Thursday, September 20, 2012

Low Country Boil aka Frogmore Stew, Vegan Style

Low country boils are associated with South Carolina and Georgia, and being a native born southern girl, I grew up eating a lot of seafood. Knowing what I know now, how scientific studies have confirmed that fish have a complex nervous system and can feel physical pain, how fish immediately begin to suffocate when pulled from the water, and how the sudden pressure change can rupture their swim bladder, I just can't in good conscience justify eating seafood. Overfishing has created dead zones in the ocean, where no life exists. I can pluck an apple from a tree or a carrot from the ground; when we fish we deprive ocean mammals of their only source of food.

So how does one go about enjoying foods one grew up with, but in a cruelty-free and responsible manner?


Low Country Boil aka Frogmore Stew, Vegan Style

12 c. water
1/4 c. Old Bay Seasoning
6 red potatoes, washed
6 ears of corn
2 cloves of elephant garlic, sliced
One package vegan sausage (I used Field Roast Mexican Chipotle), cut into one inch pieces

This recipe uses a pressure cooker.

Add water, Old Bay and potatoes to the pressure cooker and close the lid. Bring to pressure and let cook 5 minutes. Quick release the pressure.
Add the corn, garlic and sausage, close the lid and bring to pressure once again. Cook 5 minutes and let pressure come down on its own.

If you don't have a pressure cooker, you can add all of the ingredients to a Dutch oven and bring to a boil. Cover, reduce heat, and cook about 30 minutes. When potatoes can be easily pierced with a fork, it's done.

Serve using a slotted spoon. It will be HOT! I added a little vegan butter to my potato and corn and nothing else.

Low country boils and Frogmore stew are the same dish - both have potatoes, corn and sausage. They differ from mine in that I don't include the shrimp. If you want to add some vegan shrimp to the dish, go ahead! I'm sure it will be absolutely delicious! I didn't have any on hand, so went with what I did, including the odd addition of the spicy Mexican Chipotle sausage. Any sausage would work.

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