Recipes using Marguerite's Creole Seasoning

easy guacamole

Avocado, Marguerite's Creole Seasoning and Vinegar are the only ingredients. Choose apple cider or balsamic vinegar or lemon or lime juice. Make any size batch. For each avocado, add 1 teaspoon of seasoning and 1 half teaspoon of vinegar. Just peel the avocado and remove the pit. Mash and mix the ingredients together. Serve with chips, crackers, bread, celery sticks or use it in burritos, quesadillas and salads.

roasted sweet potatoes or butternut squash

2 sweet potatoes or 1 squash, peeled, seeds removed, cut into bite size cubes

2 tablespoons grapeseed or unrefined coconut oil

Marguerite's Creole Seasoning to cover

Toss veggies with oil (not too much oil, just to prevent sticking to pan and help seasoning to stay on veggies) in baking pan. Sprinkle seasoning on. Roast at 400 degrees for 45 minutes, stirring after 25 minutes.

pan sauteed zucchini

Wash and slice 2 zucchini in quarters lengthwise and then a quarter inch thick slices widthwise or however you like it. Sautee in skillet over medium heat in grapeseed  oil (or oil of your choice). Sprinkle generously with Marguerite's Creole Seasoning. Cook until tender but not mushy, to your taste.

marguerite's creole sauce

Onion, bell pepper, 6 cloves garlic, 3 large tomatoes, 3 tablespoons or more of your favorite oil, Marguerite's Creole Seasoning to taste, approximately 1 tablespoon

Experiment with this one, depending how chunky or smooth you like your sauce. For smoother, use a food processor, for chunkier - chop by hand. Key to this sauce is to cook the onions enough to bring out the flavor. Warm the oil in the skillet for a minute and add the chopped onions first. While they are cooking, you can chop the bell pepper (any color you like) and then add it to the onion. Chop the tomatoes while the onions and bell pepper are cooking.  It doesn't matter much if the tomatoes get cooked a lot or a little.  It is mainly important to cook the onions until they are soft, turning brown and sweet. So, add the tomatoes and mince  or press the garlic, and then add it.  Stir in the seasoning. Taste it. Add more if it doesn't taste salty enough.

Serving suggestions: This is a versatile sauce.    For a vegetarian meal, add zucchini, eggplant (to make ratatouille) and/or mushrooms and serve over brown rice, quinoa, millet or pasta. Or serve the sauce over spaghetti squash. You can add peeled raw shrimp and sautee until the shrimp turn pink (but not too long or they will get tough and rubbery) for Shrimp Creole and serve over brown rice, pasta, millet or quinoa.

DIP OR SALAD DRESSING

1/4 CUP YOGURT (SO DELICIOUS BRAND MADE FROM COCONUT MILK IS VEGAN)

1 TSP MARGUERITE'S CREOLE SEASONING

Mix it up and adjust to your taste. Use it as a dip, sauce or salad dressing.

hummus

3 CUPS COOKED CHICKPEAS (A.K.A. GARBANZO BEANS)

1/2 CUP GARLIC HERB EXTRA VIRGIN OLIVE OIL (From LaTerra Natural Oils)

1/4 CUP LEMON JUICE

1/4 CUP TAHINI

2 TBS MARGUERITE'S CREOLE SEASONING (or more to taste)

OPTIONAL: 1 TBS PARSLEY FLAKES, 1 TSP TURMERIC, 1/8 TSP CAYENNE

Puree all ingredients in a food processor.  Serve with celery, crackers, chips etc.

MANGO SOUP

2 - 4 MANGOES

1/2 CUP YOGURT (I use coconut milk yogurt) or 1 CUP COCONUT MILK

1 TABLESPOON MARGUERITE'S CREOLE SEASONING

Puree all ingredients in Ninja, blender or food processor. Serve cold or room temperature. Choose yogurt or milk depending on how thick or thin you like it.  Add more seasoning if you like it spicier.

VEGAN PESTO SAUCE​​

4 CUPS FRESH BASIL LEAVES

4 CLOVES GARLIC, MINCED

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TBS LEMON JUICE

3 TBS TAHINI or PECAN BUTTER

2 TBS Marguerite's Creole Seasoning

Puree all ingredients in a food processor. Adjust seasoning to taste. Adjust texture with more or less tahini and olive oil. Serve mixed with pasta or in salad or spread on bread.

FUSION DRESSING/SEAWEED SALAD

DRESSING INGREDIENTS:

1 TBS TAHINI

2 TBS LEMON JUICE

1 TBS COCONUT LIQUID AMINOS OR TAMARI

1 TSP MARGUERITE'S CREOLE SEASONING

1 TSP MINCED GARLIC

1/4 TSP GROUND GINGER

SALAD INGREDIENTS:

2 TBS DRIED WAKAME

1 CARROT, SHREDDED

1 GREEN ONION, SLICED

OPTION: Any other veggie you like 

Soak wakame in water 5 minutes then drain. Mix up all dressing ingredients. Taste and adjust seasoning as desired.  Combine all salad ingredients and toss with the dressing to coat. Makes 1 large or 2 small servings.

BUTTERNUT SQUASH or pumpkin SOUP

BUTTERNUT SQUASH, COOKED AND CUT UP (approximately 4 cups, more or less)

ONION, PUREED AND COOKED

COCONUT MILK, 2 cups (more or less, depending on desired thickness and flavor)

VEGETABLE BROTH (OPTIONAL, same as coconut milk)

2 TBS MARGUERITE'S CREOLE SEASONING (or more, to taste)

1 tsp ginger (optional)

1 tsp turmeric (optional)

Puree the cooked squash in a food processor. Put some oil in a pot, so nothing sticks to the bottom before you add the liquid. Combine the cooked squash and onion in the pot with seasoning. Add some liquid and stir or whisk. Keep adding coconut milk and or broth, whisking to blend, until you have the desired thickness and flavor. Adjust seasoning as needed.

BABA GANOUSH

3 EGGPLANTS, COOKED

1/4 CUP LEMON JUICE

1/4 CUP TAHINI

2 TBS Marguerite's Creole Seasoning

(optional, extra garlic and turmeric)

Puree all ingredients in a food processor until smooth.  Serve with crudites or crackers or as a sandwich spread or salad enhancement.

aubergenius eggplant dip

1 large eggplant, sliced into quarter inch rounds

1 or more onion, sliced into 1/8 inch rounds

14 cup tahini

2 tbs lemon juice

2 tbs nutritional yeast (for cheesy flavor)

1 tbs Marguerite's Creole Seasoning

3 cloves garlic, minced

Grapeseed oil (or other high heat oil) for oven roasting

Oven roast eggplant and onion at 400 degrees until eggplant is soft and onions are carmelized.

Drop garlic into running food processor to mince. Then add all ingredients to food processorto blend until smooth. Serve with crudite's, crackers, rice cakes or bread.

vinaigrette

1/4 cup apple cider vinegar or balsamic vinegar

1 TBS creole mustard or brown mustard ( I like chardonnay mustard)

1 TSP minced garlic

1 TSP Marguerite's Creole Seasoning

3/4 cup extra virgin olive oil

Combine all ingredients except oil.  Shake or stir, vigorously.  Add oil last.  Be sure to stir before each time serving, since the oil and vinegar separate, naturally.  Toss with salad or drizzle over steamed veggies such as asparagus and broccoli, and add more Marguerite's Creole Seasoning to taste.

creole black eyed peas

1 pound of dried black eyed peas; sorted, rinsed and soaked for 6 hours or overnight

2 or 3 TBS grapeseed or other oil

1 onion, pureed or minced

1 bell pepper, pureed or minced

1 quart organic vegetable broth or water

1 TBS minced garlic

1 TBS Marguerite's Creole Seasoning (or more, to taste)

Sautee onion and bell pepper in the oil for 5 minutes or so (or you can skip this and put all ingredients in the soup pot at once.  This step brings out more flavor from the onions and peppers.)

Simmer all ingredients for a couple of hours or until the black eyed peas are soft and done.  Adjust the seasoning as needed.  Serve plain or over rice.

creole crab cakes

1 POUND CRAB MEAT

2/3 CUP MAYO (my favorite is Chosen Foods Vegan or avocado or olive oil based)

2 TBS CREOLE MUSTARD (I also like Chardonnay mustard by Sutter Buttes)

1 TBS LEMON JUICE

1/3 CUP COCONUT FLOUR (better than bread crumbs for gluten free)

1 TBS Marguerite's Creole Seasoning or more to taste

OPTIONAL: 2 SCALLIONS, CHOPPED; 1 TSP MINCED GARLIC, 1 TBS PARSLEY FLAKES

Thoroughly mix all ingredients EXCEPT CRAB.  Then carefully mix the mixture with the crab. Optionally, refrigerate for an hour to help the mixture stick together, then form patties and sautee in oil until browned.  I prefer to bake in a muffin pan at 350 degrees for 25 minutes.  The patties are less likely to fall apart that way.

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vegan creole poutine

1/4 cup oil, such as grape seed, avocado or coconut

1/2 large onion or equivalent shallots, pureed

1 1/2 cups mushrooms

1/2 cup vegetable broth (or more for consistency)

1 cup coconut milk

1 tbs coconut aminos

1 tbs tamari sauce

1 tsp siracha (optional for more heat)

1 tsp minced garlic

1 tbs Marguerite's Creole Seasoning (or more to taste)
 

Pan sautee onions in oil until well-cooked

Add mushrooms and continue cooking until mushrooms are well cooked

Transfer to food processor or blender with the vegetable broth and blend until smooth

Return to pan and add remaining ingredients

Taste and adjust seasoning and liquid for desired thickness

Serve with optionally:

roasted potatoes, cooked brown rice, quinoa and/or melted vegan cheese

creole falafel

1 1/2 cups dried chickpeas

4 cloves garlic

1/2 cup red onion

1 TBS lemon juice

1/2 cup extra virgin olive oil

2/3 cup fresh parsley or 2 TBS dried parsley

Optional: 1/2 cup cilantro (some people have an aversion, love it or hate it)

1 1/2 TBS Marguerite's Creole Seasoning

Soak the chickpeas overnight, then drain. ( I used leftover cooked chickpeas).  Preheat the oven to 375. Using a food processor, mince garlic first, then the onion. Then add the other ingredients and process until smooth. Prepare a baking sheet with a sheet of parchment paper.  Roll the dough into balls. Place them on the parchment paper and flatten to form patties. Bake for 15 minutes and flip the patties and then bake an additional 15 minutes.  Serve with lemon tahini sauce.

CREOLE-ASIAN FUSION SAUCE

1/2 cup coconut milk

1/3 cup tahini or pecan butter

2 TBS lemon or lime juice

1 TBS tamari

4 cloves garlic, minced (or 2 tsp chili-garlic sauce)

2 TBS Marguerite's Creole Seasoning

1 tsp honey

Louisiana hot sauce or sriracha to taste (optional for more heat)

Stir all ingredients until smooth. Mix into any stir-fry or veggies and rice or rice noodles or use as a dipping sauce for sweet potato wedges or steamed asparagus, for example.

vegan lasagna filling or fake cheese dip

2 white potatoes or equivalent red or new potatoes

1 large carrot

1 cup water (use the water the veggies are boiled in)

3 TBS nutritional yeast (for cheesy flavor)

1 tsp garlic powder of 4 cloves garlic, minced

1 large onion, chopped and carmelized

1/2 tsp turmeric

3 TBS tahini

1 1/2 tsp agar agar powder

2-3 TBS Marguerite's Creole Seasoning (to taste)

Sea Salt (for the water to boil the veggies)

Peel and chop the potatoes and carrot and boil them in salted water until soft. Put all ingredients in a food processor and puree until smooth. You can use this in place of ricotta in lasagna recipes or as a dip or sauce.  

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