Vegan Côtes de Porc Robert/Côtes de Porc Charcutière

[Vegan Pork Chops Braised in Fresh Tomato Sauce]

...this is one of those recipes with two names...for some reason...

...so you start by browning your vegan pork chops...

...chop up some onion and fresh tomato...

...sauté the onions...then add the tomatoes...

...add some herbs...and some flour...

...and some broth...I used some vegan beef bouillon...

...cook everything together for a few minutes...

...add your vegan chops...

...and then put everything into a casserole and put it into the oven fro 25-30 minutes...

...we had our chops with a salad, some steamed broccoli and rice...I don't know what it is aboug Julia's long simmered tomato sauces...but they have all been delicious...

Substitutions

Earth Balance for the butter
seitan for the pork chops
Vegan bouillon for the broth

Mastering the Art of French Cooking pp. 388-389

VEGAN MOULES AU BEURRE D’ESCARGOT / MOULES À LA PROVENÇALE

[Vegan Mussels on the Half Shell, Gratinéed]

...Julia says these are delicious as a first course...

...so...I got out my vegan half-shells...haha...aren't they cute...

...and I made my go to taste-o'-the'sea broth...just nori sheets and water...

...and I found some regular firm tofu...which is a better texture for fish-y dishes than the extra firm...although I couldn't really even say that I know what 'texture' actual living breathing mussels are...

...cut the tofu into little mussel-y shapes...I think...and popped them into the simmering broth...

...while they were simmering...I mixed up the beurre d'escargot...

...just smashed together Earth Balance, parsley and finely shallot...

...then added some panko bread crumbs...Julia suggests fine white breadcrumbs...and I also added the nori from the broth for even more flavor-o'-the-sea...and just smooshed it into the topping...

...placed a little vegan mussel on each vegan half shell...

...and covered with the topping...

...put them on a baking tray...

...and ran that under the broiler until the topping was golden brown and crispy...

...served with a white wine...and a little fork...haha...

...oh my goodness are these little amuse-bouches delicious...I mean...really really good...my bouche was definitely amused...

...so delicious...definitely need to make these again...



Substitutions

Earth Balance for the butter
Tofu for the mussels simmered in a broth with nori sheets

Mastering the Art of French Cooking pp. 228-229

Vegan Suprêmes de Volaille à L’Écossaise

[Vegan Chicken Breasts with Diced Aromatic Vegetables and Cream]

...this is just a variation on the VEGAN SUPRÊMES DE VOLAILLE À BLANC

...start with some celery, carrots and onion...

...and Julia specifies a 1/16 inch dice...

...as she often says "cook the diced vegetables slowly with the salt and vegan butter for about 10 minutes in the covered casserole until tender, but not browned..."

...Julia says you can add white or brown stock or canned beef bouillon or port, Madeira, or dry white vermouth...so I just mixed up some vegan chick'n broth...and added that...

...then I added the previously browned suprêmes...mine are just thick slices of tofu...and I'm just adding them here so they'll soak up a bit more flavor...

...then add the heavy cream...I'm using cashew cream...

...then boil the cream down a bit over high heat until cream has thickened slightly...

...we served our tofu suprêmes with rice and peas...Julia suggests risotto...

...the sauce was just lovely...slightly sweet with the vegetables and cream...

...it was really delicious...

Substitutions

Earth Balance for the butter Cashew Cream for the Cream Tofu for the chicken...

Mastering the Art of French Cooking p. 261