Tag Archives: vegenaise

Po’ Boy

I don’t know how many of you are in California, but this summer is bumming me out! Ever since I’ve been back from the South, it’s been gloomy and cold!  In some ways, however, it’s been a blessing as I now have a ton of time to cook with no distractions (like the beach)… which is nice because then I’ll be able to have some recipes pop up while I’m in Baja for two weeks (because I won’t be doing any blogging while I’m down there).

Ever since New Orleans I’ve been reminiscing about all of the delicious food and thinking about ways to make it a little bit greener. While I was there, my mom and I went out for po’ boys, however, as I said before, the BP oil spill in the gulf has made a lot of the seafood disappear from New Orleans. Our search for po’ boys took us to a couple of different shops before we finally found a place that still had the catfish and oyster po’ boys on their menu. They were deliciously crispy and oozing with goodness. Because of the oil spill disaster, and the overfishing problem that already exists, I decided to redo this Southern favorite with a tofu vegan version. It was super delicious and I really hope that you enjoy it as much as I did! In this recipe I used a great spice blend that I actually bought in New Orleans. Since I’m doubting you have it in your spice rack, a good alternative would be a mixture of cayenne pepper, garlic powder, allspice, and dried thyme.

New Orleans Style Tofu Po’ Boy

Makes 2

  • 1/2 pack Extra Firm Tofu, sliced in triangles and down the middle, drained, and pressed (place a heavy book on top of the tofu until excess liquid comes out)
  • 1/2 cup Soy Milk
  • 1 tbsp. Cornstarch
  • 1 tsp. Lime Juice
  • 1/2 cup Cornmeal
  • 3 tbsp. Joe’s Stuff (or mix of spices shown above)
  • Salt and Pepper, to taste
  • Coleslaw, recipe below
  • Bread of choice

While the tofu is being pressed, mix the soy milk, cornstarch, and lime juice in one bowl and the cornmeal, Joe’s Stuff, and salt and pepper in another bowl. Once the tofu is pressed, heat oil in a pan and dredge the tofu slices in the wet mix first then the dry mix. Heat for about 3 minutes a side, or until golden brown. Top the bread with the tofu and coleslaw and enjoy a vegan take on a New Orleans classic.

Vegan Coleslaw

  • 1/2 cup Cabbage, shredded
  • 1/3 Carrot, shredded
  • 2 tbsp. Vegenaise
  • 1 tbsp. Joe’s Stuff (or mix of spices shown above)
  • 1 tsp. Dried Mustard
  • 1 tbsp. Lemon Juice

Mix ingredients together. (If you like a sweeter coleslaw, I recommend adding agave nectar to sweeten it up).

Here’s a picture of Joe’s Stuff (since I’m obviously obsessed) 🙂

ECO-BENEFITS

  1. A completely vegan take on a normally heavy-on-the meat/animal byproducts recipe.
  2. Making your own coleslaw means picking your own ingredients–>organic, local products anyone?
  3. You save a lot of food miles if you make New Orleans classics at home instead of going there to try them. (Though I’m not one to talk).
  4. This isn’t an eco-benefit, however, this Po’ Boy recipe is about as healthy as Po’ Boy recipes come. Most times, going green means getting healthy!
Advertisements

Fish Tacos

So. I know I’ve beat the fish issue into the ground. For that reason, and because I have a paper to write and a house to clean (we threw a party last night and our apartment was trashed… but it was fun!–>I’ll give you some green party tips at the end of this post) I’m not going to tell you the same things again. If you’re looking for a more sustainable way to eat fish check out my other posts about it: Fish: What Practices are Actually Sustainable and Overfishing. For now, I’m just going to give you another delicious sustainable fish recipe. Fish tacos! And believe me… this is absolutely delicious.

Fish Tacos

  • USA Farm Raised Tilapia filet (not a carnivorous fish, safe)
  • 1/2 cup Whole wheat flour
  • Herbs, chopped (I chose rosemary and thyme because I found them organic and they’re my favorite)
  • Paprika
  • A splash of cheap Beer (leftover from your kegger?)
  • 1 tbsp Vegenaise or Canola Mayonnaise (if you prefer non-vegan)
  • 1 tbsp Organic Salsa
  • squirt of Lime or Lemon Juice
  • Cabbage, shredded
  • optional: Organic Cheese
  • Whole wheat tortilla

Either chop the tilapia into bite sized pieces, or leave it as a whole filet. Mix flour, herbs, and paprika. Add just enough beer for the mix to become gooey. Dredge the fish in the beer mix. Pan fry the fish. Meanwhile, mix the Vegenaise, Organic Salsa, and citrus juice. Heat tortilla until warm via any means you want: stovetop, microwave, oven… Top the tortilla with the fish, cabbage, salsa mixture, and cheese if wanted. I realize it’s not the healthiest thing I’ve made… but I promise it’s a family favorite at my house. Use organic and vegan options for the ingredients, and it can be eco-friendly too!

“Green” Party Options:

  • Just remember I’m talking about a college kegger. Not a classy dinner party here. So I’m sorry ahead of time… I’m just a college student.
  • Buy a keg! Kegs are reusable, and do not involve all of the packaging that comes with multiple thirty racks. No cans!
  • If you have red cups for your beer, put them all in the dishwasher when the party is done and clean them up for next time–>washing dishes in a full dishwasher load is way better than hand-washing that many dishes.
  • Recycle any cans, handles, or red cups (that are beyond cleaning). Recycling is one of the most important things you can do for the environment!
  • Even better would be to ask people to bring their own cups to parties (but that’s not really an option at college).
  • No smoking! Aside from health effects for you, they have huge environmental impacts! Check out these sites to find out more about how cigarettes cause deforestation, water pollution, and the effects of your cigarette butts. And if you didn’t know, cigarettes are the #1 most littered substance.