Krimsey Lilleth - The Cajun Vegan Cookbook: A Modern Guide to Classic Cajun Cooking and Southern-Inspired Cuisine

Copyright 2021 Krimsey Lilleth

Published by Blue Star Press

PO Box 8835, Bend, OR 97708

www.bluestarpress.com

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher.

Photography by Krimsey Lilleth

Cover by Megan Kesting

Ebook design adapted from print design by Megan Kesting

Disclaimer: This book is for informational and educational purposes. It is not intended to diagnose, treat, cure, or prevent any disease. Please consult your healthcare provider before starting or modifying any diet, exercise, or healthcare program.

Ebook ISBN9781958803004

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To all of us, who will soon be mushroom food.

Thats probably the most common reaction I get whenever I pair those two words together in a sentence. If Im back home in Louisiana, it usually elicits looks of horror on a few folks faces, too. Some laugh, some dismiss, some get pissed, and thats all fine by me. Most people come around. There are even a few whose eyes light up when they hear the words Cajun and vegan together (those are my favorite reactions). No matter what you think at first, this book is for youbecause this book is for everyone.

Louisianas food culture seems to be heavily centered on meat and seafood. However, the key to making great Cajun food isnt either of these things. Sure, meat and seafood are interchangeable ingredients that everyone is familiar with, but they have almost nothing to do with Cajun cuisines unmistakable flavor.

CAJUN FOOD IS THE SPICES. ITS THE TECHNIQUE. ITS THE THE HOLY TRINITY (MORE ON THAT LATER).

Not only can Cajun and vegan go together, but when you marry these two cuisinesone steeped in history and deep flavor, the other ripe with fresh, good-for-you ingredientsyou kick open the door to endless new culinary possibilities. Do these Cajun vegan dishes taste exactly like their meat counterparts? Of course not. That would be kind of lame and boring. They are their own thingsyummy, interesting, fun things. This is Cajun that wont weigh you down. Frankly put: this is food that doesnt make you feel like crap.

Everything is a choice. Choosing to keep an open mind and try something new can take you to places you didnt even know existed. Thats been the story of my life, and its what brought me to Cajun vegan cooking and where Im at today.

When I was growing up, I accepted meat as part of my diet. I never questioned itI just ate what I was given.

I was born in Baton Rouge, Louisiana, and raised in the rich, celebratory culture of the deep South.

I come from a big, blended family and spent much of my childhood roaming outdoors, exploring the areas swampy, magical forests and all the critters that live within them.

I came to really appreciate and respect those living things, and at twenty years old, I learned more about the harsh realities of the animal production industry and decided that I needed to align my diet and lifestyle with my values. Over time, I learned how to eat in a healthy, filling, and delicious way, and I began to share my discoveries with others. It has been a joy watching my friends and family slowly make the transition to more plant-centered ways of living. After all, even an openness to eating just a few fewer meals with meat per week can positively affect your health and the environment in a big way.

I actually worked as a petroleum engineer and project manager for five years before I got into cooking. It was a successful career, and I had a promising future, but over time, I really began struggling with the why behind my work. Ethical questions regarding sustainability in the industry plagued me, and I found myself increasingly distracted by dreams of doing something that really mattered to me. Motivated by my desire to help propel the vegan movement forward through positive activism, I made the radical move to abandon my career, pack up my mutt and all my things, and move to California to open my first-ever restaurant: Krimseys Cajun Kitchen in North Hollywood.

Krimseys Cajun Kitchen was born in a packed two-bedroom house shared with four roommates and three canine children. Before it was a restaurant, it was a dream housed in a tiny kitchen with only four square feet of counter space. I tinkered for hours and hours, meticulously testing recipes and frequently driving my roommates nuts (but heythey got to eat the results). It was insane and chaotic, but it was also one of the best years of my life. Ill never forget it.

Eventually I began catering, working farmers markets and festivals, and writing a cookbook (the early version of what youre now holding in your hands). The more I cooked, the more we all realized that something incredible was brewing. Then on Mardi Gras 2017, I opened my modest little restaurant space on the edge of North Hollywood. With the help of close friends and family, I renovated the space on a shoestring budget and launched the Worlds First Cajun Vegan Restaurant! The concept caught on quickly, and six months later, we expanded into a larger corner space just a few doors down from the original spot.

One of the most special things about it was the way it brought people together. I witnessed countless first dates, birthday parties, and family gatherings. We also regularly hosted craft nights (usually hosted by my sister, Jess), live music with The High Life Cajun Band, Mardi Gras parties, and many other social events. I took great pride in curating an atmosphere that was warm, welcoming, and interesting. The music had to be perfect. The food had to be just right. The Krewe (i.e., staff) had to be happy to be at work. And so, I poured myself into it.

I ran and operated Krimseys Cajun Kitchen for about three years, and when COVID-19 hit in the spring of 2020, I had a big decision to make. I just knew that it was going to last a while. As I tried to peer into the future, I saw months (maybe years?) of trouble, or at best, a version of the restaurant without all the community that had sprung up around it. Running a restaurant is already a tough job, and without the perks of community interaction, craft nights, live music, and Mardi Gras parties, I had a hard time seeing the point. I didnt want to be a takeout business, so I closed up shop and began looking for my next project. Id taken many risks before, so I wasnt too concerned about taking on one more. I knew it would be okay, and Id eventually find something incredible to work on. Not too long after the painful decision to close our doors, a former customer who works for a publishing company reached out about publishing my Cajun vegan cookbook. I was stoked, and here we are.