For much of the Roman Catholic world, today, the Tuesday before Lent, is Mardi Gras, or “fat Tuesday”, the last day of celebration before the fasting season of Lent. Cities such as New Orleans, Sao Paulo, and Trinidad kick out the jams with a party to end all. At least until next year.

        While raucous carnaval parties are not my style, why not celebrate the season with plant strong versions of New Orleans cuisine? Louisiana cooking is well know for meat and seafood in everything, but there is more than one way to cook a gumbo. Many meatless versions exist thanks to the Lenten tradition. It’s not so hard after all to go plant strong for Mardi Gras.

Over at the Engine 2 blog they linked a bunch of recipes.

Here is the usual gumbo recipe in my family. It’s not uncommon for us to eat this once a week in winter. We use chard and add 1/2t of dried thyme along with some cajun seasoning salt.

Susan at the great fatfreevegan blog is from Louisiana, and she has painstakingly converted the classics for healthy plant strong warriors.

My favorite is Real Louisiana Red Beans and Rice.

A cookbook that has some ideas is Good Time Eatin’ in Cajun Country.

For us tonight? The Happy Herbivore’s NOLA Gumbo from The Everyday Happy Herbivore, with the addition of chard.

And zydeco. Gotta have some zydeco, too. With Tabasco.
Laissez les bons temps rouler!