Vegan Filets de Sole Farcis

[Vegan Stuffed Fish Filets]

...this is one of the addendum recipes...that rely heavily on other recipes...

...I'm using this super firm toful...but actual firm tofu would actually be better as it would be just the right amount of "bendy"...it's just not something my grocery store carries...and the firm worked ok...it just cracked a little bit when I rolled it up...

...so first you need to make some Vegan Fish Quenelles - recipe here VEGAN QUENELLES DE POISSON...

...and then you need to make some Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance) - recipe here VEGAN DUXELLES...

...so for this tiny one paragraph "recipe"...there are actually a lot of steps...

...and then it's just assembly...I cut a sheet of nori (a.k.a. fish skin) to match to toful filets...

...laid the tofu fish on the nori-fish-skin...and got some kitchen twine to tie it all up with...

...added a generous dollop of the quenelle with duxelles...

...rolled and tied up the little bundles...

...and poached them in some white wine...

...when everything seemed nice and done...firm and flavorful...I removed the stuffed filets with tongs...

...and then removed the twine..

...Julia says you can use any sauce really...so I just made a VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...and added some more of the Vegan Duxelles...and poured that over the stuffed vegan filets...

...it makes a pretty dish...

...(which would have been prettier if my filets had rolled up a little bit better)...

...we served it pretty simply with some steamed zucchini, glazed carrots and little tomatoes...

...it was a pretty delicious creamy vegan fish dish...

Substitutions

Tofu for the fish...I think regular firm would be best...
Earth Balance for the butter...
Silk cashew for the milk and cream in the supporting recipes...


Mastering the Art of French Cooking (p. 216)

Vegan Poulet Sauté aux Herbes de Provence

[Vegan Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Sauce]

...Julia suggests "basil, thyme or savory, a pinch of fennel, and a bit of garlic give this sauté a fine Provençal flavor that is even more pronounced if your herbs are fresh."

...so the first thing is to sauté your vegan chick'n...and I'm just using extra firm tofu...

...and then for the vegan egg mixture...I'm using some besan and some nooch and almond milk just mixed together to a yolk-y consistency...

...add some lemon juice and some white wine...

...mash some garlic in the bottom of the casserole dish...and add some wine and boil it...

...I added the tofu back to the casserole too...

...then you beat in the casserole liquid, a half-teaspoon at a time to make a thick creamy sauce like a hollandaise...

...beat the sauce over the heat for a few minutes...

...until it's nice and thick...

...right before serving...beat in some vegan butter...of course...

...and then spoon it over your vegan chick'n...

...and serve...

...this was such a delicious meal...

...we had some of the green beans we'd cooked over the weekend...and some braised carrots...and sautéed zucchini...

...so delicious...

Substitutions

Earth Balance for the butter
Besan and nooch and almond milk for the eggs
Tofu for the chicken...

Mastering the Art of French Cooking pp. 257-258

Vegan Poulet Sauté Chasseur

[Vegan Chicken in Tomato and Mushroom Sauce]

...Julia just says to use the same technique as for the vegan veal scallops...Vegan Escalopes de Veau Chasseur...

...we started by sautéing the mushrooms...which Julia says to do in a separate skillet...

...then added those to the pan with the minced shallots (I used onions...I almost never have shallots), herbs, and garlic...

...then I added the vegan chicken stock...

...and I had to use white wine...as I also didn't have any vermouth...

...chopped up some of those gorgeous garden fresh tomatoes...

...and added those to the pot...

...and cooked that down a bit...since I'm not adding any starch this time...

...for the vegan chick'n...I just rubbed some vegan chicken bouillon powder onto some tofu cutlets and baked them...they are really good just plain like this too...

...continued cooking the sauce a bit longer...

...until it had reduced and was nice and thick...

...added the vegan chick'n cutlets...and put it into the oven...to heat through for 4-5 minutes...

...made a bunch of egg-free noodles...

...and got the casserole out of the oven...

...served with some garden fresh green beans...and vegan noodles of course...

...this is such a perfect dish...

...it's pretty enough for company....

...and it's delicious...

Substitutions

Earth Balance for butter
Vegan Chick'n - I just used tofu sprinkled with vegan chick'n bouillon and baked

...recipe here...Mastering the Art of French Cooking (pp. 366-367)