Secondly, here are some shots of the first meal from the new house. The recipe was Ultimate Shepherd's Pie, from Vegan Planet. I chose it because it's meant to be sort of a convenience recipe. It involves a quite saute, some crumbled veggie burgers, and mashed potatoes. It wasn't a culinary masterpiece, but it was perfect for some tired people who wanted a home cooked meal. I think I still prefer a version with faux meat crumbles and lots of vegan cheese, but this was tasty enough.
I started with a homemade salad dressing recipe. I dunno why I haven't thought to make my own dressing before. I hate throwing away all those glass dressing bottles, and I especially hate how much they cost. I made a Dijon Vinaigrette from LDV and it was delicious!!
By Dr. Ben Kim
Though authentic jambalaya typically calls for sausage and/or seafood, this meat-free version is still big on flavor and is likely to be appreciated by vegans, vegetarians, and omnivores alike.
1 cup long grain rice
1. Drizzle enough olive oil into a large pan to lightly cover the bottom and set heat to between low and medium.
2. Add rice and saute for about 5 minutes, then add onion and cook for another 2 minutes - be sure to stir from time to time.
3. Add the rest of the vegetables plus garlic, black pepper, oregano, and cayenne, and cook for another 2 minutes, stirring regularly.
4. Now the relaxing part: add between 1.5 to 2 cups of broth. Cover with a lid and bring to a boil. As soon as it reaches a boil, lower heat and allow to simmer for about 35 to 40 minutes. You don't want the ingredients to get dry and burned out, so check on it at the 15 to 20 minute mark and add a little extra broth if you don't see any liquid.
5. Once it's finished cooking, add kidney beans and give everything a good toss to allow the kidney beans to heat through. Season with sea salt, to taste.
6. Just before serving, sprinkle a handful of chopped parsley or cilantro on top.