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Digital Subscriptions > PlantBased > May 2019 > Cajun Spice

Cajun Spice

MAKE YOUR OWN

CAJUN SPICE MIX

Cajun food originates from South Louisiana. The word Cajun refers to a group of people who settled in Louisiana around the 1700s, following the British invasion of Canada. The group created their own traditions, blending their French- Canadian heritage with aspects of America’s Southern regions, and developed an array of sensational dishes that have steadily grown in popularity, worldwide. Most Cajun recipes begin with a French mirepoix (flavour base) known as ‘The Holy Trinity’, comprising onion, celery and bell peppers. Similarly to how in most English and Italian dishes, onion and garlic are always the first ingredients to hit the pan, this ‘Holy Trinity’ forms the start of any Cajun stew, soup or stock.

A few of the region’s most famous dishes are: gumbo (a savoury stew), jambalaya (a stock-based one-pot), dirty rice (rice with meats and vegetables added) and beignet (a square sugared doughnut, which hit the big screen in Disney’s The Princess And The Frog), all of which can be easily veganised. But even more popular than these Southern delicacies is the Cajun spice mix — a staple in Cajun cooking, this blend perfectly balances the lip-tingling spice of cayenne pepper and paprika, with calmer, aromatic flavours, such as oregano, thyme and onion powder.

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About PlantBased

Being a bunch of food-obsessed vegans, the spring-summer months mean more than just warmer temperatures and occasional spots of sunshine for us at PB HQ — it means fresh berries, home-grown herbs and alfresco dining (yay!). Hands down, the ultimate get-outside-and-soak-up-the-sun meal has to be afternoon tea. Its delicious, miniature treats have long held a place in my heart; primarily because, when else can you acceptably enjoy so many cakes in one sitting? Never! (Excluding post-break-up binges and wedding receptions). If you’re planning on hosting your own afternoon tea party — and you should, as it’s a great excuse to get the family together — then turn to page 34 to find our delicious array of sweet and savoury recipes. However, if your family is more ‘meat and potatoes’ than teatime garden parties, then have a party by yourself — that way you don’t have to share! Or, you can check out our hearty and delicious seitan recipes on page 90, for a show-stopping vegan meal that is a little more tailored to their tastes. Also this issue, we’ll be speaking to the fantastic team behind Form. This plant-based protein brand is much more than pretty packaging and tasty shakes — they’ll be showing us how the ethics of veganism: compassion, environmentalism and the want and willingness to help the less fortunate, can be extended beyond your diet and lifestyle, and towards more charitable endeavours. Turn to page 38 to hear about their inspiring project in West Africa. And don’t miss our essential guide to pasta (p.40) — our plant-based takes on Italy’s traditional recipes are so quick and easy to make, you’ll feel like a professional ‘capocuoco’ in no time! Have a happy and healthy May,