Chipotle Lime Salmon

Chipotle Lime Salmon

With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.

This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.

This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!

Chipotle Lime Salmon
Chipotle Lime Salmon

INGREDIENTS :

  • 2 tablespoons oil
  • 1 lime, juice and zest
  • 1 chipotle chili in adobo (or to taste)
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon cumin
  • 1 clove garlic, grated
  • salt and pepper to taste
  • 2 pound salmon fillet

INSTRUCTIONS :

  1. Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
  2. processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
  3. spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
  4. Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!

You can find complete recipes of this Chipotle Lime Salmon in closetcooking.com

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?

This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.

The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.

Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus
One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

INGREDIENTS :

  • 1 1/2 lbs salmon, skin on*
  • 2 1/2 Tbsp olive oil, divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
  • 1/2 lemon, thinly sliced (optional)
  • 1 1/2 – 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper.
  2. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder.
  3. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper
  4. (add more pepper to taste if desired). Top with lemon slices.
  5. Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt,
  6. then place around salmon.
  7. Bake in preheated oven 10 minutes.
  8. Remove from oven, toss asparagus then sprinkle asparagus with parmesan.
  9. Return to oven and bake until salmon has cooked through, about 5 – 10 minutes longer.
  10. Cut salmon into portions. Serve warm.

You can find complete recipes of this One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus in cookingclassy.com

Lemon Chicken Skillet

Lemon Chicken Skillet

Lemon Chicken Skillet with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf. I love that this recipe uses so many lemons!
I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

Lemon Chicken Skillet
Lemon Chicken Skillet

INGREDIENTS :

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • 1/3 cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice or pilaf (optional)

INSTRUCTIONS :

  1. Place each chicken breast half between two pieces of plastic wrap.
  2. Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
  3. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper.
  4. Coat chicken breasts with flour mixture.
  5. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink.
  6. Remove chicken from skillet.
  7. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
  8. Return all of the chicken to the skillet, overlapping chicken breasts slightly.
  9. Drizzle lemon juice over the chicken breasts.
  10. Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
  11. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
  12. Makes 6 servings.

You can find complete recipes of this Lemon Chicken Skillet in bhg.com

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.

Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.

This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Chicken, Asparagus, and Bacon Skillet
Chicken, Asparagus, and Bacon Skillet

INGREDIENTS :

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

INSTRUCTIONS :

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
  2. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  3. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
  4. Sprinkle salt and pepper. Cover with vented plastic wrap.
  5. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
  6. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
  7. Makes 4 servings.

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com

Broccoli Crust Pizza {Low-carb, Gluten free}

Broccoli Crust Pizza {Low-carb, Gluten free}

Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes.  It’s all about the broccoli today! If you’ve been following the blog, then you might have noticed how obsessed I am with these healthy pizza crusts. A few years ago I shared the best cauliflower crust pizza and then the popular rainbow cauliflower crust a few weeks ago.

Today I present the broccoli crust pizza. It’s very similar to the cauliflower crust pizza expect this pizza contains no gluten at all. The crust is made with riced broccoli, eggs, parmesan, and mozzarella. The broccoli can be riced in the food processor or with a cheese grater. After that, you simply combine the riced broccoli with eggs, cheese and salt + pepper until a soft dough forms then shape into a pizza crust.

One thing I want to mention is that if you have parchment paper, I highly suggest you use it so the pizza does not stick to the pan. I had parchment paper on hand when I made the pizza, but I guess drizzling oil always gets to me!

Now keep in mind, There are 2 steps to baking the broccoli crust. If will first be baked without cheese or toppings on it until the crust is crispy (about 10-12 minutes) then it will be removed from the oven, the toppings added, and baked again for another 10-12 minutes. This will insure the crust is crispy and hold up.

Broccoli Crust Pizza {Low-carb, Gluten free}
Broccoli Crust Pizza {Low-carb, Gluten free}

INGREDIENTS :

Broccoli Crust

  • 1 small head of broccoli (about 2-3 cups riced)
  • 2 eggs
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon italian seasoning (optional)

Toppings

  • ¼ cup pizza sauce
  • 1 cup cheese
  • veggies (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed.
  4. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  5. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined.
  6. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  7. Bake for 10-12 minutes or until crust is lightly browned.
  8. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat).
  9. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

You can find complete recipes of this Broccoli Crust Pizza {Low-carb, Gluten free} in gimmedelicious.com

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.

I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

INGREDIENTS:

  • 3 portabello mushroom caps
  • 1 tablespoon canola oil
  • 4-ounces reduced-fat cream cheese, softened
  • 1 cup grated extra sharp cheddar cheese (about 4 ounces)
  • 1 clove garlic, grated or finely minced
  • 2 cups firmly packed fresh spinach, finely chopped
  • salt and pepper to taste

INSTRUCTIONS :

  1. Preheat the grill to medium heat.
  2. Wipe the mushrooms with a damp paper towel to clean off any dirt.
  3. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms.
  4. Also remove the stems. Using your hands, rub oil onto the outside of the mushrooms.
  5. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach.
  6. Taste and add salt and pepper to taste. Mix until combined.
  7. Divide cheese mixture between three prepared mushroom caps (I used my hands for this!).
  8. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes.
  9. Transfer to a serving dish and serve immediately.
  • NOTES : If grilling season is over where you live – make these in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling.

You can find complete recipes of this GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE in rachelcooks.com

EASY QUINOA PIZZA BOWLS

EASY QUINOA PIZZA BOWLS

Ten days until Barclay and I leave for New Zealand!!! And I can’t WAIT!

I can’t wait to meet all of B’s Kiwi relatives who are coming together for a big reunion at a beautiful National Park campground (complete with a family jam sesh, since apparently everyone’s musical). I can’t wait to take our time (nearly 4 weeks) adventuring all over both islands, visiting the long list of towns and hikes and restaurants and coffee shops that some dear friends have recommended.

I can’t wait to soak up lots of quality downtime with this cute guy, especially after some extra busy schedules we’ve had these past few months. And — I must admit — after a brutal winter week here in Kansas City, I can’t WAIT to cross the equator and have it be summer down there!!!

My swimsuit and flip flops are already packed. 🙂

Still, I’ve been working hard to get ahead and create a bunch of winter-friendly recipes to share here on the blog while I’m gone. And oh my goodness — I had initially scheduled this one to be posted in mid-February, but I couldn’t wait another second to share it with you. Because I’m convinced I have stumbled upon a winner here.

They’re everything we all love about a good slice of pizza. They’re made healthier (and also gluten-free) with lots of protein-packed quinoa. They’re 100% easy to customize with all of your favorite pizza ingredients. They’re quick and easy and actually really fun to make. And oh my goodness — THEY ARE GOOD.

Meet my new favorite Easy Quinoa Pizza Bowls! Everyone seems to be obsessed with anything that’s served in a bowl lately, and I’ll admit I’m no exception. There’s something about digging a spoon into a big bowl of deliciousness that is oh-so-comforting. (And as a food stylist, I’ll also add in that bowls are oh-so-pretty!)

So when I was craving pizza the other day, I randomly decided to try tossing all of my favorite pizza ingredients into a new set of ramekins I just bought. (<–That’s an affiliate link, for anyone in the ramekin market.

I totally recommend them!) I’m a big fan of pepperoni (always), green pepers, red onions, mushrooms, mozz, and Parm. In lieu of crust, though, I just cooked up a quick batch of quinoa, stirred it together with my favorite pizza sauce, and then added that to the mix.

EASY QUINOA PIZZA BOWLS
EASY QUINOA PIZZA BOWLS

INGREDIENTS:

  • 1 cup (dry) quinoa
  • 2 cups chicken or vegetable stock
  • 2 (14-ounce) jars pizza sauce
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2-3 cups of your favorite pizza toppings (I used pepperonis, diced green peppers, diced button mushrooms,
  • and thinly-sliced red onions, but see other ideas below*)
  • optional toppings: grated Parmesan cheese, crushed red peppers

INSTRUCTIONS :

  1. Preheat oven to 425°F.
    Cook quinoa in the chicken or vegetable stock according to package instructions. (Or you can use this tutorial for how to cook quinoa.)
  2. When the quinoa has finished cooking, fluff the quinoa with a fork.
  3. Then stir about 1/2 cup pizza sauce into the quinoa until evenly combined. Set aside.
  4. Lightly spray 6 large (10-ounce) oven-safe ramekins with cooking spray.
  5. Place the ramekins on a large baking tray.
  6. Spread about 2 Tablespoons of pizza sauce evenly over the bottom of each ramekin.
  7. Layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten.
  8. Layer each evenly with pinch of shredded Mozzarella.
  9. Layer each with a single layer of pizza toppings.
  10. Repeat by layering each with another layer of sauce, quinoa, Mozzarella, pizza toppings, followed by a final layer of Mozzarella.
  11. The ramekins should be full but not overflowing.
  12. Transfer the baking sheet full of ramekins to the oven, and bake for 20 minutes, or until the cheese is melted and the ingredients are heated through.
  13. At this point, you can either remove the pizza bowls from the oven.
  14. Or if you’d like to get the cheese extra golden on top, you can turn the oven to “broil”.
  15. Then — keeping a close eye on the cheese so that it does not burn — broil the pizza bowls until the cheese is golden on top.
  16. Remove and sprinkle each pizza bowl with a pinch of Parmesan cheese and crushed red peppers, if desired. Serve immediately.

You can find complete recipes of this EASY QUINOA PIZZA BOWLS in gimmesomeoven.com

EASY HEALTHY BAKED LEMON CHICKEN

EASY HEALTHY BAKED LEMON CHICKEN

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.

EASY HEALTHY BAKED LEMON CHICKEN
EASY HEALTHY BAKED LEMON CHICKEN

INGREDIENTS ;

  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
  • optional: fresh rosemary and lemon slices for garnish

INSTRUCTIONS ;

  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat.
  3. Add chicken and cook chicken 2-3 minutes on each side just until browned.
  4. Transfer chicken to prepared baking sheet.
  5. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  6. Pour sauce over chicken.
  7. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through.
  8. Every 5-10 minutes spoon the sauce from the pan over the chicken.
  9. Garnish with fresh rosemary and lemon slices if desired and serve.

You can find complete recipes of this EASY HEALTHY BAKED LEMON CHICKEN in lecremedelacrumb.com

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

I’m a big fan of savory breakfasts and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite. It has endless possibilities and is a cinch to make. …plus, it reheats well in the microwave for a quick dinner!

A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough cheese in here to cover my fat ration for the day so I just skipped the crust. If you want your quiche in a crust, make this super simple 60 second pie crust.

To make this recipe extra economical, use vegetables that are in season and on sale for a low price. You can do bell peppers, squash, broccoli, anything. I had some mushrooms that I had planned to use for my slow cooker marinara, but forgot about, so I used them in this.

I also had leftover feta, parmesan, and mozzarella, so in they went! Lastly, I bought a super inexpensive box of frozen spinach. I probably went overboard on the cheese but I had it on hand, so I had to use it up!

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

INGREDIENTS :

  • 8 oz. button mushrooms $1.99
  • 1 clove garlic, minced $0.08
  • 10 oz. box frozen spinach, thawed $1.09
  • 4 large eggs $0.83
  • 1 cup milk $0.39
  • 2 oz. feta cheese $0.87
  • ¼ cup grated Parmesan $0.39
  • ½ cup shredded mozzarella $0.50
  • Salt & pepper to taste $0.05

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach.
  2. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  3. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil).
  4. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  5. Coat a 9-inch pie dish with non-stick spray.
  6. Place the squeeze-dried spinach in the bottom of the pie dish.
  7. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  8. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper.
  9. Pour the egg mixture over the vegetables and feta in the pie dish.
  10. Top with the shredded mozzarella.

You can find complete recipes of this SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE in budgetbytes.com

SPICY VEGAN JAMBALAYA

SPICY VEGAN JAMBALAYA

This easy vegan recipe for jambalaya is full of fresh produce and gets a spicy kick from fresh jalapeños! Ready in under an hour – the perfect healthy vegan recipe for busy weeknights. I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.

I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.

If I’m particularly hungry, I’ll throw in some portobello mushrooms or tofu to give it a bit more oomph, but for the most part I eat it just like you see it here. Full of tomatoes and cilantro (two of my favorite things in the universe) with a nice kick from the jalapeño and paprika.

SPICY VEGAN JAMBALAYA
SPICY VEGAN JAMBALAYA

INGREDIENTS :

  • 3 Tbsp. extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, chopped
  • 4 large stalks celery, diced
  • 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
  • 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes – they’ll break down as it all cooks)
  • 2 cups uncooked brown rice
  • 4.5 cups vegetable stock
  • 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
  • 3 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons hot sauce (I use Sriracha)
  • salt and pepper to taste
  • 1.5 cups chopped cilantro, plus extra for garnish

INSTRUCTIONS :

  1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
  2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
  3. Add tomatoes and cook an additional minute or two to soften them up.
  4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine.
  5. Cover and bring mixture to a simmer.
  6. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
  7. Stir in fresh cilantro and serve immediately.
  8. Garnish with extra cilantro.

You can find complete recipes of this SPICY VEGAN JAMBALAYA in lifeasastrawberry.com