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    Vegan French Favorites
    Vegan French Favorites
    Vegan French Favorites
    Ebook147 pages57 minutes

    Vegan French Favorites

    By Sarala Terpstra

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    About this ebook

    CLASSIC FRENCH RECIPES MADE VEGAN.

    Vegan French Favorites is the first of its kind- a 100% vegan and gluten-free friendly cookbook dedicated to classic French cuisine and written in English.

    This informative cookbook will teach you how to recreate some of the most famous French dishes, without animal products. Through 30 famous French recipes, including desserts, the author draws on a variety of French and vegan cooking techniques- giving you a well-rounded introduction to vegan French cuisine.

    Key Features:

    • Wholefood, everyday ingredients you probably already have in your kitchen
    • Gluten-free options for every recipe
    • Measurements in both cups and grams, oven temperatures in both Fahrenheit and Celsius
    • Photos for each recipe, taken by the author
    LanguageEnglish
    PublisherSarala Terpstra
    Release dateJan 23, 2023
    ISBN9798215907979
    Vegan French Favorites

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      Book preview

      Vegan French Favorites - Sarala Terpstra

      A close-up of some leaves Description automatically generated with low confidence

      Sarala Terpstra

      VEGAN FRENCH

      FAVORITES

      30 beloved French Recipes Reimagined

      A table and chairs outside Description automatically generated with low confidenceA picture containing fruit, sale, several Description automatically generated

      RECIPES AND PHOTOGRAPHY

      BY

      SARALA TERPSTRA

      COVER DESIGN

      BY

      PHOEBE OUMA

      Copyright © 2021 Sarala Terpstra

      All rights reserved. No portion of this book may be reproduced, duplicated, distributed, or transmitted in any form without direct permission from the author. The author will not be legally responsible for any damages, reparation, or monetary loss due to the information in this book, directly or indirectly.

      Table of Contents

      Introduction

      ...as if you were in France

      Noteworthy Ingredients

      Starters

      Carottes Râpées

      Carrot Soup

      Salade

      Leeks in Vinaigrette

      Walnut Pâté

      Mains

      Artichoke Sandwich

      Beet Tartare

      Buckwheat Galettes

      Cassoulet

      Cauliflower au vin

      Crêpes

      Gluten-Free Rice Flour Crêpes

      Chocolate Spread

      Croque Monsieur

      Eggplant Meunière

      Fondue Savoyarde

      Gratin Dauphinois

      Mushroom Bourguignon

      Onion Soup

      Quiche Lorraine

      Ratatouille

      Salade Niçoise

      Spinach Soufflé

      Tomates Farcies

      Tomato Tart

      Socca Crust

      Vegetable Parmentier

      Desserts

      Cherry Clafoutis

      Chocolate Fondants

      Crème Brûlée

      Lemon Sorbet

      Mousse au Chocolat

      Tarte Tatin

      Thank you

      You may also be interested in my other cookbook...

      ––––––––

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      Introduction

      WHEN I ADOPTED A PLANT -BASED DIET out of concern for the planet and my health, I missed French cooking. Cooking has always been my love language, and cooking French cuisine is one of my favorite ways to immerse myself in French culture. As the world went into lockdown in the spring of 2020, I suddenly found myself with the time to explore vegan French cuisine. Out of excitement over the recipes I was coming up with and a desire to connect with the outside world during the lockdown, I began a blog on Instagram (follow me @saralaterpstra if you’d like to keep up with my latest recipes and life in France). Since then, I have spent every day experimenting, failing, succeeding, and learning. While I am constantly evolving as a cook and realize I will spend a lifetime studying French cuisine and not know it all, I have learned some basic principles of vegan French cooking. This little cookbook is a way to share my tools.

      I am not French but I became smitten with France long before I adopted a plant-based lifestyle. Growing up in a multicultural family in both the United States and India, I had little to no exposure to French food and culture and yet, was never fully satisfied with my own. Being raised in two worlds piqued my curiosity for other cultures from a young age. So when I visited France the summer after I graduated from high school, I was enamored. The language, style, architecture, wine, and food were not only different from what I knew but also executed so well- as if to say, every little bit matters!. It felt like I was on the outside looking in and I longed to be a part of this special world. It has been over a decade since my first trip to France. Since then, I’ve had the opportunity to study in, travel in, and finally move to France! My curiosity for other cultures has also led me to explore the world in the past decade, jumping at any opportunity to visit or live in a new city or country,and chronically moving...but France has my heart.

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      But how can you love French culture and its food without meat and dairy? You might wonder. While it is true that French cuisine is well known and well loved for its endless variety of cheese and its rich meat dishes, I have found there is much more to French cuisine than the cholesterol-laden stereotypes. With the focus on eating seasonally in France, French cooking has an appreciative relationship with vegetables. The markets mark the changing of the seasons, as on each visit you may find different produce available. Marketgoers will chat enthusiastically with vendors about how best to cook a certain variety of mushrooms. With butter, garlic, and parsley is a common answer I’ve received. The same way you might cook a steak, fish, or snails. It is the French way that is enamoring and that I seek to share in this book. The concepts of French cooking, when applied to plants, create dishes that are at once novel and timeless. The story of how the food was sourced, fresh and high-quality ingredients, balance, attention to presentation and detail, carving out time for meals, eating slowly, and the pride and joy taken in a good meal-this is what it means to me to eat the French way.

      Vegetables are celebrated in France but the most famous French recipes tend to be heavy on meat and dairy. I wanted

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