Monday, February 21, 2011

Gumbo, Seitan Sausages, Grilled Okra

Dinner 2/21


Seitan Sausages

Grilled Okra

This gumbo recipe has been synthesized from a myriad of New Orleans cookbooks that we've collected over the years. As with most our recipes, this would not qualify as authentic in any shape or form -- but it is tasty. ;)


1 tbs. olive oil
1 large onion, small dice
4 cloves of garlic, minced
1 stalk of celery, small dice
1 red bell pepper, small dice

salt and pepper
1 tsp. red pepper flakes
1 tbs. smoked paprika

In a large soup pot over medium heat, add the olive oil and sweat the diced vegetables until softened, but not browned, 5-6 minutes. Add the red pepper flakes and smoked paprika, as well as salt and pepper to taste. Cook for 1 additional minute.

1 tbs. olive oil
1 1/2 cups of shredded collard greens
1 tbs. tamari

In a wok on med-high heat, add the shredded collard greens and keep turning them until cooked through, about 5 minutes. Reduce heat to low, add the tamari, turn to coat and place a lid on the wok. Cook for another 4-5 minutes. Add to the soup pot.

1 1/2 cup leftover rice
15 oz. can of red kidney beans
1 cup of tomatoes (canned or fresh)
6 cups of veg stock

Add the leftover rice to the pot and break it up as much as possible. Add the kidney beans, tomatoes (canned fire-roasted work well here) & veg stock. Bring to a boil, then simmer for 40 minutes or so until thickened.

1 tbs. file powder
hot sauce (optional)

Add the file powder, stir to combine and check for seasoning. If you like it spicier, serve with hot sauce at the table.

The gumbo was topped with fried seitan sausages the grilled okra (not shown).

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