Creole Classics, Veg Style
Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Read More→
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This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. Read More→
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This classic side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Adapted from Great American Vegetarian. Read More→
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If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than red beans and rice. A dish that has been around long enough to have become established in local folklore, it’s also one that even today, graces many New Orleans restaurant menus. Vegetarians visiting New Orleans should be aware that “red and white,” as it has come to be known, is often made with spicy smoked sausage. Read More→
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From an old Creole recipe, this unusual soup was a favorite discovery on a trip to New Orleans many years ago. It’s believed that the soup originated locally due to the abundance of the eggplant crop in the region. Read More→
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Spicy bits of vegan sausage lend an authentic flair to this simple vegetarian take on a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Adapted from Great American Vegetarian. Read More→
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