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.
Cheers,
Andy
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 andylovesbikes@yahoo.com.
|
|
|
| © STEALTH TECHNOLOGIES INC. |
|
