It has been a long time since I've really cooked something interesting enough to post. But here we go, something :) I wanted a reason to use my new crockpot, so I made this in there, but it can just as easily be cooked on the stove top. I made a few changes to the recipe I found online which I think is essential to the gumbo! Namely, adding a roux. I'll give instructions for it. Really, it would have just been a veggie stew without it. And for some reason my camera wouldn't take clear pictures....but whatever
Vegetable
Gumbo
Adapted from IVU
Serving Size : 6
- 1 Onion, chopped
- 1/2 Green pepper, diced
- 2 Ribs Celery, diced
- 1 Garlic clove -- minced
- 1 lb Okra, sliced, fresh, frozen
- 1 lb Tomatoes, fresh, or canned
- 2 c Corn, fresh, frozen, canned (1 can)
- 1 t Vegetable Bouillon granules
- 1/2 c White Grape Juice
- 1/2 c Water
- 1/4 ts Tabasco sauce
- 1/4 ts Paprika
- 2 tb Fresh chopped parsley
- 1 tb Basil or Rosemary, minced
- Vegan sausage, chopped (optional)
- 1/2 c All Purpose Flour
- 1/2 c Veg oil
Add other ingredients, cook over low heat, stirring occasionally
to keep from sticking to bottom.
Cover and simmer gently until corn and okra are done.
(or simmer in crockpot 6-7 hours)
For making the roux: Combine equal parts flour and oil in a sauce pan. Heat on a medium-high setting stirring constantly (P.S. don't let it splash on you PAINFUL) until it becomes the colour of chocolate.
If using the crockpot, I stirred in the roux about 3 hours before it was done. Other recipes I found for stove top gumbo had the roux as the first step and adding everything else to the pot. I have the suspicion that it can be done at any time. The roux is what makes it gumbo, I wouldn't leave it out.
In any case, it was fantastic. I never had much gumbo in New Orleans because I was never a fan of meat, but it tasted just like I remember. And better because....well....no meat.
And, to go with it...
Cornbread
found on Vegweb
--->I halved the recipe and put it in muffin cups
1 Cup Cornmeal
1 Cup AP Flour
1/2 to 3/4 Cup Sugar (I like mine really sweet so I use 3/4 Cup)
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon EnerG Egg Replacer Powder (DO NOT PREMIX WITH WATER)
1 1/2 Cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk)
1/3 Cup Oil
1/4 Cup Very Warm Water
1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.
2) Sift together all dry ingredients.
3) Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of "buttermilk". To be honest I always need all 1 1/2 cups.
4) Carefully remove skillet form the oven and spray, spray, spray that sucker because what stinks worse than going to all this trouble to only have it stick... Okay now you are ready to pour the batter into the skillet.
5) Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted toothpick comes clean.
6) Let cool for a few minutes and then carefully flip the cornbread onto a plate.
7) Eat and Enjoy!!!
Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
