Vegan Fumet de Poisson au Vin Blanc

[Vegan White-wine Fish Stock]

Julia says "this produces a fine, well-flavored fish stock to be used as the basis of a fish veloute sauce"...but I'm making this recipe in prepartion for a recipe I intend to make this weekend...HOMARD À L’AMÉRICAINE...

...so I gathered my ingredients...I'm subbing Nori sheets for all of the fish...and Julia says to only use the stems of the parsley as the leaves will discolour the sauce...not sure if that will really make any difference for me...as I'm using Nori sheets which will probably discolour the sauce more than parsely...but...we'll see...what could happen?...haha...

...so...basically the instructions are to put everything in a pot...

...so I just poured in the lemon juice and the wine...

...added some salt...

...and simmered everything...uncovered...for about 30 minutes...

...and then strain through a fine sieve...

...I'll store it in the fridge for just a few days...I'm sure it will be fine until the weekend...but Julia gives these odd instructions..."If refrigerated, boil it up every 2 days to keep it from spoiling"...mine...of course doesn't have any fish in it...so I don't think I'll bother with the 2 extra 'boilings'...

Substitutions

Nori Sheets for all of the fish...

Recipe here: Mastering the Art of French Cooking pp. 114-115

VEGAN PORC BRAISÉ AUX CHOUX ROUGES

[Vegan Pork Braised wtih Red Cabbage]

Julia says this about this recipe..."A good dish of red cabbage is even better when a roast of pork is cooked with it. The casserole of cabbage cooks for 3 hours before the pork goes into it, and needs 2 hours more in the oven until the pork is done."...so I said YIKES - 5 hours of cooking...but really it was easy...there's almost no interaction with the food during the long cooking times...just a little bit of prep...and then a couple of LONG baking times...

...so the first thing you want to do is get your cabbage in the oven...VEGAN CHOUX ROUGE À LA LIMOUSINE...she says you can omit the chestnuts...I also omitted the carrots and onions...

...and then brown your seitan porc roast...my recipe for that is here...VEGAN RÔTI DE PORC POÊLÉ...

...and then you just arrange the porc and the cabbage in your casserole and bake for a further 2 hours...which the seitan probably needs anyway...

...and then Julia says to degrease and season the cooking juices, and pour them over the cabbage...but I didn't really have enough 'juices' after cooking it for 5 hours to bother with that...haha...

...we served ours with bread and grilled sweet potato...

...and Julia is right about the cabbage being 'sweetened' by this long cooking time...it was a delicious accompaniment to the vegan pork...

Substitutions

VEGAN RÔTI DE PORC POÊLÉ... for the porc
I used Earth Balance for browning the seitan...but you can use any oil you like...

Recipe here: Mastering the Art of French Cooking pp. 384-385

Vegan Soufflé Praliné - Vegan Souffle aux Macarons

[Vegan Soufflé with Caramelized Almonds]

...you'll use the master recipe for the VEGAN SOUFFLÉ À LA VANILLE again for the Soufflé portion...

...and then you'll also need the Pralin - [Caramelized Almonds] for the topping...so make a caramel...

...and roughly chop some almonds...or not...if you prefer them whole...if I were making a big soufflé, I might leave them whole...but thought chopped would look better in the small ramkins...

...let it cool...

...and harden...and then I chopped it again...as I thought it was still too big...

...and it turned out really good...this may be my favorite soufflé so far...I loved the crunch and the sweet caramel flavor this added...

Substitutions

Almond milk for the milk...
Vegan Egg for the egg yolk
Aqua Faba for the egg white


Recipe here: Mastering the Art of French Cooking pp. 617-618

Vegan Quiche aux Endives

[Vegan Endive Quiche]

...I usually think of Endive as a salad ingredient...not something you'd cook and add to a quiche...

...Julia just says to follow the recipe for VEGAN FLAMICHE - QUICHE AUX POIREAUX...substituting sliced endive for the leeks...and adding some lemon juice to the cooking water...

...so first...make a VEGAN PÂTE BRISÉE...I used Earth Balance for the butter this time...and par-bake that...

...then mix up your vegan 'eggy' mixture...I used Lovin' it Vegan's Quiche recipe again...it's really good...should have used a deeper bowl ...or the food processor...this made a mess...haha...

...sliced the endive...

...and into a pot of water...

...add some lemon juice...

...then add the cooked endive to the vegan egg mixture...

...and bake until done...Julia saysto bake it in upper third of pre-heated oven for 25 to 30 minutes, or until puffed and browned...

...we served the quiche with lots of veggies...spinach goes really well with it...

...it was a perfect dinner...

Substitutions

Lovin' It Vegan's Quiche recipe...with subs for the vegan eggs and cheese
...and Earth Balance for the butter...

Mastering the Art of French Cooking (p. 152)

VEGAN BOEUF MODE EN GELÉE

[Vegan Cold Braised Beef in Aspic]

...one of the things I was playing around with in last weeks Vegan Gelée...was how much agar agar to add to a broth to have it set...because I remember the VEGAN OEUFS EN GELEE seemed a little to set...and I wanted a little bit 'looser' or more jiggly set to the Vegan Gelée...not sure I quite managed it though...

...start by braising some carrots and onions in some vegan beef stock or bouillon...and then add them to whatever dish you'll be using for your mold...I thought these little glass cups would be pretty...

...and I'm just using Gardein's Beefless Tips for the vegan roast here...easie peasie...

...so I just 'artfully' placed a few in the dish...

...and poured over the Vegan Gelée...

...and let it set up in the fridge...

...it makes a pretty dish for a luncheon...very 60s...haha...

...and it still turned out a little too firm...it seems to be really difficult to acheive that jiggly 'jello' consistency with agar...

...it's a little bit odd to my palate...texture-wise...it tastes just fine...I think I'm just not a fan of cold vegan beef...

Substitutions

Gardein's Beefless Tips
Vegan Gelée

Recipe here: Mastering the Art of French Cooking pp. 556-557

Vegan Clarification du Bouillon...Vegan Gelée

[Clarification of Vegan Stock and Homemade Vegan Jellied Stock]

Julia says that a rich homemade Consommé should be beautifully clear and sparkling...and I was prepared to stir in some of my Just Egg as the clarifying agent...but my stock was already perfectly clear...haha...

...I only remember ever having Consommé once in my life...at my Auntie D's house...I think it was a 'thing' in the 60s though...and pretty sure it's not anymore...

...I started with some veggie scraps...mushrooms, carrots, and onion...and a couple of vegan bouillon cubes...

...boiled that for a while...Julia gives rather gruesome descriptions of the 'parts' of the dead animals that will produce a jellied stock...

...I strained my stock...and see...it's perfectly clear...so I did not stir in any 'egg white' substitutes...

...after her grisly descriptions of jelly producing parts...Julia describes how to use commercial gelatins for the same effect...so I put my clear stock back in the pot...

...and added some Agar Agar powder...1/2 teaspoon for 2 cups of broth...and just boiled that for about 5 minutes or so...

...it makes a very pretty clear soup...

...with a lot more 'body' than a simple broth...

...Vegan Consommés have to be served piping hot...

...because they as they cool down they will start to gel...

...I liked the Vegan Gelée served this way...it makes a nice starter...

Substitutions

Button Mushrooms, carrots, onions, and vegan bouillon

Recipe here: Mastering the Art of French Cooking pp. 111-114

Vegan Soufflé aux Amandes

[Vegan Almond Soufflé]

...Julia says that "almonds may be added to any souffle, and are especially good with coffee, orange, or chocolate, as well as with vanilla"....and so I thought they'd go best with the vanilla...so I made the master recipe VEGAN SOUFFLÉ À LA VANILLE...just using a bit less sugar...as we've already determined that all of Julia's soufflés are too sweet for us...

...first of all blanch and peel some almonds...

...you don't really have to peel them if you don't want to...as the toasting makes them sort of brownish anyway...so they don't need to be pure white...

...then pulverize them in a food processor...and toast them...

...add some almond extract...

...and the toasted pulverized almonds to the VEGAN SOUFFLÉ À LA VANILLE...before you add the whipped aqua faba...

...not at all difficult to make...and I liked the almond flavor...but I didn't care for the 'texture' of the almonds in the soufflé...I guess when I bite into a soufflé...I'm expecting a rich pouffy creaminess...and this soufflé is a bit gritty...

Substitutions

Almond milk for the milk...
Vegan Egg for the egg yolk
Aqua Faba for the egg white

Recipe here: Mastering the Art of French Cooking p. 618