If you’ve followed my blog in the last couple of years, you know that some girlfriends and I have a vegetarian/vegan cooking club. In the beginning, we went to a different member’s house every one to three months. We pick a random theme — from different types of cuisines to colors and more — each make a dish and bring it over, dive in, then share the recipes via e-mail the next day. Most times, we each try to make something new, so we all get to taste test several new recipes at once.
Since the club started in January 2010, the group has seen several weddings, three babies (Urban, our youngest member, left, was clearly unimpressed) and houses come and gone. We’ve all been very busy and the club just hasn’t come together (several of us did make it out to brunch once and a few of us did a mini club a few months ago). So, it was very exciting when I threw an e-mail out a couple of weeks ago and within 24 hours seven or eight of us committed and we had a host! T., who has wanted to be a part of our gang since she returned to Detroit from Toronto almost a year ago, threw out the idea of Mardi Gras and we ran with it!
We had a FEAST complete with smoky greens, rice and tempeh, beignets, a gigantic vegetarian muffaletta, black-eyed peas and rice, and the dish I made — vegan corn maque choux (pronounced “mock choo” as far as I know). Sadly, our host’s King Cake didn’t make it, but her delicious Sazerac cocktails did.
Maque Choux is a side dish I first had at our local Howe’s Bayou restaurant and bar. I grabbed the recipe of Mr. New Orleans himself, Emeril Lagassee, and veganized it. I don’t know about everyone else, but I loved it! It kept really well — I had leftovers a couple of times during the week after. It was really easy and quick to make. I think it would make a great side dish with all types of meals.
OH WAIT. Before I get to the recipe, I almost forgot. We also had sazerac JELLO SHOTS. Dangerous and delicious. Our host knows us well. Don’t you want to reach into the computer and grab one right off this plate:
OK, here’s how you make the maque choux.
2 Tbsp. butter (I used Earth Balance Vegan Buttery Sticks)
4 c. corn (I used frozen, but it would be about 6 ears if you use fresh)
1 c. chopped yellow onion
1/2 c. red and/or green bell peppers, chopped (I used red)
1 Tbsp. minced jalapeno (I minced a whole Serrano pepper)
2 tsp. Emeril’s Essence (I made it per his instructions HERE)
1 tsp. salt
1/2 c. heavy cream (I used So Delicious plain coconut creamer)
1. Melt butter in a large skillet or sate pan over medium high heat.
2. Add corn, onions, bell peppers, hot peppers, Essence, salt and cook, stirring, until soft, for 10 minutes. Add the cream and cook for two minutes. Serve hot. Enjoy!