Pure Vegan Gumbo

* Exported from MasterCook *

PURE VEGAN GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Available
x Onion
x Green pepper
x Greens (7 types)
If using fresh or canned,
I'll assume you know how to
Handle

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.

From: drm@uniwa.uwa.edu.au (David Maurice). rfvc
Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.



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