part 2Vegetarian/vegan Cajun recipes?
I am wanting to attempt something totally different but stay within a vegetarian/vegan approach. I also want to attempt to impress some friends that are really into Cajun food.
Looking for something more than just rice dishes – possibly even a version of jambalaya.
While I have learned to make several Indian dishes – not that many people really eat that sort of thing -where I live except for one friend of mine in the area.
My personal quest is to figure out how to make – and have them taste GOOD – things that people already eat – but make them in a totally vegetarian/vegan approach in my cooking.
Cooking Italian, Irish – even some Czech dishes – haven’t been a problem for me to adapt and make in ways that others really enjoyed – some not even knowing that they were not eating meat based foods. Going to go up to my friends so that I can learn how to make better sushi – totally vegetarian of course – from a friends mother (Japanese woman over 80 years old).
My sticking point – has been cooking anything that is Cajun that really TASTES like something that is authentic Cajun that is vegetarian – talking main dish all the way down to desserts if I can.
Suggestions of tried and true recopies greatly appreciated.
So – the vegetarian ‘meat’ isn’t added till shortly before the end of the cooking time.
Is this enough time to give it the ‘taste’ of the ‘real thing’ – or is it better to let sit over night and re-heat it to give it more time to get the flavor from the ‘meat’?
Also any desert recipes?
Cajun Vegetarian Patties
2 cups cooked red beans
1 cup chopped celery
3/4 cup brown rice flour
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 medium green pepper, chopped
2 cloves garlic, pressed
2 tsp salt
1 tsp thyme
1/2 tsp oregano
1/4 tsp black pepper
1/8 tsp dry mustard
1/8 tsp cayenne pepper
Preheat the oven to 350 degrees F. With a spoon or your hands, mix all the ingredients together until well blended, and form into burgers. Arrange the burgers on an oiled baking sheet, and bake for 15 minutes on each side until browned.
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JAMBALAYA (Vegan)
Ingredients:
1 1/2 tablespoon oil
1 green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 medium onion, minced
2 teaspoon filé powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1 teaspoon Tabasco sauce
3 cup canned tomatoes, drained and chopped
8 ounce soysausage links, cut into small pieces
8 ounce seitan, cut into small pieces
1 cup cooked kidney beans
1 cup water
Cooked rice
Instructions:
In a large saucepan saute bell pepper, celery, garlic, and onion in 1/2 tablespoon oil over medium heat. Cover and cook over medium heat for 6-7 minutes, stirring occasionally. Remove cover, add 1 cup water, filé powder, salt, cayenne, thyme, Tabasco sauce, and tomatoes to the mixture. Bring to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, for 15 minutes or until sauce thickens. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add soysausage and seitan, cook for 5 minutes or until lightly browned, then add to the tomato mixture. Adjust seasonings to taste and simmer for 5 more minutes. Serve over rice. NOte: Double the amount of kidney beans if you don\’t use seitan.
Serving size: 4-6
Prep time: 45 minutes
EDIT- I think either way is ok. If you add the meat, leave it overnight, and reheat it the next day, it will give it chance for the flavour to suffusetime instea. But you can add the meat before the end of the cooking d. It will still taste really good.
I want to win him over with food?
My boyfriend is from Albania. He once said that nobody can cook like his mother and I want to show him that I can cook, but, I am creole and I only cook creole dishes, american dishes and soul food. Where can I find an authentic Albanian recipe?
Chicken With Walnuts (Pule me arra)
500 gr. Chicken
3-4 tablespoons butter
? cup of tea peeled walnuts
5-6 cloves garlic, crushed
pepper
sail
1-2 tablespoons flour
2 tablespoons vinegar
5-6 cups water
? Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. Remove chicken from cooking water, reserving 1-cup stock. Cool chicken slightly, then cut into 4 portions.
? Melt 2 tablespoons butter in large skillet. Add chicken pieces and saute until lightly browned. Remove chicken pieces and keep warm.
? Add remaining 2 tablespoons butter. Add flour.
? Cook and stir until lightly browned. Add reserved stock, stirring constantly to avoid lumps. Simmer over low heat until heated through, about 5 minutes. Spoon sauce over chicken pieces.
Baked Lamb with Yogurt (Tave kosi)
1,5 kg lamb leg or shoulder
Salt,
pepper
? cup butter
2 tablespoons rice
1 kg yogurt
5 eggs, beaten
1 tablespoon flour
? Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with ? cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned.
? Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce.
? Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside.
? Melt remaining ? cup butters and adds flour. Saute until smooth. Add yogurt mixture and stir until smooth.
? Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot.
Fried Meatballs (Qofte te Ferguara)
Serve these hot with French fries or mashed potatoes.
? kg ground meat (lamb, beef or chicken)
1 slice stale bread, broken up
2 tablespoons chopped feta cheese
1 union, finely grated
Salt, pepper
Crushed dried mint leaves
? cup flour
1 cup oil
? Combine meat, bread, feta cheese, onion, salt, pepper and mint to taste. Form into ?-inch thick patties, cylinders or balls. Roll in flour and fry in oil heated to 350 to 365 degrees.
Lamb without vegetable from Permeti
500 gr. Lamb
3-4 tablespoons butter
1-2 large unions (sliced)
? tablespoon flour
1 teacup milk
parsley
2 eggs
1 grain lemon-juice
sail
pepper
? Mix lamb with butter and onions together. Cook and stir until lightly browned.
? Roll in flour, stir some times, then add milk and a little water.
? Simmer over low heat until heated through.
? Remove from heat. Let cool and roll in eggs and lemon-juice.
? Stirring eggs and lemon-juice in chinaware, with a little cold water and rolling in gravy of meat.
? Mix this stock with lamb and roll in butter and cutting parsley and in the end sail pepper.
? Serve it its sauce.
Vine leaves stuffed with lemon and eggs
150 gr. pig salmagundi
150 gr. veal salmagundi
50 gr. Polished rice
3 unions, finely grated
fennel, finely grated
a little grease, finely grated
vine leaves
2 lemons
4 soupspoons butter
3 soupspoons
flour 4 yolk of eggs
garniture
salt
pepper
? Mix together in a bowl rice salmagundi, unions, fennel, salt, pepper, 50 gr. Cool water.
? Scald vine leaves. This mixture roll up in vine loaves.
? Put those inside a pot and insert 1 ? lemon-juice and water till pour all the components. Bring to boil. Set aside.
? Melt butter and add flour. Add a little juice. Bring to boil.
? Mix the eggs and remaining flour. Simmer for few minutes.
? Serve with sauce and tomatoes garniture.
Baked lamb with water-melon
500 gr. Lamb
? teacup oil
10-15 small unions
500 gr. Potatoes
10 carrots
2-3 pieces cerely
1-2 biting pepper
parsley, finely grated
salt
pepper
1 laurel leafage
? Cut meat into 4-5 serving portions. Roast meat in oil heated, until lightly browned.
? Fry unions in oil as usually, add sauce, 2 glasses with hot water, salt and pepper.
? Simmer meat over low heat not until in the end.
? All the other vegetables and fry in a large skillet and then put those in a baked.
? Pour the meat and the remaining gravy of meat, biting pepper, finely grated, and laurel.
? Simmer those over a low heat and then bake those.
? Serve hot with vegetables and the juice.
Turkey-cock with corn bread
1 small turkey-cock
4-5 fresh unions
100 gr. Butter
salt
pepper
1 corn bread
1 lemon
Prepare turkey-cock.
Rub turkey-cock with salt, pepper, butter and lemon.
Roast it and dot with its juice.
Fry a small of butter with fresh unions, finely grated, then add juice, a little water and simmer. Crush corn bread.
Roll in the juice.
Boil it several times.
Put pap on a plate and cut turkey-cock into pieces. Serve hot.
Lamb entrails roasted in a spit
Entrails of lamb
1 pair intensive lamb
marjoram
salt
pepper
oil or ? coffee-cup butter
1 lemon
? Clean lamb entrails very well.
? Put intensive lamb in a bowl, and mix with salt, pepper and marjoram.
? Then pour a little oil.
? Cut intensive lamb, lungs, livers, glands, grease into small square forms.
? Put in a bowl and mix with salt and pepper just like intensive lambs.
? Spit in a rod the entrails, then heart, and repeat this ordering, till in the end. With one of the intensive lambs cover completely all those.
? Tie the intensive lamb in a such manner that it can’t liberate during the bake. Dot during the bake with a mixture of oil-butter-lemon-juice.
Fricassee (Tasqebap)
500 gr. A leg of lamb
3 tablespoons oil
tomatoes
2-3 unions (sliced)
1 glass wine
1 foliage laurel
sail
pepper
? Cut meat into small pieces. Simmer unions over low heat until heated through. Add meat and stir until lightly browned.
? Roll in wine, then add sauce, sail, pepper, laurel, a little water and simmer over low heat.
Cookies in Syrup (Sheqerpare)
2 cups sugar
? cup butter, softened
2 eggs
2 cups flour
? teaspoon baking soda
? cup water
? teaspoon vanilla extract
2 to 3 whole cloves
? Mix 1-cup sugar and butter in bowl. Add yolks and stir until smooth. Add flour and baking soda and still until soft dough forms.
? Roll out dough. Cut into 2-inch rounds. Place on baking sheets and bake at 350 degrees until pale gold, 20 minutes.
? Meanwhile, make syrup. Bring remaining 1-cup sugar and water to boil in saucepan and cook until syrup spins a long thread, 10 to 15 minutes. Remove from heat and season with vanilla and cloves to taste.
? Remove cookies from oven when golden and cool. Pour hot syrup over cookies. Serve at room temperature.
Halvah with butter
600 gr. Flour
450 gr. Butter
150 gr. Almonds
1 kg sugar
cinnamon
lemon
? Make syrup. Mix 1 ? water, lemon-juice, sugar. Bring to boil. Set aside.
? Melt butter and put it over low heat.
? Fry almonds, add flour, then add syrup. It’s ready.