Vegan Cold Water-cress Soup

...I mentioned over at Affectioknit that it's been really really hot here...still in the nineties in September seems so strange after 7 years in North Dakota...where our first year there we had a blizzard (and lost power briefly) the end of September...

...anywhoo...I thought another nice cold soup...like the Vichyssoise would be nice in the heat...

...this one is sort of a cross between the Potage au Cresson and the Vichyssoise...

...I liked it a lot...the boys...not so much...they apparently just don't like water-cress all that well...

...nothing to it really...just add the watercress to the vichyssoise about 5 minutes before pureeing the soup...

...it makes a lovely green cold soup...

...just garnish with some blanched Water-cress leaves...very pretty and refreshing...

Substitutions:
Vegan Cream for the cream - I used soy milk mixed with soy milk powder
Vegan White Chicken Stock for the stock

Recipe here: Mastering the Art of French Cooking

p. 39

Vegan Eggs Baked in Ramekins

[Oeufs en Cocotte]

I don't know why the English and French titles are switched for this recipe...


...the yolks were the only tricky part of this recipe...I started with some clear gel...not much...just an 1/8 of a teaspoon...

...and mixed that with a little bit of the yolk part of my Vegan Hard Boiled Eggs recipe...and a little water...

...until I got a semi-solid...semi-jelled 'yolk'...

...First I put a Tablespoon of cream - I used Silk Creamer then I filled a ramekin almost half full of the egg white - also from my Vegan Hard Boiled Eggs......

...then I carefully spooned the 'yolk' onto the top of the 'egg white'...

...poured some melted Earth Balance on top...

...set the ramekin in a shallow pan of boiling water...

...and placed it under the broiler - Julia says for 2 to 10 minutes...

...just season with salt and pepper...I had mine with toast...it was good...

Substitutions:
Earth Balance for Butter
Vegan Hard Boiled Eggs for the egg
Silk Creamer for the cream

Recipe here: Mastering the Art of French Cooking

pp. 123-124

Vegan Vichyssoise

[Cold Leek and Potato Soup]

...I only ever remember having Vichyssoise once before...and Mom made it for me the summer I had my wisdom teeth out...

...with all the heat here (highs have been in the high 90s [32 C]for over 2 weeks now - and most days our outside thermometer has been reading over 102 [39 C])...so the only soup we could even think about eating is a cold one...

...I started this project with the Vegan Potage Parmentier - which is the master recipe for this soup...and I was surprised to learn that Vichyssoise is an American invention...HA!

...you first simmer the vegetables in stock (I used the Vegan White Chicken Stock)...

...run those through a food mill...

...stir in the cream - I used soy milk thickened with soy milk powder...

...I'm hoping that you can see how thick and creamy this soup is in this 'action shot'...

...serve in chilled soup cups decorated with chives...it was delicious and cold...perfect...

Substitutions:
Vegan Cream for the cream - I used soy milk mixed with soy milk powder
Vegan White Chicken Stock for the stock

Recipe here: Mastering the Art of French Cooking

p. 39

...A Tale of Two Stocks...

...just to show the difference in the two stocks...I used the Golden Broth in both versions, although if you wanted a darker stock, Julia says you can use beef broth...

Vegan Brown Chicken Stock
Vegan White Chicken Stock

Vegan White Chicken Stock

...this stock is the same as the Brown Chicken Stock except you don't brown the ingredients...HA!...

...same ingredients...

...same herbs...

...just put everything into a pot...

...and cook it for about 1 1/2 hours...

...then strain into a jar...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 237

Vegan Brown Chicken Stock

...One of the recipes that doesn't have a French title...except on page 110...there is a reference to this recipe as Fonds Brun de Volaille [Brown Poultry Stock]...and Julia says "The recipe for a simple brown poultry stock is on page 236 in the Poultry chapter."

...the ingredients...

...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...

...add your vegetables - a carrot, and onion...

...continue cooking until browned...

...the recipe actually says to cut up the chick'n so I did that a little late...

...add some stock - I used Washington's Golden broth and some water...

...transfered to a pot...and cooked for about 1 1/2 hours...

...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...

...as I knew I'd be straining it anyway...

...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 236-237 ref. on page 110 also...

VEGAN TOMATES À LA PROVENÇALE

[Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic]

Julia says that one of the most savory ways to prepare tomatoes is à la provençale...and Scout and I found little bunches of vine ripe tomatoes at the Asian Market over the weekend...that we thought would be perfect for this recipe...

...first you remove the stems...

...cut in half crosswise...

...and gently press out the juice and seeds...

...sprinkle with salt and pepper...

...finely chop some shallots...I used red onions...

Make some fresh breadcrumbs and add herbs - basil and parsley, thyme and garlic...

...and a big pinch of pepper...Julia says you can prepare it ahead to this point...

...then add some oil...

...the stuffing should be slightly moist and hold together when pressed...

...Julia says to arrange your tomato halves in a roasting...but as usual...I opted for individual cups...

...fill each tomato with a couple of spoonfuls of stuffing...drizzle with some olive oil...

...and bake at 400⁰ F for 10-15 minutes until bread crumb filling has browned lightly...

...we served these with some broiled seitan, rice, and peas...

...and of course they were perfectly delicious...


Substitutions: NONE...another delicious vegan recipe from MtAoFC...


Recipe here: Mastering the Art of French Cooking

pp. 507-508