a vegetarian pop-up for New Orleans

Tag: okra

Photos from 8/19 TSAI House

Our good friend Kendall Calyen took wonderful pictures of last Sunday’s TSAI House event with Leyla McCalla. Take a look on our Facebook page. Many thanks to all of our guests, Leyla, and friends for a beautiful evening.


Menu for Sunday

Cucumber Chickpea Salad

Pickled Bitter Melon with Seared Onions and Feta

Roasted Baby Okra with Goat Yogurt and Peach Chutney

Green Eggplant with Tomatoes, Cardamom and Ginger

Red Lentils with Mushrooms and Garlic

Bright Rice


Almond Cookie Sandwiches

Black Rice Pudding


Basil Coconut Limeade

Cucumber Jolly Rancher

Blueberry Sangria

Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing


Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice


Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind


Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing


Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender


Mint Lemonade, Mint Tea, Coffee, and Espresso

Pictures from OCH Art Market and Earth Lab Celebration

Many thanks to Rami Diaz and Lee Stafford for these pictures from last weekend’s OCH Art Market and the Groundwork NOLA fundraiser the week before that.

OCH Art Market

OCH Art Market

Earth Lab Celebration

Earth Lab Celebration

Earth Lab Celebration





Menu for OCH Art Market, 6/9, Saturday

We’ll be at the OCH Art Market this Saturday from 10-3. This being the headquarters of the Eat Local Challenge, we’ll be serving up dishes with ingredients sourced solely within a 200 mile radius of New Orleans. Tell all the Challenge participants you know! Here’s our tentative menu for Saturday:

Baby Squash, Cherry Tomato, and Feta Salad with Mint and Parsley

Potato and Egg with Blueberry Rosemary Dressing

Garlic Fried Okra and Cremini Mushrooms with Marconi Pepper Relish over Tomato Congee

Braised Potatoes and Shiitake Mushrooms with Goat Cheese over Jasmine Rice

Blueberry Pancakes with Fruit-infused Cane Syrup


Blueberry Lemonade

Mint Tea

Menu for Sunday

We’re still working on this menu for this Sunday’s TSAI House event, which will be from 6-9 at a downtown location, but the main components are in place and should look something like this:

Pickled Fennel and Cabbage

Kale Kimchi and Cantaloupe

Taiwanese Tea Eggs

Fried Ginger Okra and Tomato

Miso Tofu and Wakame

Jasmine Rice with Garlic and Sweet Pea Puree

Custard and Almond Fruit Tarts

Plum Cocktails and Iced Tea

Let us know if you’re coming at tsainola@gmail.com. Click here for a fun little write-up of one of our previous events.

Recipe: Tomato Green Bean Sauce

We had a wonderful time this last Saturday — beautiful house, music, and guests. Our most sincere apologies to those who showed up towards the end of the evening when we had run out of food. We hope you’ll make it to our next event so that we can have the opportunity to share our food with you again. Until then, here’s the recipe for the tomato green bean sauce that we served as one of our two options, alongside rice, a hard-boiled egg, and fresh greens from the Crescent City Farmers Market.

Ingredients: onions, celery, hot peppers, cumin, celery seed, vegetable stock, okra, diced tomatoes, tomato sauce, baby lima beans, mushrooms, turnip greens, green beans, cilantro

1. Cook diced onions and finely chopped celery in vegetable oil over medium heat with a good sprinkling of cumin and a touch of celery seed for 15 minutes or so, until onions are lightly browned and mostly translucent. This forms the basis of the sauce, with a large quantity of onions providing substantial sweetness to the finished sauce.

2. Add vegetable stock, baby lima beans, thinly sliced okra, chopped mushrooms, turnip greens, diced tomatoes, and tomato sauce, and simmer for at least 1 hour, stirring occasionally, until the ingredients and their flavors have melded together. The sauce should be the consistency of marinara sauce — use stock or water to adjust.

3. While the sauce is cooking, hard-boil eggs, and blanch green beans cut into inch-long sections in salted water. Cool eggs and beans with ice water, drain, peel the eggs, and set aside.

4. Season sauce with salt and pepper. Serve on top of rice and a hard-boiled egg, with green beans sprinkled on top of the sauce and a garnish of fresh cilantro.