Vegetarian Jambalaya

This definitely tasted like jambalaya, which is why I think I wasn't a huge fan. It was too meaty, in texture and taste. My brother requested this dish, and since he's been so awesome in helping me in the kitchen this summer, I was glad to oblige.




Vegetarian Jambalaya
adapted from globetrotter

Ingredients:
1 lb. Yves vegetarian shrimp
2 - 8 oz. bags MorningStar chick'n strips
1 - 12 oz. bag MorningStar sausage style crumbles
3 1/2 cups better-than-chicken vegetarian chicken broth
1 Tbs. shrimp boil
1 large onion, chopped
5 cloves garlic, minces
1 - 28 oz. can whole tomatoes, drained, juice reserved
2 cups long grain rice
vegetable oil
salt and pepper

Instructions:
1. Combine vegetarian chicken broth, shrimp boil, and vegetarian shrimp. Boil for 30 mins.
2. In a skillet, combine 1 Tbs. or so oil and sausage crumbles, and sauté on medium-high until caramelized (about 10 minutes). Set aside in a large mixing bowl.
3. Saute in about 1 Tbs. oil the chick'n strips on medium high, until golden brown on most sides. Add to large mixing bowl.
4. Add to skillet oil 1/4 cup reserved tomato juice, onion, garlic, and tomatoes and sauté until soft, chopping the tomatoes into pieces with your spoon as you stir. Add to mixing bowl.
5. Add contents of mixing bowl along with uncooked rice and salt and pepper (to taste) to the shrimp pot. Mix, and then cover the pot and cook for 35 mins on low heat.
6. When the time has elapsed, take the pot off the heat and let sit for 10 minutes more before serving.

Chick'n and Rice Casserole

I have this thing, where if it's harder to find a vegetarian version of (such as the classic chicken and rice casserole), then I like it more. Alas! Well, here I've created a vegetarian version of the classic, that uses only the most basic of basic ingredients, and is absolutely delicious!




Chick'n and Rice Casserole

Ingredients:
1 T. butter
1/2 white onion
2 cloves garlic
1 medium brown potato
2 cups milk
1/2 cup dill dip (or sour cream + 1 t. dill)
1 egg
1 cup uncooked rice
2 chick'n patties
1/2 cup shredded cheese (sharp cheddar)
salt and pepper to taste

Instructions:
1. Pre-heat oven to 375 F.
2. Heat a skillet on medium heat, and add butter. While skillet is heating, mince garlic, dice onion, and shred potato. Add to skillet. Let saute for about 10 minutes, until everything is soft and fragrant.
3. Whisk egg, milk, dill dip (or sour cream), salt and pepper, and rice together.
4. Microwave heat chick'n patties according to box directions. Then, dice or cut into strips according to preference.
5. Add sauted onion mixture to egg mixture. Add the chick'n patties. Mix evenly, and then pour into a small casserole dish. Sprinkle all cheese on top, and put on lid. Place in oven.
6. Cook with lid for 30 minutes, then remove lid and cook for another 20 minutes. Remove from oven, let cool, and enjoy!