Vegan Quiche aux Endives

[Vegan Endive Quiche]

...I usually think of Endive as a salad ingredient...not something you'd cook and add to a quiche...

...Julia just says to follow the recipe for VEGAN FLAMICHE - QUICHE AUX POIREAUX...substituting sliced endive for the leeks...and adding some lemon juice to the cooking water...

...so first...make a VEGAN PÂTE BRISÉE...I used Earth Balance for the butter this time...and par-bake that...

...then mix up your vegan 'eggy' mixture...I used Lovin' it Vegan's Quiche recipe again...it's really good...should have used a deeper bowl ...or the food processor...this made a mess...haha...

...sliced the endive...

...and into a pot of water...

...add some lemon juice...

...then add the cooked endive to the vegan egg mixture...

...and bake until done...Julia saysto bake it in upper third of pre-heated oven for 25 to 30 minutes, or until puffed and browned...

...we served the quiche with lots of veggies...spinach goes really well with it...

...it was a perfect dinner...

Substitutions

Lovin' It Vegan's Quiche recipe...with subs for the vegan eggs and cheese
...and Earth Balance for the butter...

Mastering the Art of French Cooking (p. 152)

VEGAN BOEUF MODE EN GELÉE

[Vegan Cold Braised Beef in Aspic]

...one of the things I was playing around with in last weeks Vegan Gelée...was how much agar agar to add to a broth to have it set...because I remember the VEGAN OEUFS EN GELEE seemed a little to set...and I wanted a little bit 'looser' or more jiggly set to the Vegan Gelée...not sure I quite managed it though...

...start by braising some carrots and onions in some vegan beef stock or bouillon...and then add them to whatever dish you'll be using for your mold...I thought these little glass cups would be pretty...

...and I'm just using Gardein's Beefless Tips for the vegan roast here...easie peasie...

...so I just 'artfully' placed a few in the dish...

...and poured over the Vegan Gelée...

...and let it set up in the fridge...

...it makes a pretty dish for a luncheon...very 60s...haha...

...and it still turned out a little too firm...it seems to be really difficult to acheive that jiggly 'jello' consistency with agar...

...it's a little bit odd to my palate...texture-wise...it tastes just fine...I think I'm just not a fan of cold vegan beef...

Substitutions

Gardein's Beefless Tips
Vegan Gelée

Recipe here: Mastering the Art of French Cooking pp. 556-557

Vegan Clarification du Bouillon...Vegan Gelée

[Clarification of Vegan Stock and Homemade Vegan Jellied Stock]

Julia says that a rich homemade Consommé should be beautifully clear and sparkling...and I was prepared to stir in some of my Just Egg as the clarifying agent...but my stock was already perfectly clear...haha...

...I only remember ever having Consommé once in my life...at my Auntie D's house...I think it was a 'thing' in the 60s though...and pretty sure it's not anymore...

...I started with some veggie scraps...mushrooms, carrots, and onion...and a couple of vegan bouillon cubes...

...boiled that for a while...Julia gives rather gruesome descriptions of the 'parts' of the dead animals that will produce a jellied stock...

...I strained my stock...and see...it's perfectly clear...so I did not stir in any 'egg white' substitutes...

...after her grisly descriptions of jelly producing parts...Julia describes how to use commercial gelatins for the same effect...so I put my clear stock back in the pot...

...and added some Agar Agar powder...1/2 teaspoon for 2 cups of broth...and just boiled that for about 5 minutes or so...

...it makes a very pretty clear soup...

...with a lot more 'body' than a simple broth...

...Vegan Consommés have to be served piping hot...

...because they as they cool down they will start to gel...

...I liked the Vegan Gelée served this way...it makes a nice starter...

Substitutions

Button Mushrooms, carrots, onions, and vegan bouillon

Recipe here: Mastering the Art of French Cooking pp. 111-114

Vegan Soufflé aux Amandes

[Vegan Almond Soufflé]

...Julia says that "almonds may be added to any souffle, and are especially good with coffee, orange, or chocolate, as well as with vanilla"....and so I thought they'd go best with the vanilla...so I made the master recipe VEGAN SOUFFLÉ À LA VANILLE...just using a bit less sugar...as we've already determined that all of Julia's soufflés are too sweet for us...

...first of all blanch and peel some almonds...

...you don't really have to peel them if you don't want to...as the toasting makes them sort of brownish anyway...so they don't need to be pure white...

...then pulverize them in a food processor...and toast them...

...add some almond extract...

...and the toasted pulverized almonds to the VEGAN SOUFFLÉ À LA VANILLE...before you add the whipped aqua faba...

...not at all difficult to make...and I liked the almond flavor...but I didn't care for the 'texture' of the almonds in the soufflé...I guess when I bite into a soufflé...I'm expecting a rich pouffy creaminess...and this soufflé is a bit gritty...

Substitutions

Almond milk for the milk...
Vegan Egg for the egg yolk
Aqua Faba for the egg white

Recipe here: Mastering the Art of French Cooking p. 618

Vegan Sauce Alsacienne - Vegan Sauce de Sorges

[Vegan Herbal Mayonnaise Made with Soft-boiled Eggs]

Julia says this recipe is "For: hot boiled beef, chicken, or fish"

...so we'll start by making our vegan eggs...separately...because you'll use the yolks for the mayonnaise...and then the soft whites later...I used Sam's Vegan Egg Yolk recipe again...

...I used this:
Super Easy Small Batch Vegan Mayo

1/4 cup neutral oil
1/4 cup of the Egg Dipping Sauce - vegan yolk
1/4 cup vegan milk
1 teaspoon Apple Cider Vinegar
scant pinch of mustard
salt to taste...I used about 1/4 teaspoon for this small batch...

...but if you want to go all out Julia...this is the link to her Vegan Mayonnaise recipe...

...then I made the whites...and since Julia says they should be barely set...I only used one teaspoon of Agar Agar...recipe here...from my Vegan Deviled Eggs...

...filled up my little egg shaped cups...

...and let them set up...

...then sliced them this way and that with my little egg slicer thingy...

...finely chopped up some green onion, parsley and capers...(my parsley was frozen)...

...added some vegan cream to the vegan mayonnaise, herbs, and chopped vegan egg whites...

...it makes a pretty green-ish chunky sauce...

...we had ours over baked tofu...but you could put it over anything...or use it for a sandwich...

...it was good and creamy...

...and a nice cool, herby topping for the tofu...

Substitutions: Vegan cream for the cream - I used homemade almond cream
Vegan mayonnaise for the mayonnaise
Vegan eggs for both the yolk and the white...

Mastering the Art of French Cooking (pp. 93-94)