Pure Vegan Gumbo
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Pure Vegan Gumbo
  Vegetables    Vegan    Gumbo  
Last updated 6/12/2012 1:19:23 AM. Recipe ID 50691. Report a problem with this recipe.
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      Title: Pure vegan gumbo
      Yield: 1 Servings
      1 lb Okra
    1/2 c  Olive oil
    3/4 c  Flour
      4 c  Vegetable stock
      1    To 2 cayenne chilis, or 2 t
           Fresh crushed chilis, or
           Whatever is
        x  Onion
        x  Green pepper
        x  Greens (7 types)
           If using fresh or canned,
           I'll assume you know how to
  That will make the base.  Here is how you do it:
  There are three critical tasks:
  1)Make the roux.  Heat the oil in a small saucepan under low to med
  heat, add flour slowly.  Stir non stop for about 20 - 30 minutes.
  This is made less painful if you have a glass of wine to drink and
  some music playing. Don't try to rush it, or you'll end up having to
  start all over. When you get a pretty brown color and a nice nutty
  smell, it is ready. A suggestion, if you discover you like gumbo,
  make extra roux. It can be frozen for later use.
  2)Slice the okra crosswise, and saute.  It will do something very
  amusing. It is called roping - it will look like there are strings of
  cheese between pieces. When it stops making "new rope" (that is, a
  nice steady state) it is ready.
  3)Adding the roux to the hot stock.  Do a little at a time, try to
  have at the same temp, stir.  You don't want the roux to separate. It
  always does a little on me, just stir.
  Obviously 1 and 2 should not be attempted simultaneously. Unless you
  have someone to share the wine and cooking chores.
  Stir in the fresh crushed chili.  Now you have your base. Time to
  make it ready to eat.
  The original idea was to use 7 or more greens.  The exact
  interpretation and balance does not matter. Kale, collard, mustard
  greens, parsley, chard, escarole (my favorite), whatever you like.
  Saute an onion, green pepper if you like.  Throw it all in, and 20
  minutes later you have a nice gumbo. Sorry I don't give exact
  numbers. Still, a good guess might be 2.5 pounds greens to make this.
  A lot depends on personal preference. Gumbo should not be viewed as a
  special recipe, it should be a fun experiment. If you would like to
  make it more "meaty" than consider using some of the "fake meats"
  available in oriental grocery stores. Mock duck, mock abalone, mock
  shrimp, whatever, all work.
  To serve: put a scoop of rice in a bowl, ladel gumbo over. Have some
  spoonbread on the side, or just ordinary cornbread.

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Recipe ID 50691 (Apr 03, 2005)

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