It’s finally cold out so let’s kick the heat up a notch!
I always have liked to share what has worked for me in any recipe. I was first inspired by how PPK Steaming Technique was openly shared. In that spirit and using that very method, here is my recipe for a successful…
• 1 teaspoon Liquid Smoke
• 2 Garlic cloves
• 1/4 Cup packed fresh Parsley & Celery Leaves
• 1/4 Cup minced onion
• 1/2 Cup Spicy Rice*
• 1 Cup Vegetable Broth
• 2 Tablespoons Soy Sauce
• 1 1/4 Cups Vital Wheat Gluten
• 1/4 Cup Nutritional Yeast
• 1 Tablespoon Gumbo Filé powder
• 1/2 teaspoon Cayenne Pepper
• 1/4 teaspoon Black Pepper
* Spicy Rice – oh I wish I knew how to make only a 1/2 cup but it never turns out if I don’t use at least 1 Cup Medium Grain White Rice, 2 Cups Water and 1 Tablespoon of Crushed Red Pepper Flakes. I make it in the microwave and hope you have a handle on how long and what power since it’s different for each. I do mine at 60% power for 18 minutes.
Refer to the PPK link above to see the steaming method and get your steamer ready. Have your four sections of foil ready too, after you start mixing things into the big bowl it goes really quickly.
Using a small food processor, add the first 4 ingredients it and buzz it up into a loose paste (see photo above right). In a large bowl, add the processed ingredients to the 1/2 Cup of Spicy Rice. Fold in the rest of the ingredients in order until it is all moist but not over blended. Divide into four sections and place a log (about 5″ long ) on each section of foil, close like a wrapper piece of taffy and follow PPK directions for steaming.
They are AWESOME in any regular Boudin recipe and I will smother mine in onions with a Creole Mustard and Beer Sauce after lightly sauteing them. My plan is to serve that all over some…
Coon-azz Corn & Kale Salad
• 1/4 cup Olive Oil
• 1 Sweet Onion minced
• 1 Red Bell Pepper chopped
• 1 Green Pepper chopped
• 2 ears of Corn, cut off the cob
• 1 clove Garlic minced
• Cajun seasoning – if you do not have any you can make it by mixing the following ingredients together: salt, pepper, cayenne pepper, crushed fennel seeds, thyme. Want it spicier, add 1/2 teaspoon of Melinda’s Naga Jolokia.
• 1 bunch of Kale–steamed, cooled, drained (you can squeeze excess water out of the kale once it is cooled) and chopped
• 1 1/2 cups quinoa cooked and cooled OR left over Spicy Rice (see in above Vegan Boudin recipe)
Lightly saute the first 7 listed ingredients together, do not overcook. Allow them to cool. Mix all the ingredients in a bowl and serve. This is great to eat as leftovers so make a lot and eat it for lunch throughout the week.
I opted to serve the Coon-azz Salad under the Vegan Boudin that I smothered in onions and a Creole Mustard & Beer Sauce.