Recipe Share: Veggie Gumbo
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
1 medium tomato, chopped
1 chopped onion
4 cloves garlic, minced
1 Tbsp Worcestershire sauce
2 Tbsp Creole or Dijon mustard
1 1/2 tsp liquid smoke
1 Tbsp apple cider vinegar
1/2 tsp hot sauce
1/2 tsp soy sauce
1/2 tsp dried thyme
1/2 tsp red pepper flakes
1/2 Tbsp smoked paprika
1/4 tsp nutmeg
1/2 tsp dried oregano
1/2 quart vegetable broth
1 cup sliced okra
1/2 can red beans (~8 oz), drained and rinsed
1 summer squash, diced
1 cup bell pepper, diced
1 cup thinly sliced celery
2 cups cooked rice
Salt to taste
Optional* 1/2 cups sliced green onion
Optional* 4 mushrooms, quartered
Place vegetable oil and flour in a Dutch Oven with a heavy bottom. Place over medium heat and whisk continuously until mixture becomes fragrant. About 5 minutes.
Turn heat to medium-low. Continue to whisk until mixture becomes a dark caramel color, like the color of an old penny. This could take 20-25 minutes. Remove from heat.
In a food processor, blend tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until smooth.
Place Dutch oven over medium-high heat and add the tomato puree to the flour mixture. Stir to mix together and continue to cook until most of liquid has evaporated.
Add vegetable stock and stir. Bring to a simmer.
Add beans, mushrooms, zucchini, bell peppers, celery, and okra and simmer for 15 to 20 minutes. Add salt to taste.
Serve with rice and green onions.
Picture and recipe adapted from: https://spicysouthernkitchen.com/vegetarian-gumbo/
Eggplant Lettuce Tomato Sandwich (ELT)
1 medium eggplant
2 Tbsp extra-virgin olive oil
2 Tbsp soy sauce
1 tsp maple syrup
1/2 tsp smoked paprika
1/2 tsp Liquid Smoke
Freshly ground black pepper
2 medium tomatoes, sliced
2 large handfuls of greens (salad mix, bib lettuce, kale, etc)
8 slices of bread
Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.
In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke.
Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper.
Bake for about 45-50 minutes, until eggplant is cooked through and beginning to get crisp.
Slice your bread and toast it. Layer eggplant, tomato, and lettuce inside. Serve and enjoy!
Picture and recipe adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a55771/eggplant-bacon-recipe/
Grilled Shishito Peppers, Onions, and Summer Squash with Feta
1/2 cup plus 3 Tbsp extra-virgin olive oil
1 garlic clove, minced
1/4 cup white wine vinegar
2 medium summer squash, cut lengthwise 1/4" thick
1 medium red onion, cut through root end into 8 wedges
8 oz Shishito Peppers
6 small potatoes, cut in half
2 bay leaves
8 oz feta, crumbled into large pieces
4 banana peppers from a jar, thinly sliced
Salt and pepper, and red pepper flakes to taste
Prepare a grill for medium-high heat.
Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.
Toss squash, potatoes, shishito peppers, onion, and bay leaves on a rimmed baking sheet with 3 Tbsp oil to coat; season generously with salt and black pepper.
Arrange squash, shishito peppers, potatoes, and onion on grate. Grill squash, shishito peppers, and potatoes undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash, shishito peppers, and potatoes back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
Arrange squash, onion, shishito peppers, potatoes, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta
Summer Spring Rolls
16 rice paper wrappers
14 oz firm tofu
2 lemon cucumbers, sliced thinly
1/2 small cabbage, sliced thinly
Fresh corn, kernels cut off cob
2 oz rice noodles
Handful of cilantro or fresh coriander leaves
Roasted peanuts, crushed finely
Optional* 1 onion, finely sliced
4 Tbsp hoisin sauce
3 Tbsp lime juice, adjust to taste
1 Tbsp tamari or soy sauce
1 garlic clove, grated finely
2 tsp grated ginger, grated finely
Place all the sauce ingredients in a medium sized bowl. If needed, dilute with a splash of water until the mixture resembles ketchup in consistency.
Cut pressed tofu into about 32 long strips. .
Preheat the oven to 350 F. Line a baking tray with a piece of baking parchment.
Put tofu sticks into a shallow dish and coat in approx. 2 Tbsp of the marinade you prepared earlier. Let them sit in the marinade until the oven is ready.
Place marinated tofu on the prepared baking tray. Bake for 20-25 mins, turning the tofu sticks halfway through.
Meanwhile, prepare the rice wrappers, one at a time, according to the instructions on the packet. Put the re-hydrated rice wrapper on a large plate.
Start filling the wrapper, but make sure you do not overfill. Put a small clump of noodles first, followed by cabbage, cucumber, corn, two sticks of tofu, cilantro, spring onions, and a sprinkle of smashed peanuts.
Then, roll it up like a burrito. Fold the sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it.
Repeat steps 7 and 8 until you’ve run out of your filling and / or wrappers.
Enjoy these spring rolls dipped in the dipping sauce!
Picture and recipe adapted from: https://www.lazycatkitchen.com/vegan-summer-rolls/