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

3 TBS TAHINI

1 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

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.

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)

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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