For those of you that know me, you know that I don’t eat rice. I actually despise it. I always get asked the question, “How can you be an island girl and don’t eat rice?”
Well let me say this, I might not eat rice, but one of my popular vegan dishes is the jambalaya. I personally can’t brag to you about how delicious it is, but my guests can definitely attest to it.
As we know, traditional jambalaya includes sausage, chicken and shrimp. Obviously for the vegan version, we technically will not include the traditional meats. Technically??? Just follow along…
1 package Beyond hot sausage
3/4 cup of onions diced
3/4 cup peppers diced
1 cup of long grain rice
1/2 Firm tofu cut into cubes
1 packet of Creole seasoning or 2 tbsp of old bay seasoning
1 tbsp Extra virgin olive oil
2 cups of vegetable broth
Slice all of the sausage. Turn on your frying pan to medium and add a little extra virgin olive oil. Put half of the sausage in the pan with 1/4 cup of the diced onion and 1/4 cup of the pepper. Sauté…
While the sausage is cooking, fill the pot with the vegetable broth and the extra virgin olive oil. Add the rice, the remaining sausage, peppers and onions. Now add the sliced tofu and seasoning. Mix the ingredients, cover the pot and bring to a boil. Once boil, turn the heat down to low and simmer for 20-25 mins or until the liquid is absorbed. Make sure you stir occasionally so the rice doesn’t begin to stick.
Once you plate the jambalaya, top it off with the sausage, onion and peppers that you sautéed. Enjoy 😋
In honor of National Donut Day, I wanted to share my coconut vegan donut recipe with you all. The best part…it’s an easy recipe.
Here’s what you need:
1 cup Flour
1/2 cup Sugar
1/4 tsp Nutmeg
1 tsp Almond extract
1/2 cup Coconut milk
1 tsp Baking powder
Pure coconut oil melted
1 tbsp Vegan butter melted (preferably almond)
1 tbsp Apple sauce
2 tsp coconut milk
1 tsp Almond extract
Let’s get started…
Preheat oven to 375 degrees. Spray donut pan with coconut spray or canola oil spray, then set aside.
Mix all the dry ingredients in a bowl.
In a separate bowl mix the wet ingredients… coconut milk, applesauce, almond extract and melted butter.
Start mixing in the dry mixture into the wet mixture
Pour the batter into the donut pan
Bake in the oven for 8-10 mins.
While baking, let’s make the glaze. Pour one cup of confectioner sugar in a bowl, then add the tsp of almond extract and tsp of coconut milk. Mix until all blended together. You’ll need to add the second tsp of coconut milk because you want a syrupy consistency.
So now you have two options with your donuts: you can leave the donut baked and begin to dip it in the glaze while still warm, then dip into the coconut flakes…
Or you can place the donut in a heated coconut oil. This option gives you more of a traditional tasting donut. Once removed, follow the same directions as above for topping.
Happy Cinco de Mayo to those of you that are celebrating. In honor of this day, I wanted to make a mexican style dish or two. The twist is that it is vegan.
I love empanadas, but I don’t eat beef and didn’t want to make a vegetable empanada.
Here is my take on a beef and cheese empanada:
Vegan cheddar cheese
Preheat oven to 400 degrees. In pan add a teaspoon of extra virgin olive oil and turn heat to medium. Add the beefless ground, tablespoon of water and taco seasoning. Once cooked, turn off the heat and add in the vegan cheese and jalepeno peppers.
Now it’s time to start getting that dough ready to fill. Add some flour to the board and rolling pin. Roll the dough enough to cut into four squares.