Vichyssoise

Vichyssoise is traditionally served cold, however I will be serving mine hot (also accepted) as I gaze at the snow-covered landscape outside the kitchen window :- )


Difficulty Level: Facile

What you need:

• 2 cups leeks, trimmed and sliced
• 1 onion, chopped fine
• 3  large potatoes, peeled and diced
• 3 cups vegetable stock
• 1/2 cup rice milk
• 2 tbsp. vegan margarine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• sea salt, pepper, to taste

What to do:

1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
4. Garnish with fresh parsley and serve with warm crusty French bread.

Serves: 4-6  Bon Appetit!

Creamy Herb and Garlic Spread

An easy little spread to put together at a moment's notice, this is a nice addition to any array of hors d'oeuvres for a dinner party.

Difficulty Level: Facile

What you need:

• 1 8-ounce container vegan cream cheese (about 1 cup)
• 3-4 tbsp. chopped fresh herbs (parsley, sage, thyme, etc)
• 2 cloves garlic, crushed
• sea salt and black pepper, to taste

What to do:

1. Mix all ingredients well and serve on thin slices of toasted French baguette.  Bon Appetit!

Lentil Walnut Pate Lettuce Wraps

If you wish to keep a trim waistline (like the quintessential French woman,) you may wish to forego serving this dish with crusty bread and opt for individual pieces of Bibb lettuce which you can fashion into petit wraps.

Difficulty Level: Facile


What you need:

• 1 cup cooked lentils
• 1 cup chopped onions
• 1 clove garlic, minced
• 1 tsp. olive oil
• 1/8 cup chopped walnuts
• 1 tbsp. breadcrumbs
• 1 tsp. red wine
• 1/4 tsp. dried thyme
• salt, pepper to taste
• Bibb lettuce, washed 

What to do:

1. Heat olive oil in a cast-iron pan over low heat. Add onions and garlic, cooking until they are soft.
2. Preheat oven to 350F. Place the lentils in a well-oiled baking dish, add the cooked onions and garlic mixture and combine, adding a bit more olive oil if you like. Add the remaining ingredients and mix well. Pat the mixture down into the bowl and brush the top with olive oil. Bake for 20-25 minutes. Serve warm with crusty French bread and individual pieces of Bibb lettuce "wraps."  Bon Appetit!

French Onion Soup w/ Apple Cider

French onion soup as we know it today was made popular in 18th century France. Its rich flavor is made by caramelizing the onions, an essential technique in crafting the perfect french onion soup. Raw apple cider enhances this soup, acting as a substitute for Calvados, the apple brandy from Basse-Normandie. I vaguely remember its delicate nose as I sipped the golden liqueur as an aperitif in Caen, France during my student days. Typically made with beef broth, butter and gruyere cheese, this vegan version is made with vegetable broth, fresh thyme and a dollop of vegan butter. La soupe est vraiement magnifique!


Difficulty Level: Facile (Easy)

What you need:

• 2 tbsp. extra-virgin olive oil
• 2 large yellow onions, sliced thin
• 1 clove garlic, minced
• 2 tbsp. fresh thyme leaves
• 3 cups vegetable broth
• 1/2 cup apple cider
• 1 bay leaf
• salt and pepper, to taste

What to do:

1. Heat olive oil in a large stockpot over medium-low heat. Add onions, garlic and thyme and cook until caramelized, approximately 30-45 minutes.
2. Add vegetable broth, apple cider, bay leaf, salt and pepper. Bring to a boil and then let simmer for 30-45 minutes. Serve hot with a fresh baguette. Serves: 2  Bon Appetit!