[Vegan Rice and Kidney Stuffing] ...so this is another one of Julia's stuffing recommendations for the VEGAN GIGOT DE PRÉ-SALÉ RÔTI...I used the same recipe for the vegan Gigot...but instead of shaping like a gigot...I made it flat so I could roll it up around the stuffing... ...and since...as far as I know...I have never tasted a rognon...I searched the interwebs for what they're supposed to taste like...and I found this: marked by a robust, meaty flavor with a hint of earthiness. There’s a slight gamey undertone... ...I just processed some mushrooms (i.e., earthy) and some black walnuts ..read more

[Vegan Fish Filets with Mushrooms] ...so how about another vegan poached fish/tofu recipe... ...this is another of Julia's variations...and you can see from the spreadsheet where I keep track of all the recipes I've done...that there are not that many left...about 80 or so I think...so this 'project' could wrap up in the next year or so...whew... ...I started by making my pretty little fluted mushroom caps...VEGAN CHAMPIGNONS GRILLÉS... ...poached the tofu filets... ...made the sauce Bercy... ...and decorated with the mushrooms... ...it is a pretty presentation... ...we served it with ..read more

VEGAN SHELLFISH GARNITURES ...Julia gives specific instructions for making a garniture for each of the following Shellfish Garnitures, Lobster, Écrevisses, Mussels, Shelled Fresh Oysters, Shrimp... ...Écrevisses are crayfish... ...but I'm making vegan shrimp...just a sort of made up on the fly seitan recipe... ...so these were the ingredients...shredded carrot, cabbage, and mushrooms...and some VWG... ...mixed into a springy dough...and left to rest... ...and then I boiled some nori sheets in some mushroom broth...and added the seitan to that... ...and cooked until it was done... ...an ..read more

[Vegan Fish Filets with Vegan Écrevisses] ...Julia says this about this variation of the VEGAN SOLE À LA DIEPOISE..."Same as the sole à la dieppoise, but the fish is garnished with écrevisscs, and shellfish butter, page 104, rather than plain butter is beaten into the sauce." ...so getting ready to poach the tofu filets...finely chop some shallots or green onions... ...add your tofu filets...some more onions...and dot with vegan butter... ...I'm also adding some wakame for some 'from the sea' flavor... ...and white wine... ...and cover with waxed paper... ...and then into the bottom thi ..read more

[Vegan Lobster, Crab or Shrimp Souffle] ...for this variation...Julia just says to use the same soufflé mixture as in the preceding recipe...substituting one of the other vegan seafood options... ...I'm using vegan shrimp...just a sort of made up on the fly seitan recipe... ...so these were the ingredients...shredded carrot, cabbage, and mushrooms...and some VWG... ...mixed into a springy dough...and left to rest... ...and then I boiled some nori sheets in some mushroom broth...and added the seitan to that... ...and cooked until it was done... ...and cut it up into little shrimp-y shape ..read more

[Vegan Veal, Chicken, or Turkey Quenelles] ...this variation of Vegan Quenelles is just the same as the VEGAN QUENELLES DE POISSON...just using vean chicken instead of vegan fish... ...you'll need a Cream Puff Paste VEGAN PÂTE À CHOUX... ...I'm using ground up vegan chick'n... ...just add that into your pâte... ...using two spoons form your quenelles...and drop them into your boiling broth... ...simmer the quenelles in the broth... ...until they float... ...then we made these as Quenelles au Gratin...arranged them on a gratin dish... ...and cover them with your sauce...this is a becha ..read more

[Vegan Gratin of Spinach and Sliced Potatoes with Anchovies] ...I was a little skeptical of this dish...as I am of most things that have anchovies in them... ...you braise the spinach in vegan stock...we used Washingtons... ...and you know spinach...it cooks down considerably... ...and you stir some vegan cheese into the braised spinach...we used Violife... ...slice the potatoes thin and cook in boiling salted water for about 5 minutes... ...butter your baking dish with vegan butter... ...for the mashed anchovies...I used capers and nori... ...and just mashed it together in my mortar a ..read more

[Vegan Cheese Soufflé with Egg Whites Only] I basically followed this recipe for Vegan Chocolate Souffle just without the sugar and chocolate and sweetened vegan condensed milk... ...so for the soufflé mixture...I used aqua faba, xanthum gum, flour, EnerG egg replacer, and Earth Balance...and then added some Violife shreds...it looks promising...light and glistening... ...and it rose and baked up looking nice... ...we served it with a salad, steamed broccoli and an Okinawan sweet potato... ...and it was really good...light and fluffy and cheeze-y...I think I'll tinker with the soufflé rec ..read more

[Vegan Beef Stew with Rice, Onions, and Tomatoes] ...Julia says "Here is a hearty dish from the Spanish-Mediterranean corner of France. Serve it with a green salad, French bread, and a strong, young red wine." ...I had actually intended to make the vegan lamb version of this dish first (Pilaf de Mouton à la Catalane Lamb or Mutton Stew with Rice, Onions, and Tomatoes)...while I still had some vegan lamb...but this is the master recipe...so... ...I gathered the ingredients...the can of tomatoes is only there in case I don't have enough of the fresh ones... ...you start by frying some bacon ..read more

[Vegan Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Bacon] Follow the recipe for vegan boeuf bourguignon... ...Julia has you boil some lardons...so I boiled some vegan bacon bits... ...and then you brown your vegan lamb chunks...recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI... ...slice a carrot and an onion... ...remove the vegan bacon and vegan lamb... ...and saute the carrot and onion in the same fat... ...return the vegan lamb and vegan bacon to the pot...season with salt and pepper and sprinkle with flour ...add the red wine... ...vegan broth... ...and tomato paste ..read more