Boeuf Bourguigonne, (Beef Stew in Red Wine, with Bacon, Onions & Mushrooms).. Vegan??…
Two friends of mine, Jack & Sandy, recently told me about The China Study. I bought the book, couldn’t put it down, and haven’t eaten an animal product since!
It’s been a little over 2 weeks.
My friends and family chuckled knowing I have meat for breakfast, lunch and dinner. Steak has been my favorite food for as long as I can remember.
And what’s a meal without the main focus being some sort of animal??
I also Love to cook! I mean I LOVE to cook!!! I love that no matter how rough a day gets, I can search out a new fabulous recipe, have a feeling of comfort wash over me, as I grab my little grocery basket, gather all my beautiful new needed ingredients, come home and Create!
One of the HUGE bonuses being those around you are almost more excited about this hobby being a love of yours than you yourself….as that first bite hits their lips…!
I told my family that I may be willing to cross the line to Vegetarian here and there, but my insides are feeling good eating Vegan. My insides feel lighter or cleaner lol.
So, my biggest fear with being Vegan, is being limited with cooking. How many salads, sauteed veggies and lentils, can one eat?…How many ways can you mix them up differently?
Will one of my biggest passions, comforts, turn bland?..for lack of a better word
I thought, No. There is no way that so many people can exist as a Vegan eating just for nourishment, eating without excitement. It can’t be possible.
At the same time I wasn’t finding what I was looking for yet.
…Sitting on my couch, watching one of my favorite movies, Julie & Julia (about a young woman that decides to cook her way through Julia Child’s cookbook ‘Mastering the Art of French Cooking’, based on 2 true stories!)
I thought to myself cookbooks and recipes like these are no longer a part of my life. The funny thing is, I don’t miss meat, I miss the array of recipes, lol. I actually don’t crave meat, or want it, or think about it. I think about all the options.
So could someone cook their way through Julia Child’s ‘Mastering the Art of French Cooking’, vegan style?
It would take an open mind, and some creativity, definite imagination….
Like, how do you stuff a chicken if you’re Vegan? Or what about the recipes that involve a whole duck? Or a leg of lamb?
This has been spinning around in my mind, non-stop, and I have some outside the box ideas…I don’t know if they’ll work, but I’m going for it.
I began last night with the highlighted recipe of the movie Boeuf Bourguigonne.
I can’t believe it… It was out of this world.
I replaced the beef with thick meaty portobellas, replaced the bacon with Vegan bacon, and used Vegan butter.
All I can say is, Oh – My – Gosh.
That was it. Though that one wasn’t too tough.
How far can I go? How creative can I get? What do I replace a whole chicken with???…
There are going to be times that I’m stumped. Hopefully some of you more experienced Vegans out there will give this newbie, just cutting her teeth, Vegan, your experience and insight.
As I cook each one I will post the name of what I made, the Vegan substitutes and changes and the outcome. In some instances I may post a Vegetarian as well as a Vegan version of the changes, and will label it well so there is no mistake.
Here we go! I am really looking forward to hearing ideas and thoughts, input, brainstorms on a particular toughie….Bon Appétit!