...just to show the difference in the two stocks...I used the Golden Broth in both versions, although if you wanted a darker stock, Julia says you can use beef broth...
Vegan Brown Chicken Stock
Vegan White Chicken Stock
Tuesday, June 26, 2012
...A Tale of Two Stocks...
...just to show the difference in the two stocks...I used the Golden Broth in both versions, although if you wanted a darker stock, Julia says you can use beef broth...
Vegan Brown Chicken Stock
Vegan White Chicken Stock
Vegan White Chicken Stock
...this stock is the same as the Brown Chicken Stock except you don't brown the ingredients...HA!...
...same ingredients...
...same herbs...
...just put everything into a pot...
...and cook it for about 1 1/2 hours...
...then strain into a jar...
Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock
Recipe here: Mastering the Art of French Cooking
p. 237
...same ingredients...
...same herbs...
...just put everything into a pot...
...and cook it for about 1 1/2 hours...
...then strain into a jar...
Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock
Recipe here: Mastering the Art of French Cooking
p. 237
Vegan Brown Chicken Stock
...One of the recipes that doesn't have a French title...except on page 110...there is a reference to this recipe as Fonds Brun de Volaille [Brown Poultry Stock]...and Julia says "The recipe for a simple brown poultry stock is on page 236 in the Poultry chapter."
...the ingredients...
...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...
...add your vegetables - a carrot, and onion...
...continue cooking until browned...
...the recipe actually says to cut up the chick'n so I did that a little late...
...add some stock - I used Washington's Golden broth and some water...
...transfered to a pot...and cooked for about 1 1/2 hours...
...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...
...as I knew I'd be straining it anyway...
...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...
Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock
Recipe here: Mastering the Art of French Cooking
p. 236-237 ref. on page 110 also...
...the ingredients...
...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...
...add your vegetables - a carrot, and onion...
...continue cooking until browned...
...the recipe actually says to cut up the chick'n so I did that a little late...
...add some stock - I used Washington's Golden broth and some water...
...transfered to a pot...and cooked for about 1 1/2 hours...
...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...
...as I knew I'd be straining it anyway...
...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...
Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock
Recipe here: Mastering the Art of French Cooking
p. 236-237 ref. on page 110 also...
Wednesday, June 13, 2012
VEGAN TOMATES À LA PROVENÇALE
[Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]
Julia says that one of the most savory ways to prepare tomatoes is à la provençale...and Scout and I found little bunches of vine ripe tomatoes at the Asian Market over the weekend...that we thought would be perfect for this recipe...
...first you remove the stems...
...cut in half crosswise...
...and gently press out the juice and seeds...
...sprinkle with salt and pepper...
...finely chop some shallots...I used red onions...
Make some fresh breadcrumbs and add herbs - basil and parsley, thyme and garlic...
...and a big pinch of pepper...Julia says you can prepare it ahead to this point...
...then add some oil...
...the stuffing should be slightly moist and hold together when pressed...
...Julia says to arrange your tomato halves in a roasting...but as usual...I opted for individual cups...
...fill each tomato with a couple of spoonfuls of stuffing...drizzle with some olive oil...
...and bake at 400⁰ F for 10-15 minutes until bread crumb filling has browned lightly...
...we served these with some broiled seitan, rice, and peas...
...and of course they were perfectly delicious...
Substitutions: NONE...another delicious vegan recipe from MtAoFC...
Recipe here: Mastering the Art of French Cooking
pp. 507-508
Julia says that one of the most savory ways to prepare tomatoes is à la provençale...and Scout and I found little bunches of vine ripe tomatoes at the Asian Market over the weekend...that we thought would be perfect for this recipe...
...first you remove the stems...
...cut in half crosswise...
...and gently press out the juice and seeds...
...sprinkle with salt and pepper...
...finely chop some shallots...I used red onions...
Make some fresh breadcrumbs and add herbs - basil and parsley, thyme and garlic...
...and a big pinch of pepper...Julia says you can prepare it ahead to this point...
...then add some oil...
...the stuffing should be slightly moist and hold together when pressed...
...Julia says to arrange your tomato halves in a roasting...but as usual...I opted for individual cups...
...fill each tomato with a couple of spoonfuls of stuffing...drizzle with some olive oil...
...and bake at 400⁰ F for 10-15 minutes until bread crumb filling has browned lightly...
...we served these with some broiled seitan, rice, and peas...
...and of course they were perfectly delicious...
Substitutions: NONE...another delicious vegan recipe from MtAoFC...
Recipe here: Mastering the Art of French Cooking
pp. 507-508
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