for the Salmon
Besan for the egg yolks
Xanthan gum and Baking Powder for the egg whites

Recipe here: Mastering the Art of French Cooking pp. 166-167

Tuesday, January 23, 2024

Vegan Civet de Mouton

[Vegan Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Bacon]

Follow the recipe for vegan boeuf bourguignon...
...Julia has you boil some lardons...so I boiled some vegan bacon bits...
...and then you brown your vegan lamb chunks...recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI...
...slice a carrot and an onion...
...remove the vegan bacon and vegan lamb...
...and saute the carrot and onion in the same fat...
...return the vegan lamb and vegan bacon to the pot...season with salt and pepper and sprinkle with flour
...add the red wine...
...vegan broth...
...and tomato paste...
...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...
...saute some mushrooms...and onion...I didn't have the pearl onions...so I just used regular onions...
...when your casserole is done...drain it in a sieve over a bowl...
...and boil the liquid down to make a sauce...
...arrange the stew in a serving dish or return it to the casserole...
...arrange the onions and mushrooms on top...
...and pour over the sauce...
...we served it with a salad and a crusty roll...
...really...really delicious...

Substitutions:
Vegan Lamb Seitan for the lamb
Vegan broth for the broth

Recipe here: Mastering the Art of French Cooking p. 347