Jambalaya with Vegan Corn Muffins
The original recipe, here, is from the Peas and Thank You blog as well as her cookbook. She has a cute story about dating disasters, love and Disneyland (and how they all come together in this jambalaya).
My story is this: we tried it with the wrong sausage and it was just meh, so we adjusted the spices, put in the asked for Tofurkey sausage and adjusted the corn muffins to get rid of the sugar and oil.
Vegan Corn Muffins
Ingredients
1 1/2 c. cornmeal
3/4 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 c unsweetened applesauce (add a little more since I got rid of the 2T of oil)
2 T. of date paste
1 c. soy milk
1 t. apple cider vinegar
1/2 t. salt
Preheat oven to 350 degrees. Mix wet ingredients into wet ingredients and combine, but don't overbeat.
Jambalaya
Ingredients:
2 Tofurky sausages (kielbasa), sliced into rounds - this is the key - try not to substitute
1/2 yellow onion, chopped
1/2 red pepper, chopped (we used the fire-roasted bell pepper from Trader Joe's)
3 stalks celery, chopped
1 cup of water and 1 veggie bouillon cube OR 1 cup vegetable broth
1 can fire-roasted tomatoes with juice
2 t. basil, dried
2t. oregano, dried
2 cloves garlic, minced
2 cups cooked brown rice
1 1/2 T. tomato paste
Saute the sausages until brown and add the onion, celery and red pepper (if using the roasted bell, put it in after the celery ad onion are tender). Add spices and garlic and let the spices and garlic get a tad crisp.
Add the tomatoes and broth, bring to a boil and turn it down and cover to a slow simmer for about 10 minutes. Add in the rice and tomato paste and let it simmer for another 10 minutes. Your muffins should be done and cooled, and dinner's on the table.
Big Spazz tip: tabasco or homemade chili pepper water will bring a nice kick to it. Sweating while eating is like exercising while sleeping - easy on the joints and still good for the body and soul.
My story is this: we tried it with the wrong sausage and it was just meh, so we adjusted the spices, put in the asked for Tofurkey sausage and adjusted the corn muffins to get rid of the sugar and oil.
Vegan Corn Muffins
Ingredients
1 1/2 c. cornmeal
3/4 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 c unsweetened applesauce (add a little more since I got rid of the 2T of oil)
2 T. of date paste
1 c. soy milk
1 t. apple cider vinegar
1/2 t. salt
Preheat oven to 350 degrees. Mix wet ingredients into wet ingredients and combine, but don't overbeat.
Put mix into a sprayed muffin tin by the heaping tablespoon. Bake for about 15-17 minutes, or until a toothpick inserted in the center comes out clean.
2 Tofurky sausages (kielbasa), sliced into rounds - this is the key - try not to substitute
1/2 yellow onion, chopped
1/2 red pepper, chopped (we used the fire-roasted bell pepper from Trader Joe's)
3 stalks celery, chopped
1 cup of water and 1 veggie bouillon cube OR 1 cup vegetable broth
1 can fire-roasted tomatoes with juice
2 t. basil, dried
2t. oregano, dried
2 cloves garlic, minced
2 cups cooked brown rice
1 1/2 T. tomato paste
Saute the sausages until brown and add the onion, celery and red pepper (if using the roasted bell, put it in after the celery ad onion are tender). Add spices and garlic and let the spices and garlic get a tad crisp.
Add the tomatoes and broth, bring to a boil and turn it down and cover to a slow simmer for about 10 minutes. Add in the rice and tomato paste and let it simmer for another 10 minutes. Your muffins should be done and cooled, and dinner's on the table.
Big Spazz tip: tabasco or homemade chili pepper water will bring a nice kick to it. Sweating while eating is like exercising while sleeping - easy on the joints and still good for the body and soul.
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