Vegan Jambalaya

Remember the start of the pandemic (as if we could forget), when we were forced to let our hair just do its thing without the intervention of professionals? At first it was sort of morbidly interesting to watch roots grow out, and hack away at one's own or one's spouse's locks. But when that first COVID wave receded, most of us returned to the hair experts for overdue corrections.

Not me. At first I was just extremely COVID-cautious and figured a haircut wasn't strictly necessary, and later I thought I should decide on a style before I made an appointment, but I couldn't decide.

Then it got so long that I figured I might as well just keep growing it and eventually donate it. And I was surprised to find that I liked my hair long, until this winter set in it just got dry and staticky and tangly and it started to drive me crazy. By last week, the moment had arrived.

Sometimes you just need a change, and that's as true of cuisine as it is of coiffure. Tonight I made "Quick Jambalaya" (NYT Cooking), attracted by its green bell peppers and celery, which are not my usual ingredients. It was very good, and a welcome change from mushrooms and pasta and chickpeas. I used Beyond Sausage. The recipe would work with any flavor of fake sausage; I think mine was "original brat" flavor.*

Lest you are tempted to make this with real sausage, I invite you to consider common excuses for climate crisis apathy, and read one philosopher's responses to them. Could today be the day you don't scramble for an excuse about your food choices? Animal agriculture has a disproportionately negative impact on the environment. You don't have to eliminate all meat and dairy from your diet to make a difference. If you don't know where to start, try Meatless Mondays, or Vegan Vednesdays.

*Update as of February 2023: I made this with Impossible brand fake sausage, "savory" flavor, that comes in a 14-oz. plastic sleeve. It was really delicious, but some combination of the sausage, Cajun seasoning (McCormick), and just a dash of hot sauce made this just a little too spicy for my backup dancer.