Vegan Sauce Poivrade

[Vegan Brown Game Sauce]

...Julia doesn't give any exact measurements for this recipe...she only says that 'the final sauce is highly seasoned with pepper' (the italics are mine)...

...now I'm not a huge pepper fan...so I'm not sure my sauce is highly seasoned...

...this is a variation of the VEGAN SAUCE RAGOÛT...so we'll pick up here right after the sauce is strained...

...so basically you make the sauce...

...and strain it...

...and then add a lot of freshly ground pepper...

...you can see the flecks of pepper there...

...served as a sauce for some simple baked tofu...

...and it was delicious...

Substitutions:

Vegan Butter for butter...we used Earth Balance...
TVP crumbles for the Sauce Ragout
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 70)

VEGAN ARTICHAUTS AU GRATIN

[Vegan Stuffed Artichoke Hearts au Gratin]

...so first of all you have to make some VEGAN FOND D'ARTICHAUTS À BLANC...and that's quite the process...

...first you have to make the filling...and I chose the VEGAN FONDUE AU GRUYÈRE...when I made it before I used Daiya cheddar and this time I'm using Trader Joe's mozzarella vegan shreds for the cheese...

...but you start by sauteeing some onions...and garlic...

....deglaze with some white wine...

...add your cream...I used cashew cream...

...and the vegan cheese....

...arrange the artichoke bottoms...

...pour the sauce over...

...add some more vegan cheesse...

...bake until golden brown and bubbly...

...served with some baked tofu and green beans...

...the artichokes were the highlight of the meal...so creamy and tender and delicious...

Substitutions:

Vegan Cream - I used cashew cream
Vegan Butter for butter...we used Earth Balance...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (pp. 433 - 434)