Beyond Jambalaya

Ingredients
1 package plant-based "Beyond Sausages" (14oz)
1 yellow onion, chopped
1 bell pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 cup white rice (dry)
4 teaspoons Cajun seasoning (see below for recipe)
2 cups vegetable broth
salt and pepper, to taste

Cajun Seasoning
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder

Directions
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.

Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.

Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.

After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!

Pineapple Salsa

Ingredients
1 can crushed pineapple (or fresh pineapple, about 3 cups)
1/2 red onion, diced
1 bell pepper, diced
1/4 cup chopped fresh cilantro
1 avocado
1 jalapeno, diced
juice from 1 lime
salt to taste

Directions
Combine all ingredients. Add more lime juice and/or salt, to taste. For best results, let sit for about 10 minutes before serving. Chill if not serving right away.

Adapted from
https://cookieandkate.com/fresh-pineapple-salsa-recipe/

Butter Bean Tikka Masala

Ingredients
For the beans
1/4 cup vegan yogurt
3 garlic cloves, finely chopped
1-inch ginger, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon salt
Two 15-ounce cans of butter beans, drained & rinsed

Tikka curry
1 teaspoon vegetable oil
1 large white onion, chopped
2 garlic cloves, finely chopped
2-inches fresh ginger, finely chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon + 1 teaspoon garam masala
2 teaspoons smoked paprika
2 tablespoons tomato paste
3 large tomatoes, chopped (about 1 cup)
1/4 cup chopped cilantro
1/4 cup vegan yogurt
1 tablespoon + 1 teaspoon agave nectar
1 teaspoon lemon juice

Directions
Preheat oven to 400°F (200°C) and grease a baking sheet.

In a large bowl, mix together all of the bean ingredients except the beans: yogurt, garlic, ginger, turmeric, garam masala, chili powder, and salt. Stir to combine.

Add the butter beans to the mixture and stir to coat well, then transfer onto the greased baking sheet and bake for 15-17 minutes, until the beans start to look dry and a bit crisper.

Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic, and ginger for about 2 minutes, until fragrant and the onions have softened.

Add the bay leaf and spices and fry for another minute until aromatic.

Next, add the tomato paste, chopped tomatoes and cilantro stems, then cover and bring to a boil. Lower the heat and let simmer for 5 minutes.

Once the beans are done and out of the oven, add them to the saucepan along with the yogurt, rice syrup, and lemon juice.

Bring the mixture back to a boil, then remove from heat.

Serve warm with naan or rice.

Adapted From
https://www.yourdailyvegan.com/2019/04/butter-bean-tikka-curry-recipe-from-east-meets-vegan/