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 290/524 (from Julie's count)...but really 659

Saturday, August 28, 2010

VEGAN FOIE DE VEAU SAUTÉ

[Sautéed Vegan Calf's Liver]

When I was looking for a vegan liver substitute I found this entry stating that these...

...chops tasted just like liver...and since I really have no clue at all what liver tastes like - I went with that...

...following Julia's instructions I sprinkled with salt and pepper...

...then breaded them lightly with flour...

...placed some Earth Balance and oil in a pan...

...set over high heat...

...arrange the 'liver' in the pan and sauté for 2 to 3 minutes...

...turn and sauté for a minute or so on the other side...

...and there you have it - a super simple dish...

...served with whipped Yukon Gold potatoes (Scout calls these 'Grandma's Mashed Potatoes'...and the spinach/tofu pot from ETL without the tofu...

...these were good - sort of bland - and I'm not really sure how 'liver-like' they are - I think I'm going to try again with my own version of liver - based on some of the paté recipes I've seen on the web...we'll see...

Substitutions:
Vegan Chops for the liver
Earth Balance for the Butter

Recipe link here: but only follow it up to the point where you take the meat out of the pan - there is no sauce in Julia's recipe...

2 comments:

  1. Raymond Blanc does calves liver with persillade - very good. I let the garlic gook a little to remove the raw edge.

    For the persillade
    1 handful of fresh flat-leaf parsley
    ½ medium shallot
    1 garlic clove
    To finish the dish
    100 ml (3½ fl oz) water
    juice of ¼ lemon

    Preparing the persillade
    Finely chop the parsley, shallot and garlic, and mix them together. Set aside.
    Cooking the liver
    On a medium heat, in a large frying pan, melt the butter until foaming. Add the liver slices and cook for 11/2 minutes, until golden brown underneath. Increase the heat and turn the slices of liver over. Cook for a further 1 1/2 minutes.
    Finishing the dish
    With a pair of tongs, transfer the liver slices to a serving dish. Quickly add the persillade to the pan. Then add the water and lemon juice and simmer for 10 seconds. Pour the pan juices and persillade over the calf’s liver and serve immediately, with potato purée, if liked.

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  2. That looks good, I haven't had liver for at least 15 years, but I remember it being gross and sort of metalic tasting. My dad make liver and onions once when I was a kid and I refused to eat it ever again :)

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