16
Feb
10

laissez les bons temps rouler!

The next best thing to being in New Orleans is cooking (and eating) like you’re in New Orleans (and for me that means the decadent stuff that happens to be vegetarian…)  The awesome picture above was not taken by me, but pulled it from this entertaining Mardi Gras Flickr photostream. Here’s what I made today:

Cheese Grits Soufflé: http://www.foodandwine.com/recipes/cheese-grits-souffle

Citrus Collard Greens (Bryant Terry’s Recipe.. he’s the author of Vegan Soul Kitchen, one of my favorite cookbooks): http://www.culinate.com/books/collections/all_books/Grub/Citrus+Collards+with+Raisins

Begniets (so much fun to make!!!): http://www.epicurious.com/articlesguides/holidays/mardigras/johnbeshmardigrasmenu/recipes/food/views/Beignets-356810

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