VEGAN FONDUE AU GRUYÈRE VARIATIONS - Ham

[Vegan Cream Filling with Swiss Cheese with Ham]

...this is just a variation of the VEGAN FONDUE AU GRUYÈRE


...just dice some vegan ham...I used Smart Deli Baked Ham Style here but if I'd had more time I would have made a homemade recipe like the one here...
and then all you really do is sauté the vegan ham in some Earth Balance...and add it to your VEGAN FONDUE AU GRUYÈRE

...and then fill your cute little Tartelettes...

...they are so yummy...



Substitutions: from the VEGAN FONDUE AU GRUYÈRE
Earth Balance for butter
Vegan Ham for the ham - homemade recipe here but I used Smart Deli Baked Ham Style here...

Recipe here: Mastering the Art of French Cooking

p. 201

VEGAN FONDUE AU GRUYÈRE

[Vegan Cream Filling with Swiss Cheese]

...so sorry - I meant to post this immediately after the Tartelettes...so without further ado...this is the first filling for the Vegan Tartelettes

...you cook the Earth Balance and flour together for a couple of minutes...of course without browning...

...add some boiling almond milk...I heated mine really hot in the microwave...but it wasn't quite boiling...but you want it to be very hot so that it doesn't make lumps...

...add your seasonings and about 1/8 cup of flax seed goo for the egg yolk...and whisk that in well...

...add some vegan cheese...I used Daiya Cheddar...if I'd had a stronger flavored cheese like Sheese Blue Cheese...I might have used that...but the cheddar was nice...

...whisk that in and add a little more Earth Balance...

...spoon it into the little Tartelettes...

...and serve...

...they're really good...crispy and creamy and cheese-y...

...they're good for 2 or 3 small bites...or you can easily pop a whole one in your mouth...so good and we'll definitely be making them again...

Substitutions: Earth Balance for Butter
Almond milk for the cream
Flax Seed Goo for the egg yolk
Vegan Cheese for the cheese

Recipe here: Mastering the Art of French Cooking

p. 201

Vegan Tartelettes

...I needed an appetizer to take to a Church gathering...so of course I consulted MtAoFC first...and I found these little Tartelettes with different fillings in the Entrées and Luncheon Dishes section...

...so I just made a VEGAN PÂTE BRISÉE...

...and cut it into little fluted rounds...

...then instead of following Julia's instructions to place the rounds in the cups and fill with paper and beans to weight them down...I formed them over the bottoms of my mini muffin tin...clever eh?...

...much easier and you get the perfect cute little crisp shallow cups...

Substitutions: Willow Run for Butter

Recipe here: Mastering the Art of French Cooking

p. 200

VEGAN TOMATES GRILLÉS AU FOUR

[Whole Baked Tomatoes]

...this is just about the simplest recipe ever...

...and my new grocery store had these adorable little trays of tomatoes for $1...

...first you cut out the stem...leaving as small a hole as possible...

...sprinkle with salt...

...and pepper...

...and put them stem side down in a roasting dish...Julia says not to crowd them...but I put ours in cute little individual cups...

...brush with olive oil...

...and bake on the middle rack for about 10 minutes...I thought this was extreme for Julia...because of her propensity to cook vegetables for a very long time...but she says they are done just when the skin breaks...and not left until they burst...

...so this was done...

...but I left mine in a little longer...maybe another 10 minutes...because they were just barely warm above and I wanted them really 'roasted'...

...simply served with some Gardein 'beef' tips...just roasted in the oven while the tomatoes were baking...peas and a roll...it was a super quick and easy supper...

...and the tomatoes were delicious...tender and juicy...unadulterated...

...I must admit that I've never had a simple baked tomato before...sometimes simple roasted vegetables are just the best...

Substitutions: None! - a truly simple vegan recipe...

Recipe here: Mastering the Art of French Cooking

p. 506