Mardi Gras and Recipes- Plant-Based and Gluten Free

Mardi Gras is a festive carnival celebration that takes place in the French Quarter in New Orleans, Louisiana prior to the start of lent.

Food is a big part of the celebration and is unique to the area. See my plant-based recipes below.

 

Partygoers come from all over the world to celebrate in the streets with music and food. They wear beautiful masks and elaborate costumes. The name, Mardi Gras is actually French and translates to mean, Fat Tuesday! 

"Mardi Gras 2024 falls on Tuesday, February 13, 2024 this year which is actually the last day of carnival season in New Orleans!

How did this custom make its way to New Orleans? 

In 1682, the French colonized part of Louisiana and controlled the area for many years. Today, the French influence is very evident in the French Quarter of Louisiana and many of the French customs and celebrations remained. 

In France, it was customary among the Catholics to use up all of their fat (no refrigeration in those days) that they had in the house and feast before lent started. Mardis Gras has been celebrated in France since the Middle Ages on the day before Ash Wednesday. 

Creole cooking and Mardi Gras

Creole means "people of the colony" and is known as city food. The "people of the colony" were those from French and Spanish origins that settled in Louisiana long before the Louisiana Purchase in 1803. Creole cooking is a blend of the many cultures from the area which also includes African (the French owner's slaves did cooking), Caribbean, German, Italian, and Native American. The food tends to reflect a more sophisticated cuisine introduced by French chefs. 

Creole cooking includes cooking with oysters, crabmeat, lobster, and shrimp. Creoles had more sophisticated food because they were often people of wealth and reflected recipes from French cooking.

Cajun Cooking and Mardi Gras 

Cajun cooking is often referred to as "country cooking" because it originated from the poorer people who lived in the outskirts of the cities in the swamps known as Acadiana. These were French people who came to Louisiana from Canada -Nova Scotia and New Brunswick after being deported in the 1700's and finally made their way to Louisiana when it became a French colony. Their cooking takes advantage of what they could hunt and fish. Examples of the Cajun dishes include pig's ears, alligator sausage, crayfish and catfish. 

Both cultures have a strong influence in Louisiana cooking. 

In the past I've made Creole Rice and Beans which traditionally uses red beans. 

I've also made Cajun Sweet Potato Fries in the past which are spicy and delicious. 

My Notes: 

Both recipes call for the spices used in Louisiana and in Mardi Gras dishes. I have to admit, I don't cook Cajun or Creole food very often because both rely heavily on fat, meat or seafood.  It doesn't lend well to vegan cooking unless you use the meat alternatives such as Beyond Meat sausage. 

Both recipes that I shared are plant-based and gluten-free.