Vegan jambalaya

Jambalaya is a tasty cajun / creole dish, that makes for a hearty meal.
This recipe caters for about 12 persons, but you can reduce the amounts for less people.

jambalaya on the bottom left, other pictures the ingredients and start of cooking

Ingredients

olive oil (for cooking)

smoked paprika

bay leaves

cajun spice mix

freshly ground black pepper

freshly ground seasalt

1 vegetable stock cube (optional)

garlic (4 cloves)

onion (4 red onions, but you can use yellow onions too)

2 (yellow) zucchinis

8 large stalks of celery

6 big tomatoes

beans (I used a packet of mixed dried beans - see picture - that I soaked for 2 hours prior to adding them, but you could use a can of pinto beans or kidney beans too if you like)

450g long grain brown rice (or other rice, but long grain)

fresh cilantro

vegan worcestershire sauce (I didn't have this, but used another vegan seasoning)

in terms of vegetables, you can do a lot of variations, whatever you have in the fridge! goes well with capsicum, eggplant, etc. too and I'm sure mushrooms will be nice too.

Preparation

Cut the garlic and onions finely. Cut the other vegetables into small cubes (see photo).
Heat olive oil in a large soup pot, add the garlic and onions to saute. Once done, add the other vegetables (zucchini & celery) and saute till tender. Add the tomatoes and the seasonings, use your feeling and taste to get the quantity right.
Add the rice and water with a vegetable stock cube.

Stir for a few minutes till everything is nicely blended. 

Once it is at a boil, put it to low heat and simmer for 45 minutes. Occasionally check that the water is sufficient (follow the instructions on your rice pack as to how much water to add) and have a taste to see that the flavours are working. After 45 minutes the rice should be done, and the water will have been absorbed. 

Finally add the cilantro and stir through and save a few leaves to put on top for serving.

Serving suggestions

Serve with jalapeno peppers (I don't get fresh ones here, so served it with pickled jalapenos from the shop) and hot sauce or tabasco for those who want to have it spicier.

To balance out the heavy flavours, I served it with a rainbow salad. 

Credits

I create my own recipes, but get ideas from others. My recipe is inspired by this recipe: http://www.lifeasastrawberry.com/spicy-vegan-jambalaya/

and this recipe: http://www.gumbopages.com/food/veg/veg-jambalaya.html

Roasted capsicum & tomato soup

(Serves 4-6)

Ingredients:
3 large red capsicums
1 large red onion
6 large tomatoes (or 8 smaller ones)
Fresh basil
Fresh rosemary
Olive oil
3 cups of stock
Tomato paste (i used Leggos stir through instead for extra flavour)
Roasted pumpkin seeds for garnishing

Preparation:
Cut the capsicum and onion into wide strips.
Sprinkle oven dish with olive oil, arrange the capsicum & onions on the dish and sprinkle a bit more olive oil over it. 
Arrange a few twigs of rosemary and basil leaves over the capsicum.

Put in preheated oven (around 200C) for 45-50 mins until the edges of the vegetables are slightly charred and the capsicum has softened but is still in shape.

While the capsicum is baking, heat a pan of water on the stove and cut a cross on top of the tomatoes. Dip the tomatoes into the boiled water for a minute and take them out soon as the skin comes loose. Remove the skins of the tomatoes. 
Cut them up into smaller parts and make your stock. Add the tomatoes to it. Cook till tomatoes get soft (about 5-10 minutes).

For the capsicum & onion, remove the rosemary and basil leaves (they have infused their flavour already with the capsicum) and cut the capsicum & onion to slightly smaller chunks. Add them to the tomato soup, bring to boil and let simmer for a few minutes.

Switch the heat off and use a stick blender to make it smoother.
Serve with a few rosemary & basil leaves & roasted pumpkin seeds (or pine nuts).