Recipe nine:

BOEUF A LA BOURGUIGNONNE  -  Vegan Beef Bourguignon  

Thick chunks of spiced vegan beef and vegetables, served with a hearty sauce and topped with homemade vegan egg noodles (noodle recipe here). 

1/2 Pack of Veggie Bacon
1 oz  dried shitake mushrooms - reconstituted
3 cups of red wine or chianti
3 cups of vegetable stock
8 oz crimini mushrooms
16 pearl onions
1 tbsp tomato paste
1 tbsp soy sauce
2 tbsp butter
3 tbsp olive oil
1 tsp of thyme
2 tbsp flour
2 cloves of garlic - minced
1 bay leaf
parsley sprigs for decoration
2 packages gardein beef chuncks 

What will you be cooking for Valentine's Day dinner? Here is an idea for a chilly February day.
Since it's not quite spring, a warm hearty stew is perfect to combat cold weather, and there is not a more perfect recipe then Julia Child's classic beef stew.

*Chef's note: After numerous attempts we finally got the chicken seitan recipe correct and we will be posting that recipe here soon, as we are currently trying to perfect the beef seitan recipe we chose to use Gardein beef pieces for this recipe. (They are delicious and mimic beef flavor quite well.)

From top left to right: Vegan bacon, never mind the white onion, brown mushrooms, dry red wine, pearl onions, shiitake mushrooms, veggie stock, vegan beef cubes, carrots, tomato paste, olive oil, tapioca flour, garlic, bay leaf, parsley, thyme.

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Vegan Egg Noodles (Sub Recipe)

The origianl reason we wanted to post this recipe was to accompany the Beef Bourguignonne, but of couse you can use this for any of the recipes that require egg noodles.


2 cups pastry flour
1 tsp Vegg powder
1/4 cup coconut milk
1 tbsp olive oil 

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Broiled Tomatoes (Sub Recipe)

Julia recommends this as a side dish for some of the more savory dishes. It is fantastic and very healthy!

1. Start by slicing small tomatoes in half, we went with organic sugar plums and sunburst tomatoes to add a touch of color.

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Chicken with Herbs

Recipe eight:

Poutet Saltte altx Herbes de Provence -  Vegan Chicken with Herbs 

To seitan or not to seitan. . . that is seriously the question we have been trying in earnest to perfect our meatless meat recipe, we are still in the progress of getting it right so in the meantime we will be using store bought meatless chicken patties, thank goodness to all of the meatless offerings found at the local Whole Foods.

Today we are using Gardein meatless chicken patties to create Julia’s’ Chicken with Herbs for dinner.

After experimenting we found the closest thing to what we are trying to perfect are the Gardein patties, they are truly a marvel, even down to the texture. 

From top left to right: Vegg egg substitute, garlic, vegan butter, thyme, basil, white wine, vegan chicken patties, lemon, herbs de provonce.

Use any white wine you prefer, but the dryer the better in this case.

The final plate - turned out delicious.


1/3 cup - butter  (Julia’s recipe calls for 1/4lb (one stick) of butter! However we’d like to go a little easier on our hearts and arteries so we lowered the amount a bit. The flavor will come out with the herbs and wine in the sauce. 
1 package - Gardein chicken patties
1 tsp - thyme
3 tbsp - fresh basil - halved
1 tsp - herbs da provence
3 Cloves Garlic - peeled
1 cup - dry white wine
2 tsp - Vegg powder mixed with 1/2 cup of water
1 tbsp - fresh lemon juice
4 cups - chopped kale
2 cups - broiled tomatoes
2 tbsp shallots - small diced
2 tbsp - olive oil

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