Tag Archives: vegan

Mardi Gras Plant Centric Style Community Meal

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

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

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

minutes

Cooking time

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.

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

Recipe by Leslie Indigo AlisonDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

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.

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

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

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.

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

Recipe by Leslie Indigo AlisonCourse: SuaceDifficulty: Easy

Servings

servings

Prep time

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!

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”

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

minutes

Cooking time

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!

Creole Remoulade Slaw

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

150

kcal

Ingredients

3 cups Cabbage chopped
1/4 cup Creole Remoulade
https://divinelifekitchen.blog/2022/02/28/creole-remoulade/

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!

Valentine Vegan Pistachio Honey Cheese Truffles

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Special small bite snacks that are perfect for sharing. These are made with almond nut 🌱 cream cheese & rolled in chopped pecans, pistachios, and dried cherries. Delicious with clover honey drizzled on top and served with crackers. Enjoy! Slow and easy style… some things are best when we go nice and slow.

Valentine : Vegan Pistachio Honey Cheese Truffles

Recipe by Leslie Indigo Alison

Truffles

servings

Prep time

minutes

Calories

150

kcal

Ingredients

1 cup vegan cream cheese – daiya works great for this recipe
1/2 cup roasted pistachios – I used spicy for extra flavor
1/2 cup pecans
bunch fresh parsley
1/2 cup dried cranberries or cherries
1/4 cup honey to drizzle

Directions

Stir vegan cream cheese to soften and roll into small truffle balls
Chop nuts, dried fruit, and parsley into small pieces for topping
Roll cheese in toppings until well covered and set aside in fridge to stay cool until ready to serve
Drizzle with honey and share these special finger foods with someone or create for your own self love date night. They are indulgent and so delicious.

Recipe Video

Cucumber & Quinoa Salad with Feta And Fresh Herbs

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This salad is an easy filling salad that is so enjoyable to the senses to make because all the fresh herbs are so aromatic and the lemon zest is refreshing. I like to make this meal when I have time to enjoy a little music playing and go slow. Its very easy, but its relaxing to pinch off the fresh herbs and enjoy all the pleasures of being in the kitchen.

Let yourself be creative! Use whatever you have on hand in the garden or add mint leaves to the dressing… what can you do to make it your own special creation. Let us know your special twists.

Hope you enjoy… savor it slow or share with a friend.
Make a little extra and save it back for lunch another day.

xo
Indi

Recipe Card

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

250

kcal

Ingredients

1 cup quinoa (cooked by brand directions)
1 cucumber
1 lemon
Seasonal Fresh Greens and Herbs : mint, cilantro, parsley, sprouts
1/2 cup vegan or dairy feta or similar cheese
Dressing
Tablespoon white wine vinegar
1/4 cup Olive oil
Tablespoon of honey
Fresh lemon juice
Salt and pepper to taste

Directions

Salad Preparation
Rinse and prepare quinoa according to brand directions
You will need one cup cooked quinoa
Note : I often make extra for meal prep for the week and set aside in mason jars.
Chop fresh herbs into small pieces for mixing into salad
Zest a bit of the lemon and set aside. Slice the lemon in half and set aside half for the dressing. Cut other half into several slices for garnishing salad.
Chop cucumber and feta into small chunks
Simple Dressing
In a small mason jar mix olive oil, lemon juice, salt and pepper and honey. Cover and shake until well incorporated.
In a large bowl, combine quinoa, most of the dressing, cucumbers, feta and fresh herbs and mix until everything is lightly covered in the dressing.
Plate the Salad
Spoon the quinoa salad onto plates and add more fresh herbs and greens around the salad. Add slice of lemon and lemon zest on top of salad. Drizzle with a spoonful of dressing and top with a little bit of course salt flakes.
Serve up with love.

Recipe Video

Chickpea Quiche is great in the Chickpea Egg Sandwich

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Chickpea Quiche

Recipe by Leslie Indigo Alison

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 cups chickpea flour
2 cups water
dash of black Himalayan salt ( adds an egg-like flavor ) can be skipped
1 cup vegan or dairy cheese
1-2 cups fresh spinach
1-2 cups fresh mushrooms
1/2 cup red onion sauteed
1 tsp fresh or jar garlic to taste
1/2 teaspoon of each salt and pepper to taste

Directions

Preheat Oven to 400 degrees
Blend chickpea flour and water in blender until smooth and well integrated
Saute 1/2 red onion until caramelized and set aside – should be about 1/2 cup sauteed
Mix together all ingredients in a large mixing bowl
Pour quiche mixture into a pan for baking. Mixture should be about 1-2 inches deep. Baking time will depend slightly on the size of your dish. If needed put a little bit of coconut oil in the bottom of the pan.
Bake for 30 minutes at 400 degrees (may vary with oven or baking dish size) should be firm in the middle when fully baked.

Chickpea Quiche is great in the Chickpea Egg Sandwich

Picnic : Orzo & Melon Salad with Orange Poppyseed Dressing

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Ingredients
Orzo & Melon Salad w Orange Poppyseed Dressing

2 cups dry orzo pasta, prepared to box directions
1/2 cantaloupe
1 cucumber
2 Cups fresh greens from the garden – (spinach from the store or other hearty green)

Orange Poppyseed Dressing
3/4 grapseed oil
1 orange, juiced
1/4 cup apple cider vinegar
1/4 white wine vinegar
1 -2 Tbs honey
2 gloves garlic, minced
2 Tbs of poppy seeds

Cook/Prep Instructions
Halve a cantaloupe – diced in small pieces
cucumber – seeded and diced small
put slivered almonds in at the last minute (have in a small container on the side)

Servings: