A little early Mardi Gras celebrating, with a deconstructed jambalaya and the ever popular Gumbo Z'Herbes.
For the jambalaya, we hickory smoked the tofu, and marinated it in a little tamari, pepper, file powder and a splash of bourbon before pan-frying. The tofu was placed on top of the rice portion (onion, garlic, herbes de provence, clove, smoked paprika, cayenne, basmati rice, veg stock, tamari, black pepper) rather than cooked with it as we've done in the past...
1 tbs. olive oil
six leaves of collard greens, cut into chiffonade
six leaves of curly endive, rough chop
six leaves of dinosaur kale, rough chop
salt & pepper to taste
1 tsp. tamari
1 onion, small dice
4 cloves of garlic, minced
1 rib of celery, small diced
1 carrot, small dice
1 red bell pepper, small dice
14 oz. can of red beans, drained
1 tsp. file powder, or to taste
1 tsp. smoked paprika
1 tsp. black pepper
1 tbs. parsley, chopped
salt, to taste
4 cups veg stock
sweat the onion until translucent, 4-5 minutes. Add the garlic and cook for 1 more minute. Add the paprika and file. then, wilt the greens -- and it's still amazing that this...
...somehow turns into this after a few minutes in the wok.
Add the kidney beans, veg stock, tamari and bring to a boil, then simmer for 20 minutes or so while you're finishing up the jambalaya...
To plate, we cut up a couple of the chaurice-styled seitan sausages (recipe in progress) we made earlier in the day and fried them up for the gumbo.