Tonight's dinner was inspired by the idea of a shrimp boil, minus the shrimp. Served with loads of great summer time vegetables and a flavorful broth, this meal could be eaten just as is in a big bowl, or over some fluffy jasmine rice.Summer Vegetable Boil
2 tbl canola oil
1 large sweet onion, large dice
2 celery stalks, small dice
1 lb extra firm tofu, pressed and drained, large dice
2 tbl fresh thyme leaves
1 bay leaf
2 tsp celery salt
1 tsp dry mustard
1 tsp black pepper
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp cayenne
1/8 tsp cinnamon
1/8 tsp cardamom
1/8 tsp cloves
1/8 tsp allspice
4 garlic cloves, minced
2 large red potatoes, medium dice
1-15 oz can whole artichoke hearts
1-15oz can diced tomatoes
3 cups vegetable broth
2 corn cobs, cut into 2" pieces
3 tbl chopped fresh parsley
2 cups cooked jasmine rice
Heat the oil and saute the onions and celery over medium heat until soft and translucent, 7 minutes. Add the tofu and all of the seasonings and saute until the tofu is golden brown, 10 minutes. Add the garlic, potatoes, artichoke hearts, tomatoes and broth. Bring to a boil, reduce to a simmer and cover. Simmer for 20 minutes. Add the corn and cover, cooking 15 minutes more. Serve over rice and garnish with parsley.
