Vegan Pommes de Terre Parisiennes/Pommes de Terre Sautées en Dés

[Vegan Potato Balls Sautéed in Butter/Diced Potatoes Sautéed in Butter]

...this is a variation of the [Potatoes Sautéed in Butter]...VEGAN POMMES DE TERRE SAUTÉES/POMMES DE TERRE POUR GARNITURE/POMMES DE TERRE CHÀTEAU...that we did years and years ago...I kindof thought it was funny that that recipe had 3 names and this one has 2...

...Julia says..."Use exactly the same system as that in the preceding recipe, but form the raw potatoes into balls with a potato-ball cutter, or cut them into 1/4 -inch dice"...

...of course I don't have a potato ball cutter...but I do have Grandma's Veg-O-Matic...which has discs for a 1/4 inch dice...so of course I used that...

...you need pretty specifically 1/16 inch of butter in the pan...(.158 cm)...

...then you just shake the pan every 2 minutes or so...the goal is to have the vegan butter very hot but not hot enough to discolour...

...cover...

...and continue to cook...

...until everything is nice and evenly golden...

...and we had it with tofu steak, Brussels sprouts and a salad...it was a nice side dish for that meal...

Substitutions

only vegan butter...

Recipe here: Mastering the Art of French Cooking (p. 528)

Vegan Oignons à la Grecque

[Onions à la Grecque...already vegan]

...Julia says to get small pearl onions and boil them for a minute and make a cross in the bottom...but I can't find fresh pearl onions...so I'm using frozen ones...and I'm not doing the parboil/cross...

...but other than that...it's just like any of the "à la Grecque" vegetables...

...we just served it as a side dish...

...with a 'regular' vegan meal...rice, broccoli and baked tofu...

...and these are good...a nice cool salad-y pickle-y thing...not a typical warm veg side dish...

Substitutions

NONE...

Recipe here: Mastering the Art of French Cooking (p. 539)

Vegan Mousseline de Crustacés, Blanche Neige

[Vegan Shellfish Mousse]

...this is just a variation of the * MOUSSELINE DE POISSON, BLANCHE NEIGE...just using shrimp (or another vegan shellfish) instead of the fish...

...I had some vegan shrimp in the freezer...

...into the food processor...Julia uses a blender...

...add some agar-agar...instead of the gelatin...

...fold in some whipped vegan cream...

...pack it into molds...and put in the fridge to set up...

...use the remaining fish stock to make the Sauce chaud-froid, blanche neige...

...unmold onto a bed of lettuce...

...and coat with the blanche neige...

...and decorate with the remaining vegan shrimp...or any other decoration you prefer...

...it really is quite a pretty dish...

...to be served for luncheon...or a cold buffet...

...and again...we just don't have things like this any more...

...it's good...a nice cold lunch...

Substitutions

Nori Sheets for the fish in the stock... Vegan shrimp for the shellfish
Vegan Cream for the cream

Recipe here: Mastering the Art of French Cooking pp. 562-563