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 551/524 (from Julie's count)...but really 629

Tuesday, November 17, 2020

Vegan Beurre Colbert

[Vegan Tarragon Butter with Meat Flavoring]

...first of all you have to make one of these butters Vegan Beurre Maître d'Hôtel, Vegan Beurre de Fines Herbes, Vegan Beurre d'Estragon...not very difficult...

...and then you make the Vegan Meat Glaze Vegan Glace de Viande
...this time I used a vegan beef bouillon cube and water...
...and you basically just cook that down to s syrupy glaze...
...you just want to have about a Tablespoon of glaze...
...and then you just beat that into the vegan tarragon butter...
...drop by drop...
...I formed it into a ball with my smallest cookie scoop...
...and served it with a simple seitan steak...recipe of sorts is over at Affectioknit...
...it melted over the seitan steak and gave it a really nice fresh flavor...

Substitutions

You'll need the subs from Vegan Beurre Maître d'Hôtel, Vegan Beurre de Fines Herbes, Vegan Beurre d'Estragon
...and also from the Vegan Meat Glaze Vegan Glace de Viande

Mastering the Art of French Cooking (p. 102)

Tuesday, November 10, 2020

Vegan Oeufs à la Fondue de Fromage

[Vegan Poached Eggs on Canapés with Cheese Fondue Sauce]

...Julia says this sauce is "especially good for eggs"...
...start off by cooking some shallots or green onions for a couple of minutes without browning them...
...then add a small clove of minced garlic...
...then add some wine...
...and some stock...I used this stock base...
...thicken with cornstarch and add cream...I used cashew cream...and then add the cheese...I used Miyoko's Aged Cheddar...
...add salt, pepper and freshly grated nutmeg...
...prepare your Vegan Canapés...
...and this time instead of forming my vegan egg whites in spoons...I decided to just pour it free form onto a plate and let it set up there...
...carefully lifted it onto the Canapés
...letting the whites set up flat like this actually worked out better...I may try that for 'fried eggs' sometime too...
...and then added Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)...for the yolk...
...and we served the Oeufs like that...although Julia says to add the sauce and the cheese and run it under the broiler...
...I thought this presentation was prettier...
...and we had our cheese sauce in the gravy boat...
...and just poured that over our eggs at the table...
...it was really delicious...deep rich flavors of wine and cheese and a hint of garlic...

Substitutions

...subs from the VEGAN OEUFS POCHÉS
...Sam's VEGAN TOAST DIPPING SAUCE (VEGAN EGG YOLK)
...Vegan Canapés

Mastering the Art of French Cooking (p. 118)