Vegan Champignons Sautés à la Crème

[Creamed Mushrooms]

...Julia says that these mushrooms may garnish canapés or accompany other foods...

...we wanted them as cute little finger food for a party...

...begin by quartering your mushrooms...or dicing or mincing depending on the size...

...then sauté them in Earth Balance and oil...

...add some minced shallots or green onions (we used green onions)...

...stir in some flour...

...then off heat blend in vegan cream and seasonings...

...we used soymilk mixed with powdered soymilk until about the thickness of cream...

...off heat and just before serving stir in some more Earth Balance...

...make some vegan canapés...

...and spoon the mushrooms carefully onto the little triangles...

...these were delicious little morsels to pop in your mouth...

Substitutions:
Earth Balance for the Butter
Vegan Cream for the cream...I used Soymilk mixed with powdered soymilk

Recipe here: Mastering the Art of French Cooking
p. 514

VEGAN CRÈME RENVERSÉE AU CARAMEL

[Vegan Caramel Custard, Unmolded – warm or cold]

...it was just time to make a nice creamy dessert...

...you start by lining a mold with caramel...like we did for Un Moule Caramelisé...

...then you beat sugar and flaxseed goo...I added a couple of tablespoons of flour for thickening...and then pour in hot almond milk...

...then pour that over the caramel...

...and bake the mold in a pan of voiling water...regulating the heat so that the pan never quite comes to a simmer...Julia says until a trussing needle stuck in the center comes out clean...mine was quite firm and pulled away from the edge of the mold...but Julia says to run a knife around it before you attempt to unmold...

...so mine was easy to unmold...

...the cream sort of mixed with the caramel for some reason...

...maybe I didn't quite get the caramel thick enough or something...

...but it sliced nicely...

...and was easy to serve...

...and even though it wasn't a perfect presentation...it was still delicious...

Substitutions:

...almond milk for the milk...
...flaxseed goo and cornstarch for the egg yolks and eggs... ...vegan sugar for the sugar...

Recipe here: Mastering the Art of French Cooking

pp. 610-611