My family’s favorite aspect of my cooking has always been that I’m always creating new dishes, adding random ingredients to classic dishes, and cook a wide variety of things.
When I was 13 or 14, I became vegetarian, and veganism followed shortly afterward. I knew that my diet had something to do with why I always felt sick, but I didn’t know what it was. I noticed I didn’t feel as sick when I didn’t eat meat.
It turned out the be the wheat in the roux that Mom always cooked the meat with, though, and not the meat itself. However, 10 years as a vegetarian led to a wide range of cooking skills with vegetables and many varieties of South-East Asian cuisine.
A roommate with Greek grandparents taught me how to cook a lot of dishes he grew up eating, and gave me a cookbook.
I picked up a few French cookbooks one day in 2007, and my favorite regional style is Corsican.
Not everything I cook is specifically Cajun, but unless it’s specific to another culture, it’s going to taste Cajun. I can’t help putting onion, bell pepper, celery, and cayenne in things.
Not even standard as cheeseburger macaroni, which is something kids hate having to give up if they have celiac disease. Feel free to omit/replace the cheese and swap out ingredients if you’re vegetarian or vegan, I was vegan when I initially came up with this.
1 package gluten free shaped pasta
1/2 lb ground meat (or meat alternative of your choice)
8 oz (1/2 lb bag) frozen cauliflower, thawed.
Frozen works best, trust me!
8 oz Velveeta style cheese, cubed
1/4 cup unsweetened cashew milk (sub another milk if allergic)
2 TBSP butter or margarine (I use country crock)
3 soft, ripe hass avocados
1/4 cup bacon ends and pieces (or replacement- alternatively, 1/2 tsp smoked paprika)
Cut up 1/4 cup bacon if you can’t find prepackaged ends and pieces
1/3 cup mixed onions, bell peppers, and celery (Holy Trinity in Cajun Terms)
1/4 tsp Cayenne (more to taste if preferred)
1 tbsp salt
1/4 tsp black or white pepper
1/4 tsp ground thyme
3 TBSP parsley flakes
1/2 tsp garlic powder or two large cloves garlic, minced OR 1 tsp pre minced garlic
Splash of cooking oil
Cook the pasta according to the directions, drain, and place aside.
Slice and peel the avocados. Be careful with the pits. You won’t need them, toss/plant/compost them, you won’t be using them. Place the avocados in a bowl for now. Mash them up a bit.
Oil a 3 qt pot. Brown your meats on medium with the “Holy Trinity” and garlic. If using a meat substitute, lightly sautée it with the mix until the veggies are soft and the onions are clear.
Add the cauliflower – make sure to thaw it in a container first. Cook this mixture with salt, pepper, cayenne, and thyme until the cauliflower begins to fall apart. Once the cauliflower disintegrates, reduce heat to low and add the cheese, milk, and margarine/butter. Stir frequently. Add the avocados and parsley flakes and stir some more.
Once the sauce made of meat, cheese, and “melted” veggies is soft, combine it with the pasta in either the pot the pasta was cooked in, or if you wish, a large serving dish. It’s up to you. Surprise your kids, friends, spouse, roommates, or whoever you want with green macaroni!
❤ C’est Tout!