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March 2006
Favorites From the Bayou
Recipes by Guest Chef Andy Allen

Hello Satya Readers,
Hurricanes Katrina and Rita wreaked havoc throughout the Gulf region, but the culture and food of the area lives on. Nowe Miasto was a New Orleans housing collective I lived in prior to the storms. Unfortunately, the three-story warehouse sustained severe damage. While we struggle to rebuild our home, we continue to cook the many great vegan, New Orleans-style dishes cooked in Nowe Miasto’s kitchen to keep the memories alive. Here is a great selection you all will enjoy.


Black-Eyed Pea Jambalaya
1 Can Black-Eyed Peas
2 Large Onions, chopped
1 Bell Pepper, chopped
1⁄2 C. Celery, chopped
2 T. Vegetable Oil
6 C. Water
3 C. Dry White or Brown Rice
4-5 Cloves Garlic, finely chopped or pressed
1⁄4 C. Parsley, finely chopped
1-2 T. Cayenne Pepper
2 T. Fresh or Dry Basil, finely chopped
2 T. Paprika
3 Green Onions, chopped

1. In a large pot, sauté the onions, bell peppers, and celery in 2 T. of oil for about 5 minutes or until the onions start to become transparent.

2. Add the rice, garlic, parsley, black-eyed peas and water and bring the mixture to a boil. Stir in cayenne pepper, paprika and basil.

3. Cover mixture and lower the heat to medium/low. Let simmer for about 20-25 minutes (35-40 for brown rice). Don’t be tempted to open the lid, as you will let the steam out. Garnish with green onions.

Mushroom Étouffée
1⁄2 C. Vegan Margarine
1⁄4 C. Flour
2 C. Soymilk
1 C. Water
3 T. Tomato Paste
2 T. Vegetable Oil
20-25 Mushrooms, halved
3-4 Cloves Garlic, finely chopped or pressed
1 Large Onion, chopped
1 Large Bell Pepper, chopped
2 Handfuls Parsley, finely chopped
2 T. Fresh or Dried Oregano, chopped
2 t. Cayenne Pepper
4-5 C. Cooked Rice
4 Green Onions, chopped

1. Make a roux for this dish by heating margarine in a medium pot (avoid non-stick pots) on high heat. When margarine is melted, add flour and stir vigorously with a large spoon or whisk for about 2 minutes.

2. Add the water to the mixture slowly and then the soymilk and tomato sauce. Keep this on low heat, stirring occasionally.

3. In a frying pan, sauté the garlic, onions,bell peppers and mushrooms in vegetable oil for 3-4 minutes or until the onions are translucent.

4. Add the sauté mixture to the roux and let simmer for 5 minutes, stirring occasionally. Stir in the parsley, cayenne pepper and oregano and simmer for another 5 minutes.

5. Season to taste with salt and pepper then serve over cooked rice with green onions as garnish.

Caramelized Cabbage
1 Head Cabbage, chopped
1 Onion, sliced
1 T. Molasses
2 T. Olive Oil
1⁄2 t. Cayenne Pepper
1 t. Black Pepper
Salt to taste

1. Heat oil in a large pot over high heat. Add onions and sauté for 1 minute. Add cabbage and sauté for 10 minutes.

2. While sautéing, allow the cabbage to stick to the bottom a bit before scraping it with a wood spoon. This gives the cabbage the caramelized flavor and a nice browning on the bottom. Be careful not to burn.

3. Add molasses, cayenne pepper, salt and black pepper. Keep sautéing until cabbage is fairly soft.

Nowe Miasto could use all the help it can get! If you would like to contribute to the rebuilding process, you can send donations to Jane Place, LLC, PO Box 53011, New Orleans, LA 70153. If you will be in the area and would like to physically help rebuild, email Andy at

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