This is the description of *tonight's* dinner, so I am
*completely* caught up.
I decided I wanted to make Jambalaya without meat but I didn't
have a recipe. I found one on the web, but it wasn't quite
what I was looking for. I happened to be in a bookstore, so I
checked the vegetarian cookbook section (we have that in
California). Wouldn't you know the first book I checked had
the recipe I was looking for. And wouldn't you know it was
from Moosewood. You probably already have _Sundays at
Moosewood Restaurant_, but surprisingly, I did not. I do now.
Rather than reprint the whole thing, I'll tell you what I did.
In 3 Tbsp olive oil, saute 1 cup chopped onion, 2 minced garlic
cloves, and 1 bay leaf, until the onions are translucent. Stir
in 1 cup sliced carrots (1/8 inch thick), 1 cup chopped celery,
2 cups coarsly chopped red and green bell pepper, 2 tsp dried
basil, 1/4 tsp dried thyme. Saute for 5 minutes. Add 1 14 oz
can diced tomatoes with juice, 8 oz. frozen cut green beans, 3
cups vegetable stock, 1/8 tsp allspice, 1 tsp cayenne. Simmer
20 minutes, until vegetables are tender.
Stir in the roux (you can make a roux, can't you? 1/4 cup
vegetable oil, 1/3 cup white flour, about 20 minutes on medium
high, stirring constantly, darker than beanut butter, lighter
than a hershey bar) which you have thoughtfully prepared while
the vegetables were simmering. Add two ears worth of fresh
corn kernels, cut off the cobs. Let simmer for 10 more
minutes. Salt and pepper to taste.
Serve over brown rice. Top with grated smoked cheddar cheese,
chopped parsley, and chopped scallions. The cheese is a must
because it adds some smoky flavor that you would otherwise get
from a ham hock or andouille sausage.
Of course, serve with Tabasco sauce (around here, we say
"there's nothing that isn't better with Tabasco sauce" and we
pretty much mean it.)
Since we need our protein, I also served black-eyed peas, in a
sort of gumbo style. They cook in 11 minutes in the pressure
cooker and don't even need to be presoaked.
Sautee (in the pressure cooker) minced garlic (4 cloves),
chopped onion (1), chopped celery (1 cup), coarsly chopped red
and green bell pepper (1 cup) and chopped jalepenos (3) in a
little olive oil. Actually, I think I did the garlic and
onions first, then added the rest, but it's not that big a
deal. In case you hadn't noticed, there's a lot of overlap
between this and the Jambalaya so just chop a lot extra. Add 2
cups black-eyed peas, 3 cups vegetable stock, 1 bay leaf, 1 tsp
dried oregano, 1/2 tsp dried thyme and pinch of sage. Lock and
pressure cook for 11 minutes. Then add a 14 oz. can of diced
tomatoes with juice. Salt and pepper to taste.
Of course what Southern dinner would be complete wihtout corn
bread? I make the recipe on the box of Albers corn meal. But,
I put a cast iron skillet in the oven while I'm preheating it,
then I spread a little margerine in the pan and pour the batter
into the hot, greased skillet. It cooks better that way.
Not many leftovers, so I guess this menu is a keeper.
If you need to know how to make a roux, or you want the
cornbread recipe, let me know and I'll try to write it up.