My husband (whose birthday is today!) and I have worked out a deal around here- I do the cooking and he does the clean up. This may sound like a fair trade, but sometimes the kitchen looks less gourmet preparations and more tornado aftermath lol. I love intricate dishes with lots of components but that’s easy for me to say because I’m not the one doing all the dishes so it’s nice when I come up with a meal that’s not only delicious but is cooked and served all in one easy to clean pot! Seared chicken thighs with lots of veggies add tons of flavor to the brown rice that’s cooked right in the same pot with some stock… this is perfect for the fall. It combines the deliciousness of a warm and comforting meal with the ease of only having to clean one pot at the end of the night. I’ve also tried this by adding the rice, turning off the heat, leaving it covered for a few hours and returning home to a perfectly done dish that’s ready to go! Make this meal as treat this weekend while watching football or easily add it to your week night repertoire! Click here to get the recipe and see how it’s made!
What I’ve noticed from going vegan in the summer time is that not all recipes are good for you just because they’re vegan. A lot go heavy on the oils and other fats to replace things that can’t be used. I follow this great blog called the Fat Free Vegan and what I love about it is that she doesn’t cook with any refined fats (oil, margarine or shortening). As I was looking back through some older recipes I stumbled upon this one, which contained one of the greatest finds ever for me… a dry roux!! A roux is the base for a lot of creole/cajun dishes and having made seafood gumbo many-a-times I was familiar with the normal process of making it which requires you to constantly whisk either oil or butter with flour FOREVER until it turns the perfect shade of brown. This then serves as the thickening agent in your gumbo later on. For this recipe, you obviously can’t use butter and she doesn’t use oil so she just dry cooked the flour and blended it with vegetable broth and voila! It wasn’t quite as good as a real roux but it was definitely delicious all things considered. Étouffée is a french word that translates to “smothered” and is usually a stew-like seafood dish made with crawfish and andouille sausage served over rice. This recipe takes out the seafood and uses soy sausages and is really delicious! CLick here to get the recipe and see how it’s made!
I made this for dinner a couple of weeks ago when it was a little warmer and not so rainy. My husband and I had been golfing all day so I wanted something on the lighter side and something that wasn’t a pain to make, so this worked perfectly. Cabbage rolls encasing a filling bursting with unique flavors, these are every bit as good as they look. If you’ve never tried soy crumbles before, don’t let the ingredient deter you from making this dish. They can be found in the frozen foods section of your grocery store and taste just as good (if not better) than ground beef. We ate outside in our backyard on a blanket with fresh lemonade and the sunset, it was a perfect meal! Click here to get the recipe and see how it’s made!