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)

VEGAN JAMBON BRAISÉ MORVANDELLE

[Vegan Ham Braised in Wine — Vegan Cream and Mushroom Sauce]

...Julia's recipe is for 16-20 people...yikes...I won't be making nearly that much...

...you start by slicing some onion...

...and some carrot....

...and sauté that in some vegan butter in the casserole dish...

...I added my herbs to my tea ball...parsley, bay leaf, peppercorns, thyme, and cloves...I used one...

...add your vegan ham to the casserole...and the white wine...

...add some vegan beef broth...and cook in the oven...

I put mine in the toaster oven on the back porch to avoid heating up the big oven..it's so hot here...

...when it's done...take it out of the casserole to a wire rack...and sprinkle with powdered sugar...

...then put it back in the oven for about 15 minutes...

...until lightly browned...

...then make the mushroom cream sauce...

...sauté until browned...

...degrease with some of the roasting liquid...

...mix flour and vegan butter into a paste...

...beat in the flour/butter and cream...

...we served ours with peas and crusty leftover Greek bread...

...peas go so well with a creamy musrhoom sauce...it was really good...

Substitutions:

Vegan Ham...I just made a quick ham patty using TVP and VWG...but if you're more ambitious than that...I often make Tracy's Version...but you'll have to go to the WayBackMachine to get that...
Vegan Beef Bouillon
Vegan Margarine for Butter - I used Earth Balance...

Mastering the Art of French Cooking (pp. 391-392)

Vegan Homard aux Aromates

[Vegan Lobster Steamed in Wine with Herb Sauce]

...Julia says 'This is not a variation of lobster Thermidor...' funny...but it is a lot like it...

...we used Lobster Mushrooms soaked in a brine made with boiling water and Nori sheet...for a little bit more flavor of the sea...like we did for the Vegan Lobster Thermidor...

...chopped up some carrots, onions, and celery...the Aromates...

...then put those in a pot with the Lobster mushrooms...

...then you boil down the liquid...Julia says the carrots need not be removed...so I just left it all in there...

...then you blend together some flour and vegan butter...

...and stir that in off heat...

...bring it back to a simmer...

...then add the vegan cream by tablespoons...

...it should resemble a thick soup...

...we served it over toast...with a side of glazed carrots and spinach...

...it was pretty yummy...and I think it would be really good as a soup too...

Substitutions:
Nori and Lobster Mushrooms for the Lobster
Vegan Butter - we used Violife
almond milk for the cream

Recipe here: Mastering the Art of French Cooking p. 223

Vegan Bifteck Sauté Béarnaise

[Vegan Pan-broiled Steak with Béarnaise Sauce] ...this was a super quick dinner...prepared while we were repainting the kitchen so sorry for the glaring light of the spotlight as all our kitchen lights were removed...

...sauté the vegan steak...we're using a pretty basic beef flavored seitan...

...then deglaze the pan with some vegan stock...or Julia says you can use a dry white wine or vermouth if you want...

...then boil that down to just a few tablespoons...

...make your vegan béarnaise sauce...and add the reduced stock back to it a few droplets at a time...

...it will colour it slightly brownish...

...then just pour it over your vegan bifteck...Julia says to serve with sautéed potatoes and watercress...but it's definitely a mashed potatoes and peas sort of meal for me...as it reminds me of Mom's cube steak meal when we were little...

...so that's what we had with it...

...it's definitely a delicious comforting home-y meal...

Substitutions:
...for the vegan bifteck we used the seitan from the VEGAN BIFTECK SAUTÉ AU BEURRE
Vegan beef stock - we used Washingtons Brown
almond milk for the béarnaise

Recipe here: Mastering the Art of French Cooking p. 295