INGREDIENTS

INSTRUCTIONS

Prep Time: 20 minutes Cooking Time: 2 hours
Booknotes: Traditional tastes of the Southwest are added to a typical Cajun
Gumbo resulting in this fiery full-meal soup.
1. Trim stem ends from okra, then slice each piece into 1-inch pieces.
Cover a baking sheet with a clean kitchen towel. Place okra on the towel
and sprinkle with salt and pepper. Allow it to rest at room temperature for
30 minutes. Holding the ancho peppers under cold tap water, pull off their
stems, tear them in hali and scrape out their seeds. Trim and discard any
large ribs. Chop the chilies into 1-inch pieces and place them in a small
bowl. Cover with hot water and set aside to soften for 30 minutes.
2. In a 4-quart saucepan, heat the oil until hot, but not smoking. Add the
onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and
cook, stirring often, until onions have caramelized (they will be soft and
brown), about 20 minutes.
3. Raise heat slightly and add the flour. Cook, stirring constantly, until
the flour turns light brown. Add the okra and cook for 5 minutes. Stir in
the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and
stock. Drain the ancho chilies, saving 1/2 cup of their soaking liquid,
then add the chilies and reserved liquid to the gumbo. Cover and simmer,
stirring often, for 1 1/2 hours. Add water as the gumbo cooks if the liquid
evaporates below the top surface of the okra.
4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10 minutes.
Serve hot. The gumbo may be prepared up to 3 days in advance if
refrigerated in an airtight container. It may be frozen for 1 month.
>MC formatted by Brenda Adams and Buster MC-PER SERVING: 211CAL, 6g fat
(23% cff) >edited for inclusion in Eat-lf archives with permission.
Recipe by: New Vegetarian Classics: Soups, by Mary F. Taylor
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998

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