Tofu Jambalaya

I usually make this with Tofurky vegan sausage but didn't have any so I substituted tofu. I sauteed the tofu a bit in olive oil, smoked paprika, liquid smoke and cayenne for some extra flavor. Worked out deliciously if I do say so myself!

Jambalaya

4 TB olive oil
2 links Tofurky Italian sausage, sliced into chunks OR cubed extra firm tofu
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1 1/2 cups white rice
2 cups vegetable broth or water
1 14oz. can diced tomatoes, with juice
1/4 tsp cayenne pepper (or less if you don't want it too spicy.)
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp thyme
salt and pepper to taste

Heat oil in a large pot at medium heat and saute sausage chunks or tofu until browned. Remove sausage and set them aside. Add onion, green pepper, celery and garlic to the pot and saute until slightly softened. Stir in rice and vegetable broth. Add tomatoes to the pot with the juice. Add spices and browned sausage. Bring to a boil. Lower heat to low and simmer covered for 30 minutes or until rice is tender.

Easy Jambalaya.

Haven't made this in a long time. It cooks up quick and is very delicious!

Jambalaya

4 TB olive oil
2 links Tofurky Italian sausage, sliced into chunks
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1 1/2 cups white rice
2 cups vegetable broth or water
1 14oz. can stewed tomatoes, with juice
1/4 tsp cayenne pepper (or less if you don't want it too spicy.)
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp thyme
salt and pepper to taste

Heat oil in a large pot at medium heat and saute sausage chunks until browned. Remove sausage and set them aside. Add onion, green pepper, celery and garlic to the pot and saute until slightly softened. Stir in rice and vegetable broth. Break up tomatoes and add to the pot with the juice. Add spices and browned sausage. Bring to a boil. Lower heat to low and simmer covered for 30 minutes or until rice is tender.

Monday Eats.

Happy Monday all! Don't worry, it'll go by fast! That's what I tell myself every Monday anyway. After a nice walk this morning with the dog, I had a bowl of Farina hot cereal (cream of wheat) with blackstrap molasses, maple syrup and cinnamon. Not so pretty looking but it was very good.


I made a big batch of this red bean jambalaya from 1,000 Vegan Recipes last night. This will be lunch and possibly dinner today. It's a pretty good recipe though I did change a few things like using yellow pepper instead of green, jalapeno instead of mild green chiles and I omitted one can of the crushed tomatoes because I didn't have any. I guess it would have been more tomatoey with it but I liked it this way.

Jambalaya + Flaky Biscuits!

I honestly can't remember where I found this recipe. I typed it on a piece of paper with no reference as to what web page it came from! I could have made it up for all I know. I love it because it's a one pot dish, really quick and easy to make and so addicting. I can probably eat the whole pot by myself. Every time I make this I always go for seconds, thirds and sometimes fourths! Easy to prepare and delicious...what more can you ask for?

Jambalaya

4 TB olive oil
2 links Tofurky Italian sausage, sliced into chunks
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1 1/2 cups white rice
2 cups vegetable broth
1 14oz. can stewed tomatoes, with juice
1/4 tsp cayenne pepper (or less if you don't want it too spicy.)
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp thyme
salt and pepper to taste

Heat oil in a large pot at medium heat and saute sausage chunks until browned. Remove sausage and set them aside. Add onion, green pepper, celery and garlic to the pot and saute until slightly softened. Stir in rice and vegetable broth. Break up tomatoes and add to the pot with the juice. Add spices and browned sausage. Bring to a boil. Lower heat to low and simmer covered for 30 minutes or until rice is tender.

So Bazu over at the postpunkkitchen forums posted pictures of her flaky biscuit that begged to be made tonight. Doesn't really go with my jambalaya but who the heck cares? They were soft and flaky and so rich and delicious! I made rectangle biscuits as well as round. I think I may have rolled out my dough too thin because they didn't rise as high as I hoped.





Recipe James McNair's Buttermilk biscuits:


1/2 c.  solid veg. shortening (I used earth balance stick)

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt (I eliminated, since EB is salted)

3/4 c. buttermilk (I used 1 tsp. vinegar and soymilk to make
3/4 c.)



Position rack in middle, preheat oven to 400
spray baking sheet with oil or line with parchment, set aside
in a bowl or food processor, combine flour, baking powder, baking soda, salt. cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. (I used a fork) Add buttermilk and stir just until the mixture sticks together.

Turn the dough out onto a lightly floured surface and knead lightly and quickly, about 30 seconds. using a lightly floured rolling pin, roll out about 1/2 inch thick. using a floured 2 1/2 inch round biscuit cutter, cut out circles. Place onto the prepped baking sheet.

Bake until lightly browned, 10-12 minutes. Serve piping hot.

I got about 10 biscuits out of this, plus a bunch of loose ends that I'm saving in the freezer to use as dumplings.

Bonus Buster pictures taken from above:




A little chin scratching...