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    You are in: Home / Cookbooks / ZWT#9-Cajun/Creole
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    15 recipes in

    ZWT#9-Cajun/Creole


    Displaying up to 20 pages of results. To see all results, or register.

    A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book.

    Recipe #61054

    You'll love the flavor, and the purple, green, and yellow colors of this Bayou State celebration! You may half this recipe.

    Recipe #46795

    This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!

    Recipe #389341

    Tempeh has a nutty texture and is perfect for stews. This is a New Orleans style dish, the tempeh is braised to soak up the Creole seasonings. Enjoy!

    Recipe #422859

    A delicious deep south potato salad adapted from Whole Foods.

    Recipe #502871

    An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.

    Recipe #466078

    A little different take on sushi. The blackened portobello mushroom is crispy and spicy, and the avocado provides a nice cooling contrast. Quinoa replaces the traditional white rice, so has lots of protein and a great toothsome texture. From Chef Tell Ronnen's The Conscious Cook cookbook.

    Recipe #421547

    A vegetarian loaf that even meateaters will love! Adapted from Partyline with the Hearty Boys.

    Recipe #190953

    This is one of Aaron's most popular recipes! Recipe courtesy Aaron McCargo, Jr.Show: The Next Food Network StarEpisode: Star Quality-Try the spice on other things like hard boiled eggs, potato salad, etc. It's delicious!

    Recipe #385436

    This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook.

    Recipe #421560

    The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook.

    Recipe #445155

    Try this red bean dip, spiked with lemon juice and garlic and garnished with colorful red peppers, onions and celery. It's great party food to satisfy everyone, including those in search of veggies.

    Recipe #502761

    Sprinkled roasted butter-nut squash with Cajun seasoning, smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits. From Vegetarian Times magazine.

    Recipe #502766

    Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

    Recipe #503295

    If you like a sweet and spicy flavor profile, you'll get a kick out of Stacy Cox's sweet potatoes, submitted to Taste of Home magazine. The Palestine, Texas cook uses Cajun seasoning and cayenne pepper to season nutrient-rich sweet potatoes.

    Recipe #503296


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