Shauna's well known in the gluten free community for her stunning food photos and scintillating blog-skills. She's even gotten media coverage on the food network.
*This is me being jealous*
Anywhoodles, she's a really really good cook, and that's all you really need to know...
I was looking for a really great gf recipe from her wide, wide selection of gf offerings. The flourless chocolate torte tempted me....until we (the Carnivore and I) made a pact to go without refined sugar for a month. Drat. I decided, in light of my overwhelming sugar-temptation, to steer clear of anything remotely sweet and go for an entree instead.
There were so many choices that it was hard to narrow it down. Not entirely hard - Shauna's got a lot of meat/fish entrees, and while we spend the vast majority of the fall and winter meatifying ourselves, spring and summer are essentially vegetarian if not vegan affairs. I decided to go with her fantastic cajun red beans and rice recipe.
Now her recipe calls for sausage, and maybe ham, and... we're not eating meat, so I did have to do a bit of tweaking.
I calculated how much seasoning goes into 2 lbs of andouille sausage and added it to the recipe. This helps the general flavour of the meal to remain consistent to her recipe without sacrificing philosophy/budget.
Here's the link to her original recipe. At the risk of offending the adopter-goddesses, I'm including the vegan version here. My changes are marked in BLUE.
Tweaked Vegan Version of Cajun Red Beans and Rice
- 1/2 tsp of Cayenne
- 1 1/2 tsp Paprika
- 2 cloves Chopped Fresh Garlic
- pinch Fresh Ground Black Pepper
- 1 tbsp Kosher Salt
- 2 Tsp Fresh Thyme leaves, chopped
- 1/4 tsp Crushed Red Pepper
* 1/2 to 1 tsp. dried thyme leaves, crushed