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

Tuesday, April 12, 2016

Vegan Fonds d'Artichauts Mirepoix

[Buttered Artichoke Bottoms with Diced Vegetables]

...so now at the third recipe we finally get to eat the artichoke bottoms...and this part is pretty easy...
...you just cook the diced celery, carrots and onions in Earth Balance...
...and then add some country ham flavored TVP...
...when the veg and tvp ham are tender but not browned spoon them over the artichoke bottoms...
...and bake covered with buttered wax paper like in the VEGAN FONDS D'ARTICHAUTS AU BEURRE...
...very tasty...and I may even make it again...except I'll probably use canned artichoke bottoms instead of going to all the trouble of making them fresh...it'd be a lot less expensive and time consuming...and probably just as about as good...but fresh is always better...

Substitutions:

Earth Balance for the Butter
TVP ham for the ham

Recipe here: Mastering the Art of French Cooking p. 432...

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