On Friday, E decided to whip up a spicy and hot veggie sausage gumbo recipe that he'd stumbled across on VegRecipes.org. I don't have too much to say about it other than that:
- it was good,
- it seemed to be fricking simple as all get-out to whip up,
- it had a bit of kick and a BUTTLOAD of temperature--perfect for this damnable -17 below Cleveland windchill factor,
- it roasted and toasted my belly better than a nice warm blanket.
So those of you reading this hunched under thirteen blankets and trying to wear your cats like scarves and mittens (just to absorb some of their body heat) may wanna check this out.
It's also awesomely bright and colorful, so it's a good food for jolting you out of those gray winter-blahs.
- 1 cup frozen okra
- 16 ounces veggie sausage links, cut into 1-inch pieces (I believe E used Tofurky Italian Sausage)
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 cloves fresh garlic, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 16-ounce can diced tomatoes
- 1 cup celery, chopped
- 5 cups vegetable stock
- salt to taste (if desired)
- Tabasco sauce to taste (if desired)
- 2 cups cooked rice
Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.
(Original recipe found at VegRecipes.org.)