Cheican Jambalaya

Yesterday, an extremely spontaneous plant-based concoction was prepared and destroyed dangerously as if I were carnivorous, teeth ripping, blood gurgling animal flesh to survive a deadly northern pole winter without a grocery store.


No harm to animals became of this.


Exhausted and tipsy, Jasmine and Wild Rice were cooked in water with Lentils. Drunk and lazy, dried seasonings were used in the form of Minced Onion, Crushed Red Pepper, Sea Salt, Pepper and Garlic Powder. Cheican ( iMade that name up, Ⓥ Morning Star chicken strips) were added with Penne and Pepe Noodles. Served with Marble Rye Bread and Salsa Verde, my hunger was fulfilled.


Today, in a warmed skillet, Veggie Broth and last nights Noodle Concoction were simmered stirringly. Additional seasonings (Sugar, Liquid Smoke, Sea Salt, Pepper, Onion & Garlic P) were added before stirring in Guacamole, Tofutti ‘cream cheese’, Tofutti ‘chorizo’ and BBQ Sauce.


In the meantime, homemade Bread Daiya was well underway. Marble Rye Bread was engulfed one side with Earth Balance ‘butter’ and grilled on a cast iron skillet. After all pieces were grilled, a couple of pieces were selected to further the Bread Daiya. They were smeared with Earth Balance again, Garlic, Onion Powder, Oregano and BBQ before Daiya. They were baked on the cast iron skillet and topped with a bit of Dill Weed.


I garnished this dish with fresh Tomatoes and paired with a Surly #Merica! Happy Mother’s Day to y’all moms. A moms presence is your life in unbeatable.


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