• Sunday Cookout: Vegan Jalapeno Popper Burgers With Peas and Couscous.
  • Spaghetti With Kale and Lemon.
  • Sunday Cookout: BBQ Tofu With Smoked Bacon-Wrapped Brussels Sprouts and Vegan Mac and Cheese.
  • New Recipe: Vegan Shrimp Po’ Boys.
  • Sunday Cookout: Grilled Vegan Scallops With Green Beans, Acorn Squash, and Apple-Pear Salad.

Newest Post

Red Beans and Rice With Vegan Cajun Shrimp.


As most of y’all know, LeeLee and I are from the Gulf Coast of Florida, where seafood is abundant and Cajun cuisine has a major influence. Well, we’ve been vegetarian for more than a decade, but our love for all things Cajun hasn’t died. So we were thrilled when businesses like Sophie’s Kitchen came out with a line of vegan seafood! Finally, we could get back to our Gulf Coast roots in all possible ways.

Tonight, I made my basic red beans and rice and decided to give a Cajun-inspired shrimp a try as well. Thankfully, it turned out really well!

Essentially, what I did was cook the rice in the rice cooker as usual, and heat the beans on the stove, also as usual. The change came in the final minutes of cooking the shrimp, when each piece was nice and hot and receptive to some spice. Then, all I did was dust the shrimp with our favorite Cajun seasoning, our beloved Tony Chachere, and toss each piece around in it before finishing the cooking time.

One word of warning I’ll pass along: Be sure to limit your use of the Chachere, or perhaps more appropriately be sure to apply it evenly! A few pieces of our vegan shrimp turned out too salty as a result of my occasional heavy-handedness. But blended in with the red beans and rice, a little saltiness was hardly noticeable.

We topped off the meal with some hot sauce and – in my case, as usual – nutritional yeast. Served with a side of bread, it was a force to be reckoned with!

Hooray for Cajun “seafood”!


More Recent Goodness


Vegetarian Bean Quesadillas.

I know I call our Cuban black beans and rice recipe Old Faithful, but if we’re being honest, this bean quesadilla recipe really is the true Old Faithful. I introduced you to this recipe back in February, and I confess that my love for it has not abated one bit – nor has it for…

Read More »


Happy Birthday, LeeLee!

Because we are still celebrating, this will be a short check-in tonight to lift a glass to LeeLee, who may have aged another year but still refuses to act it. We’ve been celebrating all weekend, in fact, from enjoying a dinner party with friends on Friday night (non-birthday-related, but still good fun) to splurging a…

Read More »


Spaghetti With Kale and Lemon.

I don’t know why, but there’s just something about a simple pasta recipe that always tastes so … classy. These minimal-ingredient dishes are so timeless, so warm and comforting, that I sometimes don’t know why we go to the trouble of concocting multicourse and multi-pan recipes! Tonight I gave this recipe from over at Bev…

Read More »


Vegetarian Mexican Chik’n Chowder.

This week, Crock-Pot Monday came on Tuesday instead (these things happen sometimes) – a welcome change of pace! Someone is having a Big Birthday in a few days – for the record, that someone’s name rhymes with GiGi – and as a result, we have already begun to kick off the festivities with style and…

Read More »