I can’t think of a better way to spend a blustery Sunday in February than with fellow herbies at our annual Herb Society of AmericaRocky Mountain Unit)tea party. This year’s theme was Mardis Gras.The pot luck dishes included gumbo, pecan pie bars, spicy spinach balls and of course King Cake with a tiny plastic baby hidden in inside for someone to find. My contribution was Vegetarian Jambalaya (see recipe below). A commemorative herb tea was designed to mark the occasion.
This year’s tea was held at the Denver Botanical Gardens as it often is. Attendees came dressed for the occasion wearing purple, blue and green and dawning feathered masks. In addition to the feathered masks a demonstration on fresh facial masks was given by Tonja Reichley of MoonDance Botanicals and we all went home with a sample of chocolate rose face mask to try in the privacy of our home! Our Herb Society group meets once a month at theDenver Botanical Gardens for a business meeting and an herbal presentation. I believe our next presentation will be on chocolate (one of my favorite herbs)! Do stop by.
1 chopped onion
3 cloves minced garlic
2 ribs chopped celery
1 chopped green bell pepper
1 chopped red bell pepper
1 cup sliced mushrooms
2 cups brown rice
6 cups vegetable broth
Cook for 15 minutes
2 sliced zuchinnis
1 large can chopped tomatoes
2 cups sliced vegetarian sausages (Morning Star links)
2 tsp oregano
1 tsp paprika
½ tsp cayenne pepper (more to taste)
3 tsp dried parsley
1 tsp salt
1 tsp sage
1 tsp dried marjoram
Cook 20 more minutes or until rice is done. Eat up and enjoy!