Vegan Quenelles aux Huîtres

[Vegan Fish Quenelles with Oysters]

...Julia doesn't introduce this variation of VEGAN QUENELLES DE POISSON at all...which I have made before...the method is exactly the same...you just stick a vegan oyster in the middle of each quenelle...

...you start with a little bit of minced shallots or green onion...

...and for the oysters...I'm just using some regular button mushrooms...I would have used 'oyster' mushrooms if I could find them here...haha...

...and in my 'outdoor' kitchen...I sautéed the onions...

...then added the mushrooms...

...and the white wine...

...and a nori sheet for some flavor of the sea...I just dropped it in whole...as I didn't want a lot of little seaweed particles...just the flavor...

...and then we had quite the DOWNPOUR out there...the wind was howling and the thunder crashing and the rain blowing in through the screens...sooo...

...I packed everything up and went back inside...and made the pâte à chou...

...and then you just roll a vegan oyster into each cylinder of the pâte...

...using two spoons...roll it into a little oval...

...and then you poach them in barely simmering water...

...until they are fully cooked and doubled in size...

...and then I made a quick white sauce...

...and poured it over the quenelles...

...and we served it with baked tofu and fried cabbage...

...they reminded me so much of Klub...it's a Scandanavian sort of potato dumpling that we had in North Dakota.....Vegan Potet Klub...(Kloob)...

...so it was good...nice poufy little stuffed dumpling pillows...

Substitutions

VEgan Butter
Vegan Oysters - we used button mushrooms sautéed with nori....
...and all of the subs for the pate a chou

Recipe here: Mastering the Art of French Cooking (pp. 188-189)

Vegan Farce Mentonnaise

[Vegan Salmon and Anchovy Stuffing]

...I was reluctant to make this recipe...just because it didn't sound like it would be good to me...and the Man said for me not to even make any for him...haha...

...and Julia simply says this about the recipe..."An unlikely combination, but a good one"

...it's a simple one for sure...just four ingredients...

...I sautéed the onions in my 'outside' kitchen....

...a very simple mis en place...I'm using Gardein crumbles for the ground vegan lamb...capers for the anchovies...Vegan Lox for the vegan salmon...I snipped up some Nori for more flavor of the sea...and made a whole in the center of my a href="http://theveganversion.blogspot.com/2012/04/vegan-gigot-en-chevreuil.html">vegan lamb...

...stuffed the vegan farce mentonnaise into the vegan lamb...wrapped it in foil...

...and baked it in my outside kitchen for about 1/2 hour...

...served it with vegan mashed potatoes, peas and carrots, and some roasted kohlrabi...

...it was nicely browned too...

...but Julia was right about one thing...it's an odd combination...not so right about the other thing...haha...probably won't be making this one again...

Substitutions

Vegan Lamb...of course...I used the same recipe as the VEGAN GIGOT EN CHEVREUIL
.Vegan mince - I used Gardein
Vegan Salmon - I grated up some Vegan Lox...and added a piece of Nori snipped into little pieces
Vegan Anchovies - I used capers

Recipe here: Mastering the Art of French Cooking (p. 338)

Vegan Escalopes de Veau à l'Estragon

[Vegan Sauteed Veal Scallops with Brown Tarragon Sauce]

...Julia doesn't say anything about this recipe except what starch to serve it with ...rice, pasta or potatoes and green peas and bordeaux wine...

...you start by sautéing your vegan veal cutlets...I'm using marinated tofu...

...then you remove those to a dish...

...and sauté some green onions or shallots...

...then add some white wine...

...and tarragon...

...then some vegan beef stock or bouillon...

...and thicken it with an arrowroot powder slurry...

...and spoon the sauce over the cutlets....

...and we served it with pasta and peas as suggested...

...this was a really simple and quick to make dinner...the tarragon flavor was a bit strong for my taste though...still pretty good though...

Substitutions

Earth Balance for butter
Tofu for the Vegan Veal
Vegan beef flavored broth


Mastering the Art of French Cooking (pp. 367-368)

Vegan Rognons de Veau à la Bordelaise

[Vegan Kidneys in Red Wine Sauce with Marrow]

...for the Vegan Kidneys...I used the mushroom/walnut idea from this recipe Vegan Farce aux Rognons...and made that into a paste and added it to the veal seitan recipe...VEGAN ESCALOPES DE VEAU À LA CRÈME...it actually had a wonderful texture...

...so I cut that into chunks and sautéed it in Earth Balance...

...then removed it to a casserole...

...and covered it...

...cut up some green onion...just a couple of tablespoons...and I'm still using my cut up almond milk cartons...they work perfectly for this...and then I can still rinse them and put them in the recycle bin...our county recycles all kinds of tetra packs...you just have to remove the little plastic spout...

...sauté the onions for a minut...

...then add the red wine...

...then the herbs...a big pinch of thyme and ground bayleaf...

...then add some vegan broth with some arrowroot powder mixed in...

...cook for a few minutes until thickened...

...add the vegan kidney back to the pan...keep it at a low simmer...

...for the vegan marrow...I'm using some of this Gardein Be'f...

...and some dried shitake mushrooms...

...ground together in a mortar and pestle...

...add that to the simmering sauce...

...Julia suggests serving with peas and potatoes...

...so we did...

...and it was really really good...the sauce makes the dish...

Substitutions

Earth Balance for butter
Vegan Veal Seitan with Vegan Kidney (ground walnuts and mushrooms) added...
Vegan beef flavored broth
Gardein Be'f and Shitake mushrooms for the marrow

Mastering the Art of French Cooking (pp. 419-420)