VEGAN CANETON POÊLÉ AUX NAVETS

[Casserole Roasted Duck with Turnips]

...you've seen me use this canned vegan duck before...

...Julia says...while the duck is cooking prepare the turnips...but my vegan duck is already cooked...so I par-boiled them for about 5 minutes...

...and then added them with the rather too realistic looking duck pieces in a casserole with some bay leaf...

...and I put my herb bouquet in my tea ball as I usually do...

...covered with foil and into the oven...

...baste a few times as it bakes...

...Julia gives a few other instructions about arranging and degreasing that we didn't need...

...and we served it with sweet potatoes and fresh braised spinach...

...it was delicious...

Substitutions:

Vegan Duck...that's all...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I got it at an Asian grocery)...

Mastering the Art of French Cooking (pp. 279 - 280)

Vegan Fricadelles de Veau à la Crème

...saute your patties in some oil and Earth Balance...

...then set them aside...

...deglaze the pan with some white wine...

...Julia says to scrap up any bits...

...add some tarragon...or other herbs if you prefer...

...boil down to about 3 Tablespoons...and then add the vegan cream...

...boil it down rapidly to thicken...

...then pour over the patties...

...this definitely looks and smells delicious...

...we had it with potatoes and peas...of course...

...yep...it's delish...truly vegan comfort food at its best...

Substitutions:

...you'll need the subs for the VEGAN FRICADELLES DE VEAU Á LA NIÇOISE
Lentils for the veal
Walnuts for the pork
Aqua Faba for the egg
Almond milk for the milk
Vegan bouillon for the stock
...and Earth Balance for the butter...

...and then you'll need some vegan cream - I used Almond Creamer...
...and some more vegan butter for the sauce...

Mastering the Art of French Cooking (pp. 373 - 374)

Vegan Mayonnaise Collée

[Vegan Gelatin Mayonnaise for decorating Cold Dishes]

...Julia says this sauce will hold it's shape and can be squeezed out of a pastry bag...

...and I thought it would be perfect for topping some little hors d'oeuvres for The Airman's Wife's birthday...so first of all...I made some whole wheat crackers...hop over to Affectioknit for that piece...

...and also first of all...you'll need some VEGAN MAYONNAISE...

...or there's a Super Easy Small Batch Vegan Mayo...over at Affectioknit...scroll down...it's at the bottom...

...I used this type of agar powder for the vegan gelatin...

...dissolve the agar powder in the water...

...and bring it to the boil...

...add the white wine...

...when it is thickened...Julia says to add some (vegan) chicken or beef broth...but I added some herbs...

...and spinach...

...and then just added the mixture to my prepared mayonnaise...

...and blended it with the stick blender...and popped it in the fridge while I assembled my canapés...

...it came out of the fridge nice and thick...

...the whole wheat crackers first...but you could also use Vegan Canapés - Croutons...

...topped with some vegan cheese that I cut with my pastry wheel to make it look pretty...

...and then I topped that with some Tofurkey...

...and then decided to add some spinach...so I took the Tofurkey off...added the spinach and put the Tofurkey back on...

...then I put a fluted tip on my pastry bag...

...and piped a little swirl of Vegan Mayonnaise Collée onto each canapé...

...they turned out so pretty...

...and were the perfect little creamy tidbit for the party...

Substitutions:

Vegan gelatin for the gelatin
Vegan Mayonnaise...I used homemade...but store bought would work too...

...recipe at Mastering the Art of French Cooking (pp. 91 - 92)