[Vegan Fish Filets with Vegan Écrevisses]
...Julia says this about this variation of the VEGAN SOLE À LA DIEPOISE..."Same as the sole à la dieppoise, but the fish is garnished with écrevisscs, and shellfish butter, page 104, rather than plain butter is beaten into the sauce."
...so getting ready to poach the tofu filets...finely chop some shallots or green onions...
...add your tofu filets...some more onions...and dot with vegan butter...
...I'm also adding some wakame for some 'from the sea' flavor...
...and white wine...
...and cover with waxed paper...
...and then into the bottom third of the oven...
...I'm using my vegan shrimp for the écrivisses (crayfish)...to make the vegan shellfish butter...
...just whizz that together with the stick blender...
...Julia says 8-12 minutes should be sufficient...and obviously my tofu was already 'done'...
...so take the filets out of the poaching liquid and reserver it...
...make your vegan white sauce...and add in your vegan shellfish butter...
...and strain in the reserved poaching liquid...
...arrange your tofu filets and vegan écrivisses in a serving dish...
...and top with the sauce...
...we served it with a spinach and arugula salad and some grilled french bread...
...it was a nice lunch...
...the tofu filets were tasty and of course the sauce was delicious...
Substitutions:
Earth Balance for the butter
tofu for the fish
Vegan écrivisses
all the subs for the VEGAN SOLE À LA DIEPOISE
Recipe here: Mastering the Art of French Cooking p. 216
Tuesday, March 26, 2024
Tuesday, March 12, 2024
Vegan Soufflé de Homard/Vegan Soufflé de Crabe/Vegan Soufflé aux Crevettes
[Vegan Lobster, Crab or Shrimp Souffle]
...for this variation...Julia just says to use the same soufflé mixture as in the preceding recipe...substituting one of the other vegan seafood options... ...I made the VEGAN SHELLFISH GARNITURE...the shrimp version...but I shredded them up into another soufflé... ...still not quite poufy and light enough...but still light and good tasting...
Substitutions: aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance
...and vegan shrimp...
Recipe here: Mastering the Art of French Cooking pp. 173-174
...for this variation...Julia just says to use the same soufflé mixture as in the preceding recipe...substituting one of the other vegan seafood options... ...I made the VEGAN SHELLFISH GARNITURE...the shrimp version...but I shredded them up into another soufflé... ...still not quite poufy and light enough...but still light and good tasting...
Substitutions: aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance
...and vegan shrimp...
Recipe here: Mastering the Art of French Cooking pp. 173-174
VEGAN SHELLFISH GARNITURES
VEGAN SHELLFISH GARNITURES
...Julia gives specific instructions for making a garniture for each of the following Shellfish Garnitures, Lobster, Écrevisses, Mussels, Shelled Fresh Oysters, Shrimp...
...Écrevisses are crayfish...
...but I'm making vegan shrimp...just a sort of made up on the fly seitan recipe... ...so these were the ingredients...shredded carrot, cabbage, and mushrooms...and some VWG... ...mixed into a springy dough...and left to rest... ...and then I boiled some nori sheets in some mushroom broth...and added the seitan to that... ...and cooked until it was done... ...and cut it up into little shrimp-y shapes...they were really good and had a lot of 'ocean' flavor...I think they'd be really good wrapped in some rice paper and fried too...
...I'm using these in my Vegan Soufflé aux Crevettes...but I'll also be using them as a garniture too...
Mastering the Art of French Cooking pp. 212-213
...Julia gives specific instructions for making a garniture for each of the following Shellfish Garnitures, Lobster, Écrevisses, Mussels, Shelled Fresh Oysters, Shrimp...
...Écrevisses are crayfish...
...but I'm making vegan shrimp...just a sort of made up on the fly seitan recipe... ...so these were the ingredients...shredded carrot, cabbage, and mushrooms...and some VWG... ...mixed into a springy dough...and left to rest... ...and then I boiled some nori sheets in some mushroom broth...and added the seitan to that... ...and cooked until it was done... ...and cut it up into little shrimp-y shapes...they were really good and had a lot of 'ocean' flavor...I think they'd be really good wrapped in some rice paper and fried too...
...I'm using these in my Vegan Soufflé aux Crevettes...but I'll also be using them as a garniture too...
Mastering the Art of French Cooking pp. 212-213
Tuesday, March 5, 2024
Vegan Quenelles de Volatile/Veau
[Vegan Veal, Chicken, or Turkey Quenelles]
...this variation of Vegan Quenelles is just the same as the VEGAN QUENELLES DE POISSON...just using vean chicken instead of vegan fish... ...you'll need a Cream Puff Paste VEGAN PÂTE À CHOUX... ...I'm using ground up vegan chick'n... ...just add that into your pâte... ...using two spoons form your quenelles...and drop them into your boiling broth... ...simmer the quenelles in the broth... ...until they float... ...then we made these as Quenelles au Gratin...arranged them on a gratin dish... ...and cover them with your sauce...this is a bechamel flavored with some of the cooking stock... ...top with bread crumbs and vegan cheeze... ...we served with roasted broccoli and a salad... ...these were pretty yummy...and we definitely liked them better than the fish ones...
Substitutions:
Earth Balance for the butter
Vegan Cheese...we used Violife
Vegan chick'n...
all the subs for the pâte à choux
Recipe here: Mastering the Art of French Cooking pp. 189-190
...this variation of Vegan Quenelles is just the same as the VEGAN QUENELLES DE POISSON...just using vean chicken instead of vegan fish... ...you'll need a Cream Puff Paste VEGAN PÂTE À CHOUX... ...I'm using ground up vegan chick'n... ...just add that into your pâte... ...using two spoons form your quenelles...and drop them into your boiling broth... ...simmer the quenelles in the broth... ...until they float... ...then we made these as Quenelles au Gratin...arranged them on a gratin dish... ...and cover them with your sauce...this is a bechamel flavored with some of the cooking stock... ...top with bread crumbs and vegan cheeze... ...we served with roasted broccoli and a salad... ...these were pretty yummy...and we definitely liked them better than the fish ones...
Substitutions:
Earth Balance for the butter
Vegan Cheese...we used Violife
Vegan chick'n...
all the subs for the pâte à choux
Recipe here: Mastering the Art of French Cooking pp. 189-190
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