VEGAN CAROTTES GLACÉES

[Vegan Glazed Carrots]

...this is one of the easiest of Julia's recipes that I've tried so far...and just one pot...really...

...you're supposed to peel and cut carrots in 2 inch pieces...but I just used baby carrots instead...

...the recipe calls for brown stock...so I mixed up a packet of the brown stock my Mom sent a while back...Thanks Mom!...

...add a couple of tablespoons of turbinado sugar...and some pepper...

...a few tablespoons of Earth Balance...and you're done...

...and cook for a long time...30-40 minutes...until the carrots are tender and the liquid has reduced to a syrupy glaze...add a little bit of salt and pepper...

...roll the carrots gently in the syrup and turn onto a hot vegetable dish...

...these were really lovely...tender and sweet...delicious...and easy...

Substitutions:
Earth Balance for Butter
Vegan brown stock for stock

Recipe here: Mastering the Art of French Cooking

p. 479

Vegan Fricassée de Poulet à l'Indienne

[Vegan 'Chicken' in Curry Sauce]

Maria at Little Things are Big posted about a tofu curry meal that she pulled together out of the cupboard...and she inspired me to do the same...sort of ...of course I picked up MtAoFC...and found this recipe...

...basically you just follow the instructions for the VEGAN FRICASSÉE DE POULET À L'ANCIENNE...and while the tofu is cooking in the butter (read Earth Balance) - you add some curry powder...

...then you continue with the FRICASSÉE recipe adding the vegetables and vegan cream and egg substitutions...

...I arranged my pearl onions and mushrooms in an alternating pattern around the edge of the dish...

...and served it over jasmine rice...it was so perfect...a nice mild curry dish...exactly what I was craving...

Substitutions:

Earth Balance for Butter
Vegan Cream for the Cream
Extra Firm Tofu for the Chicken
Vegan Chicken Bouillon for the Chicken Stock
Flax seed goo for the eggs

Recipe here: Mastering the Art of French Cooking


pp. 261