[Cheese Soufflé}
...this recipe...Julia says...is intended as a detailed guide to those that follow. All main-course soufflés follow this general pattern...
...Julia gives detailed instructions about the different processes in created a soufflé...which she says...'quickly described, is a sauce containing a flavoring or purée into which stiffly beaten egg whites are incorporated'...and being mostly egg white...I wasn't quite sure how the Vegan Version would go...
...so I would read through all of the instructions beginning on page 157...with vegan substitutions in mind...before I began...
...first off...I don't own a Charlotte mold...so I used one of my mid-size Corningware dishes...as it has fairly straight sides and is about the right height...
...start with a preheated oven and grease the inside of the mold with Earth Balance...
...and sprinkle with Vegan Parmesan...
...set the prepared dish aside for now...
...melt some Earth Balance and add some flour...cook until the Earth Balance and flour foam together without browning...
...remove from the heat and pour in the milk...
...beat vigorously with a wire whip...Julia says the sauce will be very thick...
...Julia stirs in the cheese with the egg whites but I thought it would be better if to melt the cheese and incorporate it into the 'flavored sauce'...we'll see...
...then beat up my favorite egg white substitution...which is EnerG egg replacer mixed with
flax seed goo...and fold those into the sauce...
...set the mold on the middle rack of a 400 degree oven and turn the heat down to 375...then Do not open the oven door for 20 minutes...
...I was kind of amazed and astounded when the soufflé actually rose up...
...and looks just like a soufflé...
...serve at once...
...we had ours as a first course...just with some fresh veggies...
...the soufflé deflates when you cut into it...but it was delicious...just cheesy and good...
...it probably should have pouffed up more than it did...but I'm still calling it a success...and I didn't really think that it would be going in...
Substitutions:
Earth Balance for the butter
EnerG mixed with Flax seed goo for the eggs
Daiya Vegan Cheese for the cheddar cheese
Vegan Parmesan for the Parmesan cheese
Self-Rising Flour for the flour
Vegan milk for the milk...I used Almond milk...but I'm fairly certain that soymilk would work just as well...
Recipe here:
Mastering the Art of French Cooking
pp. 163-164
