Vegan Rognons de Veau Flambés

[Vegan Veal Kidneys Flamed in Brandy — Vegan Cream and Mushroom Sauce]

...Julia says "This extremely good combination is one which is often prepared beside your table in a good restaurant..."

...first your sauté the Vegan Kidneys...I used the mushroom/walnut idea from this recipe Vegan Farce aux Rognons...and made that into a paste and added it to the veal seitan recipe...it makes a tender and tasty seitan...

...and then pour the cognac over the vegan kidneys...avert your face and ignite the cognac with a lighted match...shake the pan until the flames subside...

...then remove the vegan kidneys to a hot plate and cover...

...next mix some vegan bouillon with some cornstarch...

...add some Madeira...I used a boxed white wine as I didn't have any Madeira...and boil a few minutes until thickened...

...and then sauté the mushrooms with some green onions...

...and add the vegan cream...I added a little bit more cornstarch to some almond milk for that...

...Julia says it should coat a spoon...

...make the vegan mustard-butter...Earth Balance...vegan worcestershire sauce...and dijon mustard...

...I brought everything inside for the final assembly...

...off heat...mix the brown sauce and the mushroom cream sauce...

...still off heat stir in the mustard-butter...

...cut the vegan kidneys into...for some reason Julia says to do this 'rapidly'...then put them and their juices into the sauce...

....and shake and toss over low heat for a moment to reheat them without bringing the sauce near the simmer...

...Julia says these are best served as a separate course with hot French bread...and a full, red Burgundy wine...

...we didn't have French bread or Burgundy wine...so we served with homemade rolls and a rosé...it was pretty delicious...as anything with this much sauce probably would be...

Substitutions

VEGAN GIGOT DE PRÉ-SALÉ RÔTI and a paste made of black walnuts and mushrooms for the rognons...
Washingtons brown for the brown sauce
Almond milk with a spoonful of cornstarch for the cream...

Recipe here: Mastering the Art of French Cooking pp. 418-419

Vegan Quenelles aux Huîtres

[Vegan Fish Quenelles with Oysters]

...Julia doesn't introduce this variation of VEGAN QUENELLES DE POISSON at all...which I have made before...the method is exactly the same...you just stick a vegan oyster in the middle of each quenelle...

...you start with a little bit of minced shallots or green onion...

...and for the oysters...I'm just using some regular button mushrooms...I would have used 'oyster' mushrooms if I could find them here...haha...

...and in my 'outdoor' kitchen...I sautéed the onions...

...then added the mushrooms...

...and the white wine...

...and a nori sheet for some flavor of the sea...I just dropped it in whole...as I didn't want a lot of little seaweed particles...just the flavor...

...and then we had quite the DOWNPOUR out there...the wind was howling and the thunder crashing and the rain blowing in through the screens...sooo...

...I packed everything up and went back inside...and made the pâte à chou...

...and then you just roll a vegan oyster into each cylinder of the pâte...

...using two spoons...roll it into a little oval...

...and then you poach them in barely simmering water...

...until they are fully cooked and doubled in size...

...and then I made a quick white sauce...

...and poured it over the quenelles...

...and we served it with baked tofu and fried cabbage...

...they reminded me so much of Klub...it's a Scandanavian sort of potato dumpling that we had in North Dakota.....Vegan Potet Klub...(Kloob)...

...so it was good...nice poufy little stuffed dumpling pillows...

Substitutions

VEgan Butter
Vegan Oysters - we used button mushrooms sautéed with nori....
...and all of the subs for the pate a chou

Recipe here: Mastering the Art of French Cooking (pp. 188-189)

Vegan Farce Mentonnaise

[Vegan Salmon and Anchovy Stuffing]

...I was reluctant to make this recipe...just because it didn't sound like it would be good to me...and the Man said for me not to even make any for him...haha...

...and Julia simply says this about the recipe..."An unlikely combination, but a good one"

...it's a simple one for sure...just four ingredients...

...I sautéed the onions in my 'outside' kitchen....

...a very simple mis en place...I'm using Gardein crumbles for the ground vegan lamb...capers for the anchovies...Vegan Lox for the vegan salmon...I snipped up some Nori for more flavor of the sea...and made a whole in the center of my a href="http://theveganversion.blogspot.com/2012/04/vegan-gigot-en-chevreuil.html">vegan lamb...

...stuffed the vegan farce mentonnaise into the vegan lamb...wrapped it in foil...

...and baked it in my outside kitchen for about 1/2 hour...

...served it with vegan mashed potatoes, peas and carrots, and some roasted kohlrabi...

...it was nicely browned too...

...but Julia was right about one thing...it's an odd combination...not so right about the other thing...haha...probably won't be making this one again...

Substitutions

Vegan Lamb...of course...I used the same recipe as the VEGAN GIGOT EN CHEVREUIL
.Vegan mince - I used Gardein
Vegan Salmon - I grated up some Vegan Lox...and added a piece of Nori snipped into little pieces
Vegan Anchovies - I used capers

Recipe here: Mastering the Art of French Cooking (p. 338)

Vegan Escalopes de Veau à l'Estragon

[Vegan Sauteed Veal Scallops with Brown Tarragon Sauce]

...Julia doesn't say anything about this recipe except what starch to serve it with ...rice, pasta or potatoes and green peas and bordeaux wine...

...you start by sautéing your vegan veal cutlets...I'm using marinated tofu...

...then you remove those to a dish...

...and sauté some green onions or shallots...

...then add some white wine...

...and tarragon...

...then some vegan beef stock or bouillon...

...and thicken it with an arrowroot powder slurry...

...and spoon the sauce over the cutlets....

...and we served it with pasta and peas as suggested...

...this was a really simple and quick to make dinner...the tarragon flavor was a bit strong for my taste though...still pretty good though...

Substitutions

Earth Balance for butter
Tofu for the Vegan Veal
Vegan beef flavored broth


Mastering the Art of French Cooking (pp. 367-368)