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 453/524 (from Julie's count)...but really 645

Tuesday, January 11, 2022

Vegan Fonds Brun

[Vegan Brown Stock]

...Julia says that 'Brown stock is used for brown sauces, consommes, and for the braising of vegetables...and I plan to use the broth for cooking some collards in a little bit...
...she also says...'To give the stock a good color, the meat, bones, and vegetables are browned before they go into the kettle...and she does this in the oven...
...but I thought I'd use my new grill/griddle to accomplish that...it's quicker...and I get a nice caramelization using the griddle...
...Julia puts her herbs in cheesecloth...but I use my tea ball for that...it's thyme...bay leaf...parsley sprigs...and 2 whole cloves...
...put that and the browned veg into a pot...with some celery...a clove of garlic...
...I added a beef bouillon cube and covered it all with water...
...and some Gardein beefless tips...
...set it over moderate heat...and then there's a really long cooking time...maintain liquid at a very quiet simmer — just a bubble or two of motion at the surface — for 4 to 5 hours or more...
...and then I just poured the broth into a jar to use a little bit later...

Substitutions:

vegan beef bouillon
Gardein beefless tips for the beef shank meat, cracked beef and veal bones

Mastering the Art of French Cooking (p. 110)

Tuesday, January 4, 2022

Vegan Farce Duxelles

[Vegan Mushroom Stuffing]

...we had about half of the Vegan Poulet Rôti leftover and I thought this stuffing would be a good way to serve it again...
...mince some mushrooms and then twist the mushrooms into a ball in the corner of a towel to extract their juice...
...mince some shallots or green onions...
...and saute them in hot butter and oil with the shallots or onions for 5 to 8 minutes...
...then to sub for the liver and gizzards...I used some black walnuts...I've had good results using walnuts as a sub for iron-y tasting offal...
...pour the wine into the mushroom cooking skillet and boil it down rapidly...
...adding the breadcrumbs...
...and the vegan cream cheese and vegan butter...
...Julia says to do the 'mixing' in a bowl...but I used used the same pan for everything...
...added tarragon and parsley...I wanted to add sage...of course...as that's the herb I most associate with stuffing...but I did not...haha...
...and this is the leftover piece of the Vegan Poulet Rôti...
...so... I just cut a slit into it and opened it up and stuffed if full...
...and plated the stuffed Vegan Poulet Rôti on a bed of the remaining stuffing...
...and this will probably be the last meal on the Christmas dishes for this year...we'll undecorate on the 6th...(Epiphany)... ...simply served with peas and carrots and rice...
...it was a delicious way to serve the Christmas Dinner leftovers...

Substitutions:

Black Walnuts for the liver
Vegan Cream Cheese...we used Violife
Vegan butter...we used Earth Balance...

Mastering the Art of French Cooking (pp. 251-252)

Tuesday, December 28, 2021

Vegan Poulet Rôti

[Vegan Roast Chicken]

...Julia says...'You can always judge the quality of a cook or a restaurant by roast chicken.'
...I'm using this old recipe from my binder for the vegan seitan chick'n because I know it's good...
...so I got a big pot of stock and veggies going for the 'first' cooking of the seitan...
...mixed up the roast seitan...
...and tied it up in cheesecloth...
...cooked it in the broth for about 45 minutes...
...it expands a bit against the cloth wrapping...
...but even though it's 'done'...it pretty much looks the same...just a little bit larger...
...so to make the crispy 'skin'...I got out some rice paper...
...moistened it and stretched it over the seitan roast...
...then following Julia's instructions...I placed the chick'n breast up in the roasting pan...strew the vegetables around it, and set it on a rack in the middle of the preheated oven...
...and then every 15 minutes or so Julia says to baste rapidly, so oven does not cool off...I just used Earth Balance for that...
...and just out of the oven...the 'skin' is so crispy and the whole thing just smells so delicious...
...the Christmas Roast Chick'n...
...with a perfectly crispy 'skin'...
...it slices gorgeously...
...this was such a perfect Christmas Roast...and it was really not very difficult at all...

Substitutions:

Vegan seitan for the roast
Vegan butter...we used Earth Balance...

Mastering the Art of French Cooking (pp. 240-242)

Tuesday, November 30, 2021

Vegan Bifteck Sauté Marchand de Vins/Vegan Bifteck Sauté a la Bordelaise

[Pan Broiled Steak with Red Wine Sauce]

...Julia says this is just the Vegan Bifteck Sauté Bercy with Red wine instead of White...
...first sauté the seitan and set aside...
...then sauté the shallots or green onions...I used green onions...
...just for a minute or so...
...then add the wine to the skillet and boil it down rapidly...
...until the liquid has reduced almost to a syrup...
...off heat, beat in the butter a spoonful at a time until it is absorbed and has thickened the sauce...
...add salt and pepper...then spread over the seitan steak...
...it smells delicious...
...we served it...you know...like a steak...with baked potato, broccoli and salad...
...it was really siimple and really good...

Substitutions:

Vegan steak...whatever kind you like...
Vegan butter...we used Earth Balance...

Mastering the Art of French Cooking (pp. 294 - 295)

Tuesday, November 23, 2021

Vegan Fonds Blanc de Volaille

[Vegan White Poultry Stock]

...Julia says that this stock is used for soups and sauces. Employ the same method and ingredients as for the preceding Vegan Fonds Blanc...white veal stock...

...and I needed some vegan stock for Thanksgiving gravy...and this will be perfect...
...you could (and I have in the past)...just use vegan chicken bouillon for making Thanksgiving gravy...
...but the addition of some veggies will make a much more flavorful stock...Julia suggests onion, carrot, celery and leek...which I didn't have so I used the green onion instead...she also says you can add a couple of snips of a parsnip...but I didn't think that sounded good...I didn't want any strong flavored veggies like that...
...just add the broth base to the pot with some water...
...chop up the veggies...
...and add those...
...and then simmer for a long time...according to Julia...a really long time...4-5 hours...we didn't do that...but let it cook an hour or so...
...and then strained out the veggies...
...and we were left with a perfectly flavorful stock...

Substitutions:

...vegan chicken broth base or bouillon...we used Orrington Farms...it's not too salty...


...recipe here...Mastering the Art of French Cooking (p. 109)