Vegan Crème Chantilly...Take Deux...

...way back in 2012...I did a version of this recipe with Coconut Cream...and it's delicious...but with all the hype around Aquafaba...I thought I'd try another fat free version of Vegan Crème Chantilly...

...Aquafaba...

...it's absolutely amazing that a half cup of bean cooking liquid whips up into mounds of fluff...

...I've not tried baking with it...

...but I've read that you can...and it produces light and fluffy sponge cakes...so maybe we'll revisit some of those recipes as well...

...really amazing stuff...

...nice stiff peaks...

...I won't get to increment my counter for this duplicate recipe...but it's still nice to have it in the recipe index...

Substitutions:
Aquafaba...garbanzo bean cooking liquid...

Recipe here: Mastering the Art of French Cooking

pp. 580-581

Vegan Épinards au Jus

[Spinach braised in Stock]

...for some reason cooked spinach is usually eaten chez Affectioknit during the cooler months...

...this recipe shares its directions with the Vegan Épinards à la Crème...

...Julia suggests using the cream version with braised (Vegan) meats...and the stock version with (Vegan) meats served in a cream sauce...I guess so you'd have some contrast...

...you're actually supposed to cook your spinach a little bit before you put it into the stock...but I didn't do that this time...you can see that process on the creamed spinach post though...

...so I mixed the stock and the flour...

...and then added the spinach...

...finish with the Earth Balance addition off heat...

...and I also didn't serve with the Vegan egg on top as I did with the creamed version...

...I guess I should have made a cream sauce for my seitan...

...this was good and a slightly different take on cooked spinach...

Substitutions:
Earth Balance for Butter
Vegan Stock for the brown stock

Recipe here: Mastering the Art of French Cooking

pp. 470-471