French Potage

 Ingredients:

1 tablespoon oil
1 leek, roughly chopped
1 clove garlic, chopped
1 carrot, chopped
1 small potato, peeled and diced
1 small turnip, peeled and diced
1 large stalk celery, chopped
1 small zucchini, diced
1 tomato, chopped
1 bay leaf
thyme
salt and black pepper, to taste

Cook leek and garlic in the oil. Add carrot and cook until leeks are slightly caramelized. Add the remaining vegetables and herbs. Add water until the vegetables are covered and simmer until all the vegetables are tender, adding more water as needed.

Transfer to a blender and puree until smooth. Ladle into bowls and garnish with chervil or creme fraiche. 

Chicken and Eggplant Salad

 Ingredients:

eggplant, sliced, salted, and squeezed
oil
1 tablespoon 5 spice (optional)
vegan chicken chunks
bibb or boston leaf lettuce, roughly chopped
small cucumbers, chopped
green onions, chopped
cilantro, chopped
1 red chili pepper, thinly sliced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice syrup
2 tablespoons rice vinegar
juice of 1 small lime
1/4 teaspoon white pepper
sesame seeds, toasted

Brush the eggplants with some sesame or peanut oil and sprinkle with five spice if desired. Roast or grill until golden. Set aside.

Meanwhile grill or roast the vegan chicken chunks until cooked through. Set aside.


Arrange lettuce onto serving plates and top with the herbs. Evenly distribute the cucumbers and red chili slices.

Combine dressing ingredients. 

Top the salad with eggplant and chicken pieces and drizzle with the dressing and sprinkle with the sesame seeds before serving (optionally, with a wedge of lime)

Mushroom Soup en Croute

 Ingredients:

2 tablespoons vegan butter
2 packs mushrooms, roughly chopped
2 large shallots, chopped
salt and black pepper, to taste
3 tablespoons flour
2 cups milk
2 cups stock
puff pastry squares

Cook the mushrooms in the butter and add the shallots when liquid is gone. Season with salt and pepper and sprinkle in the flour. Pour in the liquid and bring to a simmer. 

Transfer mixture to a blender and puree until smooth. Pour soups into oven safe bowls or ramekins and top with a puff pastry sheet. Brush with butter and bake until they are golden. 

French Lentil Soup

Ingredients:

1 teaspoon oil
1 onion, finely chopped
1 leek, finely chopped
2 cloves garlic, minced
2 carrots, finely diced
1 small celeriac, diced
6 cups vegetable stock
1 cup puy lentils
1 tablespoon red wine vinegar
2 teaspoons thyme
2 bay leaves
salt and black pepper, to taste
1/4 cup vegan bacon, chopped
1/4 cup parsley, chopped

Cook onion and leek in the oil and add the garlic followed by the carrot and celeriac. Cook for a few minutes and pour in the stock, lentils, vinegar, thyme, and bay leaves. Cover and bring to a simmer. Season with salt and pepper and cook until lentils are tender. Stir in the vegan bacon and parsley.

Celeriac Gratin

Ingredients:

3 tablespoons vegan butter
3 tablespoons flour
2 cups almond milk
2 tablespoons nutritional yeast
1 leek, finely chopped
2 teaspoons rosemary
1 bay leaf
salt and white pepper, to taste
1/2 medium celeriac, peeled, quartered, and thinly sliced
1 cup vegan french cheese (gruyere or edam)
1/4 cup breadcrumbs
black pepper (optional)

Heat butter in a saucepan and add the flour. Cook until it forms into a ball and gradually stir in the almond milk until sauce is thinned. Add the nutritional yeast, leek, and seasonings and simmer for a few minutes, then remove the bay leaf. Sauce should be runny.

Layer the celeriac and the sauce. Bake covered at 400 for 1 hour. Uncover, top with the cheese, breadcrumbs, and black pepper and broil until the cheese melts.

French Chestnut Soup

Ingredients:

1 teaspoon grapeseed oil
1/2 onion, sliced
1/2 lb chestnuts, chopped
1 teaspoon rosemary
1/2 cup vegetable stock
1 cup almond cream or milk
4 chestnuts, chopped
1/2 tablespoon vegan butter
salt and white pepper, to taste
olive oil

Heat oil in a pan and add the onion. Cook until tender and add the chestnuts, rosemary, and stock. Bring to a simmer and add the cream, salt, and pepper. Transfer to a blender and puree until smooth. Return to saucepan and add more water if needed.

Stir fry the remaining chestnuts in the butter and stir into the soup. Ladle into bowls and garnish with the olive oil and a sprinkle of black pepper if desired.

French Potato Salad

Ingredients:

2 lbs red or fingerling potatoes, halved or quartered
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mustard seeds, crushed
1 shallot, finely chopped
2 tablespoons chives, chopped
2 tablespoons tarragon, chopped
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
salt and black pepper, to taste

Boil the potatoes and set aside to cool. Toss with the oil, vinegar and herbs. Serve warm or room temperature.

Pistou Soup

Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 cloves garlic, minced
1 leek, thinly sliced
2 tomatoes, chopped
1/2 cup tomato sauce
vegetable stock
salt and black pepper, to taste
2 bay leaves
2 tablespoons parsley flakes
1 teaspoon thyme
1 cup cabbage, shredded
1 carrot, diced
1 celery stick, diced
1 small turnip, peeled and diced
a handful of green beans, cut into 1 inch pieces
1-1/2 cup white beans
1 zucchini, diced
1/4 cup small pasta
1/2 cup pesto sauce

Cook onion, garlic, and leek in the oil and add the tomato, stock, seasonings, cabbage, carrot, celery, turnip, whit beans, and green beans. Cover and simmer for 15 minutes and add the zucchini, pasta, and more stock if needed. Simmer until pasta is al dente. Ladle into bowls and spoon a dollop of pesto into the center.

Cassoulet

Ingredients:

1 teaspoon grapeseed oil

1 leek, thinly sliced

1 carrot, diced

2 celery sticks, chopped

1 small zucchini, diced

1/4 small cabbage, sliced

salt and black pepper, to taste

2 tomatoes, chopped

1/3 cup passata

2 tablespoons parsley leaved, chopped

1/2 tablespoon thyme, chopped

1 bay leaf

2 vegan sausages, sliced

1-1/2 cups white beans

1 cup vegetable stock

a pinch of cayenne pepper

Cook leek, carrot, and celery in the oil. Add the zucchini and cabbage. Season with salt and pepper. When zucchini are crisp tender, add all the remaining ingredients. Cover and simmer until vegetables are tender, about 20 minutes.

Serve with crusty french bread.

Asparagus Nicoise Salad

Ingredients:

1 shallot, finely minced
1 tablespoon capers, minced
1/2 teaspoon mustard seed, crushed
2 tablespoons white wine vinegar
3 tablespoons olive oil
salt and back pepper, to taste

1/2 cup puy lentils
grapeseed oil
10 new potatoes, quartered
20 green beans, stemmed
asparagus, trimmed
arugula or boston lettuce
1/4 cup olives, cut in half lengthwise
4 radishes, cut into wedges
1 tablespoon chives, chopped

Combine dressing ingredients (preferable in the blender) and set aside.

Cook the puy lentils and set aside.

Toss the potatoes with oil, salt, and pepper. Roast in the oven until golden. Toss with a spoonful of the dressing.

Toss green beans and asparagus separately in oil, salt, and pepper and roast until tender crisp and lightly charred. Set aside.

Arrange leafy greens on a plate and top with the asparagus spears. Arrange potatoes, green beans, lentils, olives, and radishes on top. Sprinkle with the chives and remaining dressing.

Mushroom Rolls

Ingredients:

2 pints (500 grams) mushrooms, finely chopped
1 small onion or large shallot, finely chopped
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon vegan butter
salt, to taste
1-1/2 cup butter beans
1/3 cup panko or breadcrumbs
1 egg substitute
1 cup walnuts, finely chopped
1/2 teaspoon paprika
1 teaspoon herbs de provence
1/4 teaspoon nutmeg
4 slices vegan cheddar, chopped
whole wheat puff pastry
1 tablespoon oil, butter, or almond milk
sesame seeds
poppy seeds (optional)

Combine oil, mushrooms, onion, garlic, sage, rosemary, and salt. Roast until the mushrooms and onions are cooked and remove from heat.

Meanwhile, mash beans in a bowl and add breadcrumbs, egg substitute, walnuts, paprika, herbs, nutmeg, and cheese. Add the mushroom mixture and season with more salt.

Divide mixture between puff pastry squares and roll them up, placing the seamside down. Brush with oil or milk and sprinkle with seeds.

Bake at 350 until golden and serve warm.

Ratatouille Spaghetti

Ingredients:

1 small/medium eggplant
4 ounces spaghetti
1 tablespoon oil
1/2 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
10 mushrooms, sliced
1 zucchini, sliced
1 tomato, chopped
2/3 cup tomato sauce
1 teaspoon herbs de provence
1 teaspoon balsamic vinegar
1 tablespoon basil, chopped
salt and pepper, to taste
1 tablespoon parsley, chopped

Cut the eggplant into rounds, salt, and set aside for 20 minutes. Squeeze the liquid from them, cut into quarters, and bake in oil and salt for 30 minutes until golden.

Cook the spaghetti until al dente. Drain, reserving some of the liquid.

In a skillet, cook the onion and garlic in the oil. Add the bell pepper, mushroom, and zucchini. When zucchini is tender crisp, add the tomatoes, sauce, and herbs as well as some of the reserved pasta water. Add the spaghetti, vinegar, and basil. Season with salt and pepper. Garnish with the parsley.

Faux Gras

Ingredients:

2 tablespoons grapeseed oil
1 large shallot, chopped
salt, to taste
2 cloves garlic, minced
18 button mushrooms, chopped
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 tablespoon apple juice
2 tablespoon soy sauce
2 cups brown lentils, cooked with a bay leaf
1 cup walnuts, cooked
2 tablespoons beet juice
vegan butter

Cook the shallot in the oil and add the salt and garlic then the mushrooms. When the mushrooms have cooked, add the rosemary, thyme, sage, and apple juice.

Transfer mixture to food processor with the soy sauce, lentils, walnuts, and beet juice. Season with more salt as needed. Puree until smooth. Transfer to a jar and top with butter.

Refrigerate and serve cold with bread or crackers.

Vegan French Toast

Ingredients:

1 cup milk
1 teaspoon vegan butter
1 small ripe banana
2 tablespoons flour
1 tablespoon nutritional yeast
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 tablespoon flax meal
a pinch of salt
stale bread

Combine all ingredients except bread in a blender and puree until smooth. Transfer to a bowl.

Coat a nonstick frying pan or griddle with oil or butter. Dip both sides of the bread in the milk mixture and cook on both sides until golden brown.

Serve with maple syrup.

Vegan Quiche

Ingredients:

1 block tofu
1/2 cup cashews, soaked
1/4 cup nutritional yeast
2 cloves garlic
1 tablespoon olive oil
a pinch of turmeric
3 tablespoons arrowroot powder
1/2 teaspoon baking soda
a pinch of red pepper flakes
salt and black pepper, to taste
2/3 cup water
1 leek, chopped
1 bag baby spinach roughly chopped
1/4 cup sun dried tomatoes, chopped (optional)
1/2 cup vegan cheese shreds
2 teaspoons herbs de provence
pie crust or puff pastry

In a food processor, combine tofu, cashews, nutritional yeast, garlic, olive oil, turmeric, arrowroot powder, baking soda, red pepper, salt, and black pepper. Slowly add the water.

Transfer to a bowl and stir in the leek, spinach, tomatoes, cheese, and herb.

Press the crust into a round pan and pour the mixture over it. Cover and allow to cook for 30 minutes, then uncover and cook an additional 10 minutes until the top is golden.

Allow to cool for 10 minutes before cutting.

French Onion Cheese Bread

Ingredients:

1 large onion, thinly sliced
1 french baguette, sliced
vegan butter
2 cloves garlic, minced
3 sprigs thyme
1 tablespoon sugar
salt and black pepper, to taste
1 tablespoon balsamic vinegar
1 cup vegan gruyere or mozzarella
1/2 teaspoon thyme

Caramelize the onion, add the garlic, thyme, sugar, salt, pepper, and vinegar and cook until liquid us reduced. Set aside.

Spread the butter on both sides of bread and place on baking sheet. Divide the onion mixture between the bread slices and sprinkle with the cheese. Sprinkle with more black pepper and some dried thyme.

Tomato Galettes

Ingredients:

1 tablespoon olive oil
2 cups cherry tomatoes
1 clove garlic, minced
1 zucchini, diced
2/3 cup corn
salt and black pepper, to taste
1 tablespoon herbs d provence
3 green onions, sliced
3 slices vegan cheese
2 tablespoons vegan parmesan
puff pastry or pie crust

Heat the oil in a skillet and add the cherry tomatoes, cover and allow to cook until the tomatoes are charred on one side before moving. When the tomatoes begin to burst, stir in the garlic and zucchini. Allow zucchini to cook for about 5 minutes and add the corn, salt, pepper, and herbs. Cook until most of the liquid is gone. Remove from heat and stir in the green onion.

Divide dough into six pieces and roll out. Place half a cheese slice on the bottom of each and top with the vegetable mixture. Then sprinkle with the parmesan. Fold the edges around the vegetable mixture and pleat the edges. Brush the sides with oil.

Bake 30-40 minutes at 400.

Spring Greens Pistou Soup

Ingredients:

1 teaspoon oil
2 shallots, diced
1 cup peas
1 bunch baby asparagus
3/4 cup fava beans, skin removed
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup basil, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and black pepper, to taste

Blanch peas, asparagus, and fava beans. Reserve the cooking liquid. Toss vegetables with parsley, mint, and basil.

In a blender, combine half the mixture with some of the reserved water and puree. Add the olive oil.

In a saucepan, cook the shallot in the oil. Add the pureed mixture, remaining vegetables and stock. Season with salt and pepper. Bring to simmer and immediately remove from heat once soup is warm.

Serve with a dollop of cashew "creme fraiche" or olive oil.

Soubise

Ingredients:

3 onions, thinly sliced
2 tablespoons vegan butter
1 teaspoon thyme, chopped
1/2 cup arborio rice
1/4 cup vegan gruyere
2 tablespoons almond cream
salt and black pepper, to taste
1 tablespoon parsley, chopped

Lightly caramelize the onions. Stir in butter and thyme.

Meanwhile, cook rice in water for 5 minutes. Remove most of the water and stir the rice into the onions along with salt and pepper.

Transfer mixture to casserole dish. Bake at 350 for 30 minutes. Remove from oven and stir in cream and cheese. Return to oven and allow to broil for 2 minutes. Garnish with parsley.

Tarte Tatin

Ingredients:

1/2 cup butter, frozen
1 cup flour
1/4 cup sugar
1 teaspoon salt
zest of 1 lemon
1 egg
6 granny smith apples
1/2 cup butter
3/4 cup sugar
1 tablespoon lemon juice
1/2 sprig rosemary
1 vanilla bean

Grate the frozen butter into the flour and toss together. Add the sugar, salt, lemon zest, and egg. Mix until it gathers into a ball, adding water as needed. Roll into a flat circle and refrigerate.

Combine sugar and butter in a saucepan and allow to caramelize and slightly thicken. Add a few drops of lemon juice, the rosemary, and vanilla beans. Set aside.

Peel and core the apples. Cut into six sections. Cut each of these sections into three pieces. Toss in lemon juice.

Remove rosemary from the caramel. Pour the caramel into a baking dish. Arrange the apples chunks over and roll out the dough on top. Make a few holes in the dough.

Bake 35-40 minutes at 375 until crust is golden. Remove from oven and allow to set for about 10 minutes before flipping over into a serving dish.

Serve warm with vanilla ice cream.