To celebrate Mardi Gras this year, I made red beans and rice and tempeh étouffée. The red beans and rice was from Vegan Cooking for Carnivores by Roberto Martin; it was easy and pretty tasty. Apparently, quasi-vegan talk show host Ellen DeGeneres really likes it and she is from New Orleans, so I considered that a good endorsement. My only complaint was the sausage; it’s not my favorite way to eat Field Roast sausages. I’d rather have more beans. Fortunately, the étouffée came out well, because the roux was labor intensive. I veganized a fancy Saveur crawfish étouffée recipe. Not a diet dish even if I cut down the margarine (12 tablespoons of butter!). I subbed two packages of tempeh, steamed and soaked in a broth all day (the broth was salty, so I cut out the salt in the recipe), margarine and vegan chick’n broth for the three non-vegan ingredients.
Sadly no king cake this year, but I did make Mardi Gras sugar cookies.
It’s Fat Tuesday, Sassafras’s favorite holiday! To celebrate we had Tofu Jambalaya from Fat Free Vegan and okra. I probably should have drained the tofu a little more, but the flavors of the dish were great.
I attempted to make hand grenades, but this recipe was just awful. I watered it down with some ginger ale so we could drink it. It wasn’t like being at the Tropical Isle, but that’s probably a good thing.
And finally, king cake! It’s not Mardi Gras without one. I made a cream cheese filled king cake this year and this recipe from PETA is pretty good, but it was hard to tell when the cake is done. I baked it longer than the stated 20 minutes, but it probably should have stayed in a little longer.
Happy Mardi Gras!
Tonight I made Gumbo z’Herbes from Fat Free Vegan Kitchen with Tabasco-Daiya Cheddar Biscuits and Gimme Lean sausage.
I veganized the biscuits by using Daiya cheese and adding apple cider vinegar to soymilk to create buttermilk. I also used half shortening and half margarine.
For dessert I made whiskey bread pudding.
This was the first time I’ve made bread pudding. Honestly, I never really liked it. H didn’t like my rendition, but I thought it was pretty good…for bread pudding. I used egg replacer, soymilk, and margarine as substitutes.
Mardi Gras is one week away and eggplant po’boys were on the menu tonight. I veganized this vegetarian recipe by using egg replacer instead of eggs to coat the eggplant. In the 3 years I lived in New Orleans, I only had one po’boy, if you could call a roll with mustard and cheese a po’boy. This was significantly better.
Continuing with the New Orleans theme, we had Beer Battered Fried Sea Seitan Tacos with Spicy Horseradish Coleslaw, a veganized version of an Emeril Lagasse recipe. It was delicious. A salty, greasy mess, but a perfect ending to a crazy Monday. Here’s the vegan how-to.
Hurricane, take two. I bought a passion fruit juice blend thinking it would be red. It was not; it was light brown. The splash of grenadine turned it reddish. It’s a move in the right direction, but it’s still wrong.
Mardi Gras may be over a week away, but the party has already started down in NOLA. This week we’re celebrating with vegan versions of New Orleans classics.
Starting with red beans and rice:
My big experiment this weekend was making sea seitan for etouffee. This was my second time making seitan and it went much better. Last time it wasn’t even edible. No one is going to confuse sea seitan with fish, but it’s good and something different.
Of course, hurricanes are required. This recipe tastes fine, but it is not red. Hurricanes are red! Sadly, we do not have any hurricane glasses.
And finally, king cake!
I didn’t have a plastic baby to bake into the cake, but I did find a strand of baby beads. It’s kind of creepy.
But so good!
(If you make the king cake recipe, do not put salt in the icing!)