VEGAN BOUCHÉES PARMENTIER AU FROMAGE

[Vegan Potato Cheese Sticks]

...Julia says that "Mashed potato gives these little cheese mouthfuls a nice, tender quality..."

...we gathered some ingredients...

...and boiled the potatoes in salted water...

...then put them through a ricer...

...and then you cook them over medium heat for a couple of minutes until "a light film on the bottom of the pan, indicating most of their moisture has been evaporated"....

...beat the flour into the potatoes....add the vegan butter and egg replacer...

...it's almost like biscuit dough but a little bit stiffer...

...add some cayenne and white pepper...and a little grating of nutmeg...

...and add the vegan cheese...

...now it's really thick and chunky...

...and Julia says to pipe them onto a baking sheet...but my piping tool is not sturdy enough for this thick and chunky mmixture so I just shaped them into little logs...

...baked at 425° F until golden brown...

...they baked up so nicely...so light and fluffy...

...right out of the oven these are so delicious...crispy and cheesey...

...and I put them in my Luz de Nambé nickel bowl for the party...

Substitutions:

...egg replacer
vegan cheese...
...and vegan butter

...recipe here...Mastering the Art of French Cooking (pp. 198-199)

Vegan Gratin de Quenelles de Poisson

[Vegan Quenelles Gratineed in White Wine Sauce]

...first you make the VEGAN QUENELLES DE POISSON the regular way...

...and put them into a casserole...

...make a roux...

...off heat - add some boiling vegan milk...

...then add the stock from cooking the quenelles...

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

...pour the sauce over the quenelles...

...top with vegan cheese and dot with vegan butter...

...10 minutes or so before serving...reheat and brown under a moderate broiler...

...this made a delicious light lunch...

Substitutions:
Vegan Butter...we used Earth Balance...
Vegan Cream...we used Silk cashew cream
Vegan cheese...
Recipe here: Mastering the Art of French Cooking p. 187/a>

Vegan Quenelles de Saumon

[Vegan Salmon Quenelles]

...I think this is the last of the quenelle recipes...I do like this little pillowing dumplings too...and you use exactly the same proportions and method as given in the master recipe for the VEGAN QUENELLES DE POISSON...

...and I needed some vegan salmon for this one...so I made some Vegan Lox...

...and just shredded that with two forks...

...and you'll need a Cream Puff Paste VEGAN PÂTE À CHOUX...

...form your quenelles...and drop them into a boiling broth...I think last time I just used water and nori...this time I also added some veggie broth to make them a little bit more flavorful...

...and then make your cream sauce...vegan cream, salt pepper, lemon juice and vegan cheese...I thickened it slightly with some cornstarch...

...pour that over the quenelles...

...and run it under the broiler...

...these were good...served with a salad, crusty bread, and spinach...

Substitutions:
Vegan Lox for the salmon Vegan Butter...we used Earth Balance...
Vegan eggs...we used Just Egg for the yolks and Aqua Faba for the whites
Vegan Cream...we used Silk cashew cream

Recipe here: Mastering the Art of French Cooking p. 189

VEGAN SOUFFLÉ DÉMOULÉ, MOUSSELINE

[Vegan Unmolded Souffle]

....Julia says "Most unmolded souffles are heavy, puddinglike affairs, but this one is light and delicious"

...and the first thing you need to do is set the tomato sauce to simmering, so make some VEGAN SAUCE TOMATE ...

...and then butter your mold...especially the bottom so that the soufflé will unmold easily...

...and then I whipped up a quick batch of Vegan Parm...I needed some anyway...it's always nice to have on hand...

...because Julia says to roll some grated parmesan around the mold...

...stir the vegan butter and flour together...until they foam and froth over medium heat...

...then off heat beat in the boiling almond milk and seasonings...and they are just salt pepper and nutmeg...which I omitted...

...then I switched to a larger saucepan..and added the vegan egg yolks...using the copycat Just Egg recipe for that...Veggie Fun Kitchen's Copycat Just Egg

...whip up some aqua faba...for the egg whites...

...and fold that into the mixture...

...I added some plain flour to give it a little structure and a teaspoon of baking powder to give it some lift...and Julia says you can use any of the soufflé recipes for this unmolded one...so I'm just adding some vegan cheddar...

...it definitely poufed up nicely...the top got a little overdone though...

...so I just peeled that bit off...it'll be on the bottom of the plate anyway...

...unmolded...

...and surrounded with the fresh tomato sauce...

...we just served it with a salad...and it was definitely poofy and springy and cheeze-y...so a pretty good vegan soufflé...

Substitutions:
almond milk for the milk
Copycat Just Egg for the egg yolks
Aqua faba for the egg whites
Earth Balance for the butter
Vegan Pamesan for the parmesan
Vegan Cheddar for the cheese

Recipe here: Mastering the Art of French Cooking pp. 171-173

Vegan Croquettes

[Crèmes Frites, Fondues, Cromesquis]

...I've been putting this recipe off for quite a while because I really though these little 'fried crèmes' would be a total fail...I thought they would just burst and disintegrate when they were fried...

...so I was quite shocked when they turned out perfectly...haha...

...Julia says to make your cream extra thick as you spread it in a dish about an inch deep and let it solidify...I used vegan cheddar instead of vegan swiss...

...after it sets up you cut it into one inch cubes...

...dredge it in flour and a vegan egg wash...I mixed some almond milk and flax seed goo for that...

...and then into some white bread crumbs...

...if they get misshapened...Julia says to sort of squish them back into little cubes...

...I set up the deep fryer on the back porch...I almost never deep fry food...and I always fry outside...

...they did not explode as I thought they would...but fried to a perfect golden brown...

...you can see that one in front has just started to ooze a little bit of cream...

...so I broke one open and gave it a quick taste...it is so delicious...crispy and creamy...

...we had them on little sticks as an appetizer with a glass of wine...

...these are really delicious...and I think that I'll use this exact recipe and method to make them into jalapeno poppers in the future...really really good...

Substitutions:

Earth Balance for Butter
Almond milk for the cream
Flax Seed Goo for the egg yolk
Vegan Cheese for the cheese

Recipe here: Mastering the Art of French Cooking (pp. 202-203)