Ingredients
1 lb okra
1/2 cup olive oil
3/4 cup flour
4 cup vegetable stock
1 to 2 cayenne chilis, or 2 t
1 fresh crushed chilis, or
1 whatever is
1 available
1 onion
1 green pepper
1 greens (7 types)
1 if using fresh or canned,
1 i'll assume you know how to
1 handle
Directions
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.
Servings: 1 servings
Pure Vegan Gumbo Recipe brought to you by Recipe Ideas
Categories: Gumbo; Soup; Vegan; Vegetable; Vegetarian
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the far past, in truth as far as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of his times used many spices, including a few that are still present in modern kitchens for example basil, rue and dill. Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in recipe manuscripts, most of which are kept safe in private libraries. For the centuries that followed, the wealthy families of the West tried to offer the most extravagent meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording the recipes of their peers. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pure Vegan Gumbo recipe.
