This Sunday, June 24 from 11:45am to 1pm at the Fellowship Hall of St. Augustine Church, Treme’s Cookin proudly presents Brenda Jones and her Famous Roast, Carol Jones Gipson with Party Lasagna, and Thelma Jones with Baked Macaroni. They will be cookin’ to the music of David and Roselyn.
Don’t miss it, its going to be a good one!
If you are interested in volunteering, please email me at info@tremescookin.org or call 504-314-7055 / 678-643-3500. We could use some help on Saturday at 3pm, and Sunday 9am to 2pm.
St. Augustine Church is located at 1210 Governor Nicholls St.
Greetings! Treme’s Cookin’ successfully launched its third cooking workshop and tasting on Sunday June 3 at St. Augustine Church. The event featured Ms. Antonia Marigny with her Holy Thursday Lamb and former St. Augustine pastor Father Jerome LeDoux with his Vegan Meal in One. The event was held in conjunction with the celebration for the 50th anniversary of Father LeDoux’s ordination into priesthood. Parishioners, friends, and guests enjoyed a great potluck picnic outside along with sampling of the featured recipes and a cooking demonstration by Ms. Marigny. Stay tuned for details on the next Treme’s Cookin’ event coming up on Sunday, June 24th at St. Augustine Church!
Ms. Marigny shows the audience how to prepare her Holy Thursday Lamb.
Parishioners, friends, and guests enjoy the picnic and Treme’s Cookin’s samples
VEGAN MEAL IN ONE
Father Jerome LeDoux
Had a busy day and want a good hearty meal that’s easy to make? Want a complete meal that won’t slow you down? Try Father LeDoux’s Vegan Meal in One. This dish is full of flavor and the nutrients you need, and low on the bad stuff like fat and sodium.
Ingredients:
2 large onions chopped
2 teaspoons of granulated garlic (or 4 toes mashed)
1/8 teaspoon of powdered cayenne pepper
1 teaspoon of powdered basil leaf
2 teaspoons of powdered dill weed
3 teaspoons of powdered parsley
2 cooking spoons of olive oil
8-ounce package of sliced mushrooms
12-ounce package of Soyriso or Smart Ground Taco/Burrito
16-ounce package of fresh frozen sweet peas
4 cups of freshly-juiced tomatoes (together with the pulp)
2 cups of 10-minute instant brown rice
Method:
In a 6 quart saucepan with a lid, mix ingredients well with a cooking spoon
Cook covered on high until steam and sound indicate boiling
Turn down low and cook covered for 50 minutes
Alternatively, if you are using a crockpot, cook on high for one hour and on low for two hours
Nutritional Insight: This dish is full of flavor yet low on sodium. Excess sodium intake may result in elevated blood pressure, which could lead to cardiovascular and kidney diseases1. Remember, you can always add salt at the table later, but once you put it in, you can’t take it back out.
In addition, this dish uses brown rice instead of white rice. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids2.
Treme’s Cookin’ will host the third workshop of the series featuring Ms. Antonia Marigny’s Holy Thursday Lamb and Father Jerome LeDoux’s Vegan Meal in One. The event will take place at St. Augustine Church on June 3 starting at 1pm.