Title: Chili rojo gumbo
 Categories: Badams, Cookbook, Vegetarian
      Yield: 6 Servings
 
    1/2 lb Okra
      2    Ancho chile peppers
      2 ts Olive oil
  1 1/2 c  Yellow onion; chopped
      1 tb Flour
      2    Stalks celery; sliced
      1 sm Green pepper; seeded and
           -chopped
      1 md Red pepper; seeded and
           -chopped
      2    Serrano peppers; seeded and
           -minced
      1 tb Garlic; minced
      1 c  Tomatoes; chopped
      2    Bay leaves
    1/2 ts Salt
    1/4 ts Cayenne pepper
      3 c  Vegetable stock; with tomato
      5 oz Tempeh; chopped
      1 tb Red wine vinegar; to taste,
           -to 2 T.
    1/2 c  Cilantro; minced
 
  Prep Time: 20 minutes Cooking Time: 2 hours
  
  Booknotes: Traditional tastes of the Southwest are added to a typical
  Cajun Gumbo resulting in this fiery full-meal soup.
  
  1. Trim stem ends from okra, then slice each piece into 1-inch pieces.
  Cover a baking sheet with a clean kitchen towel. Place okra on the
  towel and sprinkle with salt and pepper. Allow it to rest at room
  temperature for 30 minutes. Holding the ancho peppers under cold tap
  water, pull off their stems, tear them in hali and scrape out their
  seeds. Trim and discard any large ribs. Chop the chilies into 1-inch
  pieces and place them in a small bowl. Cover with hot water and set
  aside to soften for 30 minutes.
  
  2. In a 4-quart saucepan, heat the oil until hot, but not smoking.
  Add the onions and cook, stirring constantly, for 2 minutes. Reduce
  heat to low and cook, stirring often, until onions have caramelized
  (they will be soft and brown), about 20 minutes.
  
  3. Raise heat slightly and add the flour. Cook, stirring constantly,
  until the flour turns light brown. Add the okra and cook for 5
  minutes. Stir in the celery, peppers, garlic, tomatoes, bay leaves,
  salt, cayenne, and stock. Drain the ancho chilies, saving 1/2 cup of
  their soaking liquid, then add the chilies and reserved liquid to the
  gumbo. Cover and simmer, stirring often, for 1 1/2 hours. Add water
  as the gumbo cooks if the liquid evaporates below the top surface of
  the okra.
  
  4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10
  minutes. Serve hot. The gumbo may be prepared up to 3 days in advance
  if refrigerated in an airtight container. It may be frozen for 1
  month.
  
  >MC formatted by Brenda Adams and Buster MC-PER SERVING: 211CAL, 6g
  fat (23% cff) >edited for inclusion in Eat-lf archives with
  permission.
  
  Recipe