Day 25: Dinner

Ah, cooking for the first time in three days. And wondering why all Creole rice-based dishes tend to look the same. This is jambalaya, if you can't tell.

It wasn't spicy enough in my opinion- I'd throw in more cayenne and file powder, for one. And maybe some of that stuff Emeril makes. Also, even though the recipe called for two large tomatoes, I saw fit to add some tomato paste. I'm not sure how much, just one generous squirt. I'm still getting used to this low-sodium thing. I also finally got to use TVP, although in this recipe it really can't be tasted. It gives the dish bulk- I always find myself searching for a chunk of ham or a shrimp when I eat jambalaya.

Here's the recipe for vegan jambalaya:

• 1 cup rehydrated TVP (soak 1 c. of TVP in 7 ounces of boiling water or vegetable broth for about 5 minutes)
• 2 tbsp. olive oil
• 4 stalks celery, chopped
• 1 green pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. file powder
• 1/2 tsp. cayenne pepper
• 1/2 cup water or vegetable broth (you may need more to keep vegetables from sticking to the pan)
• 3 cups cooked brown rice

1. Cook the rice while you're doing everything else.

2. Saute TVP in olive oil until it looks slightly crispy and brown. Then add vegetables and spices; saute for about 10 minutes. Add water or broth and simmer, covered, for 20-25 minutes (or until the rice is done). 

3. Add rice slowly and mix in. Cook 10 minutes longer.

4. Serve with hot sauce.