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[KeithHernandez]

Pasta caprese is an ol' reliable.  Cheese is of course a major ingredient.

There's no end of vegetarian or vegan options for chili.  Jane & Michael Stern's "Chili Nation" has three vegetarian versions, I believe.  Here is one of them, though I personally found it a little bland.  My favorite is the big spicy vegetable stew representing the state of Louisiana.  I can post it from home later if there's interest.

Me, I am.  I have been a vegetarian for quite sometime now, but I mainly eat shit.  Rice, squash of all types, chips, hummus, beans, fruit and gatorade.

Also, some meat substitutes are good, you just don't look at them like they are supposed to be meat, they are just something that allows you to have a sandwich without having the money for guacamole avocados or another thick spread.  And I really fuck*ng love sandwiches.  Peppered tofurky and the fake chicken naked cutlets by quorn are awesome.

[smick]

Peppered tofurky

Yes.  Sandwiching.  Current favorite: Couple slices of that, some kraut, some pickles, some dijon mustard, and some veganaise.

"You have a tasty sandwich."

[sailor]

Madhur Jaffrey

[Choop]

Madhur Jaffrey

What did you just call me?

[Doc]

Thanks for all the tips guys, shopping night tonight so I'll let you know it goes.

[Ruta Bagas]

Madhur Jaffrey

This is exactly what I was about to post.

[Bobby Isosceles]

Madhur Jaffrey

Apparently her cookbook on seafood, Jaffrey Du Mer, didn't do so well.

[Carlos del Vaca]

Louisiana vegetarian chili recipe from "Chili Nation."  Apologies for length.
The Sterns say the recipe is adapted from a 1959 Creole community cookbook from Baton Rouge.

6 large dried California chiles (you should be able to find these at a Hispanic market or even at some regular grocery stores)
4 cups canned vegetable broth
1 large eggplant, peeled and cut in 1-inch cubes
3 T. olive oil
2 1/2 t. salt
1 c. chopped onions
4 cloves garlic, minced
1 large red bell pepper, chopped
1/4 c. vegetable oil
2 t. ground cumin
1 t. ground allspice
2 t. dried Mexican oregano
1 t. ground black pepper
1/2 T. red jalapeno powder
one 14 1/2 oz. can diced tomatoes with roasted garlic
one 15 oz. can golden hominy, drained
one 15 oz. can white kidney beans, drained
1 c. chopped fresh parsley
1 1/2 T. sugar
1 T. masa harina dissolved in 1/2 c. warm water

Place the chiles in a large heatproof bowl and cover with boiling water.  (It's a good idea to poke holes in the chiles first, and put
a small plate on them to keep them submerged.)  Let stand 30 minutes or so until soft, then seed and stem them.  Puree in a food processor or blender with 2 cups of the broth.

Heat the oven to 350.  Coat the eggplant with the olive oil and spread on a baking pan in a single layer.  Sprinkle with 2 teaspoons salt.  Bake about 30 minutes.

In a large pot or dutch oven, saute the onions, garlic and bell pepper in the vegetable oil until soft.  Add the chile puree,
eggplant, and everything else (incl. the remaining salt and veggie broth) except the masa harina mixture.  Cook over low heat at a simmer for 15 minutes.  Add the masa harina mixture and cook for 2 minutes more.

If you're a dedicated carnivore, some diced sausage (kielbasa or andouille) or smoked ham would be good here.  I think okra would be right at home in this stew as well.

[theinevitable]

I was told many times at camp that back in the day a lot of stews and the like used Sassafrass as a thickening agent.

I really want to know what that would taste like, since sassafras tastes like root beer.

[AlohaDawg]

For the Louisiana Chile, add Tasso and Andouille if you want authentic Louisiana meatstuffs. Tasso is the real down home smoked ham.

[AlohaDawg]

I was told many times at camp that back in the day a lot of stews and the like used Sassafrass as a thickening agent.

I really want to know what that would taste like, since sassafras tastes like root beer.

Gumbo file is made from sassafrass leaves. That goes in gumbo to add some thickening (okra does a good job thickening too)

It's in the spice section of the store.

Update: Sassafrass leaves contain a substance that caused cancer in lab rats according to wikipedia. Probably force fed 50 times their weight, though. Here is an interesting history and info on File: Nola Cuisine

[pmcd9]

Yes.  Sandwiching.  Current favorite: Couple slices of that [peppered tofurkey] , some kraut, some pickles, some dijon mustard, and some veganaise.

"You have a tasty sandwich."

Yum

[Bobby Isosceles]

Gumbo file is made from sassafrass leaves. That goes in gumbo to add some thickening (okra does a good job thickening too)

It's in the spice section of the store.

Update: Sassafrass leaves contain a substance that caused cancer in lab rats according to wikipedia. Probably force fed 50 times their weight, though. Here is an interesting history and info on File: Nola Cuisine

It's also an unforgivable sin to mix filé and okra as thickeners. I generally go with okra.

[AlohaDawg]

The article did mention that Gumbo File was used when okra was out of season. Also very interesting tidbits about the Indians that lived in the area of New Orleans and their commerce with the settlers, selling bay leaves and gumbo file.

[jay-ell]

I'm pretty sure that vegans who refuse to breastfeed or give babies formula are about .01 ppm.

If we want to go all the way anecdotal, I'm pretty sure there are far more upstanding omni parents that like to feed their babies carbonated sugar water.

Yeah, and it's worth noting that only 31.9% of all babies in the US are still receiving breast milk at six months of age, with or without supplement.  One third of all new mothers do not, for whatever reason, breastfeed at all, even in the hospital.  Many more women only breastfeed until they return to work after six weeks.  So veganism is not exactly the single greatest threat to the womanly art of breastfeeding in this country.  According to the Department of Health and Human Services, the culprit is usually returning to outside employment. 

*dismounts high hoss, ties it to fence in front of saloon*