June 24th marks Saint Jean Baptiste Day, now known as La Fête Nationale du Québec. Quebec is one of Canada’s ‘original 4’ that formed the Confederation which would become Canada. It is iconic of all things French in this country though the provinces of New Brunswick and Manitoba lay strong claim to French ancestry too.
Like classic French cuisine Quebec has a culinary love affair with meat products. However, one can veggify classic Quebec dishes. This week’s Meatless Monday features tips and tricks on how to do so.
Split Pea Soup
A soup made with split peas (go figure) and ham. To substitute this traditional ingredient use a vegetarian bacon OR a combination of liquid smoke and marmite.
Basically a spiced meat pie. This is eaten at Christmas time and often spiced with seasonal flavours i.e. cinnamon, clove and/or nutmeg and summer savoury. Use veggie ground round, seitan or crumbled tofu in place of the meat and a vegetable stock for the sauce.
A late-night drunken snack made with french fries, gravy and cheese curds. Use a vegetarian gravy (marmite or mushroom-whatever your pleasure); rennet-free cheese curds or salted tofu ‘cheese’ product that melts well.
Tarte au Sucre
This is sweet and sticky sugar pie. The crust has often been made with lard and the filling a mix of sugar (brown or maple syrup), cream and eggs. Vegetarians can simply replace the lard with butter or a quality vegetable shortening (hmm-quality and shortening used together-an oxymoron perhaps?) For a vegan version substitute with agar and non-dairy milk for the filling. Simply blend all ingredients together and pour into a partially baked vegan pie crust. Bake 30 minutes more until filling is set. And if that’s not enough sugar try a side of a frozen dessert made with real maple syrup.
And on another note...
Ding Dong the Flex is dead. Le Commensal formerly vegetarian and recently flexitarian is now bankrupt. This Quebec restaurant chain closed its doors after several years of business. Read our review.