Here is your maple syrup moment.
In Canada, the Indigenous population has been subjected to many names. The most recent and appropriate is First Nations. I have chosen some of their traditional foods as the inspiration for this recipe. The three sisters (i.e. corn, beans and squash) make an appearance along with a cameo by some cranberries. Wild rice, cleansing sage and mild-mannered maple syrup also combine to give this jambalaya a Northern succotash twist.
A FIRST NATIONS JAMBALAYA
1/2 cup frozen corn
1 cup butter beans
1 acorn squash, roasted
2 cloves garlic
3 cups vegetable stock
2 apple & sage vegan sausages, defrosted and chopped into one-bite disk shape (I use Field Roast)
1 cup of a rice mix (black japonica, wild rice and short grain and long grain brown rice)
1/3 cup applesauce
1 Tablespoon mustard (I used my homemade cranberry mustard)
a handful of frozen cranberries
1 Tablespoon sage
1 teaspoon thyme
1 bay leaf
1/8 cup maple syrup
salt and pepper to taste
- Heat oil in pan. Two Tablespoons should do but you could add more if you’re feeling indulgent.
- Add onions and cook 2 minutes. Add garlic and cook another minute. Add seasonings i.e. salt, pepper, sage, thyme, mustard, applesauce and maple syrup.
- Add corn and cranberries; stir until the kernels recover from the initial shock of the heat (you’ll see the water release into the pan).
- Add the beans, squash and sausage. Stir until combined.
- Turn heat to high. Add the vegetable stock, rice and bay leaf. When water boils, turn heat to a simmer (halfway between medium and off). Let cook at least 1 hour. Check on it from time to time to make sure the ingredients are getting along in the pot.
Serve warm with some cornbread.