Our Veggie Kitchen

We hosted a birthday and a Super Bowl party this weekend. I made three loaves of Semolina baguettes that were pretty tasty, but somehow one of the loaves tasted quite a bit better. I can't even begin to guess why that might be. I made a batch of cheese sauce and baco-bacon dip and the birthday girl kept bragging "that dip doesn't have bacon or cheese" I made red beans & rice and a batch of Cajun mushrooms with vegan andouille. Oodles of Southern themed food for twenty people screaming for a Saints Super Bowl. We weren't disappointed.

The hit of the party, though, was my Beeps & Greens.  I simmered black eyed peas (BEPs) with collard greens, tomatoes, carrots and the Cajun trilogy of onions, celery and bell pepper.  After a couple hours of simmering, it was creamy and comforting; a definite treat.



Beeps & Greens
1 lb dried black eyed peas, soaked overnight
2 tbs vegetable oil
1 onion, chopped
3 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp black pepper
2 bay leaves
4 carrots, diced
1 bunch collard (or other) greens, trimmed and chopped
28 oz can diced tomatoes
10-12 cups water
1 tsp salt

Heat the oil in a stock pot.  Add the onions, bell pepper and celery and saute until soft.  Stir in the garlic and spices (except salt).  Stir for a minute, then add the black eyed peas, tomatoes, carrots and greens and water.  Bring to a boil, partially cover and simmer until the black eyed peas are tender, an hour or two depending on the age of the beans.  Add more water as necessary.  Remove the bay leaves and season with salt.  Scoop out 2 cups of the soup, blend in a blender, then return to the pot.  Stir to combine and serve.

8 Servings:  280 cal (5g fat, 47g carbs, 16g protein)

I got a call the other day from a caterer who was providing food for a retreat. He was unfamiliar with what foods he should avoid and what he could serve. I talked him though some options and offered some suggestions and pitfalls. In the end, the guest was pleased and appreciative.

But, during our conversation, he asked the classic question. What does a vegan eat anyway? The question just happened to coincide with a stretch of meals in my house that spanned five cuisines in five days. Beginning on October 1, I had made Black Eyed Peas, Fried Rice, Arroz con Pollo, Spaghetti, Curried Cauliflower Soup and, finally Muffuletta Sandwiches. So the answer to his question is simple: Everything not animal. And everything else is a pretty big list.

Anyway, this sandwich was amazingly delicious. Muffuletta is a New Orleans classic with layers of meat, cheese and pickled olive salad mix. I made two loafs of fococcia and layered a package of Yves deli salami, thin slices of vegan Mozzarella and a thick layer of olive mix. Then I wrapped them in foil and baked them for 10 minutes, just to heat the bread. Finally, I sliced the loaves up and ate way too much.



Muffuletta Olive Salad Mix
1 1/2 pitted green olives, quartered
1/2 cup kalamata olives, finely chopped
1 cup Giardiniera (pickled cauliflower, carrots & peppers)
2 oz pimentos
4 cloves garlic, minced
2 tbs chopped shallots
1 stalk celery, thinly sliced
2 tsp red wine vinegar
1/4 cup olive oil
1 tbs fresh parsley, chopped
1 tbs fresh oregano, chopped
1 tsp red pepper flakes

Combine all ingredients and refrigerate for at least 24 hours.

The month is drawing to an end and I've got just a couple reminiscent posts from my blog's first month. This post draws upon my first sausage post: The Andouille. I make my sausages in large batches and keep them in the freezer. Over the last year, I've developed an Andouille Sausage, an Italian Sausage and a Beef-Flavored Frank.

So . . . my youngest had her 9th birthday slumber party this weekend. She had a very specific request for quiche, and my middle girl did most of the work, which left me with an uncommon occurrence. I had time to prepare a meal for adults that no child would have to touch. So I went to work with the trinity of cajun cooking (onions, celery & bell pepper) and some Andouille Sausages from the freezer. The result was this delicious bit of fire. The cayenne is optional, but is certainly pleasing if you like heat.



Cajun Mushrooms with Andouille
2 tbs vegetable oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic, minced
3 links Seitan Andouille, halved & chopped
1/2 lb button mushrooms, sliced
14 oz can diced tomatoes
1 tbs Cajun Seasoning
1 tsp paprika
1/4 tsp cayenne pepper (optional or to taste)
1/4 tsp cinnamon
1 small can coconut milk (5.5 oz)

Heat oil over medium heat. Add the onions, celery and bell pepper and cook until soft. Add the garlic, stir for a few seconds, then add the mushrooms. Cook until the mushrooms have given up their moisture. Add the Andouille and cook until heated through. Add the tomatoes, including juices, tomato sauce and spices. Bring to a boil, then add the coconut milk. Bring back to a boil and remove from the heat. Serve over rice.

4 Servings: 377 cal (21g fat, 31g carbs, 24g protein)

Hoppin John is a Southern dish of simmered black eyed peas and rice. It is eaten on New Year's Day and is said to bring about good luck for the coming year. The beans are normally served over rice, but they're excellent without and I didn't want to wait another 30 minutes to eat. In other words, I forgot to put rice on the stove.



Hoppin John
1 lb dry black eyed peas, soaked overnight
2 tbs vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
4 sprigs thyme
2 bay leaves
4 cups vegetable broth
1/2 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper

Heat the oil over medium heat. Saute the onions, celery and green peppers until the onions are very soft. Add the garlic, thyme and bay leaves. Stir for another minute, until the garlic is fragrant. Add the broth, liquid smoke, salt and pepper. Drain and rinse the beans and add to the pan. Bring to a boil, cover and simmer. After about 30 minutes, remove the cover, increase heat and cook until the beans reach the desired consistency and firmness. Add some water, a little at a time, if it becomes too thick.

To serve, ladle the beans over cooked rice.

8 Servings: 243 cal (4g fat, 39g carbs, 14g protein)