I was in the mood for some kind of etoufee dish reminiscent of the shrimp dish I used to make. I tried reconstituting Hijiki and Wakimi but neither of them worked. Perhaps I needed boiling water, perhaps the flavor is just awful. I never used it before. If anyone has any suggestions of what I can put in a dish to remind me of the sea I'd appreciate it. Someone must know the secret ingredients to Vegan Crab Cakes.
Anyway, half way through the cooking I thought of sharing so I didn't take pics of the onions going in, (1 medium cut in half moons), and 3 or 4 cloves of garlic, (I really don't remember ... just until I looked right), 1 1/2 stalks of celery cut in batons, and almost a whole green, (incredibly sweet I started to eat it raw), cut into sticks pepper. I tossed in a few tablespoons of
my cajun mix ... ok, not really mine. I should have looked at this recipe before I began cooking but didn't. I didn't add the tomatoes, didn't think of using filé, didn't make a roux but used a buerre manie instead. I deglazed with Chardonney and let it reduce a bit much then added a bunch of veggie stock I always keep on hand.
I started my soaking of the soy curls and before I added them gave them a really good hard squeeze. Of course I couldn't find my Tofu Press!!! [arggggh]
It turned out to be a tasty dish of sauteed veggies with soy curls as the protein. Here are the pics.
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| Onions, garlic, peppers, celery and soy curls. |
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| Bubbling broth. |
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| Flour mixed with Earth Balance. |
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| Thickened sauce. |
OK, so this is all looking sorta good and tasty and I look up and see the one thing my daughter asked for namely Bok Choy.
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| Chiffonade of Bok Choy. Doesn't taste really good raw so I added a little more broth, mixed it in and covered it so it would steam. That diluted it a bit so I added more Cajun Seasoning. Perfect. |
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| Should say Nola, not Nolo. Regardless, it's a great go to blend. |
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| For Baby Bear |
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| For Mama Bear |
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| and of course, some for Papa Bear. |
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