Vegetarian Jambalaya

Adapted from Lightlife

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups diced bell pepper
• 13 ounces diced tomato, undrained
• 2 cups water
• 1 cup long-grain white rice, uncooked
• 1/2 package (2 links) Tofurky Italian Sausage
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1-16 oz. bad frozen peas

METHOD:

• Heat oil in large saucepan, add onion and pepper and cook about 5 minutes until tender, stirring occasionally
• Add undrained tomatoes, water, rice, sausage and spices, stir to combine
• Bring to a boil, reduce heat, cover and simmer 15 minutes
• Add frozen peas, bring back to boil, cover and simmer 5-10 minutes until rice is tender and peas are heated through

Spicy Rice Bake with Black-Eyed Peas and Collard Greens

Adapted from Vegetarians of Washington

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 6-8 cloves garlic, minced
• 1 bunch collard greens, stems removed and cut into 1/2 inch strips
• 1 1/2 cups brown rice, uncooked, rinsed and drained
• 1 cups black-eyed peas, uncooked, rinsed and drained
• 6 cups boiling water
• dash of cayenne pepper
• 1/4 cup tamari
• 2 tablespoons balsamic vinegar
• salt

METHOD:

• Preheat oven to 350 degrees
• Heat oil in large skillet, add onion and saute about 2 minutes
• Add garlic and continue to saute another 3-4 minutes
• Stir in collard greens and saute until collards are bright green and wilted, about 5 minutes
• Place rice and black-eyed peas in a 9 x 13 baking dish
• Stir in boiling water (slowly to warm up dish first), cayenne, tamari, vinegar and salt
• Stir in collard green mixture
• Cover and bake 1.5 hours or until rice and peas are tender
• Stir gently and serve hot

Sausage Smothered in Red Cabbage

Adapted from Allrecipes

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, thinly sliced
• 1 small head red cabbage, sliced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 cup water
• 1 package Tofurky Italian Sausage, sliced
• 1 tablespoon red wine vinegar
• 1 apple, diced

METHOD

• Saute onion in oil until translucent
• Stir in cabbage, salt, lemon juice and water
• Bring to a boil then simmer, covered, for 15 minutes, stirring occasionally
• Add sausage, red wine vinegar and apple, stir and continue cooking, covered, another 15 minutes
• Serve over mashed potatoes