Vegetarian Wednesday - A Taste Of The South

 Vegetarian Gumbo and Corn Cakes with Honey

Gumbo:

1/2 c.    vegetable oil

1/3 c.    flour

1    small onion - chopped (1 cup)

1    small green bell pepper - chopped (1 cup)

3 stalks    celery - chopped (1 cup)

1-28oz can    diced tomatoes

2 c.    fresh or frozen green beans

3    carrots - sliced (2 cups)

1    parsnip - diced (1 cup)

1 c.    fresh or frozen sliced okra

1 tbsp    ground cumin

1 tbsp    paprika

1 tbsp    dried oregano

1/4 tsp    cayenne pepper

- Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

- Add onion, bell pepper, and celery, and cook 5 minutes, or until veggies are softened. Stir in all remaining ingredients and add 4 cups of water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. 

- Serve over rice.

Corn Cakes:

1 box    corn muffin mix (I use Jiffy) - prepared for corn pancakes

2 ears    fresh corn - kernels scraped from cob

1    orange - zested

2    scallions - whites and greens finely chopped

3 tbsp    butter

    honey

- Mix corn pancake batter in a large bowl. Heat griddle or cast iron skillet pan over medium-low to medium heat. 

- Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tbsp butter into small bits and fold into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter.

- Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove pan from heat and put the honey jar into the water bath to warm. Arrange the corn cakes on a small serving platter and serve with honey drizzled on top.

Vegetarian Wednesday

When Ethan was deployed last winter he decided he wanted to try being a vegetarian. At first I was really skeptical about it all. I thought it was just a phase he was going through while he was in the sandbox. Three months later when he came home he was still set on eating no meat.

I was really nervous about trying to go meatless. I had never even thought about becoming a vegetarian before. I mean I know people that are, but I've always been a steak and potatoes kind of girl.So when Ethan came home and told me that he wouldn't eat anything I made if it had meat in it I had to adjust my thinking.

We have been an almost meat-free family for over 4 months now, and it is a lot easier to eat vegetarian than I thought it would be. There's a lot more to it than just eating vegetables every night for dinner. I have to say that although Ethan is completely vegetarian (not vegan), I am not. I'm slowing working my way into being completely meat-free. If I am cooking at home then it's a full veggie meal, but if we're out at a restaurant I do sometimes get meat. I have given up red meat, but I do still eat chicken and shrimp occasionally.

A lot of my friends have come to me asking for healthy but good meals and so I've decided to start add a recipe day to the blog. Every Wednesday I will post a recipe that I have cooked myself and that my family (and friends) have all liked.If you use it be sure to let me know what you think of the dish.