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 294/524 (from Julie's count)...but really 659

Monday, October 24, 2011

Vegan Fonds d'Artichauts Mornay

[Artichoke Bottoms Gratineed with Cheese Sauce]


...everything's just always better smothered in a creamy buttery cheesy sauce...and that even holds true for artichokes...

...this is really a lot like the Vegan Fonds d'Artichauts à la Crème...just with the addition of some cheese...

...first you make the Vegan Sauce Mornay and pour that over the artichokes...in a buttered baking dish...sprinkle with cheese - I used Daiya Mozzarella Shreds...and dot with butter...

...about 30 minutes before serving place in the upper third of the oven and heat through...

...we had to turn on the broiler for a minute to brown the cheese...

...it's a pretty dish...it would be perfect for company too...

...hearty and cheesy - perfect for these chilly fall days...

Substitutions:
Earth Balance for Butter
Daiya Shreds for the cheese
substitutions for the Vegan Sauce Mornay

Recipe here: Mastering the Art of French Cooking

p. 433

2 comments:

  1. yum. I love anything with artichokes.

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  2. Artichokes and vegan cheese- YUM! This post made me so hungry this morning! :-)

    ReplyDelete