For someone raised in the desert Southwest, I have an inexplicably great affinity for Cajun cuisine. Though I’ve never been to Louisiana (or anywhere in the South except Jacksonville, Florida and a brief weekend in Oxford, Mississippi) I harbor rich fantasies about eating crispy beignets in the shade of a cypress tree while jazz music floats through the air. Admittedly, most of this probably stems from visits to New Orleans Square in Disneyland…so my dreams of Cajun culture may not be the most authentic.
Still, I know there’s authenticity to my love of Cajun food. Case in point: recently, a new seafood restaurant opened in our neighborhood. I had no particular interest in trying it, but kept hearing rave reviews. Once my husband and I finally visited, I discovered it was a Cajun seafood restaurant, with some of the best Cajun catfish I’ve ever had. Now it’s our favorite spot for a lunch date. There’s something about the mix of spices with flaky breading and hot fish that is piquant perfection, if you ask me.
Though Cajun food often centers around fish or meat fried in oil, it can also easily be made vegetarian, and it doesn’t have to be a grease-fest. Take these Cajun Chickpea Cakes. They pack the sublime flavor for which Cajun food is famous in a fiber-rich, lower-fat package. After tinkering with this recipe for years, I think it’s finally ready for prime time. Served with dirty rice, these cakes are a unique, flavorful vegetarian meal!
Not only are these Chickpea Cakes quite healthy as is, full of veggies and beans, they’re easily modified for dietary restrictions. Need a gluten-free meal? Sub cornstarch for the flour. Going vegan? Replace the egg with 1 Tablespoon flax seeds + 3 Tablespoons water. You can also feel free to experiment with the spices to achieve whatever level suits your taste.
P.S. Fun trivia: did you know the word “Cajun” is a shortening of the term “Acadian”? Acadians were French immigrants who initially settled in Canada and the Northeastern U.S. (which is why Acadia National Park is in Maine) but eventually migrated south to Louisiana.
Nice of them to bless American culture with their delicious food traditions!
Cajun Chickpea Cakes
A unique vegetarian main dish with all the flavor you expect from Cajun cuisine!
In a large nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add diced celery, onion, and green pepper and saute about 5 minutes or until tender. Remove from heat and reserve skillet.
Meanwhile, in a large bowl, mash drained chickpeas until only some chunks remain (you don't want them super mushy). Add sautéed vegetables and all remaining ingredients. Mix until the mixture begin to hold together. Add more flour if necessary.
Form mixture into 1/2 thick patties (should make about 8).
Heat remaining 1 Tbsp. olive oil over medium/medium-high in the same nonstick skillet you used for the veggies. Add patties and cook about 3 minutes per side or until browned and crispy. Serve immediately (especially good with dirty rice)!
Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?
I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”
That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.
Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!
Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
A Love Letter to Food Original Recipe.