Veganism has steadily been making its way into the mainstream in recent years, and data suggests that the number of vegans continues to grow rapidly. Far from a fad diet, veganism is a lifestyle choice; vegans do not consume any animal meat or byproducts (including eggs and milk), but many also steer clear of fur, silk, and soaps derived from animals. Whether you’re vegan for ethical, health, or environmental reasons, The Stockade is happy to accommodate you. Here’s one of our vegan breakfast options that our guests swear by:
(4 to 6 servings)
- 1/4 c. red bell pepper – chopped
- 1/4 c. green bell pepper – chopped
- 6 grape or cherry tomatoes – cut in half
- 3 green onions – thinly sliced
- 1 T. Fresh basil chopped
- 2 c. packed fresh spinach
- 1 c. sliced mushrooms
- 2 Tablespoons extra virgin olive oil or coconut oil
- 1 14-oz. package firm tofu – drained and crumbled
- 1 T. flaxseeds (optional)
- Salt, Pepper to taste
Combine peppers, tomatoes, onions, spinach and mushrooms with olive oil in a large, deep skillet. Saute over medium heat until wilted.
Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with flaxseeds and toss to heat through.
Season with salt and pepper to taste.
NOTE: You can add whatever vegetables you want to use. I like to add fresh sliced avocado and garnish with basil from the garden on the plate.
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, well beaten
1 1/2 cups milk
2 tablespoons melted butter
1 cup peeled fresh peaches, chopped
1/4 cup granulated white sugar
1 tablespoon cinnamon
Mix flour, baking powder, salt and sugar in large bowl.
In another bowl, combine egg and milk
Add dry ingredients to wet ingredients and beat until smooth
Add melted butter
Add peaches and mix well.
Cook on ungreased, hot griddle.
Serve hot with more butter and Cinnamon-Sugar Topping.
• 1 c. Nutella
• ½ c. flour
• 2 tbsp. brown sugar
• 1 egg
• Course sea salt
Preheat oven to 350˚.
Combine Nutella, flour, brown sugar, and egg into a bowl. Use a hand mixer to blend well. The dough will be very stiff. If you like it softer, add more Nutella. If it’s too soft, add flour. Once everything is mixed in evenly, roll the dough into 1 inch balls. Spread them about 2 inches apart on an ungreased pan. You may want to flatten them just a little with a cup to get a nice cookie shape.
Bake them at 350˚ for 8-12 minutes. The cookies will come out savory. They should be cracking slightly on the top to signify when they are cooked through. Once they cool, sprinkle a tad of the sea salt on for garnish.
This was inspired by another of our employees. This cookie has a brownie-like texture that will blow your mind, especially if you love Nutella.
Shopping for farm-fresh produce in Baton Rouge just got easier with the Red Stick Farmer’s Market. The concept of “Farm-to-Table” is becoming increasingly popular as local markets pop up across the country. Have you considered the difference in taste and texture, for example, between canned asparagus, spinach and beets, compared to when they are fresh? No wonder the farm-to-table concept has caught on!
“Farm-to-table” is defined as purchasing locally-grown food directly from the source, i.e. local farmers. According to the Farm to Table Concept there are many benefits to this way of shopping for produce because it takes less time and fewer hands to get the produce from the farm to the table. The obvious benefits are that the produce tastes fresher, lasts longer and supports local farmers. The not-so-obvious benefits, as pointed out by South Source, are that this process is good for the environment.
Since the produce doesn’t have to travel long distances to get to the supermarket, local food can be grown to be healthy and tasty without the farmer having to worry about growing foods that are resilient to long travel. In order to get fruits and vegetables into supermarkets, the produce can be transported as much as 1,500 miles. Eighteen wheelers burn about 500 gallons of diesel to travel this distance. Additionally, many fruits and vegetables are imported from other countries. To keep food from spoiling during these trips, some of the produce must be picked before it is ripe. The produce must ripen during travel. According to South Source, the U.S. Department of Agriculture states that this causes the produce to lack some of the nutrients that would be present in produce from a local farmer.
Many bed and breakfasts are getting into the act by growing some of the fruits, vegetables and herbs they use in their meals. Restaurants are doing the same thing, growing organic foods that taste fresh with no preservatives.
Today, farm-to-school, or more correctly phrased, farm-to-cafeteria is becoming popular around the country. Students are provided with healthy locally grown food and some of the schools are teaching students to grow their own vegetables. Programs exist in the school to encourage nutrition education activities designed to teach children to eat healthy for life.
Try produce you’ve never tasted fresh before. If you live in or around Baton Rouge, check the schedule for the Red Stick Farmer’s Market. Otherwise, there are plenty of markets around the country with produce for you to enjoy, possibly right in your own area.
- 1-12 oz. package of seasoned croutons
- 12 eggs
- 1 c. half and half
- 4 oz. Rotel tomatoes
- 1½ c. grated cheese
- 1 bunch green onions, chopped
- ¾ c. red and green bell pepper, chopped
- 1 stick butter
- Tony Chachere’s seasoning
- ½ tsp. basil
- ½ tsp. oregano
- pie crust (optional)
Preheat oven to 350º.
Butter 9″ x 13″ casserole. Spray casserole dish with Pam cooking spray and sprinkle croutons in. Sauté green onions, bell peppers in butter until soft. Pour over croutons. Cover with cheese. Mix eggs, half and half, Rotel tomatoes, seasoning, and spices together. Pour mixture in casserole dish. Sprinkle top with chopped parsley and paprika. Bake at 350º for approximately 45 minutes or until done.
Optional: Casserole may be poured into a pie crust, as in photo above. Bake pie shell for a few minutes before adding mixture, then back as directed above.
This is our most versatile dish and should be prepared to fit each cooks’ taste. Feel free to add sautéed spinach, cooked asparagus, or even enjoy this dish without the croutons! Make it your own!
2 c. flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1½ c. orange marmalade
¾ c. orange juice
¼ c. oil
1 c. pecan pieces
Preheat oven to 350º.
In a large bowl combine flour, baking powder, salt and baking soda. Reserve ¼ cup of the marmalade and set aside. In a separate bowl mix together 1¼ cups marmalade, egg, oil, and juice. Add the wet ingredients to the dry and mix well. Stir in the nuts. Pour into a greased loaf pan and bake at 350º for 50 to 60 minutes.
When done, cool briefly and then remove the bread from the pan. Place the bread in a baking dish, glaze with the reserved marmalade and return to oven for 1 minute. Place on a rack and cool completely before slicing. This bread will be easier to slice if you chill it beforehand.
This recipe comes from my fellow B&B owner Sally Crochet of Crochet House Bed & Breakfast in Houma.
While my sister Jacqueline’s kids were infants, I went to France to help out. They had an apple tree in the backyard which produced a LOT of apples, so I was always looking for a dish that used them. Therefore, I started making Tart Tatin, which is simply divine apple pie. When I made it for dinner parties, everyone said “OOO LA LA!”
Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 to 3/4 cup sugar depending upon the tartness of the apples
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored. You may use other varieties, but a hard, tart apple works best.
Preheat oven to 425°F.
Roll pasty on flour to the shape of 10” iron skillet with enough over the edges of the pan to tuck in.
Spread butter thickly on the bottom and side of the skillet and pour sugar evenly over the bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.
Move skillet to oven and bake 20 minutes, then remove from oven and lay pastry over apples and tuck into pan.
Bake tart until pastry is browned, 20 to 25 minutes. Cool 10 minutes or more. You can re-warm if necessary.
Just before serving, invert tart onto platter. Serve immediately.
I don’t know what variety of apples that I was using in France, but use what you ordinarily would to make your homemade apple pie. You can put whipped cream on top or serve with ice cream. C’est delicieux!
This super easy dish is sure to be a hit for Father’s Day!
2-8 oz. filet mignon
Pan sautee or grill to desired degree of doneness
Crawfish Imperial Topping Sautee:
1/2 stick butter
4 green onions; chopped
4 oz. crawfish tails
1/2 cup half and half
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste
Reduce slightly to thicken. Pour over steak and enjoy!
Shrimp in Sauce
• ¼ c. olive oil
• ¼ c. finely chopped tasso
• 1 c. cloves of garlic (finely chopped or mashed)
• ½ c. diced onions
• 2 lbs. med. Shrimp (deveined, shelled, heads removed)
• ½ c. white wine
• 1 c. half and half
• ¼ dried shrimp
• 1 c. chopped green onions
Cook grits according to package directions. Add the rest of the ingredients and whisk. Pour into buttered 9″ x 13″ dish. Sprinkle with paprika and bake at 350˚ for 30 minutes.
To make the shrimp sauce, sauté Tasso in olive oil until crisp, then remove and save in small bowl. Add ¼ c. green onions, garlic, and green pepper and sauté until wilted. Then add shrimp and toss until pink. Remove shrimp and set aside.
Deglaze pan with white wine and then add half and half, seasoning, and reduce until slightly thickened. Put Tasso, cooked shrimp, and dried shrimp into sauce.
Serve over Garlic grits and garnish with green onions.
This recipe was featured in the Baton Rouge Advocate among other great recipes from Bed and Breakfasts in the area.
Travel Writer Marc Smith from Vancouver, Canada, stayed at The Stockade in April of 2015 as he was coming to Baton Rouge from Jazz Fest in New Orleans. Marc is interesting and fun and we really enjoyed spending time with him and having him stay with us. His blog – “A Place to Call Home, The Stockade B&B in Baton Rouge” – is a great tribute to The Stockade, and we appreciate his writing it. While in Baton Rouge, Marc wrote several blogs, which are listed below.
After a career in event planning, Marc decided it was time for a change. He posted on his Facebook page “I am ready for a change. What shall I do with my life?” From that status update, his company, 30 Day Adventures, was born. When Marc visits a destination, he is interested in Where to Stay, Where to Eat & Drink and What to Do. That is what 30 Day Adventures is all about.
Read about some of the things he did, places he visited, and things he ate while in Baton Rouge.
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The Stockade Bed and Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Office Hours: 10 am - 6 pm
Toll Free: 888-900-5430