Vegan Jambalaya and Broccoli Slaw

Tonight I made this:

Vegan Jambalaya and Broccoli Slaw

It was pretty Damn good! I have a ton of leftovers, which will translate in lunch for a week for Luke and I, nom nom nom! So here is the recipe. One of my many from searching the Internet: 

Jambalaya

Serves: 6 to 8

• 1 cup raw brown rice
• 2 tablespoons olive oil, divided
• One package Tofurky or Field Roast vegan sausage, any variety
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 4 celery stalks, diced
• 1 medium green or red bell pepper, diced
• One 28- to 32-ounce can diced tomatoes, with liquid
• 1 teaspoon each: paprika, dried oregano, dried basil
• 1/2 teaspoon dried thyme
• Cayenne pepper to taste
• Salt to taste
•  

Bring 2 1/2 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Slice the sausage links 1/4 inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages over medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.

 

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Broccoli Slaw

1 bag of Eat Smart Broccoli Slaw mix: in your produce section

¼ cup of low fat mayo (or vegan mayo)

1 tablespoon of apple cider vinegar

¼ tablespoon of white vinegar

2 tsp of light agave nectar

Salt and pepper to taste

Mix everything but the bag of broccoli slaw, in a mixing bowl

Once mixed well add the bag of slaw and toss well.

Refrigerate till ready to serve

Garlicky Greens

Garlicky Greens

1 lb of greens

(I used a combo of Kale and Swiss chard from my garden. I also added some spinach in there)

4 table spoons of water

3 garlic cloves lightly crushed

½ of a lemon’s juice

            

         (My Kale Plant)                                         (My Swiss Chard Plant)

Wash your greens really well and put them I a salad spinner to get all the access water out.

If you are using Kale it takes longer to steam so separate it from the other greens.

Put the water in a large sauce pan and heat. Add the garlic and heat on low sautéing for about 2 min.

Add kale if using and cover let it steam for about 5 min check it. If needs longer keep steaming it. Add the spinach and Swiss chard (they wilt quick so put them in when the kale is almost done) don’t over steam the greens you still want them a little firm.

Once done drain what ever water is left and add the lemon juice a little bit at a time to your taste preference.

For the roasted veggies I just cut up some fresh green beans, onion and bell pepper sprayed with a little olive oil and seasoning (use what u like) and roasted in the oven at 400 for about 12 mins.

I added the roasted veggies to the greens for a yummy side to my Bean Burger and Chipotle Smashed sweet potatoes.

Bean Burgers with sautéed onion and mushrooms, with Chipotle Smashed Sweet Potatoes and a side Salad

 I like these Bean Burgers a lot and I happen to make them at least twice a month as of lately. The recipe called for a grill, but since we live in a condo we do not have one, so I put these under the broiler for 5 mins each side. The Smashed sweet potato recipe is one I have never tried before but it is for sure a keeper!

Grilled Bean Burgers (if you have a grill if not broil them)

  Ingredients

• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 medium carrot, shredded
• 1 to 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups quick-cooking oats
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon pepper

Directions

• In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
• In a large bowl, mash the pinto beans and black beans. Stir in oats. I usually but the oats inn a coffee grinder to make into oat flour. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. 

 You can serve these on Bun with your favorite topping if you like. I rather have them minus the bun.

Chipotle Smashed Sweet Potatoes

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1 whole canned chipotle pepper in adobo sauce, chopped
• 1 teaspoon adobo sauce from can of peppers

Directions

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine.

  For the Sautéed Onions and Mushrooms

Just cut up as much onion as you want add a little oil to a frying pan heated to med heat add the onions and stir once they look soft add as much mushrooms as you want and continue to cook till the mushrooms are done. You can also add a little bit of white wine to the onions and mushrooms cook till liquid is almost gone. Server over the bean burger .

 Serve with a salad to complete the meal.

 

Roasted Red Pepper & Artichoke Cheese Tortelloni

I love this dish, super easy and yummy!

 ^^Fresh Basil from my Garden^^

  

Ingredients:

1 8-9 ounce bag of dried tortelloni

1 12 ounce jar of roasted red peppers, drained and chopped

2 6-ounce jar of marinated artichoke hearts drained or one large jar

2 tablespoons of butter or margarine

1 tsp of cornstarch

¼ cup of white wine

½ cup chopped fresh basil

 Directions

Cook tortelloni in a pot of salted water according to package

While the pasta is boiling, sauté the red peppers, artichoke hearts, in the butter. In a large skillet over med heat, stirring occasionally, about 4 or 5 min. Put the wine and the cornstarch in a small cup mix and add to the pepper sauce. Stir and reduce heat to low., Add the chopped basil. 

Once the pasta is ready drain and add it to the sauce, if the sauce is to thick u can add a little of the pasta water … and ur done

 Nom Nom Nom… 

:) ^^Rum and Coke Zero to drink^^ :)