Vegan
Blue Tidal Wave Sorbet
Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores.
Green Olive Tapenade
By Jill Ringer
Gumbo Z'herbes with Red Beans
(Gumbo with Mixed Greens and Red Beans)
Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.
Jícama and Pineapple Salad with Cilantro Vinaigrette
Chopped cilantro in the dressing and whole leaves mixed with the spinach add a double dose of cilantro flavor to this salad.
Catalan Spinach
This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.