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 297/524 (from Julie's count)...but really 659

Tuesday, November 11, 2014

VEGAN MARINADE SÈCHE

[Salt Marinade with Herbs and Spices]

...Julia says this marinade is her favorite 'as it tenderizes...and accentuates the natural flavor...'

...so we thought we'd use some of our Vegan Pork Medallions...and mixed up a marinade...
...just salt, pepper, sage/thyme, alspice, and ground bay leaf...I didn't have any...so I ground some up in my Coffee Mill...
...gave it a stir...and pressed the medallions into the mixture...
...coating each side...
...Julia says the minimum marination time is 2 hours...and that 6-12 hours are even better...we covered ours and put it in the fridge overnight...
...before cooking...you have to scrape off the marinade...
...and then dry thoroughly...
...we sautéed our medallions in canola oil...
...and served with butternut squash, a corn/green bean succotash...and some fluffy steamed rice...
...they looked and smelled so good...
...but they were a little bit too salty...so in future I think I'll just use the herbs and salt lightly like you normally would...but the flavor was really good...and you could certainly do this marinade with tofu or seitan too...

Substitutions:
...no substitutions for the marinade...
Vegan Pork for the pork of course...

Recipe here: Mastering the Art of French Cooking
pp. 376

2 comments:

  1. Yeah, I was wondering how you got all the salt off! Looks yummy, though.

    Love, K

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  2. SO! in love with Julia Child!

    Hope to make some (at least one..) of your vegan recipes!

    Love from Holland

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