Wednesday, April 16, 2014

Raw Jambalaya

We thought we would try a raw version of vegan Jambalaya. We modified the vegan version we have used in the winter from
The Cajun Seasoning makes the recipe delicious.

Ingredients: 4 servings
  • 4-6 roma tomatoes
  • 1 cup soaked sundried tomatoes, add the soaking water.
  • 2 stalks celery, diced
  • 1/2  onion, diced
  • 1  pepper, roughly chopped into 1 inch pieces
  • 2 cloves garlic, minced
  • 2 carrots, roughly chopped into 1 inch pieces
  • 1 zucchini, diced
  • 1 cup mushrooms, chopped marinaded in the liquid aminos for at least an hour prior to adding to the bowl
  • 1 tsp. liquid aminos
  • 1 tbsp. Cajun seasoning
  • salt and pepper to taste
Directions: add the sundried tomatoes and Roma tomatoes to a food processor to make the base for the Jambalaya. Pulse process, so it is still chunky. Add the remaining ingredients to the bowl. Serve 

Nutritional information:
calories: 123.3
fat: 1.0 g
carbs: 28.6 g
fiber: 7.0 g
protein: 5.1 g

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