Vegan Filets de Poisson à la Bretonne

[Fish Filets Poached in White Wine and a Julienne of Vegetables]

This recipe is the same as the Vegan Filets de Poisson Bercy aux Champignons...but with a julienne of carrots, onions, celery and mushrooms...Julia says it "is a pretty dish with a delicious flavor..."

...prepare the julienned vegetables...cook the celery, onions and carrots in Earth Balance for about 20 minutes and then add the mushrooms...they should be tender but not browned...

...Poach the tofu filets...go to the recipe for VEGAN SOLE À LA DIEPOISE to see how I prepare the tofu for a 'fishy' taste...

...then make the cream sauce as in the Vegan Filets de Poisson Bercy aux Champignons

...we had ours with baked potato, brussels sprouts and a salad...

...and it is pretty...as Julia said it would be...

...very tasty too...

...a nice springtime fish dish...

Substitutions:
Earth Balance for Butter
Plain Silk Creamer for the Cream
Tofu Fish Filets for the Fish

Recipe here: Mastering the Art of French Cooking

p. 211

VEGAN CHAMPIGNONS FARCIS

[Stuffed Mushrooms]

Julia says these are 'a good hot Hors d'oeuvre'...

...and they are pretty little hot things to pop in your mouth at a party...

...start by removing the stems from some mushrooms...the bigger the better...ours were just average size...

...then take your Vegan Duxelles from the previous recipe...

...and add your herbs, grated Vegan cheese, and breadcrumbs...and some Vegan cream...

...the stuffing after mixing...

...fill the mushroom caps with the stuffing...

...top with some more Vegan Cheese...I used Daiya...and some melted Earth Balance...

...and bake for 15-20 minutes...

...until the caps are tender and the stuffing has browned a bit...

...these are so good...just rich and delicious...and fun to eat...

Substitutions:
Earth Balance for the Butter
Vegan Creamer for the cream...I used Silk Plain Creamer
Vegan Cheese for the cheese...I used Daiya

Recipe here: Mastering the Art of French Cooking
pp. 516-517

VEGAN DUXELLES

[Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance)]

...this is a preliminary recipe for the one that follows...Stuffed Mushrooms...

Julia says that this dry mushroom flavoring can be kept in the fridge for weeks or may be frozen...

...not in this recipe...but Julia does give specific chopping instructions...hold you knife perpendicular to the surface with both hands and chop straight up and down...

...then, put the minced mushrooms in the corner of a clean towel...a handful at a time...

...and twist and squeeze out all the moisture...the key here is that the mushrooms need to be very dry...

...chop up some shallots or green onions...

...and sauté them in some Earth Balance and oil for a few minutes...

...season with salt and pepper...add some Madeira or brown stock...

...and boil rapidly until liquid is reduced to nothing...and your Duxelles are done...

Substitutions:
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp. 515-516