[Vegan Brussels Sprouts Mold]
...this is another one of those recipes where you just sub out one of the ingredients of the master recipe...in this case it's the
VEGAN TIMBALE D'ASPERGES...and you just sub Brussels Sprouts for Asperagus...Julia just says to...
"Use the same method and ingredients as for the asparagus mold, page 440, substituting blanched, chopped Brussels sprouts for asparagus."..
...so first...butter some molds with Earth Balance...or your favorite vegan butter...
...then add your
VEGAN CHOUX DE BRUXELLES BLANCHIS to the food processor...along with...salt...a pinch of nutmeg and vegan butter...grated Vegan Swiss...and stale, white bread crumbs...and then as a sub for the vegan eggs and milk...I made a sort of thick vegan gravy...just using almond milk and some flour...
...and process for a few pulses...until it's the consistency you want...I didn't want it completely smooth...
...pack it into your prepared molds...and set it into a pan of water and bake in the oven for 30 minutes or so...
...ours rose up almost like little soufflés...
...unmold them...Julia suggests several sauces...but we had ours unsauced...
...with some grilled tofu and rice and mushrooms...
...it was really really delicious...
Substitutions
vegan butter
Vegan milk and flour thick gravy for the eggs
Recipe here:
Mastering the Art of French Cooking (p. 454)
Choux de Bruxelles in the food processor... this i have never done!!! But i love the look so much; I will do that for sure! Your molds are adorable! Another nice recipe!
ReplyDeleteI would have never thought of that combination....looks hearty though. Love, K
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