Courtesy '); document.writeln('of our free Vegetarian Recipes '); document.writeln('Newsletter
Chet, '); document.writeln('on the topic of vegan gumbo, I\'ve found a recipe that\'s the closest to the real '); document.writeln('thing that I can find. It comes straight from the bayou state by Donna Simon (with '); document.writeln('an accent over the "o") in her Vegan cookbook "Good Time Eatin\' '); document.writeln('in Cajun Country" (one of my favorite vegan cookbooks). I have changed her '); document.writeln('recipe a bit, but not much, to add in the things that my Momma used to put in '); document.writeln('hers. I also am including options for things that will give a seafood type texture '); document.writeln('to substitute for the crawfish, crab meat, shrimp, etc. It\'s cooked in a conventional '); document.writeln('soup pot, but you can either adapt it to the crock for this newsletter, or ship '); document.writeln('it over to your other recipe newsletter. Ok, here goes:
7 ');
document.writeln('cups okra, sliced in 1/2" pieces
1 cup whole wheat pastry flour
3/4 ');
document.writeln('cup oil (I use olive oil)
1 medium onion, minced
1 lg. bell pepper, minced
4 ');
document.writeln('stalks celery, minced
3 tomatoes, diced
10 cup hot water (distilled, filtered, ');
document.writeln('reverse osmosis)
1 Tbs paprika
1 Tbs salt (I only use 2 tsp.)
1 tsp gumbo ');
document.writeln('file powder (I use 2 Tsp.)
1/4 tsp cayenne
5 bay leaves
1 1/2 Tbs thyme
Different ');
document.writeln('types of dried mushrooms that have been rehydrated and sliced or chopped, rehydrated ');
document.writeln('TVP, or tofu that has been browned in a little oil to give seafood type textures ');
document.writeln('file to sprinkle on each bowl.
In '); document.writeln('a dry skillet, fry the okra until lightly browned, and set aside. This takes the '); document.writeln('slime out of the okra. In a separate skillet, heat the oil and add the flour and '); document.writeln('stir constantly until it is a very dark brown (almost burnt). Don\'t be nervous, '); document.writeln('a very dark roux is the secret to good gumbo.
When '); document.writeln('the roux is dark enough, immediately add the onion, bell pepper, celery, and tomatoes, '); document.writeln('and saute for 10 minutes, stirring constantly. Add the okra, water, and spices, '); document.writeln('bring to a boil, lower to medium heat, and cook for 45 minutes. Hot water mixes '); document.writeln('more easily with the roux.
Serve ');
document.writeln('over brown rice, and sprinkle each bowl with about 1/4 tsp gumbo file. Serves ');
document.writeln('6-8.
Recommendation '); document.writeln('from Chet: We order our healthiest foods from Dr. '); document.writeln('Ben Kim\'s store. Click here to see what Dr. Kim has to enhance your life and '); document.writeln('tastebuds.
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