Today's spice (mix) is: Tony Chachere's Famous Creole Seasoning (salt free)
I got my jar of Tony's when I was testing NOLA recipes for Miss Kittee, and the first time I ever heard of it was when I first met Kittee in New Orleans. So, I can't even look at my Tony's without thinking of my sweet friend Kittee. Hi Kittee!
A couple of weeks ago, we went to the SF Veg Fest, and while there we got to hear Colleen Patrick-Goudreau speak. She is such a dynamic, engaging and inspirational speaker for compassionate veganism. If you've never heard her speak, check out her podcast, which is also great. I took this chance to finally pick up a copy of her book "Color Me Vegan," which I've had my eye on for a while. I love the idea of "eat the rainbow" - and having as many colors on your plate as possible.
Each chapter of the book is arranged by color, which is really fun and beautiful. So, for example, there is nutritional information about what red foods have to offer, and then a slew of recipes featuring healthy red foods. While flipping through my latest cookbook acquisition, I happened to spot a recipe featuring one of my underused spices: Creole Seasoning. Perfect! So, from the Red Chapter, I present you with Cajun Red Beans & Rice.
I mixed the recipe around a little - I only used two Tofurky sausages instead of 4 (which I think was perfect), plus I further red-ified the recipe by using red bell pepper (green bell pepper = not my fave) and red rice. Served with a bunch of tomatoes from our garden and a mountain of collard greens for a hint of semi-authenticity. Mr. Vegan Eats & Treats and I both really loved this meal. It's quite filling and very full of flavor. The Creole seasonings are the dominant spice/flavor here - and they are amazing. I can't even tell you what all is in Mr. Chachere's famous seasoning, but I can tell you that it's got some serious heat, it's super good and very distinct.