Jambalaya
From the McDougall Recipes board, posted
by Shannon.
This is adapted from "Good Time
Eating in Cajun Country: Cajun Vegetarian
Cooking" by Donna Simon (a GREAT cookbook, btw). I am kind of remembering
this
off the top of my head, but I have made it so often, I am sure it is accurate.
Also, I don't know if TVP is McDougall friendly, so substitute or leave out.
1 cup re-hydrated TVP (I usually
re-hydrate in veg. broth OR hot water with a
couple of teaspoons of Poultry seasoning)
4 stalks celery, chopped
1-2 green peppers, chopped
1 large onion, chopped
2-3 cloves crushed garlic
2 tomatoes, chopped (OR a 14-15 oz. can of chopped tomatoes)
1 tsp. salt
1 tsp. cumin
1 tsp. paprika
1 tsp. file (Cajun seasoning/thickener found in grocery store)
1/4-1/2 tsp. of cayenne pepper
1/2 cup water
3-4 cups cooked brown rice
Cook rice as normal while making the
rest of the food.
Sauté re-hydrated TVP in veg. broth
until lightly brown. Add the chopped onion,
garlic, celery, green peppers, tomatoes, and spices and sauté covered for about
15 minutes.* Add the water and sauté for 20 minutes. Add the cooked brown rice and
sauté over low heat for 10 minutes.
It's done! Serve with tabasco or similar
product on the side.
* Note: you might have to add veg. broth
or more water than the recipe calls for
throughout the cooking process just to make sure the veggies don't stick to the
pan. I find, however, that if I keep the pan's lid on throughout, I don't have
to add too much liquid.
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