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, March 31, 2020

Vegan Sauce Brune aux Fines Herbes/Vegan Sauce Brune à Tarragon

[Vegan Brown Herb or Tarragon Sauce]

...Julia says this is good with veal...so we thought we'd have it over our Vegan Fricadelles de Veau Duxelles...
...you start by chopping up some green onion...
...and then Julia says to add everything to a pot...some white wine...
...some Tarragon...
...and some various herbs...Julia says only parsley, basil, chervil (which I don't have), rosemary, oregano and tarragon...
...and then you cook that down...
...until only a couple of tablespoons of liquid remain...
...and then you strain the herbs from the essence...
...pressing to get all the juices out of the herbs...
...then you'll need to make a VEGAN JUS LIÉ Julia says that this sauce is 'a most useful alternative' to the long simmered sauces...as it only takes about 5 minutes to make...but you can use any brown sauce you like...
...and simmer for a minute...
...off heat...add some vegan butter...
...and some herbs back to the sauce...
...and we had ours over the Vegan Fricadelles de Veau Duxelles...with some vegan macaroni and cheese and lima beans...
...this was so delicious...

Substitutions:

Washington's Brown Seasoning and Broth for the stock
Country Crock Plant Based Avocado for the butter...

...recipe here...Mastering the Art of French Cooking (p. 73)

Vegan Fricadelles de Veau Duxelles

[Vegan Veal Patties with Mushrooms]

...you'll need to basically follow the VEGAN FRICADELLES DE VEAU Á LA NIÇOISE master recipe...
...then squeeze the mushrooms a handful at a time in a towel to extract the moisture......
...then when the onions are tender...
...add the minced mushrooms...
...and then just continue with the rest of the master recipe...form your patties and cook them...
...I think these turned out bigger and better than the first ones...they were delicious...and we smothered them with Vegan Sauce Brune aux Fines Herbes/Vegan Sauce Brune à Tarragon...

Substitutions:

Lentils for the veal
Walnuts for the pork
Aqua Faba for the egg
Almond milk for the milk
Vegan bouillon for the stock
...and Country Crock Plant Based Avocado for the butter...

...recipe here...Mastering the Art of French Cooking (p. 374)

Tuesday, March 24, 2020

...VEGAN GRATIN DAUHINOIS...

[Vegan Scalloped Potatoes, with Milk, Cheese and a Pinch of Garlic]

Julia says there are many authentic versions of this dish...and she prefers this one because it is fast, simple and savory...

...I agree...although fast is not really a word I associate with any of her recipes...haha...

...you start by cooking the potatoes...which I thought was a little bit odd as I've never precooked the potatoes for a scalloped dish...but maybe that's why she says it's 'fast'...
...while your potatoes are cooking...cut a garlic clove in half...
...and rub the baking dish with the cut garlic...
...and then smear it with vegan butter...I used Earth Balance...
...I got some frozen vegan cheeze out and grated it...Julia suggests swiss...but this is Miyoko's recipe for mozzarella...it grates pretty well...and melts and browns well too...
...slice up your cooked potatoes...
...and layer them in the prepared dish...
...top with the grated cheeze...
...add some salt and pepper with each layer...
...and pour over the boiling vegan milk...I just used plain unsweetened almond milk...heated in the microwave...
...and you're ready for the oven...
...bake for about 30 minutes...until the milk has been absorbed and the top is lightly browned...
...this was a perfect side dish for a simple supper of baked tofu and salad...
...absolutely delicious...and Julia was right it was pretty fast and simple...

Substitutions:

Vegan Milk - I used plain unsweetened almond milk
Vegan butter - I used Earth Balance.

Mastering the Art of French Cooking (p. 523)

Tuesday, March 17, 2020

Vegan Canard Braisé aux Choux Rouge

[Vegan Duck Braised in Red Cabbage]

...I had bought the ingredients for this recipe a little over a month ago...
...and then today I re-read the recipe...yikes!!!...3 1/2 hours...crazy...
...I had bought this red cabbage over a month ago...for this specific recipe...
...and I was happy that it was just fine in the bottom drawer of the refrigerator...all that time...cabbage keeps a really long time...
...Julia says to follow the recipe for VEGAN CHOUX ROUGE À LA LIMOUSINE - [Vegan Braised Red Cabbage with Red Wine and Chestnuts]...but we won't be adding the chestnuts or apples...
...but definitely adding the red wine...
...then Julia says when that is about 2/3 done...so about 2 1/2 hours into the cooking time...take it out...
...and add your vegan duck...and cook for another hour and a half or so...
...then cook the remaining liquid down into a sauce...
...and serve...
...pour your sauce over at the table...
...it's a pretty and colourful dish...
...Julia suggests an Alsatian Traminer for the wine...which, of course, we do not have...so we went with a simple red table wine...and I think it went well with the dish...
...it was good...but definitely a lot of time was needed...not too involved...just time...

Substitutions:

...Vegan Duck...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I used Companion brand vegan duck and I got it at an Asian grocery)...
Vegan butter - I used Earth Balance.

Mastering the Art of French Cooking (pp. 280 - 281)

Tuesday, March 10, 2020

Vegan Clafouti aux Myrtilles

[Vegan Blueberry Flan]

...so this is just another clafouti...
...this time I thawed out some of those big plump sweet blueberries that we picked last summer...
...mixed up the batter...this is from the first clafouti I ever made...and has a good description of how to make the batter...
...but...you set that over the heat...
...until a film forms...and it's 'set'...a little bit...
...and then add the fruits...
...probably so they don't all sink to the bottom...
...and then you pour over the rest of the batter...
...and the rest of the cooking is in the oven...
...Julia says to bake until puffed and browned...
...you can sprinkle with powedered sugar if you like it sweeter...but it's delicious as is...kind of like a moist baked blueberry pancake...

Substitutions:

Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs

Mastering the Art of French Cooking (p. 657)