Each year in the depths of winter, I find myself gravitating towards Southern inspired dishes. I’m not really sure why, as I’ve never been to the American south, but during the cold months I crave that warmth and comfort that cajun-creole dishes inspire.
We used this recipe but made a few tweaks. We substituted the vegan chorizo for sliced Tofurky Italian sausages, and substituted the “chicken” strips for a can of red kidney beans. We topped our bowls with a drizzle of hot sauce to crank it up a notch. Wow, this was delicious and really stick-to-your-ribs filling. We’ll definitely make this again and again. Next time I think I’ll brown the sausage in a little oil and stir in right before serving, as it kind of got broken up during cooking.
This is just a simple weeknight dinner I had one night when Trevor was working late. A Mediterranean inspired salad with leftover pita chips I posted about earlier, some cucumber slices and dressed with lemon, a drizzle of tahini, salt and pepper. The toasted bagel has Tofutti cream cheese and cucumbers. Oh, and a couple almond-stuffed olives for good measure. Yum!