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 290/524 (from Julie's count)...but really 659

Monday, December 31, 2012

VEGAN HARICOTS MANGE-TOUT À L'ÉTUVÉE

[Wax Beans Braised with Onions, Lettuce, and Cream]

...This recipe...although totally delicious...just isn't all that photogenic...
...start by buttering a casserole with Earth Balance...
...layer in your onions...
...then your wax beans on top...
...salt and pepper...
...an herb bouquet of parsley, bay leaf and thyme...Julia says tied up in cheesecloth...but of course I used my reusable tea ball for that...
...buried in the midst...Julia says...
...pour in the stock or broth ... I used veggie broth...
...distribute the lettuce over the beans...add some more slivers of Earth Balance...
...then Julia says to cover with a round of wax paper...I just used the casserole lid...and left it set slightly askew so that some steam could escape...
...baked the casserole about 45 minutes...regulating the heat so that the liquid simmers...
...removed the bouquet...
...I made my 'cream' by adding soy milk powder to soy milk until it was thick like cream...brought it to a boil...
...poured it into the casserole...
...and baked for about 30 more minutes...
...and there you have it...ready to serve...

Substitutions: Earth Balance for Butter
Soy milk and soy milk powder for the cream
Vegetable broth for the broth

Recipe here: Mastering the Art of French Cooking

p. 448

2 comments:

  1. you are right, not too photogenic, but sounds delicious. must be after all that baked-in-goodness! love, k

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  2. Although not really photogenic, sounds yummy, will try this someday! Thanks for the recipes, I do look and read all of them!

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