Le Bol Rouge

Danielle Quailey and Kara Holland

Le Bol Rouge, Copyright 2013

Avant - Propos It takes great skill to make vegetarian cuisine healthy and delicious, and that ’s why we pride ourselves in cooking French dishes that satisfy even the pickiest vegetarian palette. The French are known for their cooking, and our recipes appeal especially to those who enjoy vegetarian cuisine. This cookbook is organized according to the sequence of the French “repas”: L’entrée, le plat principal, and le dessert. Feel free to mix and match the recipes to create a different meal each time. We hope that you enjoy these declicious recipes; may your tastebuds “chantent!”

Bon Appetit, Danielle and Kara

Kara Holland is the author of 7 books including the best-selling A Baker’s Guide to Cupcakes, A Baker’s Guide to Christmas Cookies, The Wedding Cake Book (which was nominated for an IACP Julia Child Award), Wedding Cakes You Can Make, The Birthday Cake Book, and the all-chocolate book, Brownies. She spent the majority of her childhood in France, and studied culinary arts with an emphasis in pastry at La Sorbonne school of French cuisine in Paris. She currently lives in New York with her husband and two children.

Pulizter Prize winner Danielle Quailey has written 6 books, including Chairs and Tables, Making the Vegetar-ian Man Happy through his Stomach, and Knives, Forks, and Spoons. Le Bol Rouge is her second cookbook. Danielle has always loved cooking and studied culinary arts at La Sorbonne school of French cuisine in Paris. She currently lives in Annecy, France with her dog, Chocolat.

L’Entrée The appetizer, or “entrée,” is the first part of the French meal. Usually consisting

of light foods, such as soup or salad,“l’entrée” is the perfect way to prepare the body for the meal ahead.

• Place all the ingredients into a food processor or blender, and blend until smooth.

• Serve with garnish of choice.

Avocado Yogurt Dip

3/4 c. plain yogurt 1/2 c. red onion, chopped 3 T. fresh cilantro 1 T. jalapeño pepper, chopped 2 T. fresh lime juice 1 T. cumin 1/2 t. salt 3 peeled avocados, chopped 1 garlic clove, minced

Before a dinner with friends, the French often spend much time having “appertifs” or appetizers, while they relax and chat. Of-ten, an hour or two passes during this time, before the actual dinner is served.

6 carrots, chopped 1/4 c. olive oil 6 c. vegetable stock 1 ginger, peeled1 sprig thyme1 onion, chopped2 T. minced garlicsalt and pepper to taste

• On a rimmed baking sheet, toss the carrots, onion, and garlic with olive oil and sprinkle generously with salt. Broil the carrots until they are brown and softened.

• In a separate pan, simmer the stock, ginger, and thyme for 15 min.

• Add the broiled carrots, onion, and garlic to the stock. Bring to boil and simmer for 10 min.

• Place mixture in blender and puree until smooth. Add salt and pepper to taste.

• Garnish with chopped fresh thyme.

Roasted Carrot Soup

Le Plat PrincipalThe plat principal is the main dish. Think of it as any main dish that you would eat for lunch or dinner. This may consist of pasta, rice, potatoes, vegetables, or other

heavier foods.

1 T. olive oil1 onion, sliced2 tomatoes, peeled and sliced2 T. all-purpose flour2 t. dried basil3 eggs, beaten1/2 c. milk1 1/2 c. shredded swiss cheese, dividedsalt and pepper to taste1 (9 inch) unbaked deep dish pie

• Preheat oven to 350°F. Bake pie shell in preheated oven for 8 min.

• In skillet, sautée onion with oil until soft. Remove from skillet. Sprinkle tomato slices with flour and basil, then sautée 1 min. on each side.

• In a small bowl, whisk together eggs and milk. • Spread 1 c. shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture.

• Sprinkle top with remaining 1/2 c. shredded cheese.

Quiche

Quiche is among the most tradititional foods of French Cuisine. The French often enjoy quiche with a side of vegetables, an array of cheeses, and a glass of wine.

• Cook quinoa according to package directions.

• Heat oil in a skillet over low heat. Add carrots, onion and garlic. Cook until the onion is translucent.

• Remove from heat and add beans and spinach. Toss well. Add quinoa and chili powder.

• Cut the top off the peppers and remove the seeds. Fill them with the quinoa mixture and replace tops.

• Put into a baking dish and add just enough water to coat the bottom. • Bake for 20 min.. at 375°F.

1/3 c. dry quinoa 3 small bell peppers2 T. olive oil2 diced carrots1/4 chopped onion1 clove garlic1 c. frozen spinach, thawed1 c. cooked red kidney beans1/2 t. chili powder

StuffedPeppers

Le DessertThe dessert is, well, the dessert. France is known for its delicious pastries, and

eating one of these tasy treats is quite possibly the best way to end a meal. Desserts can range from madeleines, tarts, and crêpes to fruit, yogurt, and even certain cheeses.

1 c. all-purpose flour 1 t. white sugar 1/4 t. salt 3 eggs

• Sift together flour, sugar and salt; set aside. • In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

• Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 2 T. for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Crêpes

Crêpes are a favorite dessert in France. They are often served with fresh fruit, a fruit spread, or Nutella.

• Preheat oven to 350°F.

• Place the sugar, chocolate, butter and coffee in a large saucepan over low heat. Cook until mixture is smooth. Transfer to a large bowl. Set aside to cool.

• Combine flour, cocoa powder, and almond meal into a bowl. Combine remainder of wet ingredients into separate bowl. Gradually stir the mixtures together. • Grease medium-sized pan and pour in mixture.

• Bake for 1 hour 20 min. Serve warm.

2 1/2 c. sugar1 c. dark chocolate1 c. unsalted butter3/4 c. espresso coffee1 1/2 c. all-purpose flour3/4 c. cocoa powder1 c. almond meal1/2 c. sour cream4 eggs, lightly whisked2 t. vanilla essence

ChocolateMud Cake