SPICY VEGAN JAMBALAYA

I’m convinced my husband and I have de-sensitized our taste buds and we can no longer taste how spicy things truly are.  To put this in perspective, my Mom who loves everything spicy and grew up eating Cajun food, said that this recipe was almost too spicy for her…where as my husband and I added more hot sauce to our bowls.  Sheesh!!  I didn’t think I was that bad.  I knew my husband was, but I guess that’s what happens when you live with someone for 5 years. 🙂

Don’t get overwhelmed with all the ingredients, if you take a closer look, you’ll see that most are just seasonings.  This is a very simple dish to make since you cook it all in one large pan.  Gotta love one pan/pot dinners…right?!  The hardest part is chopping the veggies.  And Yes, I put Kale into the mix.  I love Kale and all it’s health benefits, so I will stick it in anywhere I can (you can read more about the 26 science backed health benefits of kale from HealthyLine Blog by clicking here). But if you have an amazing husband like mine, who does most of the chopping (my prep sous-chef), then your job will be to just throw it all in a pan and stir occasionally.  Done and Done!!

Ingredients

• 1 can organic black beans (15 oz) rinsed
• 1 can organic kidney beans (15 oz) rinsed
• 1 can organic chickpeas (15 oz) rinsed
• 1 can organic crushed tomatoes
• 2 cups brown rice (uncooked)
• 3 cups veggie broth
• 1 cup water
• 2 cloves garlic
• ½ onion diced (optional - I don't care for onions so I omit, but they are good added touch if you enjoy)
• ½ green pepper, diced
• ½ red pepper, diced
• 3 jalapeños, diced (keep some seeds for extra HOT spice)
• 3 cups kale ripped into pieces (kale will shrink)
• 2 stalks celery, diced
• 2 tbsp Braggs liquid amino (or gluten free soy sauce)
• 2 tbsp hot sauce of choice (I used a cayenne hot sauce)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp basil
• 2 tsp parsley
• 2 tsp oregano
• 1-2 tsp Tabasco salt* (optional) you can just use any salt
• Pepper, to taste
• Fresh parsley to garnish (optional)
• Green onion to garnish (optional)

Instructions

1. Heat a small amount of olive oil in a large sauté pan over medium to high heat. Add garlic and onion and sauté until soft and starting to turn brown. Add the celery and peppers and a little more oil if needed or just a splash of water, and sauté until they start to soften.
2. Add all remaining ingredients, vegetable stock, crushed tomatoes, herbs, spices and sauces, along with the uncooked rice.
3. Bring all ingredients to a boil, then reduce heat to low, cover and simmer until the rice is cooked and the liquid has absorbed. Stirring occasionally to keep the rice from sticking. Approx. 35 mins.
4. .....................................

for full instruction please see : www.delishifull.com

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