Vegan Tomates Farcies Duxelles

[Tomatoes Stuffed with Mushrooms]

...since we had all those nice fresh from the garden tomatoes...I decided to do one of Julia's tomato recipes...

...this is one of those recipes that requires that you use a couple of other recipes:

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

and...

VEGAN TOMATES À LA PROVENÇALE [Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]...which is the one immediately preceding this one on Page 507...

...it's really just one sentence...telling us to use the other two recipes...

...for the duxelles..Julia says you can use whole mushrooms or just the stems...I just used the stems and we'll save the pretty tops for something else...

...and since they just get chopped up for this recipe it really doesn't matter that it's just the stems...

...squeezed...sauteed and parslied...

...add some grated swiss cheese...I used Daiya...

...and I made some fine white dry bread crumbs...

...seeded my tomatoes...

...and filled them with the stuffing...

...rather generously...

...topped with the bread crumbs...

...and melted Earth Balance...

...and they're ready for the broiler...

...served with some vegan beef tips, baked potato and a green salad...

...maybe the nice fresh homegrown tomato is a little bit fragile for this recipe...a firmer slicing tomato might be better...

...but it probably won't taste better as these certainly were delicious!

Substitutions:

Earth Balance for Butter
Daiya Swiss for Swiss cheese
...I didn't use any parmesan here...but if you wanted to (the recipe calls for it)...I like Go Veggie Vegan Parmesan...or you could make your own...especially if you have leftover Okara...

Recipe here: Mastering the Art of French Cooking p. 508

Vegan Sauce Maltaise

[Vegan Orange-flavored Hollandaise]

...first of all...let me apologize for the quality of the photos...my camera was set to some funky backlight setting...and I didn't realize it...so...sorry about that...I hope you can get the gist of the recipe...and when I make this again...I'll try to remember to come back and post some better photos...

...this recipe is basically the VEGAN SAUCE HOLLANDAISE with the addition of some orange juice...

...we were gifted a bunch (a BUNCH!!) of fresh broccoli...so...of course I grabbed my MtAoFC to find a recipe to use it up...

...but instead...I found Julia's explanation as to why there are no broccoli recipes in the book...

"Broccoli, for some reason, is rarely seen in France though it abounds next door in Italy. We shall therefore not give it full-dress treatment, though we think it a delicious and useful vegetable."

...so...weird...

...maybe it's a date thing...as I'm pretty sure that I ate broccoli when I was in France...

..then she goes on to say that Broccoli may be substituted for Brussels sprouts..." which also surprised me...as I would have subbed it for the numerous cauliflower recipes...oh well...

...anywhoo...this recipe is not about the broccoli anyway...it's about the sauce...

...which Julia says is "For: asparagus or broccoli"...

...I just steamed the broccoli...not using any recipe at all...

...and then moved on to the sauce...

...you add a Tbsp of Orange in the master recipe along with the lemon juice...

...check out the VEGAN SAUCE HOLLANDAISE post for how to do the basic sauce...

...and then you stir in the cold butter (Earth Balance)...

...and then at the very end you add 2-4 more Tablespoons of Orange Juice...

...I only added 2 more...

...and then spooned it over the broccoli...

...and it was really...really good...which kinda surprised me...as I was really...really skeptical about an orange sauce over broccoli...but it was nice and mild and creamy...maybe because I used the lesser amount and because I left out the orange peel altogether (just not a fan - too strong and bitter for me in general)...

...so Julia was right...this is the perfect sauce to compliment Broccoli...

Substitutions:

Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs ...and also cornstarch and soymilk for Egg Yolk for its thickening properties.

Recipe here: Mastering the Art of French Cooking pp. 83 - 84