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Posted by Shilpa J on December 24, 2015

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One Pot Jambalaya

Serves: 6 Ingredients Qty Prep Vegan sausages 4 chipotle chopped Short grain rice 1.5 cups Celery 3 stalks chopped Bell pepper 2 large chopped Onion 1 yellow chopped Garlic 4 cloves minced Hot sauce 1 tbsp Oil 1 tbsp Crushed tomatoes 14 oz Vegetable stock 3 cups Coconut sugar 2 tsp Cajun seasoning 1.5 tbsp Cayenne pepper 1 tsp Smoked paprika 1 tsp Salt to taste Thyme 1 tsp dried Parsley chopped fresh Method: Fry onions, bell peppers, garlic and celery for five minutes Add Cajun seasoning, smoked paprika, cayenne pepper, thyme, crushed tomatoes, hot sauce and vegan sausages After the tomatoes start to simmer, and rice, stock, coconut sugar, salt and pepper to taste Cover with lid and simmer on extremely low heat for 40 minutes Garnish with chopped fresh parsley

Vegetarian Ramen

Serves: 4 - 5 Ingredients Qty Prep Green onion 1 bunch chopped Garlic 4 cloves thinly sliced Ginger 2-inch piece thinly sliced Sesame seeds 1 tbsp Red chili flakes 1.5 tsp Canola oil as needed Salt to taste Tomato paste 2 tbsp Shitake mushrooms 8 large dried Butter 3 tbsp Kombu 4 x 3 piece Tamari 1 tbsp or more Baby bok choy 12 oz Ramen noodles 4 x 5oz Water 5 cups as needed Method: Soak the dried shitake mushrooms in hot water and start the water boiling (add salt) to cook bok choy/noodles Fry garlic pieces in oil on medium heat until golden brown, for 3 minutes Add sesame seeds and red chili flakes and stir for about 1 minute Remove oil, add salt to taste and set aside Chop bok choy into bite-sized pieces and add to salted water Stir until pieces are bright green and remove from water, set aside In the same pot finish cooking ramen noodles per package directions Fry white parts of spring onion and ginger on high until they start to char Add the tomato paste and cook until it turns d

Avocado Gazpacho

Serves: 4 - 6 Ingredients Qty Prep Frozen peas 2 cups keep frozen Avocados 2 large Olive oil 2 tbsp Serrano pepper 1 medium Shallot 1 medium chopped English cucumber 1 large chopped Cilantro 1 cup rough chop Lemon juice 3 tbsp Water 1.5 - 2 cups Coconut milk 1 x 5.5 oz can Salt to taste Black pepper to taste as needed Method: Blend all ingredients in Vitamix until smooth, adding more water if needed Serve at room temperature or chill for an hour on hot summer days Best served fresh as the avocados go bad pretty soon Notes: Taste the serrano pepper. If it's too hot, remove seeds and membranes. Defrost and blend if the blender is not powerful enough for frozen peas. Can keep leftovers in an airtight container in the fridge for up to 1 day, no more.

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