CAJUN GREEN RICE

I made this rice with Pecan Crusted Tofu (see recipe.)Both recipes were given to me by my friend Heather. As in the tofu recipe, I received the recipe without measurements, so mine are to my liking.

1 cup dry Brown Rice
2 scallions, chopped
1/2 green large pepper, chopped
2 cloves garlic, chopped
1 - 2 tsp dried parsley
salt & pepper
1/2 tsp creole seasoning

Cook all ingredients as if making regular rice.

PECAN CRUSTED TOFU

I got this recipe from my friend Heather and it was very good. Not your typical spicy cajun food, but, along with her other recipe, Cajun Green Rice (see recipe,) this meal was comfort food to me. At first, I thought it was going to be too bland for my liking, but the more I ate it, the more I enjoyed it. I think I added some salt after the tofu cakes were cooked-but not much. I didn't want to take away from the sweetness of the pecans.

The recipe was given to me without measurements, so in this recipe they will be approximates.

1 package of firm Tofu
1/4 cup all-purpose flour
1/4 cup cornmeal
pecans (approx 1/4 cup ground down)
paprika
soy milk

Mix the flour, cornmeal, ground pecans, and paprika together.
Cut the tofu into 1/2" slices (remove all water).
Dip tofu into soy milk, then coat with flour mixture.
Bake on well-oiled baking dish. Adding more oil, if
necessary.
Bake at 400 degrees until brown, flipping once or twice
until desired browness achieved.

STEWED CORN AND TOMATOES W/GREEN PEPPER

The real title of this recipe is Stewed Corn and Tomatoes with Okra. I did make it with okra, but I have finally realized that I do not like okra, so I removed it from the dish after it was cooked. I think the okra did not lend anything to the recipe as it was delicious without it. If you like okra, I will add the amount and instruction at the end of the recipe.

Serves 6
Active Time: 45 minutes
Total Time: 1-1/4 hours

6 scallions, chopped
1 fresh jalapeno, finely chopped, with seeds
(I used poblano pepper about the size of what
a jalapeno would be because I had it in the
freezer. Poblano is not as hot as jalapeno)

1 large green pepper, coarsely chopped
2 tbs of vegetable oil
1 pound tomatoes, coarsely chopped*
3 cups corn (from 5-6 ears) I used frozen
corn

1/2 pound small fresh okra (if desired), trimmed,
keeping stem end intact

Cook scallions, jalapeno, bell pepper, and oil in a
12" skillet over medium heat, stirring occasionally,
until scallions begin to brown, 7-9 minutes.

Stir in tomatoes and cook, stirring occasionally,
until broken down into a sauce, about 15 minutes.

Add corn (and okra) and cook, stirring occasionally,
until just tender about 15 minutes.

*To prepare tomatoes, put them in boiling water, and
when skin begins to split remove, cool, peel, chop.

Recipe adapted from Stewed Corn and Tomatoes
with Okra, from Gourmet, 2007

HOPPIN' JOHN SALAD

This recipe called for bacon and shrimp, but I eliminated them both and this dish was still delicious. It is fun to make rice and beans all these different ways. I've been eating only Spanish style r&b forever, so I am enjoying all the unusual mixtures of flavors. Hoppin' John always consists of black-eyed peas and rice and is said to bring good luck if eaten on New Year's Day. This recipe is from the Lowcountry region which stretches from the coastal plains of the Carolinas to the Georgia border.

2 large shallots, finely chopped
2 celery ribs, finely chopped
1 yellow bell pepper, finely chopped
1 15 oz can of black-eyed peas, rinsed and drained
1 cup hot cooked rice
1/2 jalapeno chile, seeded and diced
1/4 cup chopped fresh basil (or 1/3 of 1/4 cup dried)
(Dried is always 1/3 of fresh)
1/3 tbs dried parsley or 1 tbs fresh
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 cup of lemon juice
1/4 cup of olive oil

Saute shallots, celery, and bell pepper for 7 mins
or until tender. Stir in black-eyed peas and next
7 ingredients.

Combine lemon juice and oil. Stir into mixture.
Cover and chill or eat warm.

Recipe adapted from Coastal Living, September 2008

BURGUNDY BEEF STEW

I try not to use fake meat in my recipes, but the Gardein Beef is really good in recipes. And, I must admit, adding red wine makes it lucious. This was an easy recipe to prepare and didn't take too long - just a matter of sauteeing the veggies and simmering the stew for a short while. If you prefer a thicker sauce, like I do, just add 2 tbs flour to 1/4 cup cold water (mix well) and add to stew a little at a time, stirring until thickened.

Serves 4

One package of Gardein Beef Chunks
(defrosted and each piece cut in half)

2 tbs of olive oil

2 cups Cajun Trinity (1/2 green bell pepper,
1 celery stalk, 1/2 onion: all chopped. Make
up difference with one or more of the veggies)

1 tbs minced garlic
1 large carrot, diced
6-7 large mushrooms, sliced
1 cup Red Wine
1 tbs tomato paste (buy in tube not can)

2 cups veg broth (Better than Bouillon Veg Base-
a nice dark rich veg broth that I use for dishes
that call for beef broth)

1/2 - 1 tsp of dried thyme

Serve with noodles, mashed potatoes or rice. The
recipe called for egg noodles, but I used large
bow tie macaroni (no eggs) which I thought was
the most similar to the wavy texture of egg
noodles. But rice would have been great also.

Saute 2 cups of Cajun Trinity and minced garlic
until starting to soften.

Add carrots and cook 5 minutes.

Toss in sliced mushrooms.

Add wine, tomato paste, and broth. Stir well to
blend.

Add thyme and mix.

While Cajun Trinity is sauteeing, brown beef
chunks in small frying pan with a bit of oil. It
will start to brown, but do not over-cook or the
chunks start to shrink.

Once veggie mix is mixed well, add the browned
Gardein chunks.

Recipe adapted from Cajun TV Cooking
(on the internet)

CAJUN HOMESTYLE CHILI

I eliminated the meat in this chili and added a bit of rice. I think it might have been better without the rice, as the rice took away from the richness of the chili. Cornbread would go great with this. Or corn on the cob. The recipe even suggested french bread for dipping or topping a baked potato with chili.

Cajun Trinity: bell pepper, onion, celery

2 tbs olive oil
1 bell pepper, diced
1 sweet onion, diced
2 ribs celery, diced
1 tbs minced garlic
2 tbs Chili Powder (or you could use cumin. I used
chili powder - afterall, it is Chili)
1/2 to 1 tsp of creole or cajun seasoning (see recipe)

2 cans diced tomatoes
(I used one 14 oz can plus 2 plum tomatoes put in food
processor, only because I had only one can. Next time I
make this I will use two cans, but I would put second
can in a little at a time so as not to make too watery.)

1 can pinto beans, drained
Dash of Tabasco sauce

Saute bell pepper, onions, celery in olive oil until soft

Add minced garlic.

Add Chili Powder and Creole Seasoning.

Pour canned tomatoes into blender or food processor
and puree. Add to veggie mix.

Add beans and stir well. Simmer uncovered on medium
to low heat for 20 minutes, stirring occasionally to
prevent burning, which it will, so pay attention.

Recipe from Cajun Cooking TV (on the Internet)
1/25/09

SUGAR BAKED SWEET POTATO AND ACORN SQUASH

While this recipe does contain sugar, it is not super sweet. The veggies add to the sweetness with their own delicious flavors.

2 large sweet potatoes (1-3/4 lbs), peeled and sliced
crosswise 1/2" thick
1 large acorn squash (3 to 3-1/2 lbs), halved lengthwise
seeded, and sliced crosswise 1/2" thick (do not peel)
3 tbs vegetable oil (recipe called for butter, but using
vegetable oil was just fine. The sugar more than makes
up for the butter)
1/2 cup packed light brown sugar
1 tsp grated nutmeg (If you use ground nutmet, I would
use 1/3 of a tsp. You can always add more if not enough
nutmeg flavor)

Active time: 20 minutes
Cooking time: approx 40 minutes

Preheat oven to 375 degrees.

Toss sweet potatoes and squash with oil, 1/2 tsp salt and
1/4 tsp pepper. Place on sided baking sheet or large
casserole dish.

Stir together brown sugar and nutmeg. Turn vegetable
slices and sprinkle evenly with sugar mixture.

Bake until golden and tender. Do not over-cook as the
sugar will tend to make veggies hard and crispy.

Recipe adapted from Gourmet Magazine,
November 2009

QUICK DIRTY RICE

Dirty rice is a type of rice used in Louisiana (Cajun) cooking which uses cooked liver to give it that "dirty" taste and look. Of course, this rice is vegan and very simple to make. Using brown rice instead of white rice gives it that "dirty" brown color.

Serves 6

1 cup uncooked brown rice
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 large onion, chopped
1 celery rib, chopped
1/2 cup vegetable broth
1/2 tsp Cajun seasoning *
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbs chopped fresh parsley (or 2/3 tbs dried)

Place rice and 2 cups water in saucepan, bring to boil,
then simmer, cover, and cook until done (approx
30 minutes or according to package)

Saute veggies until tender and begin to brown

Add vegetable broth, Cajun seasoning, salt and pepper
and bring to boil

Add veggie mixture to rice. Cook until heated through.

Stir in parsley and serve.

*You can purchase already made Cajun Seasoning mix
but I made my own. See recipe.