Until I was dining with a vegan friend at the restaurant Cafe Le Fleur in Laurel, Mississippi, I never entertained the idea of Cajun/Creole vegan cuisine. Although, not on the menu, my dining partner said the restaurant always obliges her with making a Mushroom Po’ Boy. Thus, after dining I did my research to find out if mushroom po boys were in a thing in the vegan/vegetarian community and low and behold it is. I found a couple of recipes for the vegan oyster mushroom po’ boy. Take your pick:
It can be difficult to find vegan recipes that offer the unique flavors of black cultures, but now there is a list of the top vegan cookbooks by black authors that highlight the need for diversity in these recipes and show that vegan cuisine can appeal to everyone.
High on the list is the “Ziggy Marley and Family Cookbook,” with the subtitle “Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen: There is no one better to teach home cooks how to make delicious Jamaican plant-based foods than Ziggy Marley, the eldest son of reggae icon Bob Marley. READ MORE
Deep frying is a sensation in the USA and it seems we leave no stone unturned from deep fried turkey to deep fried oreos to now the deep fried olive. I first had a chance to taste this at the Los Angeles Times The Taste event. I tried a version that was filled with sweet potato. The recipe below calls for the use of blue cheese.
Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffedolives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain.
Use this vegan gravy recipe as a substitute in your bisquits-‘n’-gravy meal, or for any other dish that calls for a gravy – hanksgiving stuffing, Salisbury “Steak”, Vegan meatloaf or even with veggie burgers. It can also be used as a supplement or even substitute for meat gravies.
8 Tbs vegetable oil
3 cloves garlic — squashed and minced
2 slices yellow onion — chopped
8 Tbs all-purpose white flour
4 tsp nutritional yeast
4 Tbs tamari (soy sauce)
2 cups water
1/2 tsp sage
1/4 tsp ground black pepper
1/2 tsp salt
5 white mushrooms — sliced (optional)
extra flour or cornstarch (optional)
Pour vegetable oil into saucepan. Cook the garlic and onion in oil for about two minutes on medium or medium-low heat, until the onion is tender and translucent.
Add the flour, yeast, and tamari to make a paste.
Add the water gradually, stirring constantly.
Bring the gravy to a boil on medium to medium-high heat, stirring constantly — the gravy has to boil for it to thicken.
Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.