Lately we seem to have been going over old tried-and-true recipes here - what's called 'in a rut' or 'in one's comfot zone', dpending on the point of view. Yesterday I got 'creative' and decided to revamp my Jambalaya recipe. Well, it wasn't a huge change, but it was a good meal, as you can see below.
Okay, as you see in the photo, I added more mushrooms - way more - than the recipe called for, and I also decided it didn't much matter what colour the peppers were as long as they were pretty (of course it doesn't), and I used a couple of jalapeno peppers instead of the thai chilies I usually use - a less subtle flavour, but I think it is better with this robust dish.
Then, instead of the tofu, I used a little over half a pack of tempeh - which had been marinating in a Tbsp low-sodium soy, ginger, garlic and chilies with a Tbsp hot water while I was dealing with the vegetables in the pan. Actually, I like tempeh much better than tofu, and some say it is even better for you :) Here it is added to the pan.
And here you see the completed dish, bar a little extra simmering time, with the cooked rice added. Surprisingly good, I always think - and wonder why I don't make it more often.
And here's the finished dish - all ready for lunch, cilantro garnish (cuz we love cilantro) and all.
I also had a craving for SPICY RED DRAGON PIE - so I made enough for three luncheon meals for the two of us. We're having a re-run of it today :) Yayyyy!!! On Monday we had it with some broccoli florets steamed with crushed chilies and garlic and a little ginger (love ginger) and
a salad with baby spinach, apple, etc. Not quite sure what it will be today!
KALE AND VEGAN SAUSAGE LASAGNA
12 hours ago