Veg*n Ummm, wow. My mind is a little blown.

[VoodooJoint]

I've been a veg since I was 16. That's getting close to 30 years as a veg. I live in New Orleans--the land where pork is a condiment and meat is in everything (even vegetables). I almost never get to eat New Orleans foods like Etouffee and Gumbo as these dishes are chock full of flesh BUT I know I would love them and always wish I could order them when we eat out.

As my sweet, dear husband evolves and chooses to eat less and less meat (for both humane and green reasons) I have been cooking more and more. I have come up with wonderful veg options for Etouffee, Macque Choux, Jambalaya, etc (still working on a great Gumbo though). My husband suggested I write a New Orleans/Cajun/Creole Veg Cookbook.

Yeah right--me?

He was talking to his book agent yesterday and asked her if she would be interested.

She's not interested. She's overwhelmingly excited about the idea!

I have an agent, I wasn't even serious about the idea or looking for one but here she is, practically sitting in my lap and begging me to do it.

Looks like I have ANOTHER new project. I'm writing a cookbook. How weird is that?

 

[Feeorin215]

Alright, let me know when it comes out. I'm ready for some of your cookin'!

 

[Sirene]

How fantastic!!!! It sounds like an amazing project - good luck with it!

 

[dra&pigs]

That's fantastic! I've always secretly thought writing a cookbook would be loads of fun. I think I have to work on the cooking part first, though. Anyways, kudos to you! Good luck. I'm sure it'll be amazing.

 

[VoodooJoint]

Thanks guys

I think I have to work on the cooking part first,

That's the funny thing. I've never considered myself a great chef and my personal tastes are pretty basic. I do love ethnic foods but I'm not a fan of "fancy". I prefer a basic, savory meal with a good sauce, fresh sides and nothing too sweet or "fiddly". So, that is how my recipes will be. Hopefully, a no nonsense approach to New Orleans cooking will appeal to the masses. I *think* it will. Most people don't want to fool with a recipe that is too complex. The hardest part about my recipes is getting a good roux and I can make a really decent roux and can easily talk others through the process. The biggest secret to a good roux is patience and dedication.

The greatest part is my author husband is going to write intros (mostly funny ones) for the recipes sharing his struggles as a husband of a veg, his battle with meat addiction, and our recollections of all the funny incidents I encounter as I make my veg way through the land of meat (like the time I was told Quiche Lorraine was vegetarian--pork IS a condiment and not a meat after all)

 

[Catayn]

That sounds great, but, forgive my Brazilian ignorance, what is a gumbo?

 

[Duffinvt]

It sounds great. I made wonderful friends with a couple from Louisiana during my "Taylor Hicks" craze. We met many times and they finally flew to Vermont. They brought many wonderful things, including a cookbook. I do admit, most recipes are much too complicated for me. The whole "roux" thing seems so important and they went into detail about each family's recipe and I just never tackled the recipes as they seemed beyond me ! So a simple roux sounds like a good idea !

 

[Ly&Pigs]

Yay VJ! You can do it girl! I have the utmost faith in you. I am not one for Etouffee, Gumbo, Jambalaya or any of those types of dishes but I did love that little bar/restaurant you took me to down the street from your house (what was the name of that place, can't remember) and I discovered one of my favorite places in the FQ is the Cafe Du Monde where I fell in love with Beignets.

Can't wait until I can come back to New Orleans.

 

[Cogni]

I do love ethnic foods but I'm not a fan of "fancy". I prefer a basic, savory meal with a good sauce, fresh sides and nothing too sweet or "fiddly".

This perfectly describes my taste in food! And my hubbie has been veggie since 1975. So it sounds like a great cookbook for us too.

The only thing about cajun food--It is kind of fat, no? We love seafood but won't eat fried stuff. I eat some meat, but the time my friends invited me to a cajun T'giving dinner, which turned out to feature a turkey dipped in a huge vat of cooking oil in an apparently favorite turkey-frying method-- I ended up sticking with the non-cajun stuff.

Here's to the renaissance of the fishing industry in NOLA!

 

[VoodooJoint]

That sounds great, but, forgive my Brazilian ignorance, what is a gumbo?

Gumbo is basically a soup but it's very filling, hearty and a little thicker then most soups but it can't be considered a stew either.

The whole "roux" thing seems so important and they went into detail about each family's recipe and I just never tackled the recipes as they seemed beyond me ! So a simple roux sounds like a good idea !

A roux, in essence, is simple. It's basically just equal parts fat and flour (the fat can be butter, margarine or oil). The secret is to not rush it and keep your heat on medium. You must never step away from the roux as you MUST keep it moving by constantly stirring it (if you burn it even a little bit you must throw it out and start over). It can take a half an hour to bring a roux to the darkest stage (like for a gumbo) so you have to be committed to your roux. You also have to have the next ingredients ready to go and the liquids that you are adding to it should be warmed so as not to shock or set your roux when you add it. You cannot finish you roux and walk away from it to chop or go and grab the next ingredient.

Honestly the hardest part is the stirring and waiting for the color changes to start.

I did love that little bar/restaurant you took me to down the street from your house (what was the name of that place, can't remember)

That little restaurant is called Schiros. I love that place. It's the quintessential neighborhood joint.

 

[sdpiggylvr]

I cannot wait to read this awesome-sounding cookbook! I know it will be amazing. Good luck VJ!

 

[YayPiggies]

Good luck, we know you'll do well!

 

[JackyVeggie]

That sounds so cool and I'd love to get myself a copy when it comes out ahaha!
I'm a Vegetarian as well and love learning new recipes

 

[GGuineaPigg]

That sounds so awesome! Good luck with it.

 

[dinska]

Congratulations, and keep us updated. You do not know how much I miss etoufees.

 

[suzilovespiggie]

How is the cookbook coming along?

 

[CavyMom1970]

I'm from DesAllemands! I can't wait for your book!! Would love to share a process I have for making my roux. Email me.

 

[blackcat1313]

Please keep us updated! I am interested in purchasing a copy or two, I am a veg and love new recipes. I definitely miss jambalaya but not the meat! Good luck on its release and hope to see it soon

 

[SquareWheels30]

Wow, congratulations!

 

[Shurrim]

That would be such a good book to have! I'm not necessarily veg but I dont eat much meat and I'm always searching for EASY recipes! Good luck!