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 294/524 (from Julie's count)...but really 659

Tuesday, November 8, 2016

Vegan Coquelets sur Canapés

[Vegan Roast Squab Chickens with Vegan Chicken Liver Canapés and Mushrooms]

...we made this delicious 'classic' French recipe for dinner and it (like the mousse) has a lot of steps...so many apparently that Julia gives us 'A Note on the Order of Battle'...so funny...

...but she just says that to 'relieve pressure' we should make our mushrooms and canapés ahead of time...
...so I gathered some ingredients...
...sliced up the mushrooms in the usual way...
...and sauteéd the mushrooms, onions and garlic...until lightly browned...

...the walnuts and part of the mushroom mixture will be used to make the vegan liver...
...I looked at several recipes for 'mock chopped liver'...and there are a lot of them...apparently it's a common Passover dish...and most used mushrooms and walnuts in some combination...I was thinking that if you can't do nuts...you could probably also use sunflower seeds...
...so...I just mixed a half cup of walnuts with a half cup of mushroom/onion/garlic...and gave it a whir...
...it was a little bit crumbly...so I just added a couple of Tablespoons of water...
...then I transferred it to a bowl...
...and added the Port...and the vegan liver portion of the recipe was done...
...then I made the sauce...which was just Vegan Brown Sauce...more port and some finely minced onion...
...and then I made the Vegan Canapés - Croutons and a bit more finished here...just buttery (and by butter I always mean Earth Balance) squares of a homemade white bread...

...and spread the chopped vegan liver on them...
...popped them under the broiler...
...and then began the 'assembly'...

...surround the canapes with mushrooms...
...and top with your 'vegan bird'...I used VEGAN SUPRÊMES DE VOLAILLE À BLANC...
...spread your sauce over the top...I may have reduced mine a little bit too much...but it sure was tasty...
...Julia says the only accompaniment for this is 'sauteéd, shoestring, or souffléed potatoes...or homemade potato chips'...but I went even simpler than that with a simple baked potato...
...very...very delicious...

Substitutions:
Earth Balance for the Butter
VEGAN SUPRÊMES DE VOLAILLE À BLANC for the chicken...but any vegan chicken or even just some roasted tofu would work just fine...there are a lot of flavors here...
Puréed English walnuts/mushrooms/onions/garlic for the chopped liver...
Vegan Brown Stock for the brown stock...we used Washington's Rich Brown Seasoning and Broth

Recipe here: Mastering the Art of French Cooking pp. 246-249

3 comments:

  1. I love how you continue with your Vegan Version of Julia Child's recipes. There are days I wonder if they will make a movie of you and your take on her vegan recipes as they did in the Julie and Julia movie one of my faves. Take care.

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  2. I am always impressed by your Julia-inspired creations. What delicious labors of love--and how interesting!

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