Updated: Nov 14, 2020
Well we have been on this plant-based diet for about some three weeks now and I do have to say I feel much better and making veggie recipes has been sort of fun and easy. I have been looking at as,” what can I make out of these fresh ingredients” versus how can I make a dish without meat.
So, this dish came from an idea of taking classic New Orleans fare and making them all vegetarian. After much research, there is a difference between a Plant-based diet and Vegan, plant-based is what it says, plant-based which means you can add a few neutral base ingredients without losing all the great benefits from the veggies. Like stocks, what I was told is that stocks are more like teas, you get all the flavors and the "Good Stuff" without all the baggage of the harder to process compounds. – Enjoy
2 cups of large diced organic red bliss potatoes
2 cups of large diced Japanese eggplant
3 ears of corn
1 ½ cups shrimp stock (or water)
1 cup dry white wine
1 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks of celery, diced
2 cloves of garlic, minced
3 tablespoons of unbleached flour
1 tablespoon of ground cumin
1 tablespoon of smoked paprika
1 tablespoon of fresh thyme
1 teaspoon of ground tomato
Hand-full of Italian Parsley, chopped
Red pepper flakes to taste
Salt and Pepper to taste
2 zucchinis, sliced
1 tablespoon of Habanero Olive Oil
Salt and Pepper to taste
Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Place zucchinis in a bowl along with Habanero Olive oil and salt and pepper, toss to coat and pour onto a lined baking sheet, single layer, and roast for about 30 minutes or until crisp. Set aside to cool. They will stick if left to cool too long, so about a few minutes after removing from the oven transfer from the baking sheet.
Cook corn in boiling water for about 3 to 5 minutes, remove, let cool, then remove kernels for cob and set aside.
In a large deep skillet drizzle with olive oil and place over medium-high heat, once oil is simmering add onions, bell peppers, and celery and sauté until soft, about 3 to 4 minutes. Now add the dried spices, red pepper flakes, seasoning, and flour, sauté for an additional minute. Next add garlic, stock, wine, and thyme, and half the parsley, stir to combine, bring to a boil, then reduce heat and add the potatoes and eggplant and cover and simmer for 25 minutes or until potatoes are done and sauce is thick. Add corn and let simmer for an additional 2 to 3 minutes to warm corn. Remove from heat, add the balance of parsley. Let sit for 5 minutes' cover before serving.
Spoon into serving bowls and garnish with zucchini chips – Serve