Category Archives: Mardi Gras

Mardi Gras Plant Centric Style Community Meal

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A recent trip to New Orleans during Carnival Season inspired my senses and my taste buds! We made our way through all the food bite by bite and came home with ideas for a Fat Tuesday party with a plant centric twist.
I swapped out the traditional meats and dairy cheese with plant based sausages and nut cheese. They are simple and fun to make and eat!

Make them for a Mardi Gras Party of your own or just make them one at a time

Plant Based Jambalaya

Creole Remoulade

Hearts of Palm Chickpea “Crab Cakes” + Creole Remoulade Slaw

Mardi Gras Salsa + Pineapple Gator!

Olive Muffuletta Spread

Muffuletta Sandwich Vegan Style

Baked Creamy Muffuletta Dip

Beignets

Rating: 4.5 out of 5.

Plant Based Jambalaya

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Mardi Gras celebrations have Jambalaya!
We have Plant Based Jambalaya with Veggie Sausage and it is a delicious variation on the New Orleans favorite.

Plant Based Jambalaya
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Plant Based Jambalaya

Recipe by Leslie Indigo Alison
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Green pepper diced

  • 1 Red pepper diced

  • 2 stalks Celery diced

  • 1 Carrot diced

  • 1/2 White onion diced

  • 2 cans Red beans (or make fresh from dried red beans)

  • 2 cups Rice (white or brown)

  • 4 cups Vegetable broth or water

  • 1 can Chopped tomatoes

  • 4 Roma tomatoes, fresh, chopped rough (if available)

  • 4 tablespoons Creole Seasoning

  • 3 bay leaves

  • 1 package Veggie Sausage (Tofurkey brand works great in this recipe)

  • Salt and black pepper to taste

  • Hot red pepper flakes to taste

  • Fresh Parsley as garnish

Directions

  • Saute celery, onion, carrot in saucepan until tender and golden brown, adding in green and red pepper after 3-5 minutes
  • Add tomatoes and stir until well mixed. Then add in Creole seasoning and stir.
  • Pour in red beans and rice and add the water or vegetable broth.
  • Mix everything together until well covered in broth and add bay leaves.
  • Cover and simmer for 20 minutes or until rice is well cooked and tender
  • In a separate pan, chop and saute the veggie sausage until brown
  • Right before ready to serve, remove the bay leaves and add the veggie sausage
  • Serve immediately. Sprinkle with fresh parsley if you like as garnish and lightly salt with coarse salt.

Rating: 5 out of 5.

Muffaletta Chip Dip

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This Muffaletta Olive Spread can be used any day of the year, but is delicious in this baked plant based creamy chip dip.

The rich and creamy take on this olive spread is a hot party dip that is great for dipping chips or spreading on toasted slices of Italian bread. Great for a Mardi Gras Party!

Baked Creamy Muffuletta Dip
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Baked Creamy Muffuletta Dip

Recipe by Leslie Indigo AlisonDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Olive Muffuletta Spread (see recipe)

  • 12 ounces Vegan Sour Cream

  • 7 ounce bag Monterey Jack or Mozzarella Vegan Cheese shredded

  • 1/2 cup sauerkraut (optional)

  • 1 tablespoon Garlic minced

  • 1 tablespoon Creole seasoning

  • Chips or crackers for dipping

Directions

  • Make or Use reserved Muffuletta Olive Spread
  • Set aside 1/2 cup of shredded cheese for topping.
  • Mix everything together in a large mixing bowl and transfer to a baking dish.
  • Bake for 15-20 minutes at 375, or until heated through and bubbling on top.
  • Add shredded cheese to the top of the dip and put back in the oven for 5 minutes with broiler on, carefully watching to make sure cheese melts on top to golden color.
  • Garnish with fresh herbs and serve immediately with chips or crackers.

Notes

  • This reheats well and leftovers or divided portions can be put in the freezer for another day.

Rating: 5 out of 5.

All the Muffaletta recipes can be made using the olive spread.

Muffaletta Trio : Olive Dip for Sandwiches, Chips & Salad

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This Muffaletta Olive Spread can be used any day of the year, but is delicious served traditionally on Italian bread with vegan provolone.

I also made a spinach salad and topped with this olive spread. Delicious and nutritious!

The rich and creamy take on this olive spread is a hot party dip that is great for dipping chips or spreading on toasted slices of Italian bread.

Olive Muffuletta Spread
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Olive Muffuletta Spread

Recipe by Leslie Indigo Alison
Servings

8

servings
Prep time

15

minutes
Calories

200

kcal

Traditional Muffaletta Olive Spread has meats like salami and ham added in for a salty flavor. Here I have added Veggie Dogs to give a sense of the traditional Muffaletta but this recipe could be made with out and will still have a strong salty flavor that works great as a dip, spread, or topping.

Ingredients

  • 3 cups Varioius olives – green, kalamata, black

  • 2 tablespoons Garlic minced

  • 2 tablespoons Creole seasoning

  • 2 tablespoons Olive Oil (optional if oil-free)

  • 1/4 cup Roasted red peppers

  • 1/4 cup Veggie Dogs (optional salami like variation)

  • 1 teaspoon Red Pepper Flakes (optional)

  • 1 tablespoon Creole seasoning

Directions

  • Add all ingredients to a bowl and mix until well integrated and covered in seasonings.
  • Cover and put in the fridge for a few hours to to allow all flavors to marry.
    Best to make the night before you plan to serve.

Rating: 5 out of 5.

Mardi Gras Party Salsa

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This delicious pineapple salsa add a fresh and nutritious side for a Mardi Gras party or just for a bright salsa any day of the year. The pineapple adds a sweetness and adding a jalapeno can also add a little spice if you like!

Mardi Gras Salsa
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Mardi Gras Salsa

Recipe by Leslie Indigo AlisonDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Calories

100

kcal

This delicious pineapple salsa add a fresh and nutritious side for a Mardi Gras party or just for a bright salsa any day of the year. The pineapple adds a sweetness and adding a jalapeno can also add a little spice if you like!

Ingredients

  • 1 cup fresh pineapple chopped

  • 1 cup avocado chopped

  • 1 cup yellow pepper chopped

  • 1/4 cup red onion diced

  • 1 Lime

  • 1/3 cup cilantro

  • 1 Jalapeno sliced (optional)

Directions

  • Chop all ingredients and mix together in a bowl. Yes, Salsa is easy.
  • Serve with chips, or as garnish for other Mardi Gras recipes in our blog.
  • Share with friends and have a Mardi Gras good time!

Rating: 5 out of 5.

Ya never know what the fruits and veggies are gonna do around here. Alligator is scouting for some one to give him some THROWS!
Just a bite of Beignets and some beads!

Have some fun with the pineapple leftovers and create
a gator to give your party guests a giggle.

Creole Remoulade Sauce

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It is ALL about the SAUCE, baby!

Here’s a very easy Creole Remiulade for all your favorite Mardi Gras recipes or just dipping with a spicy creole flavor.

I use this in the Creole Slaw I serve with the Hearts of Palm Chickpea “Crab Cakes”

Enjoy!

Creole Remoulade
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Creole Remoulade

Recipe by Leslie Indigo AlisonCourse: SuaceDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Calories

200

kcal

Ingredients

  • 1 cup Vegan mayo

  • 1 teaspoon Creole seasoning

  • 1 tablespoon Mustard

  • 1 tablespoon Garlic minced

  • 1/4 cup Dill pickles diced

  • Hot sauce to taste

Directions

  • Dice up the pickles and Garlic
  • Mix all ingredients in a small bowl until well integrated
  • Enjoy!

Rating: 5 out of 5.

Hearts of Palm Chickpea “Crab Cakes” + Creole Remoulade Slaw

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On my recent visit to New Orleans I had some delicious traditional crab cakes. They were served with fresh lemon and hot sauce. I of course started thinking up ways to make these plant based back in the Divine Life Kitchen. I also knew I wanted to whip up a remuolaude that used plant based ingredients so I could dip the “crab cakes” and make up a slaw with the remuoluade.
I used hearts of palm and chickpeas with a generous dash of dulce flakes and creole seasining to create this plant based “crab cake” at home.

I made up several for each person having dinner and then froze the remaining for a quick dinner another day. Enjoy and let me know how you get Creative in the kitchen with your ingredients when you make up this seafood like feast.

Next time I make them I will also make up some creole seasoned potato fries! I know those would taste great dipped in the remoulaude!

Hearts of Palm Chickpea "Crab Cakes"
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Hearts of Palm Chickpea “Crab Cakes”

Recipe by Leslie Indigo Alison
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • 2 stalks Heart of Palm

  • 2 cups Chickpeas cooked

  • 1 lemon

  • 2 teaspoons Creole seasoning

  • 1 teaspoon Kelp flakes
    (for seafood flavor)

  • 1/4 cup Red pepper chopped

  • 1/4 cup Celery chopped

  • Salt and Pepper to taste

  • 2 cups Panko bread crumbs (gluten free used in this recipe)

  • Optional : Fresh parsley, Green onion, Jalapenos

Directions

  • Add hearts of palm to blender and pulse to break into large pieces
  • Add chikpeas into blender and pulse until well blended into a chunky mixture
  • Add in celery, red pepper, generous squeeze of lemon juice, salt and pepper and pulse until eveyrthing is integrated
  • Pour mixture into a bowl for easy handling. Form into patties and place on a piece of parchment paper.
  • Roll in the Panko crumbs to coat the outside
  • Fry in oil or air fryer until brown and crispy on both sides. Serve immediately. Enjoy!

Rating: 5 out of 5.
Creole Remoulade Slaw
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Creole Remoulade Slaw

Recipe by Leslie Indigo Alison
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calories

150

kcal

Ingredients

Directions

  • Make or Use Saved Creole Remoulade
    https://divinelifekitchen.blog/2022/02/28/creole-remoulade/
  • Add chopped cabbage to a large bowl and stir in Creole Remoulade
  • Garnish with fresh herbs (parsley or cilantro) and dash of sweet paprika or creole seasoning
  • Enjoy with some of the other Mardi Gras recipes in our blog!

Easy Beignets

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Beignets
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Beignets

Recipe by Leslie Indigo AlisonCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

1

minute
Cooking time

10

minutes
Calories

300

kcal

Mardi Gras & Fat Tuesday are not complete with out little beignets! If in New Orleans these sweet treats are deep fried and covered in loads of powdered sugar. Here we have a very simple variation using a can of store bought organic biscuits for ease. If you feel inspired, stir up a simple batch of dough from your own biscuit or bread recipe. I cut the dough into small bite sized chunks and either air fry or deep fry them before tossing in powdered sugar or refined sugar. I love a dash of cinnamon even though its not traditional to the Café du Monde style of beignets. Remember, you can be creative in the kitchen and do you your own way! As they say in New Orleans : “Do want you wanna!”
Enjoy making up this sweet little treat for Mardi Gras Celebrations.

Ingredients

  • Biscuit Dough
    easy way is a can of biscuits – or make homemade dough

  • 3 cups cooking oil OR air fryer

  • powdered sugar and/or refined sugar

  • cinnamon (optional)

Directions

  • Preheat air fryer to 400 degrees
    (or begin to heat the oil on the stove top if deep frying)
  • Cut the dough into 2 inch bite sized pieces
  • Arrange on a baking sheet and air fry for 5-8 minutes in the air fryer or until golden brown (or oil fry 3-5 minutes or until golden brown)
  • Sprinkle with powdered sugar and Enjoy!

Rating: 5 out of 5.