Date: Sun, 29 Oct 1995 09:54:11 -0500
Our latest invention in the soulfood category:
1-1/2 c. veggie stock (or prepared bouillon)
1 bunch kale, chopped
1/2 lb fresh okra, sliced 1/4" thick
2 lg. portobello (or ordinary) mushrooms, diced small (1/4")
1/2 c. fatfree roux (see blow)
3-4 ribs celery, sliced across in 1/4" pieces
1 green pepper, chopped
1 large onion, chopped
Pepper, veggie bouillon
Cook the kale in the veggie stock, covered, until tender. Hold in the stock
while preparing the other ingredients.
Roux: Put 1/2 c. flour in a large-bottom well-seasoned cast iron pot or
skillet and stir constantly over medium-low heat until caramel colored and
toasty smelling (You could use anonstick skillet--I use an old cast iron
"gumbo pot" I inherited). As soon as it gets to the point you want it, put in
the chopped pepper, onion, celery and mushrooms and stir, increasing heat a
bit, until the onion is clear (and the whole thing smells wonderful and
"cooked"). [If you prepared a lot of the toasted roux flour ahead, you should
then dry saute the vegetables until the onion is clear and edges a bit broun,
THEN add the 1/2 cup of toasted flour and stir in, then proceed with the rest
of the recipe].
Now add all the other ingredients, including the stock the kale cooked in.
Cook for 20 min.to a half hour, until the okra is done but still a bit
crunchy. Taste for seasoning; if it needs more salt, add veggie bouillon to
bring it up and round out the flavor.
Serve hot over cooked rice, and pass the Tabasco. If you like, you could also
sprinkle a 1/4 tsp of gumbo file over it at the table, but this is not
necessary because the okra is in there. 4 generous servings.
We put a big ring of rice in a flat soup bowl, put a big scoop of fatfree
refried beans in the middle, and put the gumbo in a ring over the rice. On
the side we had toasted french bread and a head of roasted garlic to spread on
it. T'was a satisfying fall meal.