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Old 12-19-2009, 01:27 PM   #58
Violin Jenn
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Join Date: Dec 2008
Location: Near Philadelphia
Posts: 539

S/C/G: 260/200/170

Height: 5'9"

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This is a favorite recipe of mine. So versatile as you can switch out the veggies for whatever you have on hand (especially during the summer from your own garden or local co-op)

From the Vegetarian Time magazine....

Vegetarian Gumbo
Serves 8

1/2 cup vegetable oil
1/3 cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28oz can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1cup)
1 cup fresh or frozen sliced okra, optional
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. drid oregano
1/4 Tsp. cayenne pepper
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1. Stir together oil and flour in Dutch oven or heavy -bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper and celery and cook 5 minutes or until vegetables are softened. Stir in all remaining ingredients and 4 cups of water. Season with salt and pepper. Reduce heat to medium-low, cover and cook 40 minutes or until carrots are tender. Serve over rice.

Per serving: 216 cal, 3 G Prot, 14.5 G total Fat (2 G sat. fat), 21 G Carbs, 0 MG chol, 309 G sodium, 6 G fiber, 8 G sugars.
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