Yesterday I was supposed to be painting , it was so, so sunny and bright (and my first proper day off for ages) that we decided to have a break and walk up to our local craft and food market.
I’m SO G
LAD we did that.
A met a really interesting person from Bounceback Food. It’s a fantastic project, and one that I couldn’t resist getting involved with – especially when he mentioned the ‘Staple Food Challenge’. Bounce back food is a social enterprise that sells healthy, staple food on a ‘one for you, one for society’ basis. Every time you buy a product from Bounceback Food, another one is donated to your nearest food bank or community project via Fareshare, the UK’s leading food redistribution charity.
BRILLIANT idea.
In my ‘other job’ I work in mental health, so I was immediately interested. Not only have I seen the number of food banks available decline over the past few years, I have also seen an increasing need for this type of support. One thing I always notice is the quality of the food – it’s generally very poor. However, Bounceback Food only sell and donate high quality products that food banks need – hence the 2 cans of Suma Chopped Tomatoes I purchased for the challenge…..It was the end of the day, so there wasn’t much else left (a good sign!!!)….but it left me happily dreaming overnight, wondering what easy, inexpensive meal I could create using my 2 cans of chopped tomatoes.
I LOVE a challenge…..
Anyway, I finally decided on a Vegetarian Jambalaya with Smoky Black Eye Beans and Sweet Potato. Very easy to cook, uses only one pot and works well with a variety of different ingredients if you don’t have everything to hand. Here’s the ingredients I used for my Jambalaya.
The great thing about this meal is IT’S EASY to cook. Great for me at the moment with my ‘one pot camping stove kitchen’ (not long to go now). 7 months without a kitchen. It’s been an interesting experience. I have to admit I’m finally getting a bit fed up of it – you may have noticed the lack of recent recipes on the site. But ultimately I’m lucky enough to be getting a new kitchen so I’m not really moaning. And I now know that I can create some fantastic one pot meals when I go camping. Theres usually a bright side to everything…
Then bring to the boil and simmer for around 25 – 35 minutes. When the water has absorbed turn it off and let it steam with the lid on for around 15 minutes.
I like mine really spicy. So I used a very Hot Smoked Paprika – but you can use a milder Paprika. If you don’t have paprika you could just use chilli flakes instead for a smokeless, spicy version. You may have noticed I made a huge pot. Probably enough for 6 BIG portions. I always do that as I like to save some for the next day…the day after even..but you can half the recipe if you want less. I hope you enjoy it – full recipe below. I’m going to eat mine NOW. Please have a look at the Bounceback Food Project when you get a chance.
- 3 Cups Long Grain Brown Rice
- 1 Large Sweet Potato Peeled
- 3 Large Spring Onions / Scallions OR 1 onion
- 5 Garlic Cloves
- 1 Vegetable Stock Cube
- 2 Cans Organic Chopped Tomatoes
- 1 or 2 Cans Black Eye Beans I used 2 for this recipe, 1 would be fine though...
- 1 Bunch Chopped Corriander
- 2 Tbsp Hot Smoked paprika
- 2 Tbsp olive oil
- 5 Cups Boiling Water
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Fry chopped onion, garlic and stock cube in olive oil.
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When slightly browned add 2 cans of chopped tomatoes and gently simmer for 5 minutes
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Add 2 TBSP of Smoked/Hot Paprika, stir and continue to simmer
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Add peeled, sweet potato- large chunks are better, they won't dissolve.
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Add the black eyed peas and stir everything together.
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Add 3 Cups of long grain, brown rice and stir
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Add boiling water immediately, about 5 cups. Bring to the boil and then gently simmer for around 25-30 mins. Keep checking (but don't stir) as you may need to add a touch more water. When the water has been soaked up and the rice is soft enough, turn the heat off and put the lid on so it'll steam in all it's delicious flavours.
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Finally, stir in your chopped coriander.
