J: This is the description of *tonight's* dinner, so I am *completely* caught up. I decided I wanted to make Jambalaya without meat but I didn't have a recipe. I found one on the web, but it wasn't quite what I was looking for. I happened to be in a bookstore, so I checked the vegetarian cookbook section (we have that in California). Wouldn't you know the first book I checked had the recipe I was looking for. And wouldn't you know it was from Moosewood. You probably already have _Sundays at Moosewood Restaurant_, but surprisingly, I did not. I do now. Rather than reprint the whole thing, I'll tell you what I did. In 3 Tbsp olive oil, saute 1 cup chopped onion, 2 minced garlic cloves, and 1 bay leaf, until the onions are translucent. Stir in 1 cup sliced carrots (1/8 inch thick), 1 cup chopped celery, 2 cups coarsly chopped red and green bell pepper, 2 tsp dried basil, 1/4 tsp dried thyme. Saute for 5 minutes. Add 1 14 oz can diced tomatoes with juice, 8 oz. frozen cut green beans, 3 cups vegetable stock, 1/8 tsp allspice, 1 tsp cayenne. Simmer 20 minutes, until vegetables are tender. Stir in the roux (you can make a roux, can't you? 1/4 cup vegetable oil, 1/3 cup white flour, about 20 minutes on medium high, stirring constantly, darker than beanut butter, lighter than a hershey bar) which you have thoughtfully prepared while the vegetables were simmering. Add two ears worth of fresh corn kernels, cut off the cobs. Let simmer for 10 more minutes. Salt and pepper to taste. Serve over brown rice. Top with grated smoked cheddar cheese, chopped parsley, and chopped scallions. The cheese is a must because it adds some smoky flavor that you would otherwise get from a ham hock or andouille sausage. Of course, serve with Tabasco sauce (around here, we say "there's nothing that isn't better with Tabasco sauce" and we pretty much mean it.) Since we need our protein, I also served black-eyed peas, in a sort of gumbo style. They cook in 11 minutes in the pressure cooker and don't even need to be presoaked. Sautee (in the pressure cooker) minced garlic (4 cloves), chopped onion (1), chopped celery (1 cup), coarsly chopped red and green bell pepper (1 cup) and chopped jalepenos (3) in a little olive oil. Actually, I think I did the garlic and onions first, then added the rest, but it's not that big a deal. In case you hadn't noticed, there's a lot of overlap between this and the Jambalaya so just chop a lot extra. Add 2 cups black-eyed peas, 3 cups vegetable stock, 1 bay leaf, 1 tsp dried oregano, 1/2 tsp dried thyme and pinch of sage. Lock and pressure cook for 11 minutes. Then add a 14 oz. can of diced tomatoes with juice. Salt and pepper to taste. Of course what Southern dinner would be complete wihtout corn bread? I make the recipe on the box of Albers corn meal. But, I put a cast iron skillet in the oven while I'm preheating it, then I spread a little margerine in the pan and pour the batter into the hot, greased skillet. It cooks better that way. Not many leftovers, so I guess this menu is a keeper. If you need to know how to make a roux, or you want the cornbread recipe, let me know and I'll try to write it up.