Recipe! Nelson family shrimp creole, veganized! »
It was when I lived in Chicago about six years ago that I decided to go vegan. On that note, April is the month I consider my ‘Veganiversary” — six and a half years have gone by! (Where did it go, how has all that time passed?) Some of the hardest things about living in Chicago were missing my family in California, missing California, and missing the food I grew up on. I have since vegan-ized many of my mom and grandma’s recipes, making my lifestyle choice feel a little more familiar. Now that I’m back in the Bay Area, I get to see my clan on the regular and they have been more than helpful in pitching in on the vegan front! Butter has been replaced with Earth Balance or olive oil when cooking; plus there is always a jar of Vegenaise waiting for me in the fridge or a pint of coconut ice cream in the freezer. My favorite part of all of this is eating the food that tastes like home with the people I love most.
One of my mom’s main go-to recipes when the family comes over is shrimp creole, which is a dish I remember her making since forever.* Luckily for me, it is easily veganized! This means I get to eat it sans shrimp with my family, instead of making a completely different dinner when we sit down to eat. But when you make it, you can add faux shrimp, chicken, beef, seitan, tofu OR SOY CURLS, OMG!
1 chopped yellow onion
8 chopped ribs of celery
2 chopped green peppers
4 minced cloves garlic
1/3 cup Earth Balance (for flavor) or enough olive oil to sauté above ingredients
1 tsp of salt (you may need to add more depending on taste)
1/4 tsp pepper
1/4 tsp cayenne pepper
1 Bay leaf
3 TBS flour
1 tsp sugar
4 cans of 14.5oz diced tomatoes (try to find the ones with basil, oregano and garlic added for extra flavor!)
Up to 2 lbs protein of choice (this is completely optional, as I eat it without and it’s very tasty over rice)
Cook onions, celery, green pepper and onion, in oil or Earth Balance, until tender. Add garlic, salt, pepper, cayenne and Bay leaf. Stir in flour, sugar and tomatoes; bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Smother over rice.
If you are adding protein, there is an extra step! After you cook for the first 20 minutes, add protein of choice, cover and cook on low until protein is appropriately heated, probably another 10 — 15 minutes.
Another thing I like about this recipe is that it is pretty mild, so you being the wild, creative chef you are, you can doctor it up in oh-so-many ways! Some hot sauce or cajun spice could really take this dish to the next level! Of course, I like it as is, I just gotta remember to bring home the soy shrimp next time I’m visiting my family.
*My sister, being a budding cook herself, recently asked where our family recipes came from. Turns out many of them are from a gas station cook book, dating back to the ‘70’s.
Awesome blog alert: Charlie’s kitchen blog! »
Finding new vegan blogs is the best, isn’t it? Here’s one maybe you haven’t seen yet, from one of my old co-workers, Charlie Ward. (So, I can tell you from experience that she’s an excellent chef!) I love perusing her blog, as her photos are beautiful (all those colors) and her recipes are so straight-forward. She’s a busy lady—her recipes reflect that of a person who wants to eat healthfully and affordably, without compromising the integrity of her food, creativity or an array of flavors. Check it out!
Bbq seitan, kale and potatoes from the blog post titled "Comfort Food".
Personally, I’ve made the Lemon Glitter cookies from her blog and they were a huge hit with everyone who tried them. Thanks, Charlie!
[All photos via Charlieskitchenblog.blogspot.com]
Vegansaurus pal Kelly Peloza is back in action with her super-great blog, Seitan Beats Your Meat, and check out what she’s got: Cherry Canary Melon Sherbet! Doesn’t it look luscious? Just exactly what you want on a sweltering July day.
Kelly is a brilliant gorgeous wunderkind and you should 100 percent be reading her blog, buying her cookbook(s!), and try out all her recipes, which are terrific. Start with this summer-fruit sherbet, it’s sure to treat you right.
Jerry James Stone made three-ingredient vegan ice cream to help us celebrate the Fourth of July in style! It’s just strawberries, bananas, and blueberries, so you can serve it to almost anyone. It’s so pretty, patriotic, and summery, not to mention totally simple. So make it already! Happy Fourth of July!
Two things I am infatuated with right now, beets and cashew cheese, together in one gorgeous triple stack of vegan glory. Vegan Food Addict, you’re brilliant.
[photo by Vegan Food Addict]
Oh hey Isa, vegan queen of our hearts. That’s a mighty fine vegan caesar salad you’ve crafted.
Spicy watermelon gazpacho! Jerry James Stone, you beautiful genius. You know, sometimes I read Cooking Stoned and I wonder if JJS is trying to create a Central American-flavored paradise in San Francisco, and if so, can we please come live there, too?
Speaking of excellent food to alleviate the pit of heat and humidity that is your airless apartment, how’s about Jerry James Stone’s spicy watermelon popsicles? They’re made with watermelon, tomato, and jalapeño, and they’re sweet and spicy and look absolutely glorious. Hail JJS, king of the homemade pops!
It’s too hot to live, so Vegansaurus is now a cold-food-only recipe appreciation blog until the heat breaks again. Up next, Vegan Food Addict’s raw nut butter cookie balls. Just five ingredients and you can put them directly into the fridge and eat them when cooking is a terrible idea, because all you can do is lay in bed in the dark under a fan drinking aperitif cocktails.
VIDEO! At Home with Susan Feniger: Vegan Avocado on Toast »
Time for another video in our Quarrygirl Presents: At Home with Susan Feniger series! This time we go to the famous chef’s Los Angeles pad for a simple breakfast of mashed avocado on toast. It’s so easy and the perfect way to use up avocados before they spoil! Watch as Susan shares her favorite and quickest recipe and also gives us tips on pronunciation, her favourite knife, and why buying fresh pepper is important.
Avocado toast is the king of toasts and quarrygirl is the queen of delicious food videos. Get into it!