Tag Archives: shellfish-free

“Shrimp” Jambalaya

This was one of those nights when we wanted something fun, but didn’t want to work too hard for it.
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This Vigo Jambalaya rice mix was an easy base for our next ingredient. Brent made that while I prepared the rest. I diced an onion and sauteed it in Earth Balance buttery spread, chardonnay, flake red pepper and garlic.
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We’re using a different kind of vegan shrimp than our usual Ocean’s Best. Visually it was a decent substitute for shrimp.

This particular variety is soy and gluten free and has the texture of overcooked shrimp. I don’t mind that chewier texture, in most dishes I prefer it. It gave a good contrast to the tender rice and soft onion.

At this point I’m neutral to the two. Sophie’s has a slightly better nutritional profile because they’re made with konjac flour instead of potato starch like Ocean’s best. In the end, they’re both tasty, very processed, taste not unlike the real thing but won’t convince most picky carnists. I’d get them if you’re really missing shrimp. Real shrimp are harvested by ocean dredging which is the ecological equivalent of clear cutting a forest. These are better for your conscience.

If you get to try them, let me know what you think!

This is Christie, signing off!

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Vegan Paella, for real this time

I made paella once before and a Latina colleague informed me that unless it contains meat, paella is merely veggie rice. I don’t think she’d be able to argue with this vegan paella, though.

We used Vigo yellow rice instead of making our own. Brent and I have become big fans of this vegan rice mix because it’s tasty, easy and costs less than $2. If you get to try it, it gets a little toasty on the bottom of the pan and don’t worry because this improves the flavor significantly.
IMG_2441I started by sauteeing some onion with a little olive oil and some flake red pepper. While that was cooking, Brent was cutting some Brussel’s sprouts and thaw the Ocean’s Best vegan shrimp.We also threw in some black olives that I cut in half.

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These all went into the pan until everything was steamy and hot and the onion was soft and the sprouts had begun to soften. I turned off the heat and added the red pepper. I put a lid over it and allowed it to steam until the pepper was just barely hot. I find bell peppers get bitter when cooked so I avoid cooking them completely unless the skin has been removed.
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We scooped some rice onto our plates and arranged the veggies to make the paella look delicious and that didn’t take much effort. It was really good and the shrimp definitely added what was missing from my last paella effort. Next time I might add daikon as an answer to sea scallops. Savory olives (instead of mussels), sweet bell pepper, herbal Brussel’s sprouts all brought out the light flavors in the saffron rice and sweet shrimp. YUM!

This is Brent and Christie, signing off!

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