Ragin' Cajun

My dad absolutely loves Cajun cooking. So, when I saw that Vegetarian Times had a "Fat Tuesday Feast" with a whole bunch of vegetarian Cajun recipes, I knew we had to make some of them while my parents were here. And what could be better after a trip to wine country than a hearty meal when you come home?


Smothered Cajun-spiced Squash (Vegetarian Times, February 2009)

This recipe is fantastic! Really flavorful and wonderful over grits. If you love Cajun food, this is definitely a recipe to try.

1/4 cup plus 1 Tbs. olive oil, divided
1 clove garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar

1. Preheat oven to 350. Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water [we only used 4 cups]. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.


Deep South Slaw (Vegetarian Times, February 2009)

I have to say that this was not my favorite slaw. But, I decided to give you the recipe anyway to make your own decision.

10 oz. green cabbage, thinly sliced (4 cups)
2 medium carrots, grated
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped

1. Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.