Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Yum!!! I love Jambalya. This sounds soooooooooo good. Thanks for the recipe --- Lao Tzu Ribbon <laotzuribbon wrote: > Well, it's not super quick, but it is easy. I > finally created a > vegetarian Jambalaya that tastes like my mom's > meat-filled version > did. My wife and I love it, and we hope you do too! > > much love, > LTR > http://laotzuribbon.sphosting.com/ > > ============================ > > Vegetarian Jambalaya > > Ingredients > a little vegetable oil > 2 cups white rice > 2 cups vegetable broth > 2.5 cups water > 1/2 small to medium yellow onion, chopped > 1 small to medium turnip, diced > 2 links Boca Smoked sausage, heated and sliced > 1 bunch green onions > 1 can mushrooms > 1 can diced tomatoes with peppers (Rotel) > 1 can mustard greens > 1 Bay Leaf > Spices: hot sauce, oregano, garlic powder > > Instructions > Sautee sausage, yellow onion and green onion in a > little vegetable > oil. When cooked add in mushrooms, turnips, > tomatoes, a few > spoonfulls of mustard greens, rice, water, broth and > bay leaf. Season > to taste. Cook for about 20 minutes or until all the > water has been > absorbed. > > > New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 , " Lao Tzu Ribbon " <laotzuribbon@s...> wrote: > Well, it's not super quick, but it is easy. I finally created a > vegetarian Jambalaya that tastes like my mom's meat-filled version > did. My wife and I love it, and we hope you do too! > > much love, > LTR ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ This sounds great, LTR. I will definately have to try this one. Thanks. ~ P_T ~ / If you want to build a ship, don't herd people together to collect wood and don't assign them tasks and work, but rather teach them to long for the endless immensity of the sea. --Antoine de Saint-Exupery Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2004 Report Share Posted February 4, 2004 This sounds really good, Lori. I have never eaten any jambalaya before, so I don't really have a clue about this sort of dish. But I was just wondering why the tofu isn't fried crisp on the outside along with the onion and garlic? I think I might try doing that instead of adding it in with the rice [waht do you think?]; I love frozen/thawed then stir-fried tofu... gives it such a nice texture. Thanks for all the great recipes! ~ PT ~ Do not be too wise, nor too foolish, do not be too conceited, nor too retiring, do not be too haughty, nor too humble, do not be too talkative, nor too silent, do not be too hard, nor too weak. ~ The Instructions of King Cormac mac Art ~~~*~~~*~~~*~~~*~~~*~~~~> , PunkinPie68@w... wrote: > Vegetarian Jambalaya > > Important Note: Allow time to completely freeze and then thaw the tofu > before you start to cook this recipe. Freezing completely changes tofu's > texture, making it chewy, the perfect foil for the spices and sauce of > the Jambalaya. > Squeeze as much water out of thawed tofu as possible, without breaking > it up too much. Cut squeezed tofu into 1/2 " squares and set aside. > Heat oil in a large Dutch Oven and add onions and garlic. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 Vegetarian Jambalaya 1 medium onion, finely chopped 1 cup chopped celery 1 cup chopped green pepper 1 cup sliced fresh mushrooms 2 garlic cloves, minced 1 teaspoon olive oil 3 cups chopped fresh tomatoes 2 cups water 1 cup uncooked long grain rice 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon chili powder 1/8 teaspoon pepper 6 tablespoons reduced fat sour cream 1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper. 2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream. Quote Link to comment Share on other sites More sharing options...
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