This is the Jammin' Vegetable Jambalaya from Robin Robertson's The Vegetarian Meat and Potatoes Cookbook. Yes, I know that's kind of a goofy name for a recipe. I suppose that when you come up with as many recipes as Robin Robertson does, coming up with creative names can be a challenge. This jambalaya was good. I've never had non-vegan jambalaya, so I have nothing to compare it to, but I liked the flavor in this. I used Tofurky Chipotle Franks as the "sausage" in this. The recipe wound up not being very spicy at all. It was good that way, but I would like to try it again substituting some chipotle pepper for the hot sauce. The recipe says to serve this over long grain rice. I thought I had enough rice, but when I looked in the pantry, I discovered I was wrong. I did have a bag of barley, though. I took this as an opportunity to try out Alton Brown's recipe for baked barley (substituting Earth Balance Whipped for the butter). It was so easy. I will definitely use it more often in the future (and his recipe for baked brown rice, too).
These are the Chewy Chocolate Chocolate Chip Cookies from The Post Punk Kitchen. By no means are these cookies remotely healthy, but my do they taste good.
