Monday, May 3, 2010

vegan jambalaya

Veganomicon is amazing because they lump food into groups that make sense to me, like "eat something else with this or you will be cranky and malnourished" or "food that you can put in a bowl and eat for dinner". Lately I have been crushing on the latter category, trying to make mostly casseroles and one pot suppers and all that, saving precious time for watching TV or zoning out, apparently my top two pastimes. Otherwise "forgetting to eat then gorging on buffalo-chicken flavored pretzels" gets added to the list, which is fun sometimes but mostly not. I guess moms figured out this principle a long time ago with that whole casserole thing but I am just catching on, so bear with me. It also makes not eating meat take way less planning, which is a bonus if you are trying, you know, to go that route.

This recipe makes a lot of food, enough to eat until you get bored of it and some to freeze, too, which is awesome because instead of getting in the car and picking up a b-r-c burrito you can be like, wait, there are some rice & beans in the freezer. Cajun style.

OH P.S. 30 rock fans who got that reference who also love NPR... how weird was Alec Baldwin's Studio 360 guest hosting? I thought it would be so right, but it was so wrong.

Vegan Jambalaya
adapted from Veganomicon, I had to return the cookbook from Inter-library Loan (HA!) so I winged it and it turned out just fine.

+an onion, minced
+some seitan, cut into little pieces and browned in a pan
+a can each of red & white kidney beans
+a 28 oz can of peeled seeded blah blah tomatoes
+a couple cloves of garlic, minced
+2 cups rice, white or brown doesn't matter
+veggie broth
+a red pepper, if you like peppers. also celery, if you are willing to buy a whole mess of celery just to use one stalk in this recipe.
+"cajun seasoning" for tourists of the spice aisle, otherwise we are talkin thyme, marjoram, paprika, celery seed and cayenne, heavy on the thyme and paprika. About 3 T total.

-Fry up your onion, garlic, and optional pepper and celery. Keep stirring until everything is fragrant and translucent and soft.

-Throw a little veggie stock or wine in there to unstick whatever might be sticking, then add the rice, let it get oily/toasty. Rinse the beans in the meantime.

-Yeah, now add the tomatoes, the browned seitan, the beans, about 3 tablespoons of that cajun spice mix, and about 2 cups of broth.

-Stir it up, set the dial to simmer, and let the good times roll for about half an hour. Think about how gross crayfish are for a little bit, then about the glory that was muffuletta/mac and cheese for lunch day in high school, then about beignets, then about christmas beignets, then about vacation. See what I mean about the zoning out? Where were we?

-Check back in about 15 minutes, give it a stir to make sure the bottom isn't scorching. Then in another 15. Brown rice might take another 15 more, so don't let it burn.

-One-pot dinner success! Feel like the chair of the PTA but without all those kids involved.

1 comment:

Rachel G. said...

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