It's Monday morning - are you ready for the week ahead? I sure am. It's been a really strange weekend (er, past week) and I'm looking forward to the "fresh start" that a new week brings. Plus, it was Daylight Savings this weekend which means winter is on it's way. Fresh start, new season... I'm liking the way this is going.
Speaking of winter... here is a Jambalaya recipe to warm you up on those cold nights.
Before I got started in the kitchen, I searched for inspiration on the interweb, since I've never made Jambalaya before. It turns out this is a really popular dish to make on Fat Tuesday. Who knew? I really liked how it turned out but I've already made notes about how to make it even better. I will definitely be making this again in the winter (or perhaps for a Mardi Gras party?) and when I do, I'll share my modifications with you guys.
2 or 3 cloves of garlic, minced
2 peppers (I used one red, one yellow)
1 cup celery
4 vegan sausages (I used Tofurkey Polish style sausage)
1 cup vegan chicken style pieces (I used Blue Menu)
2 cups short grain brown rice, rinse and soaked
1 1/2 cup frozen organic peas
1 1/2 cup organic sweet corn (canned, fresh or frozen)
1-28 oz canned tomatoes, whole or chopped
1 can diced green chiles
1 tbsp smoked paprika
1 tsp chili flakes
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1/2 tsp pure maple syrup or a pinch of sugar
+ 1 cup water
Tabasco sauce (as much as you like)
large handful of freshly chopped flat leaf parsley
salt and pepper
1. Rinse and soak your rice (I used the black rice from my pen pal package)
|A co-worker told me about this so I thought I would give it a try in this dish.|
|It's crazy how much it looks like chicken!|
|The taste and texture was better than other "chicken" strips that I've tried.|
|Check out the soak water from the rice!|
10. Add your peas and corn within the last few minutes of cooking time and cook until warmed through. Stir in about half of the parsley.
11. Serve in bowls and garnish with the rest of the parsley.
I hope you all have a great start to your week!
Ps: I'm not a huge fan of using "mock meats" but once in a while is okay and I had fun using them in this recipe.