*VEGAN POULET POÊLÉ À L’ESTRAGON

[Vegan Casserole-roasted Chicken with Tarragon]

...not sure if I ever mentioned this before but an asterisk before a recipe indicates that the recipe can be prepared ahead of time or in part...this was to help home cooks make the most of their time by allowing them to prepare some elements in advance...

...Julia is using a whole chicken...but I'm using to 'breasts' that I cut out of tofu...but you brown them in vegan butter...

...then you set your casserole on the heat and add vegan butter, onions and carrots...and cook slowly for 5 minutes without browning...

... then add some tarragon...

...and set the vegan chicken over the vegetables...

...cover with foil and roast for an hour and twenty minutes...

...of course we didn't roast this small casserole for that long...but about a half hour so that everything melded together well and cooked through...

...then you make a brown tarragon sauce, with vegan broth, and cornstarch that you've blended with Madeira (which I never have so I used white wine)...

...pour the sauce over the casserole...

...we served it with rice and peas...

...really delicious...

Substitutions

Tofu for the chicken
Vegan butter
Vegan broth

Recipe here: Mastering the Art of French Cooking pp. 249-251

Vegan Caneton Rôti à l’Alsacienne

[Vegan Roast Duck with Vegan Sausage and Apple Stuffing]

...initially I thought this would be a 'difficult' recipe...but then I thought...I don't really need to make a big seitan roast duck for this...I can just stuff some baked tofu squares for theduck and it will be just as delicious...but if I were making this for a party or for company...of course I'd do the big seitan roast...

...first I baked some slabs of tofu marinated in some vegan chicken broth with some mushroom powder and marmite for that little bit of earthiness or gaminess that I imagine the duck has......

...I rehydrated some TVP sausage and cut up an apple...

...add some sugar, cinnamon, sage and cognac...

...and make a slit in the tofu...

...generously stuff the tofu slices...and pour over the cooked down mixture from above...we also added some vegan beef bouillon to that...

...and roast in the oven...

...we served our on little individual au gratin dishes with some peas and carrots and crusty french bread...

...stuffing like this is delicious...and very autumnal...this would make a perfect thanksgiving dish stuffed into a big seitan roast...

Substitutions:

Tofu for the duck
TVP sausage
Vegan broth

Recipe here: Mastering the Art of French Cooking (pp. 275-276)

Vegan Suprêmes de Volaille à L’Écossaise

[Vegan Chicken Breasts with Diced Aromatic Vegetables and Cream]

...this is just a variation on the VEGAN SUPRÊMES DE VOLAILLE À BLANC

...start with some celery, carrots and onion...

...and Julia specifies a 1/16 inch dice...

...as she often says "cook the diced vegetables slowly with the salt and vegan butter for about 10 minutes in the covered casserole until tender, but not browned..."

...Julia says you can add white or brown stock or canned beef bouillon or port, Madeira, or dry white vermouth...so I just mixed up some vegan chick'n broth...and added that...

...then I added the previously browned suprêmes...mine are just thick slices of tofu...and I'm just adding them here so they'll soak up a bit more flavor...

...then add the heavy cream...I'm using cashew cream...

...then boil the cream down a bit over high heat until cream has thickened slightly...

...we served our tofu suprêmes with rice and peas...Julia suggests risotto...

...the sauce was just lovely...slightly sweet with the vegetables and cream...

...it was really delicious...

Substitutions

Earth Balance for the butter Cashew Cream for the Cream Tofu for the chicken...

Mastering the Art of French Cooking p. 261

Vegan Poulet Sauté aux Herbes de Provence

[Vegan Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Sauce]

...Julia suggests "basil, thyme or savory, a pinch of fennel, and a bit of garlic give this sauté a fine Provençal flavor that is even more pronounced if your herbs are fresh."

...so the first thing is to sauté your vegan chick'n...and I'm just using extra firm tofu...

...and then for the vegan egg mixture...I'm using some besan and some nooch and almond milk just mixed together to a yolk-y consistency...

...add some lemon juice and some white wine...

...mash some garlic in the bottom of the casserole dish...and add some wine and boil it...

...I added the tofu back to the casserole too...

...then you beat in the casserole liquid, a half-teaspoon at a time to make a thick creamy sauce like a hollandaise...

...beat the sauce over the heat for a few minutes...

...until it's nice and thick...

...right before serving...beat in some vegan butter...of course...

...and then spoon it over your vegan chick'n...

...and serve...

...this was such a delicious meal...

...we had some of the green beans we'd cooked over the weekend...and some braised carrots...and sautéed zucchini...

...so delicious...

Substitutions

Earth Balance for the butter
Besan and nooch and almond milk for the eggs
Tofu for the chicken...

Mastering the Art of French Cooking pp. 257-258

Vegan Poulet Sauté Chasseur

[Vegan Chicken in Tomato and Mushroom Sauce]

...Julia just says to use the same technique as for the vegan veal scallops...Vegan Escalopes de Veau Chasseur...

...we started by sautéing the mushrooms...which Julia says to do in a separate skillet...

...then added those to the pan with the minced shallots (I used onions...I almost never have shallots), herbs, and garlic...

...then I added the vegan chicken stock...

...and I had to use white wine...as I also didn't have any vermouth...

...chopped up some of those gorgeous garden fresh tomatoes...

...and added those to the pot...

...and cooked that down a bit...since I'm not adding any starch this time...

...for the vegan chick'n...I just rubbed some vegan chicken bouillon powder onto some tofu cutlets and baked them...they are really good just plain like this too...

...continued cooking the sauce a bit longer...

...until it had reduced and was nice and thick...

...added the vegan chick'n cutlets...and put it into the oven...to heat through for 4-5 minutes...

...made a bunch of egg-free noodles...

...and got the casserole out of the oven...

...served with some garden fresh green beans...and vegan noodles of course...

...this is such a perfect dish...

...it's pretty enough for company....

...and it's delicious...

Substitutions

Earth Balance for butter
Vegan Chick'n - I just used tofu sprinkled with vegan chick'n bouillon and baked

...recipe here...Mastering the Art of French Cooking (pp. 366-367)