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 385/524 (from Julie's count)...but really 654

Tuesday, May 15, 2018

Vegan Timbale d'Épinards

[Vegan Spinach Mold]

...molded food is so much fun...

...this recipe is exactly like the VEGAN TIMBALE D'ASPERGES...just using spinach instead of asparagus...
...make a cream sauce...and add some spinach to it...
...pour into prepared molds...I didn't dust the molds with breadcrumbs just because I thought they'd be prettier without...
...served with some grilled tofu and fresh corn...and a salad...
...a pretty and delicate little mold...
...Julia suggest serving it with Vegan Sauce Aurore...
...and it really was the perfect addition...
...this was delicious...and it'd be perfect for a fancy brunch...

Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs


Mastering the Art of French Cooking (p. 474)

Tuesday, May 1, 2018

Vegan 'Canned' Beef Bouillon

This recipe doesn't have a French title and English Subtitles like most of them...and Julia says it's a way to 'disguise and enrich' the taste of canned beef bouillon...
...of course I don't have actual canned vegan bouillon (it may exist though)...so I used Washington's...and you add some carrot, celery, onion...and herbs...
...add some wine...
...then strain it through a fine sieve...
...and you're ready to proceed with any recipe requiring vegan beef broth...

Substitutions

Vegan Broth or bouillon for the bouillon...

Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 67)

...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...