Pure vegan gumbo

 
                              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.
  
 
 
                    - - - - - - - - - - - - - - - - - -