A vegetarian and non-vegetarian living together can have its challenges. Todd is a pretty open-minded eater so he'll typically try and/ or eat nearly everything I make, but he just doesn't get too excited about much of it. Left to my own desires, I'd probably cook and eat a bit differently, but I often try to make things that I think Todd will enjoy, even if only a little bit. If he shows interest in something particular I will usually try my best to make it. The recent post of tofu quiche was an example of this. Todd had mentioned he had tofu quiche a while back and actually preferred it to egg quiche.
Last year my friend Catherine had some friends over for dinner, but I was unable to make it due to work travel. Todd went, representing the male race and I heard he did a good job of participating in "girl talk". He came home pretty excited about a rice dish Catherine had made called Chicken Bog. She is from the South so will often make dishes representative of her homeland. On New Year's Day, she brought Hoppin' John, a recipe which I had tried to vegetarianize many years ago. Catherine sent us her Bogrecipe and I did a little poking around on line. This dish is a culmination of what I found and my best attempt to make a vegetarian version. It's a good comfort food type rice dish for a chilly evening. You can keep the spices pretty mellow or give it some heat to suit your tastes.
Cajun Spice Mix
This will make a lot. I scaled it down in proportion. You can scale it according to your own tastes.
2 tspns salt
2 tspns garlic powder
2 1/2 tspns parika
1 tspn ground black pepper
1 tspn onion powder (I left this out)
1 tspn cayenne pepper
1 1/4 tspns dried oregano
1/4 tspns dried thyme
1/2 tspn red chili flakes
(This mixture is quite spicy. Tone it down if you don't like so much heat.)
1 tblspn canola oil
8 oz mushrooms, chopped
1 small red pepper. diced
2 veggie sausages, chopped (I used Field Roast brand, apple and sage flavor)
cajun spice to taste (the 2nd time I made it, it was a little too kicky. I will just use a little bit next time)
1 small onion, diced
1 large stalk celery, sliced thin
1 clove garlic, minced
2 tblspns butter
2 cups veg broth or 2 cups water and a bouillon cube
1 cup basmati rice
1. In medium saucepan, melt butter over medium heat. Add onion, celery and garlic. Sautee for 5 minutes, then add rice and mix. Add broth or water and bouillion. Bring to a boil, then cover and simmer for 15 minutes.
2. In a skillet, heat canola oil. Sautee mushrooms, peppers and sausages in as little or much of the spice as you like.
3. When rice is cooked, add to sausage mixture.