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 365/524 (from Julie's count)...but really 654

Tuesday, July 17, 2018

VEGAN BEURRE BERCY

[Vegan Shallot Butter with White Wine]

...another one of Julia's flavored butters...she suggest this one with steaks, burgers, liver and as an enrichment of brown sauces...

...I'll probably use it like I used the Vegan Beurre de Moutarde...as a sandwich spread...I think it will be good like that and give a lot of flavor...
...you start by boiling some white wine with the shallots, vegan stock, and pepper until the liquid has reduced to about 1 ½ tablespoons and the let it cool...
...then you cream the vegan butter...we used Earth Balance...
...then add the shallot mixture...a tablespoon at a time...
...it was a little bit messy...
...but it turned out perfectly...creamy and very flavorful...

Substitutions:

Vegan Butter for the Butter
Vegan stock...we used Washington's

Mastering the Art of French Cooking (p. 105)

Tuesday, July 10, 2018

Vegan Caramel Syrup

[Vegan Caramel Syrup]

...y'all have seen me make Vegan Caramel before...I make it pretty often...and I'm going to be making it even more often now...

...so you just follow the recipe for the Vegan Caramel...it's just sugar and water...so already vegan...
...and then you just add 1/3 cup of water to the prepared caramel...and heat it back up a bit to dissolve the caramel back into a syrup...
...I store it in a glass jar...
...it's delicious to stir a spoonful into my coffee each morning...so I'm going to make sure I always have some on hand...

Substitutions:

Absolutely none...just sugar and water...just make sure your sugar is vegan...

Mastering the Art of French Cooking p. 584