It’s hard to believe it’s that time again: Daring Bakers. And what do we have in store today? Vols-au-Vent, or as my husband refers to them, vol-you-vaunts.
The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
You can find the original recipe here via Steph’s blog. It was super easy to veganize. You’re looking at delicious pastry with no egg, dairy, or any other animal fats. I omitted the egg wash, subbed dairy-free margarine for the butter, and omitted the extra salt (since my margarine is salted). Super duper simple. My husband grew up on these and he’s been missing them a long while. They were a big hit over brunch. I balanced the richness of the dough with a super healthy filling: kale, red and orange peppers, mushrooms and garlic, lightly sauteed in a dash of olive oil. Still super rich all in all. Delicious.
I know posts have been few and far between this summer. I promise to do better. In fact, I’m storing up all my energy for October’s Vegan MoFo III – I’m signed up and comitted to bringing you a post a day for all of October. So stay tuned friends.
Be sure to check out the genius of my fellow Daring Bakers and Cooks at The Daring Kitchen.
Batzy found the Vols-au-Vent irresistible.