VEGAN FROZEN GREEN OR WAX BEANS

Julia often gives separate directions for using frozen vegetables instead of fresh (fresh being preferred I'm sure) - but she provides these instructions without condescension...

...the only difference here being that the beans are blanched in a liquid containing vegetable stock, onions (or shallots), salt and butter...

...then you can proceed with the regular recipe Haricots Verts á l'Anglaise [Buttered Green Beans I]
...

...again - this is super easy...



Substitutions:
Veg broth for chicken broth
Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

p. 449

VEGAN CHAMPIGNONS SAUTÉS AU BEURRE

[Sautéed Mushrooms]

This is the base recipe for mushrooms and they can then be used in other recipes (or eaten alone as is)...

...I used my handy-dandy Veg-O-Matic to slice the mushrooms - I love that thing...

...perfectly sliced...

...a mixture of Earth Balance and oil - Julia says to make sure your butter is very hot and your mushrooms very dry - or they will steam...

...Julia also recommends small batches - if they are crowded - they will steam instead of frying...

...the mushrooms will first absorb the fat and then after a couple of minutes the fat will reappear on their surface - as soon as they are lightly browned remove from heat...

...if desired - add the optional minced shallots and sauté a couple more minutes...

...I do love me some mushrooms - and these are delicious!!!

Substitutions:
Earth Balance for butter

Recipe here:

CHAMPIGNONS SAUTÉS AU BEURRE