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Vegan Escargot A La Bourguignonne En Croute Brioche + Cafe De Paris Butter

As I mentioned a few weeks ago, being a vegan can often be accompanied by a slew of cultural stereotypes: "Health Fanatic", "Hippy-Dippy", "Kombucha-Guzzling Yogi." You get the point. Sure, we all deeply value our bodies, how we treat them and animals. I'm here to buck that stereotype. Vegans can be cool AF. What better way for my to show that to the world than... 

[Dramatic drumroll, please...]

MY COOKBOOK GETTING PUBLISHED!!! I'll post detailed updates when I have them, but know that I am super-duper stoked in a whole new way. If my consistent rate of posting slacks off over the next few months, know it's because I'm hard at work. The quality of my book is my top priority.

Vegan "Escargot" A La Bourguignonne En Croute Vegan Brioche with Cafe De Paris "Butter"
Brioche ingredients...
  • 6 TBSP Vegan Butter, plus extra for greasing pan
  • 2 cups Flour
  • 2 1/4 tsp Dry Active Yeast
  • 2 TBSP Warm Water
  • 1 TBSP Sugar
  • 1 tsp Salt
  • 1/2 c Vegan Heavy Cream, at room temperature
  • 2-3 TBSP High Fat Soy Milk (I like Soy Dream) or Coconut Milk
  • 2 TBSP melted Vegan Margarine mixed with 1 TBSP Vegan Heavy Cream/Plant Creamer, for "Egg" Wash
"Escargot" A La Bourguignonne ingredients....
  • 18 Fresh Morel Mushrooms, cleaned (you can substitute Shiitakes or Chanterelles)
  • 2 tsp Vegan Butter
  • 1 medium Carrot, roughly chopped
  • 1 small Onion, roughly chopped
  • 1 stalk Celery, roughly chopped
  • 1 bay leaf
  • 6 Black Peppercorns
  • Fresh Thyme
  • 4 cups Low Sodium Vegetable Broth
  • Salt
Vegan Cafe de Paris "Butter" ingredients...
  • 3/4 cup Vegan Butter
  • 1 TBSP Shallots, minced
  • 1 clove Garlic, minced or pressed
  • 1 TBSP Parsley, chopped
  • 1 tsp Mustard
  • 1/8 cup Vegan Heavy Cream mixed with 2 TBSP "Egg" Mix (of Vegan Liquid Eggs)
  • 1 dash Vegan Worcestershire Sauce
  • 1/4 cup Burgundy Wine
  • Salt and Pepper, to taste
For the Brioche... 
Evenly coat a bread loaf pan with vegan butter and flour. 

In a large mixing bowl, mix 1/2 cup of the flour with the compressed yeast and water. Cover the bowl with a kitchen towel and set in a warm place (no hotter than 85 degrees F). Let the dough rise until it has doubled in size. 

Kneed the rest of the flour with the sugar, salt, heavy cream and soy milk. This mixture needs to be forcefully kneaded for about 15 minutes for the appropriate amount of gluten to develop in the dough. 

Once the dough has come together with a smooth consistency, work in the soft 6 TBSP of vegan butter. Now work the two dough mixtures together (the one you just kneeded + the one you set aside to rise) until you have one smooth ball of dough. 

Place the ball in a flour-coated mixing bowl, cover and place in the refrigerator for 1 hour. 

Preheat oven to 450 degrees F. 

Form the chilled dough into six even "balls", then place in them side-by-side in the greased/floured bread pan. Place the pan in a warm area, and allow the dough to rise again until doubled in size. 

Brush the top of the Brioche loaf with the faux "Egg" wash, then bake for 25-30 minutes until golden dark brown and set. Remove from the oven and set the pan on a cooling rack until cool enough to handle. 

Turn down the oven temperature to 425 degrees F (or preheat if you decided to take a break for a Mai Tai). Slice the Brioche into 1-inch-thick slices, then use a cookie cutter or the rim of a glass to cut 2-inch round discs from the slices. Press down in the center of each round to create a well where the "Escargot" will sit. 

Place the discs on a baking pan and put into the oven, then toast until light brown. 
For the "Escargot" Bourguignonne... 
Melt 2 tsp of vegan butter in a medium saucepan over medium heat and sauté morels for 2 minutes. Add the vegetables, vegetable broth and herbs to the saucepan, then bring to a simmer. Allow the mixture to simmer for 10 minutes. 

Prepare the Cafe de Paris "Butter" by creaming all of the ingredients together. Place in the refrigerator to chill.

Preheat your broiler. Place the Brioche discs back on a baking tray, then place 1 "Escargot" (Morel) in the well on each disc. Top with a dollop of Cafe de Paris "Butter", the place under the broiler for 1-2 minutes until the butter has browned.


Sorry to hear about all that drama, and I'm heartbroken that an innocent dog is being harmed by all of this. It doesn't sound like that woman could possibly be as good a guardian as your girlfriend. I will be thinking of you and hoping this all gets resolved quickly.

On a happier note: congratulations on your cookbook! Vegan escargot??? YES PLEASE!
Tami said…
I'm so sorry about the dog situation and hope things get worked out for that asap.

And.. congratulations on your cookbook! I can hardly wait!
Jes said…
Ugh. I hope you guys can get the dog back-that woman sounds like the biggest hypocrite alive.

And CONGRATS! on the cookbook!

And damn, vegan escargot--yums!
I'm appalled and disgusted by what's happening to Jane. She's a sweet, loving, devoted person and I can't believe anyone would say such things about her. Not to mention, how could a so-called animal lover keep a dog from her true mama? Please let me know if you need help other than what you mentioned in this post.

CONGRATULATIONS on the book publishing! I knew it would happen for you're probably the most talented and innovative vegan chef I know.
You're welcome! You are two of the best people I know and this situation is absurd. xoxo
Mihl said…
I am really sorry to hear about what happened to your girlfriend, her dog, and you! I hope it gets sorted out.

Congratulations on the cookbook. That's fantastic news! And yay for another super-awesome recipe.
the house vegan said…
Congratulations on the book! Can't wait to see what you have in store :)
iRaw said…
That is just despicable! I'm hoping that this has a happy ending for you guys.

I am SO excited to know you have a cookbook in the making. w00t! Congratulations !!
Unknown said…
Hi! I'm new to your blog. I'm psyched that I found you as the news is coming that your cookbook is getting published, because your food looks incredible--you clearly have presentation and photography skills, too! Congratulations to you, and I look forward to hearing more about your book.

Newish LA resident,
YAY for the cookbook! Also, vegan brioche?!