Your Lenten Cookbook

From the archives: all things meatless and magnificent

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Adorned in ashes, with the revels of Mardi Gras past behind us, we enter into the forty days of Lent. Religious no, this almost-springtime season invites all sorts of renewal: a chance to embrace something new, to rid oneself of the old, to try out being a fresher, brighter you. And in a world with increasing concerns about global warming, the centuries-old Catholic tradition of abstaining from meat seems an especially worthwhile sort of forty-day sacrifice. For this purpose, we've dug deep into our Cuisine archives for the best and brightest pescetarian, vegetarian, and vegan recipes—proving that abstinence need hardly always be a dreary ordeal, but rather an excuse to try some new things in the kitchen. 

Seafood Dishes

Lao Papaya Salad 

A culinary journey to the land of Laos-in-Louisiana. Get the recipe here. 

Crawfish Enchiladas

An étoufée, with a cheesy twist. Get the recipe here. 

Chargrilled Oysters

Ryan Trahan's quick and easy recipe for bone marrow herb butter chargrilled oysters. Get the recipe here. 

Mango-Crab Spread 

A versatile seafood favorite. Get the recipe here. 

Seafood Salad

Fresh caught catfish? Bring out the garden tomatoes too. Get the recipe here. 

Lucien's Spring Spaghetti

From Melissa Martin's "Mosquito Supper Club" Cookbook. Get the recipe here. 

Pompano en Papillote

A flavorful work of art from the 2018 King of American Seafood, Chef Ryan Trahan. Get the recipe here. 

Stuffed Blue Crab with Brown Butter Sabayon, Swiss Chard, and Fried Leeks

Nothing's better than fresh crabmeat—well, unless you take it out, mix it up with shallots, garlic, celery, poblano, French bread, and butter, then put it back in the shell. Get the recipe here. 

Alligator Étouffée

Adapted from David Buttross III's Blessed Be the Cooks (1984), this six-ingredient dish is an accessible (and oh, so delicious) way to get gator on your plate this Lenten season. Get the recipe here. 

Crispy Fried Oysters with MoPho Mayo

From Chef Michael Gulotta's Vietnamese-Creole strip mall hotspot, a new way to serve your bivalves. Get the recipe here. 

Blue Crab Gratin 

Cheesy, garlicky lump crabmeat. Need I say more? Get the recipe here. 

Joey's Mama's Shrimp Grits and Catfish 

The pinnacle of New Orleans seafood staples, étoufée-style. Get the recipe here. 

Peruvian Tuna Ceviche

Fresh, exotic, and colorful—a delicious remnant a long-gone culinary gem, New Orleans' Mizado Cocina. Get the recipe here. 

Crab and Mango Cakes 

Basically: lump together a mess of crabmeat, mango, tons of vegetables, mustard and mayo, and an egg—and voila! Get the recipe here. 

Vegetarian Dishes

Margherita Pizza 

Family pizza night, here we come. Get the recipe here. 

Mardi Gras Mac 'n Cheese

This bright, garden-fresh mac boast vibrant colors perfect for waxing nostalgic of carnival times past. Get the recipe here. 

SOS Broccoli au Gratin 

Get your veggies in, and retain the pre-Lenten guilt of indulgence with this fried, cheesy dish, displayed in all sophistication, in SOS's Oyster Shells. Get the recipe here. 

Shakshuka

A hearty, plant-based Israeli stew from the vibrant menu at Baton Rouge's new BLDG 5. Get the recipe here. 

Whole Roasted Cauliflower with Whipped Goat Feta

Straight from the ground, the cauliflower, says Chef Alon Shaya, is no less or more beautiful on the plate than it was in the ground. But with a bit of seasoning and some cheese, it becomes something magnificent. Get the recipe here. 

Caprese Panino 

With the decadence of homemade pesto (check out our recipe for that, here), you can't go wrong caprese, my friend. Especially in panini form. Get the recipe here. 

Vegan Dishes

Guac

Comfort food from Mestizo's. Get the recipe here. 

Oyster Mushroom Etoufée

From Jenné Claiborne's Sweet Potato Soul, this innovative dish elevates the classic Louisiana smothered delicacy with nutrient-rich oyster mushrooms. Get the recipe here. 

Lentil Mushroom Bolognese 

Weighty and bold, this pasta dish speaks to the enduring plant-based magic emanating from MJ's Café. Get the recipe here. 

Red Beans and Rice

From the Mississippi Vegan himself, this vegan twist on a Cajun/Creole classic incorporates surprising smoke and spice for a plant-based bite of sweet, sweet nostalgia. Get the recipe here. 

Chickpea and Roasted Mushroom Salad 

Happy greens, a little peas, and some chanterelles send you to the moon. Get the recipe here. 

Crispy Quinoa Salad

Chef Dana Honn doesn't shy away from grains for this flavorful, Caribbean-style salad. Get the recipe here.