I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking......making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 551/524 (from Julie's count)...but really 616

Tuesday, February 15, 2022

Vegan Fricassée de Poulet Sauté à l'Estragon

[Vegan Tarragon Sauce]

...all Julia says about this recipe is to "Add the tarragon to the wine and stock for the simmering of the chicken...so you're really following the recipe for the VEGAN FRICASSÉE DE POULET À L'ANCIENNE...and just adding tarragon to the sauce...
...starting with a mirepoix...celery...onion...and carrots...
...and get that sautéeing in some Earth Balance...
...I'm using the Washed Flour Seitan...but I used tofu for the master recipe...
...Julia says to cook the vegetables for about 5 minutes - until they are almost tender but not browned...then push them to one side and add the seitan...
...and turn it every minute for 3 or 4 minutes...
...then you take the seitan out and coat it with flour...
...return it to the pan and cook it slowly...
...turning once...
...I only have dried tarragon...Julia suggests fresh but says you can use 2 teaspoons of dried tarragon instead...
...I put it into my teaball...Julia ties hers up in cheesecloth...
...then you add some broth...I mixed up some vegan chicken flavored broth...
...poured that over...
...cover and simmer...
...I'm only using cream...but you can also add some vegan egg if you want...
...we served it with mashed potatoes...glazed carrots...and steamed broccoli...
...it looks and smells delicious...
...and tastes that way too...if you like tarragon...if not...I'd suggest using one of the other flavoring variations...

Substitutions:
Earth Balance for Butter
Vegan Cream for the Cream
Washed Flour Seitan for the Chicken
Vegan Chicken Bouillon for the Chicken Stock

Recipe here: Mastering the Art of French Cooking p. 262
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Tuesday, February 8, 2022

Vegan Poulet Rôti à la Normande

[Vegan Roast Chicken Basted with Cream, Herb and Giblet Stuffing]

...Julia calls this a lush combination...and I'd have to agree...it was delicious...

...it's my first time using "Washed Flour" to create the seitan...so if you're interested in that process...hop over to my 'regular' blog...haha...for a detailed explanation of that...
...so...I baked my Washed Flour Seitan into a nice Chick'un Roast...
...and that turned out perfectly...and Julia says you can roast your chick'un either in the oven or on a spit...
...and then she says about 10 minutes before the end of the estimated roasting time to start basting with 2 or 3 tablespoons of cream mixed with brown broth - we used vegan beef bouillon ...every 3 to 4 minutes until the chick'un is done...she says the cream will probably look curdled in the pan, but this will be corrected later...mine did not really end up looking curdled though...
...so while that was roasting I made the stuffing...and I'm not going to cut a chunk out of the seitan like I did before and actually stuff the vegan roast...but you need some giblets...and for that I usually use walnuts...here a combination of English and Black...and some shallots or green onions...
...and then you also need some coarse dry crumbs and she specifies that they be from a homemade type of white bread - which I happen to have...haha...some vegan cream cheese - I used Violife...softened butter - I used Earth Balance...parsley and/or tarragon...and I was going to add a little bit of sage...because...you know...stuffing...but I restrained myself and went with Julia's recipe...haha...
...a little bit of salt and pepper and this stuff tastes amazing...
...and then instead of stuffing my vegan roast...I packed it into little ramekins...and put it into the oven to bake...
...and continued basting the chick'un every 3-4 minutes with the cream...
...and then you take the chick'un out to a platter...and add some more cream and cook that down to make a really simple sauce...
...and pour that over the vegan roast chick'un...
...and you're ready to serve...
...at the table...we also had a little jug with more of the cream sauce for pouring over the slices...it's not a very thick sauce...
...the little perfectly baked ramekins of stuffing...
...slice the vegan roast and spoon over some more sauce...
...everything smells so delicious...
...the Washed Flour Seitan roast has a really good texture...
...I would definitely make this again...everything was really deliciously perfect...and I didn't even miss the sage in my stuffing...

Substitutions:

Cashew cream for the cream
Vegan bouillon for the brown stock
Vegan seitan for the roast - we used Washed Flour Seitan
Vegan butter...we used Earth Balance...
Vegan Cream cheese - we used Violife

Mastering the Art of French Cooking (pp. 243-244)
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Tuesday, February 1, 2022

Vegan Quiche au Camembert

[Vegan Camembert Cheese Quiche]

...Julia says this about this variation on the VEGAN QUICHE AU ROQUEFORT..."Instead of Roquefort cheese, use the same amount of Camembert, Brie, or Liederkranz, but remove the outside crust of the cheese. Or use a mixture of all or some of these, including Roquefort cheese, if you have leftovers."

...so...that's exactly what I'm going to do...use the leftover Vegan Camembert from last week's biscuits...Vegan Gallettes au Camembert...
...I'm doing a crustless quiche this time...so I'm just greasing the quiche plate with some Country Crock Plant Based...
...and I used Lovin' It Vegan's Quiche recipe again...so just whizzed that up in my trusty (repaired) Emmie...
...and I'm still going to have leftover Vegan Camembert...but that's ok...of course...
...I had mixed the Vegan Cream Cheese into the Vegan egg mixture...but I just sprinkled chunks of the Vegan Camembert over the quiche...
...just out of the oven...it smells delicious...
...and you can see that it forms a little bit of a 'crust'...
...served with broccoli and some of that corn we put up last summer...
...this quiche is delicious...

Substitutions

Lovin' It Vegan's Quiche recipe...
VioLife cream cheese
Vegan Camembert
Country Crock Plant Based Almond for the butter

Mastering the Art of French Cooking (p. 148)
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Tuesday, January 25, 2022

Vegan Gallettes au Camembert

[Vegan Camembert Biscuits]

Julia says that "This dough may substitute for the usual pastry dough for tarts and turnovers." but I'm having them just as biscuits...they sound delicious...a nice cheeze-y biscuit...

...first...you'll need some vegan Camembert...I used the 'flavoring' from Joanne Stepaniak's recipe for Camembert Vegetables from The Uncheese Cookbook...but then used the 'cheeze' (it's agar based) for the Brie from the same book...the Camembert is more of a sauce...
...it turned out perfectly...
...it makes a pretty wheel of Camembert...
...and it's perfectly sliceable...we sampled some on crackers and it's delicious...you'll only need about 6 ounces for this recipe...
...you'll need some vegan cheese...although they're called Camembert Biscuits...Julia says you can use Brie or Liederkranz (I've never had that one) as well...some softened butter...the equivalent of 2 vegan eggs - I'm using Just Egg...just because I happen to have some this week...salt...pepper and a pinch of cayenne pepper - I didn't use a full 'pinch'...along with some sifted all-purpose flour...
...I used a pastry fork to blend everything together...
...Julia says to "knead everything together for a moment to make a smooth and fairly supple dough. Knead in a tablespoon or so more flour if dough seems too soft."
...and then roll it out 1/4 inch thick...
...and Julia says to cut into rounds...but I used my old Tupperware heart shaped cookie cutters...a wedding gift from Mom...
...they're so cute...
...I always let my biscuits bake for a few minutes...and start to form a crust...and then I brush them with some Earth Balance on top...to help them brown...Julia brushes hers with egg...
...and here they are all nicely browned...don't they look sweet?...
...we had them with a side of VEGAN CAROTTES GLACÉES...and the Man's Ras el Hanout lentils...which are quite spicy...so I had a vegan horchata to drink with that...
...and these featherweight biscuits were the perfect accompaniment...
...the texture is perfect...
...they're delicious and I'll definitely be making this recipe again...

Substitutions:

Vegan Camembert...I used the 'flavoring' from Joanne Stepaniak's recipe for Camembert Vegetables from The Uncheese Cookbook...but then used the 'cheeze' (it's agar based) for the Brie from the same book...
Vegan Egg - I used Just Egg
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (p. 198)
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