The Cajun Vegan Cookbook - by Krimsey Lilleth (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Cajun food is playful, hearty, and rick . Lilleth blends Louisiana's flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious. She inspires readers to try new things, have fun with their food, and be reminded that life is one big party. Enjoy! -- adapted from back cover<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>"Krimsey's restaurant was a real favorite of ours. We had her food at Billie's rehearsals often...fortunately for all of us, she just put out a Cajun vegan cookbook." - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed</b> <p/><b>Plant-based foodies rejoice: you can finally indulge in New Orleans' iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook.</b></b> <p/>Classic Cajun dishes like jambalaya, étouffée, gumbo, and hushpuppies have gone vegan in this delicious plant-based cookbook created by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. <i>The Cajun Vegan Cookbook</i> blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious. <p/><b>130+ recipes inspired by the Big Easy (including 90+ gluten-free options): </b><br> - <b>Breakfasts and Breads: </b> Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts <br> - <b>Soups, Salads, and Poboys: </b> Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy <br> - <b>Entrees: </b>Heart of the Bayou Étouffée, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks <br>- <b>Sides: </b> Fried Green Tomatoes, Kale & Tempeh'd Black-Eyed Peas, and Cajun Potato Wedges <br>- <b>Dressings, Sauces, and Toppings: </b> Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple Bacon Bits <br>- <b>Desserts: </b> French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines <br>- <b>Drinks</b><b> </b> Jalapeño Cauldron Lemonade, Café Au Lait, and Hurricane Party <p/>Each of the recipes was created under the influence of powdered sugar, café au lait, Louisiana jazz, and a sprinkling of '90s jams. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy!<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"In late November, Lilleth released 'The Cajun Vegan Cookbook, ' with more than 130 recipes for sauces, stews, salads, sandwiches, sips, sweets and entrées, all pulled from her Louisiana upbringing but made meat- and dairy-free." - <b><i>Los Angeles Times<br></i></b><br>"Whether you're craving jambalaya, étouffée, gumbo, or hushpuppies, you can find it all in the pages of this cookbook." - <b><i>VegNews<br></i></b><br>"Krimsey's restaurant was a real favorite of ours. We had her food at Billie's rehearsals often...fortunately for all of us, she just put out a Cajun vegan cookbook." - <i><b>Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br>Krimsey Lilleth was born in Baton Rouge, LA, and raised in the rich, celebratory culture of the deep south. She spent a good deal of her childhood in the great outdoors and swampy, magical forest teeming with all sorts of critters she came to love and respect. Krimsey's mission is to inspire others to care for themselves, animals, and the environment through food. She is the founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen, the world's first vegan cajun restaurant.<br/>
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