One-pot Vegan Jambalaya

Ingredients: 

• 1 ½ yellow onions
• 3 red bell peppers
• 3 sticks celery
• 3 cups white mushrooms, pre-sliced
• 3 tbsp olive oil
• 3 tbsp minced garlic
• 3 cups canned diced tomatoes
• 1 ½ Tbsp tomato paste
• 1 ½ Tbsp cajun seasoning
• 4 ½ cups kidney beans
• 3 tbsp soy sauce
• 1 ½ tsp dried thyme
• 4 ½ cups brown rice (dry)
• 3 tbsp chopped cilantro

Directions:

• Finely chop onion, red bell pepper, celery, and white mushrooms.
• In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir, cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
• Add diced tomatoes and tomato past, stir and add cajun seasoning. Cook 2 more minutes.
• Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
• Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).

Recipe from PlateJoy

Red Cabbage and Apple Salad with Pecans

Ingredients (original ingredients in parenthesis): 

• 2 Tbsp rice vinegar
• 1 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• ¼ cup olive oil
• 2 apples
• 1 lemon
• 1 red cabbage
• ½ cup pecans
• ½ cup vegan blue cheese, vegan feta, vegan tofu feta (blue cheese)

Directions:

• In a small bowl, whisk together rice vinegar, apple cider vinegar, and mustard. Gradually whisk in olive oil. Season with salt and pepper to taste.
• Thinly slice apples; in a medium bowl, toss apple with 4 tsp juice from lemon. Thinly slice red cabbage.
• In a large bowl, combine apple, red cabbage, pecans and vegan blue cheese. Toss with dressing to taste.

Recipe adapted from PlateJoy

Vegan Pumpkin Muffins

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

• 1 1/2 c all-purpose flour 
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp allspice
• 1 1/4 c sugar
• 1/2 c vegetable oil
• 2 flax eggs (lightly beaten eggs)

• 1/2 c almond milk (milk)
• 1 can pumpkin purée (1 cup)
• 1/2 c pumpkin seeds

Optional

• 1/2 c chopped walnuts 
• 1/2 c raisins

Directions:

• Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
• Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
• Carefully stir in the wet ingredients. 
• Fold in walnuts and raisins. 
• Spoon mixture into a muffin tin.
• Sprinkle toasted pumpkin seeds on top. 
• Bake at 350 F for 20 minutes. Test with a toothpick. 
• Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly