Vegetarian Jambalaya

This recipe was inspired by regular meat Jambalaya recipe posted below. However, this is mostly an original recipe and it was delicious. I can't stand tofu and that was the only recipes for veggie jambalaya I could find. Chickpeas were the perfect stand in for meat as they have more texture than your average legume. Really enjoyed this one!

http://www.chow.com/recipes/30282-chicken-and-smoked-andouille-jambalaya

 

Ingredients:

2 tbsp of olive oil

1 large onion, diced

2 green peppers, diced

1/2 jalapeno, seeded and diced

3 stalks of celery, diced

1 small yellow squash, diced

4 cups of vegetable stock or broth

1 heaping tbsp of minced garlic

1 can of diced tomatoes with juice

2 tbsp of tomato paste

2 cups of brown rice

1 can of chickpeas, drained

1 tbsp of paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon parsley

1 tbsp of chipotle pepper or chipotle pepper flakes

2 tbsp of Cajun spice mix (I used Todd's Bayou Dirt) If you cant find a spice mix at the store you can just use a mix of cayenne pepper, onion powder, and garlic powder.

Salt and ground pepper to taste

 

1. Add olive oil to a large dutch oven soup pot (oven safe). Heat the oil until shimmering. Preheat oven to 375 F while cooking.

2. Add diced onions to the oil and sauté on medium-high heat for 2 or 3 minutes.

3. Add green peppers, jalapeno, celery, and garlic to the onions and sauté for 3 or 4 more minutes.

4. Add yellow squash to veggie mixture and sauté for 1 or 2 more minutes.

5. Add diced tomatoes with juice. Add oregano, thyme, paprika, parsley, chipotle flakes, Cajun spices, salt, and pepper and stir.

6. Pour in 4 cups of vegetable stock, drained chickpeas, and add two tbsp of tomato paste. Stir the mixture and taste for seasoning.

7. Pour in 2 cups of brown rice and bring stock and veggies to a boil uncovered.

8. Cover the dutch oven pot and put immediately into preheated 375 degree oven for 40 minutes.

9. Taste to make sure the rice is done, depending on your oven it may take more time.

10. Take soup pot out oven and enjoy!

 

 

 

 

Spicy Vegetarian Three Bean Chili

This recipe is inspired by the link below but I definitely made this dish my own. I love one pot meals and this chili packs a lot of flavor, its a win win!

http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html

Ingredients:
1 tbsp olive oil
1 large onion, diced
2 green peppers, diced
1 heaping tbsp of minced garlic
1 medium jalapeno, seeded and chopped
1 can of green chiles (6 oz)
1 can of kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of black beans, drained and rinsed
2 cans (28 oz) of diced tomatoes, drained
1 can of corn kernels, drained and rinsed
1 tbsp of chipotle pepper flakes
1 tbsp of cumin
2 tsp of oregano
1 bottle of beer (I recommend a fuller body beer, like dos equis amber or an IPA, I wouldn't use a miller lite for chili)
1/2 cup of vegetable stock
Salt and pepper to taste

Instructions:
1. Heat olive oil in a large soup pot.
2. Add diced onions, green pepper, garlic, and jalapeno.
3. Saute for 5-7 minutes until onions are translucent and green pepper is softened. Add sprinkle of salt and pepper to veggies.
4. Add can of green chiles and stir. Saute for 1 or 2 more minutes.
5. Add diced tomatoes and stir.
6. Drain and rinse beans and corn in a colander and add to veggies and tomatoes.
7. Pour bottle of beer into the beans and 1/2 cup of stock. Stir and bring to a low boil.
8. Add cumin, oregano, chipotle pepper flakes, and salt and pepper. Stir.
9. Let simmer for about 20-30 minutes to allow the chili to thicken.
10. Garnish with cheese or sour cream and chopped cilantro. Enjoy!

I like my chili a little more soupy so if you like your chili thicker, You can add a can of tomato paste or can of refried beans and cook the recipe as directed.

Black Bean and Veggie Enchiladas with Homemade Sauce

This recipe was inspired by seeing how expensive enchilada sauce in a can is and realizing how more cost effective and easy it would be to make it home! This recipe was delicious, as most enchiladas are, and was inspired by the links below.

Enchiladas
http://www.tasteofhome.com/recipes/black-bean-veggie-enchiladas

Enchilada Sauce
http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html

Ingredients for Enchilada Sauce:
2 tbsp of coconut oil or vegetable oil
2 tbsp of flour
1 tsp oregano
2 tsp of chipotle or chili flakes
1 10 oz can of organic tomato paste
2 cups of vegetable or chicken stock
Dashes of tabasco sauce (depending on how spicy you like the sauce, I added 4 dashes)
Salt to taste

Ingredients for Enchiladas:
1 tsp of olive oil
2 bell peppers, sliced
1 large onion, sliced
1 can of green chiles
1 can of black beans, drained
1 tbsp of lime juice
1 tbsp of minced garlic
1 tsp of oregano
1 tbsp chopped fresh cilantro
Salt and pepper to taste
6 Whole wheat tortillas
2/3 cup of shredded cheese (Optional)

Instructions for Enchilada Sauce:
1. Heat 2 tbsp of coconut oil or vegetable oil in a medium saucepan for approx. 30 seconds
2. Add the 2 tbsp of flour to the oil and stir until dissolved. Approx. 30 seconds
3. Add oregano and chipotle flakes, stir.
4. Add tomato paste and 2 cups of stock. Whisk together in saucepan.
5. Add dashes of tabasco sauce and salt to taste.
6. Bring to a slow boil and simmer for 15 minutes while preparing the enchiladas.

Instructions for Enchiladas: (Preheat oven to 350 F)
1. Heat 1 tsp of olive oil in a large sauté pan
2. Add sliced green peppers and sliced onions to the oil. Saute' peppers and onions on medium heat for 3-5 minutes until onions are translucent.
3. Add can of green chiles, drained black beans, lime juice, garlic, cilantro, and oregano. Stir to mix ingredients and sauté for 3 more minutes.
4. Add salt and pepper to taste.
5. Spoon the black beans and veggie mixture into the tortillas. Add just enough down the middle of the tortilla so that its easy to close but you still get a good amount of black beans and veggies.
6. Roll the tortilla and place seam side down into a 13 x 9 rectangular baking dish.
7. Do this for all 6 tortillas.
8. Gently pour all sauce equally over the tortillas.
9. Sprinkle cheese on top (optional)
10. Bake in the 350 degree oven for 20-25 minutes until cheese is melted and sauce is bubbling.