Julia Child’s Boeuf Bourguignon | Veganized

I first fell in love with cooking through the famous French chef Julia Child. She had such an incredible way about her when it came to her love of cooking, and finding her passion in making French cooking accessible for Americans. I watched Julia and Julia, read books about her, watched her hilarious cooking show: The French Chef, and bought every cookbook of hers I could find. When I began transitioning into becoming vegetarian, I still appreciated her but knew that I may never be able to continue cooking with her and creating her recipes. 

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Recently, I’ve been trying to veganize just about everything… from chicken noodle soup to California sushi rolls. I knew the ultimate vegan challenge would be to take on any of Julia Child’s recipes, specifically her famous Boeuf Bourguignon. After some research, I came up with the perfect game plan on how I was going to tackle this flavorful, butter filled recipe making it 100% vegan, and I think I did it! 

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My Favorite: Vegetables

So here is another favorites post, where I basically try really really hard to choose my top five favorites….this time it’s vegetables.

Disclaimer: in my mind, sweet potatoes have a category of their own, so they aren’t going to be included in this list. Also, I won’t include greens in this either for the same reason.

     1. Carrots
I would definitely choose carrots as my top favorite vegetable, because of how it has such a great flavor. Carrots are one of the sweeter vegetables, which I think is especially brought out in roasting them. Also carrots and hummus….need I say more?

 

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