VEGAN CRÊPES DE POMME DE TERRE

[Vegam Grated Potato Pancakes] ...Julia says that these are excellent with roasts, steaks, or chops...so we had ours with in improvised vegan tofu steak......you can check that simple 'recipe' out over at Affectioknit...

...you start these 'crêpes' out with a sort of cream sauce...made with vegan cream cheese, vegan eggs, and some flour and salt and pepper...and then you stir in some vegan swiss cheese if you have it...I did not...so I just used the Violife mozzarella...and it was fine...

...then you peel and grate your potatoes...Julia specifies baking potatoes for this recipe...so we used Idahos...and then like we often do with sort of wet things...you take a scrupulously clean kitchen towel and wring the excess moisture out of the potatoes...

...and then you add some vegan cream a little at a time...and Julia specifies the texture for the mixture "the consistency of a thick, creamed cole slaw — not runny."...

...then you just melt some vegan butter and oil in a skillet over medium high heat...

...and then again...Julia is pretty specific about the size of these little crêpes..."ladle 3 piles of batter into the skillet to form 3 crepes approximately 3 inches in diameter and 3/8 inch thick..."

...and then you just fry them for 3-4 minutes on each side until golden brown...

...we had ours with our vegan tofu steaks...carrots and spinach...and applesauce...

...they were perfect...

...so delicious...and different from my usual potato pancakes made from leftover mashed potatoes...the texture was a little bit different and they tasted fresher...really really good...

Substitutions:

Violife Cream Cheese for the Cream Cheese
Violife Mozzarella for the Swiss Cheese
Aqua faba for the eggs
Earth Balance for the Butter
Cashew Cream for the cream

Recipe here: Mastering the Art of French Cooking (pp/ 521-523)

VEGAN CRÈME SAINT-HONORÉ

[Vegan Custard Filling with Beaten Vegan Egg Whites]

...Julia says this recipe is just the VEGAN CRÉME PÂTISSIÉRE with the addition of the beaten vegan egg whites...and basically any flavoring you want to use...chocolate...orange...vanilla...etc...

...but I cheated a bit and just used this powdered Birds custard made with almond milk for the custard...and I didn't flavor it with anything else...

...it made a lovely vegan custard...

...and then of course I whipped up some aqua faba...which is always amazing...

...Julia says to stir one quarter of the vegan egg whites into the hot custard...

...and then fold in the rest...

...we had ours chilled...but apparently you can have it warm too if that's your thing...because Julia says..."If the cream is to be served cold, chill it in the refrigerator"...

...it was fluffy...and good...just a different texture than your general 'pudding' texture...

Substitutions:

Bird's Custard for the VEGAN CRÉME PÂTISSIÉRE made with almond milk
Aqua faba for the egg whites

Recipe here: Mastering the Art of French Cooking (p. 591) 591