Vegan Jambalaya — Three Weeks Out and Cooking What the Fridge Gives You

Three weeks. I spent the Labor Day weekend with Karen and David. James had a Microsoft commitment that ran long — I did not mind — and I wanted to be with them. Karen and I sat on the back porch Sunday afternoon and talked for three hours about wedding details, and not-wedding details, and not-Parkinson's details, and eventually about everything. She told me stories about her own wedding — David and Karen married in 1986 at a small Methodist church in Bellevue, fifty people, a buffet reception at Karen's mother's house. Karen said, "We had no idea what we were doing. We knew we wanted to be together. That was all we had."

I said, "You had enough." Karen said, "We did. You and James have more. That is good. But keep remembering the core thing. The rest is decoration." I will remember.

Work: I gave Priya the full resignation letter on Friday. She took it. She said, "October 31 is your last day. I will handle the announcement internally when you say I can." I said, "Not yet." She said, "Okay." We are holding it quiet until after the wedding. I do not want my wedding week to be my departure announcement week. I want them separate.

Wedding logistics: the ceremony script is final. Maya flew in this weekend for her dress fitting. Her dress is a deep forest green, which matches the palette of the winery gardens. Kevin's tux has been altered. James's tux was fitted. Our officiant — a minister who is a friend of Karen and David's from their church community, a lovely woman in her fifties named Reverend Anne — had a long call with us Saturday afternoon about what she will say during the ceremony. She asked me, "Is there anything you want me to include about Jisoo?" I said, "Please acknowledge her. Please name both mothers."

She is going to name both mothers. The ceremony will include a line that says, "Stephanie is the beloved daughter of Karen Park and Jisoo Kim, and the granddaughter of many grandmothers whose love made her possible." I cried when I read it. James cried. Maya cried. Reverend Anne said, "I thought you would like that."

I wrote Jisoo about the ceremony line. She wrote back: "I cannot thank you enough for naming me. I have been a mother in hiding my whole life. I will be a mother in daylight that day." I put the letter in the archive.

The recipe this week is bibimbap, cooked Friday for James and Maya together after Maya's fitting. Leftover rice from the morning, vegetables from the fridge (spinach, carrot, shiitake, cucumber, bean sprouts, kimchi), a fried egg, gochujang sauce. Three bowls, assembled at the counter, eaten on the couch watching a bad movie. Maya said, "Stephanie. You are going to cook like this for the rest of your life?" I said, "Yes." She said, "I need to visit more often."

The bibimbap I made that Friday was pure fridge alchemy — leftover rice, whatever vegetables were on hand, a fried egg, gochujang, done. That’s the kind of cooking I keep coming back to: one pot or one bowl, big flavors, no fuss. This vegan jambalaya lives in that same spirit. It’s rice loaded with vegetables and enough spice to wake you up, the kind of meal you throw together when the week has been full of ceremony scripts and dress fittings and conversations that make you cry in the best way. Three bowls on the couch, bad movie optional.

Vegan Jambalaya

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 1/2 cups long-grain white rice
• 2 1/2 cups vegetable broth
• 1 tablespoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup sliced okra (fresh or frozen)
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• Hot sauce for serving

Instructions

1. Sauté the aromatics. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
2. Toast the rice and spices. Stir in the rice, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute, stirring constantly, until the spices are fragrant and the rice is lightly coated.
3. Add the liquids and beans. Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the kidney beans. Bring the mixture to a boil.
4. Simmer until the rice is tender. Reduce heat to low, cover tightly, and simmer for 20 to 25 minutes without lifting the lid. The rice should absorb the liquid and be tender but not mushy.
5. Stir in the okra. Remove the lid, fold in the sliced okra, and cook uncovered for 3 to 5 minutes until the okra is just tender. Season with salt and black pepper to taste.
6. Serve. Spoon into bowls, garnish with fresh parsley, and pass hot sauce at the table.

Nutrition (per serving)

Calories: 310 | Protein: 9g | Fat: 6g | Carbs: 57g | Fiber: 7g | Sodium: 680mg