Vegan Gratin de Pommes de Terre Provençal

[Vegan Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic]

...this is what Julia says about this delicious casserole..."its full-bodied Mediterranean flavor goes widi roast lamb or beef, steaks, chops, or grilled mackerel, tuna, or swordfish. It is also good served cold. The potatoes need no other liquid than that rendered by the tomatoes as they cook together."

...so you start with some tomatoes and onions...just thinly sliced...Julia has you cook the onions first...but I just tossed them in with everything else...

...add some basil, thyme, pepper and garlic...

...layer in a casserole dish...

...I'm using capers as a sub for the anchovies...

...top with some vegan parmesan...

...Julia says the covering is optional...but since I didn't precook my onions and I wanted the trapped steam to cook those a bit faster...

...it baked up perfectly...and smells wonderful...

...we served this delicious cassserole with vegan meatloaf...mashed and peas...

...this was really really delicious...I'll definitely be making this again...

Substitutions:
Vegan Parmesan for the cheese
Capers for the anchovies

Recipe here: Mastering the Art of French Cooking

pp. 525-526

VEGAN MOUSSE DE FOIES DE VOLAILLE

[Vegan Chicken Liver Mousse] ...Julia says to pack into a decorative jar and used as a spread for cocktail appetizers...

...start with some finely minced shallots...and sautee them for 2-3 minutes...

...the to make the vegan liver...I'm using walnuts...

...and lentils again like I did in the timbale recipe...

...they are mildly flavored...you'll need some vegan cream...but set it aside...and I added the salt, allspice, pepper, and a pinch of thyme to the lentil/walnut mixture...along with the Madeira...

...once the lentils are done...Julia says to add the mixture to a blender...but I'm going to use my stick blender...it's just less messy...

...add some vegan butter...

...and the vegan cream...

...and then just blend everything up...

...until it's nice and smooth...

...then Julia says to pack it into a pretty jar...and I had saved this Bonne Maman jelly jar...I love those...they always remind me of my time in France...

...so...I packed it in there...and put it into the fridge to chill...

...and then we fixed a platter of crudites and different kinds of crackers and pretzels and put the jar of mousse in the center...

...it was a really delicious snack...I liked it with all of the different things...but probably my favorite was just the simple saltine...

Substitutions:
...vegan butter...we used the new Blue Bonnet Plant Based...
...vegan liver...we used lentils and walnuts for that
...vegan cream...

Recipe here: Mastering the Art of French Cooking

pp. 559-560

Vegan Tournedos Rossini

[Vegan Filet Steaks with Vegan Foie Gras, Truffles, and Madeira Sauce]

...Julia says "tournedos Rossini takes the filet steak about as far as it can go"...also she uses artichoke bottoms instead of the more traditional canape...but those are just not commonly available here...so I used the crouton...and also...about the truffles...I actually have a black truffle in my fridge...but I don't like truffle...at all...so I'm not using that either...

...there are a lot of steps here...but Julia's right...the result is pretty spectacular...

...so...I started by making the Vegan Foie Gras...

...I basically used the same Liver Pate method that I've used before...but I added some firm tofu this time...

...and just put it into a bowl to set up...as I need to put a slice on top of each tournedo...

...then I melted some vegan butter...

...took the filets out of the marinade...patted them dry...

...and sauteed them until nicely browned...

...then made the sauce in the same pan...I also strained and added some of the marinade...

...then just assembled everything...crouton first...

...top that with the filet...

...and then slice the vegan foie gras...

...and lay a slice on top of each filet...

...then spoon over the sauce...

...artistically...haha...

...and then you're supposed to garnish with truffle slices...but I used mushroom instead as I don't like truffle...it's a very pretty dish...

...we served it with baked potato and a salad...naturally...

...and it was a really delicious combination of flavors...

Substitutions:
...vegan butter for sauteeing...
...vegan steak...we used Tracy's filet recipe...
...vegan pate...we used walnuts, tofu, wine and mushrooms...

Recipe here: Mastering the Art of French Cooking

pp. 299-301

Vegan Marinade, for Vegan Filet of Beef

...this is one of Julia's English titled variation recipes...and the recipe itself is already vegan...and I used Tracy's Filet recipe to make the vegan Filets...

...so you start with some alcohol...white wine, Madeira, and cognac...I only had wine and cognac so that's what I used...and you add some salt...

...and peppercorns...

...and some herbs...thyme, basil and parsley...and finally some onions...and you're also supposed to add truffles...but I just can't seem to make myself like them...so I didn't add any truffles...

...then added my vegan filets...

...and covered with plastic wrap...Julia says to marinate for 6 hours or overnight...and I'll be using these filets to make Tournedos Rossini...Julia says "tournedos Rossini takes the filet steak about as far as it can go"...so that should be exciting...

Substitutions:
...none...just make sure your wine is vegan...

Recipe here: Mastering the Art of French Cooking

p. 306

Vegan Gratin de Pommes de Terre et Saucisson

[Vegan Gratin of Potatoes, Onions, and Sausages]

...this is just a variation of the VEGAN GRATIN DE POMMES DE TERRE AUX ANCHOIS...

...so first mince some onion...

...and then...as you often do...cook it until it is translucent but not browned...now sure why Julia almost always says this...I actually like a bit of browning on my onions...oh well...

...grease your casserole...I used Earth Balance...

...then layer your potatoes, onions and vegan sausage in the casserole...I used Field Roast vegan sausage...

...ending with a layer of potatoes...

...make a vegan Bechamel sauce...

...and pour that over the potatoes...

...I got some Chao vegan cheese out of the freezer and used that...but Julia calls for vegan swiss cheese...

...baked until bubbly and browned...

...we served it simply with some homemade collard greens...

...it was really creamy and good...perfect comfort food...

Substitutions:
Earth Balance for butter
Field Roast Sausage
VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ

Recipe here: Mastering the Art of French Cooking

p. 155