...the second recipe for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE …
...Julia says that the beaten aquafaba 'makes the crêpes puff slightly'...
...and that's it...
Substitutions:
Aqua Faba for the egg whites
Mastering the Art of French Cooking p. 650
Tuesday, June 26, 2018
VEGAN CRÊPES SOUFFLÉES
[Raised Batter - for stuffed crêpes]
...the second recipe for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE …
...Julia says that the beaten aquafaba 'makes the crêpes puff slightly'...
...and aquafaba's whip-ability never ceases to amaze me...
...just aquafaba (homemade liquid from cooking chickpeas)...whipped for a few minutes...
...until stiff peaks form...
...fold that into your VEGAN CRÊPES FINES SUCRÉES…
...and that's it...
Substitutions:
Aqua Faba for the egg whites
Mastering the Art of French Cooking p. 650
...the second recipe for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE …
...Julia says that the beaten aquafaba 'makes the crêpes puff slightly'...
...and that's it...
Substitutions:
Aqua Faba for the egg whites
Mastering the Art of French Cooking p. 650
VEGAN CRÊPES FINES SUCRÉES
[Light Batter - for crêpes Suzette ]
...this is the first of three recipes needed for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE ...
...it's just a light crêpe batter consisting of almond milk water flax seed goo, sugar flour and melted Earth Balance...
Substitutions:
Earth Balance for Butter
Almond Milk for milk
Flax Seed Goo for Eggs
Mastering the Art of French Cooking p. 649
...this is the first of three recipes needed for the VEGAN GÂTEAU DE CRÊPES À LA NORMANDE ...
Substitutions:
Earth Balance for Butter
Almond Milk for milk
Flax Seed Goo for Eggs
Mastering the Art of French Cooking p. 649
Tuesday, June 19, 2018
VEGAN CERVELLES AU BEURRE NOIR
[Vegan Calf's Brains in Brown Butter Sauce]
...Julia says that brown butter sauce and brains are almost synonyms as they go so well together...
...so first you blanch the vegan tofu brains in some lemon juice and water...
...then cut them into half inch slices...
...and marinate them in more lemon juice, salt, pepper, olive oil, and parsley...
...mix some Vegan Butter and oil over moderately high heat...
...drain the marinated vegan tofu brains and roll in some flour...shake off the excess...
...brown lightly for 3 to 4 minutes on each side...
...Julia says to make the VEGAN BEURRE NOIR - BEURRE NOISETTE separately...
...and then pour that over your sautéed cutlets...
...we served ours with some Yukon Gold potatoes and peas and carrots...
...Vegan Brains are delicious...
Substitutions:
Earth Balance for Butter
Extra Firm Tofu for the Brains
Mastering the Art of French Cooking (pp. 413 - 415)
...Julia says that brown butter sauce and brains are almost synonyms as they go so well together...
Substitutions:
Earth Balance for Butter
Extra Firm Tofu for the Brains
Mastering the Art of French Cooking (pp. 413 - 415)
BLANCHING VEGAN BRAINS
...you just put the vegan brains (I used tofu again) in a saucepan and cover with water...add some salt and lemon juice or vinegar...and simmer for a few minutes...and that's all there is to that...
Substitutions
Tofu for the brains...I used extra firm and shaped it to look like brains...
Mastering the Art of French Cooking (p. 409)
Tuesday, June 12, 2018
VEGAN SAUCE BRUN
[Flour-based Brown Sauce]
...Julia says that this is the best of the 'group' BROWN SAUCES...and the one most nearly resembling demi-glace…
...it is thickened with a brown roux...which must be cooked carefuly...slowly and evenly...
...you start with finely diced ham...so I used this TVP ham that I got at the SDA store in Asheville...
...add some finely chopped carrots, celery and onion...and cook for about 10 minutes...
...then you add some flour...
...and cook for another 10 minutes or so...
...watching carefully that it doesn't burn...but turns a nice nutty brown...
...then remove from the heat and add the broth all at once...
...whisk it in and immediately bring it back to a boil...
...beat in some tomato paste...I keep mine frozen in 2 TBS dollops...
...make an herb bouquet...half a bay leaf, some thyme and parsley...pretty simple...
...I put my herbs in my tea ball...of course...
...and then simmer, partially covered, for about 2 hours...
...correct the seasoning...mine was fine...and it didn't need any salt because both the broth and the vegan ham bits are salty already...
...transfer to a fine mesh sieve...
...and press the juice out of the vegetables and vegan ham...
..and the sauce is ready to use...
…served with grilled tofu, mashed potatoes and spinach...it was really rich and delicious...
Substitutions: Earth Balance for Butter
Vegan Beef Broth - I used Orrington Farms
Vegan Ham - I used TVP country ham from the SDA store
Mastering the Art of French Cooking (pp. 67 - 69)
...Julia says that this is the best of the 'group' BROWN SAUCES...and the one most nearly resembling demi-glace…
...it is thickened with a brown roux...which must be cooked carefuly...slowly and evenly...
Substitutions: Earth Balance for Butter
Vegan Beef Broth - I used Orrington Farms
Vegan Ham - I used TVP country ham from the SDA store
Mastering the Art of French Cooking (pp. 67 - 69)
Tuesday, May 15, 2018
Vegan Timbale d'Épinards
[Vegan Spinach Mold]
...molded food is so much fun...
...this recipe is exactly like the VEGAN TIMBALE D'ASPERGES...just using spinach instead of asparagus...
...make a cream sauce...and add some spinach to it...
...pour into prepared molds...I didn't dust the molds with breadcrumbs just because I thought they'd be prettier without...
...served with some grilled tofu and fresh corn...and a salad...
...a pretty and delicate little mold...
...Julia suggest serving it with Vegan Sauce Aurore...
...and it really was the perfect addition...
...this was delicious...and it'd be perfect for a fancy brunch...
Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs
Mastering the Art of French Cooking (p. 474)
...molded food is so much fun...
...this recipe is exactly like the VEGAN TIMBALE D'ASPERGES...just using spinach instead of asparagus...
Substitutions: Earth Balance for Butter
Almond milk for milk
Flax seed goo for eggs
Mastering the Art of French Cooking (p. 474)
Tuesday, May 1, 2018
Vegan 'Canned' Beef Bouillon
This recipe doesn't have a French title and English Subtitles like most of them...and Julia says it's a way to 'disguise and enrich' the taste of canned beef bouillon...
...of course I don't have actual canned vegan bouillon (it may exist though)...so I used Washington's...and you add some carrot, celery, onion...and herbs...
...add some wine...
...then strain it through a fine sieve...
...and you're ready to proceed with any recipe requiring vegan beef broth...
Substitutions
Vegan Broth or bouillon for the bouillon...
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 67)
...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...
Substitutions
Vegan Broth or bouillon for the bouillon...
Recipe here: Scribd and then search for Mastering the Art of French Cooking (p. 67)
...go to Scribd and search for the book...it shows up under documents...and once you open that file you should be able to search for the page number listed in the recipe...
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