This project of the CCCP is to take a region, cook what they cook and make it vegan, using ingredients available to the CCCP in their locales and when possible from scratch.
The CCCP is presently made up of four gentle souls (and our partners) we are spread throughout the U.S. and Canada.We eat local and we eat NO KILL.
For our first project, the CCCP took on French inspired recipes to celebrate spring time. The final in the series of French inspired dishes is from Jeremy Stinkbot. Try these recipes and see what you think. Please comment with any changes you make to the recipes and any ideas YOU have to play with and make these recipes fun.
Rustic Beets and Chard:
(found this gem on the internets and enjoy the hell out of it. I copied it some time ago and lost the original site)
4-6 Beets with greens, using red and gold makes for a pretty presentation.
1 bunch Swiss chard
3 tablespoons butter
1 shallot
Salt
Freshly Ground Pepper
2 tablespoons white wine
2 tablespoons water
Crusty peasant style bread (We like walnut levain)
Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.
In a large sautee pan, melt butter. Sautee shallots.
Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.
About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
Scoop greens and beets into a low shallow bowl. Garnish with that CRUSTY bread. Crack a little bit of pepper over the entire dish.
Blanquette de Veau:
The source for this dish is Café Boulud. Their recipe was published in Bon Appétit magazine February 2000. I discovered it and veganized it and now it’s good to eat.
5 ounces pearl onions
2 lbs Tempeh, cut into 1-inch pieces
7 cups (or more) Veg broth broth
3 fresh thyme sprigs
2 bay leaves
5 tablespoons Earth Balance (or margerine of choice)
1 1/2 pounds celery root (celeriac), peeled, cut into 1 1/2-inch pieces
4 large carrots, peeled, cut into 1 1/2-inch lengths
3 medium turnips, peeled, each cut into 6 pieces
8 ounces button mushrooms
6 ounces haricots verts or other green beans, ends trimmed
3 tablespoons all purpose flour
1/2 cup heavy “cream”, make this by blending 1/4 block of silken tofu, 1/4 block of firm tofu and half a cup of unsweetened soymilk. Blend or liquefy until smooth and lump free)
1/2 tablespoon (about) fresh lemon juice
1/2 bunch fresh chives, cut into 2-inch pieces (optional)
In a large stock pot sautee the cubed tempeh, add 6 cups stock and bring to boil. Reduce heat, add thyme and bay leaves and simmer lightly for 30 minutes.
Meanwhile, melt 2 tablespoons butter in another heavy large pot over medium heat. Add pearl onions, celery root, carrots, turnips, mushrooms and 1 cup stock.
Cover and cook until vegetables are tender and almost all liquid has evaporated, about 15 minutes. Add haricots verts (green beans) and cook until just tender, about 2 minutes.
Drain tempeh, reserving 2 cups liquid (if less than 2 cups cooking liquid remains, add enough stock to measure 2 cups). Mix tempeh into vegetables.
Melt remaining 3 tablespoons margerine in heavy medium saucepan over medium heat. Mix in 3 tablespoons flour. Cook until butter mixture turns golden brown, stirring constantly, about 2 minutes. Whisk in 2 cups reserved cooking liquid. Cook until thickened, stirring frequently, about 5 minutes. Stir in whipping cream. Season sauce to taste with fresh lemon juice, salt and pepper.
Pour cream sauce over cooked veal and vegetables. Garnish with fresh chives, if desired, and serve immediately.
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