One-Pot Vegan Jambalaya

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Louisiana flavors with a plant-based twist.

I’ve been a bad, bad blogger. I’ve been careless with a delicate domain. And it’s a sad, sad world, when a girl neglects a blog just because she can.

Okay, I’ll stop! I’m showing my age with my Fiona Apple reference. But on the real, I’ve neglected this blog for so many reasons because life, laziness and general procrastination got in the way. But I’m back and determined to start anew. And I’ve got a delicious, one-pot, simple summer recipe to share with you.

Yes, it’s officially summer. And it’s HOT out. I live in the Bahamas, where it’s hot 98 percent of the year, but in the summer it is brutal let me tell you. I can barely walk my dogs without breaking into a sweat after a few minutes and craving the comfort of shade and air-conditioning! Summer is the time when we don’t want to spend hours slaving in the kitchen and sweating in front of an oven. And while we crave light meals around this time of the year, that doesn’t mean we will subsist on salad and soup!

Enter this jambalaya.

I love one-pot dishes. It makes kitchen cleanup that much easier (I detest doing dishes and usually leave them in a pile in the sink until my boyfriend can’t take it anymore and caves in!) I also love recipes that come together quickly and use what most of us have on hand.

According to Wikipedia, jambalaya is a Louisiana dish of French and Spanish influence. It’s usually rice, veggies, seafood and meat. But it can be easily veganised and you won’t miss the meat, I swear.

The result was tasty, savory, filling and oh so delicious. This is fine on its own, or you can serve it with vegan sausage on the side, some hearty mushrooms or whatever your heart desires.

Enjoy!


Vegan Jambalaya (serves four to six)

  • 1 tablespoon extra virgin olive oil
  • Half an onion, diced
  • 2 cloves of garlic, peeled and diced
  • 2 bell peppers, diced (I used orange and green)
  • One cup of fresh or frozen okra chunks
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • Salt and black pepper to taste
  • 3 bay leaves
  • One can of diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups of vegetable broth
  • One cup of long grain rice

Heat oil in a large pot. Add onions, garlic and peppers and cook on medium heat for about five to six minutes until almost soft.

Add okra chunks and cook for another five minutes, stirring frequently to avoid veggies sticking to the pot. Add tomato paste, salt and pepper, Old Bay and Cajun seasoning and stir, cooking for about one to two minutes more.

Add diced tomatoes, bay leaves, rice and vegetable broth. Bring to a boil then reduce heat to medium low. Cover with a tight-fitting lid and cook for 20-25 minutes.

Adapted from delish.com


Carrot Mango Juice

I’ve been craving fresh juice lately. Maybe it’s because my gym has started selling fresh pressed juice from a local company and the ads keep popping up. But each time I’m tempted to shell out $10 a bottle (eep!) for single serving that could have been made days ago, I remind myself that I have organic produce in the fridge and a Vitamix begging for a spin. Since I got my Vitamix, my old juicer has been catching dust. It took too much prep and clean up was a chore. Also, by making this in your high-speed blender, you get all of the fiber you would normally lose with a juicer. I don’t strain my blended juices. This helps your body absorb the natural sugars at a slower pace and also, who doesn’t need more fiber in their life?

A few years ago I tried a juice fast and let me tell you, those are not for me. Either I wasn’t drinking enough or my body just needed solid food, but I was overwhelmed with headaches and fatigue. I think I only got through half a day before giving up and eating cooked food. Those who have the willpower for such things, I envy you! I don’t really believe in detoxes anyway, but I think every so often we need a reset to get ourselves back in order. A reset from fast food, processed junk, work stress, family drama, etc. If you change what you are putting in your body and eat mindfully, I truly believe it extends to other parts of your life.

I have really bad anxiety sometimes which leads me to eat emotionally, then I feel bad about myself and the cycle continues. This week I decided I would reset eating, not diet or limit my portions, but to choose whole foods and leave the vegan junk and heavily processed stuff in the background.

The juice is so simple to make and chock full of goodness like vitamin C, beta carotene, antioxidants, calcium – I could go on!

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Carrots are my go to for fresh juice and I added mango and apple for extra natural sweetness.

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I’m sure this would be lovely with some fresh ginger, to give it more of a kick.

If it’s not sweet enough, you can always add a teaspoon or two of maple syrup to the mixture.


Carrot Mango Juice – two servings

  • Three organic carrots, peeled and cut in half
  • One small organic apple, washed and chopped
  • One cup of diced organic mango, frozen or fresh
  • One cup filtered water
  • Juice of half a lemon
  • Half cup of ice

Put all ingredients in your blender, starting with the water first. Blend on high until desired consistency is reached and enjoy!


Vegan Split Pea Soup

When I’m craving something filling and comforting, but also simple to make and healthy, my go to is soup. Even though it’s March, the weather here in Nassau has been crazy the past few weeks, hot in the day but breezy and cool at night. I’m an island girl and I like my days hot and my nights balmy.

The colder weather means I don’t always want to eat a salad and I’m craving more carbs than usual – cue me gorging on rice, pasta, pizza, you name it. So after a few weeks of me eating more for convenience than health, I’ve decided to reset this week.

Enter this soup recipe. Split pea and ham soup was a staple for me growing up. It’s a common dish here in the Bahamas, where we like our soups thick and chunky, usually filled with meat and dumplings and lots and lots of salt. I wanted to recreate something that reminded me of the soup from my childhood, but without the cruelty, and was also super simple to make.

You can double up on this recipe if you want more leftovers or if you are cooking for a family. I’m usually just cooking for me and my bf, also I don’t like old food, so I tend to only make two to four portions of food at a time.

I hope you enjoy and this can be tweaked to add other seasonings to your taste and vegetables like celery or carrots. I just used what I had in the fridge and pantry and also what took the least amount of time to go from fridge to stove. Yeah, I’m lazy like that!

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Vegan split pea soup – serves two to three people

  • 1 cup split peas, rinsed and sorted
  • 1/4 of a purple onion, diced
  • 1 cup of chopped mushrooms
  • 2 cups of hot veggie broth
  • 1 cup of hot water (can use broth instead but I ran out)
  • 1 tbsp extra virgin olive oil
  • 1 tsp rosemary
  • 1/2 tsp garlic powder
  • 2 tsp nutritional yeast
  • salt and pepper to taste

Heat olive oil in a large pot. Add onions and saute until translucent on medium low heat for about four minutes. Add mushrooms and cook for two to four more minutes, until mushrooms look wilted. Add broth and water to the pot, followed by split peas. Add seasonings except for salt and pepper. Stir ingredients then simmer mixture with lid tilted on the pot for about 30-35 minutes.

Once peas are soft, transfer about 3/4 of the mixture to a high-speed blender and blend until smooth, however a few chunks are okay. (I like it chunky.) Return blended soup back to pot and stir with reserved broth. (I like to leave a little of the broth in the pot, so that when I put the blended mixture back in, it’s not too thick.) If it is too thick, you can always thin it out with a little broth or water (adding a little at a time to get desired consistency). Add salt and pepper to taste, then stir and serve.


So I love, love this soup. It is super filling on its own, or would go great with some fresh bread or salad. I find this tastes better the next day once the flavors have time to meld. It’s definitely one to keep in your dinner rotation.

Let me know what you think,

xo