Season Feast - Day 2

Green Jambalaya with Roasted Zucchini-Rice Salad

Jambalaya is a dish you can interpret in many ways. It originates in New Orleans with several influences crossing paths - French, Italian, African - so it is hard to tell when the original stops and the new takes begin. In our version we have kept green pepper, celery, and onion, and that is completely true to the tradition. However, we could never call it a Creole Jambalaya, because that version is tomato-based and red. Here everything is green - also the supporting cast: chili puree, spring onions, bok choy and green pepper dressing.

In our Jambalaya we have added tempeh, one of the plant-based ingredients of the future. It is made from fermented, organic peas and sweet Lupini Beans, and it goes well with any slow-cooked dish.

Contents

Whole grain rice*, zucchini*, bok choy*, green bell pepper*, water, eggplant*, red onions*, CELERY*, kidney beans*, tempeh* (yellow peas*, LUPIN beans*, apple cider vinegar*, rhizopus starter culture), sunflower oil*, spinach*, scallions*, tomato puree* (tomatoes*, salt), lemon juice*, green peas*, parsley*, plant-based alternative to yogurt * (water, SOYBEANS*, bifidus and acidophilus cultures), pear juice*, green chili pepper*, lemon juicer*, cilantro*, syrup*, garlic*, sea salt, coffee instant powder*, smoked paprika*, lemon zest*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), crushed red pepper flakes*, cumin*, yeast flakes* (yeast*, WHEAT flour*, sea salt), ground green peppercorns*, Cajun spice mix* (contains MUSTARD seeds, CELERY, and SOY).

* = organic

Potential allergens: Jambalaya sauce: Celery, mustard seeds, soy, lupin, gluten Green chili puree: Soy

Nutritionals pr. 100 g Energy: 322 kJ / 72 kcal Fat: 3.0 g Saturated fatty acids: 0.3 g Carbohydrates: 11 g Sugars: 0.9 g Fiber: 1.7 g Protein: 2.3 g Salt: 0.28 g

Serving

Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Heat the jambalaya in a saucepan over medium-low to medium heat while stirring.
  2. Meanwhile, cut the bok choy into thin strips and the scallions into thin rounds. Coarsely chop the parsley. Transfer to a bowl, drizzle with the green pepper dressing and toss to coat.
  3. Cut the zucchini into a small dice. Set a frying pan over medium-high to high heat. Add enough oil to coat. Pan-roast the zucchini until golden brown, 2 to 3 minutes.
  4. Add the rice to the pan, stir it all together, and cook until the rice is heated through. Season with salt and transfer to a bowl.
  5. If you like, the warm zucchini-rice salad can be tossed with the spicy light green chili puree, but be sure to try a little first.
  6. Divide the jambalaya among bowls and arrange the bok choy-scallion mix on top. Enjoy with the rice and zucchini salad on the side.