gumbo z'herbes
4
I had all this vegitable juice hanging around as ive been making mock tuna by the gallon( we are living on it at the moment. soooo tastey!) any how it produces lots of carrot juice, so i decided to make a soup base and gumbo sounded devine. I added a parsnip and three golden beets to the juicer as they where wilting and i didnt want them to waste. In the future i will leave out the beets and try for a more savory less sweet base but its really good and it will be even better tomarrow!
Ingredients
- 1 bunch spinach, massaged and wilted in salt
- 1 bunch collard greens, same as above
- 1 bunch kale, same as above
- ½ medium cabbage, same as above
- 2 stalks celery, add to blender with liquids
- 2 cloves garlic
- ½ of a whole bell pepper
- 1 teaspoon basil, thyme and oregano, fresh or dry
- ¼ teaspoon allspice,nutmeg
- ½ salt, pepper,cayene, paprika
- ½ onion powder ,garlic powder
- 3 cups carrot, parsnip,beet juice
- 1 cup water
- 8 okras chopped
- ½ mushrooms softened in olive oil and rosemary
- 1 strand parsley minced, for garnish like green onion
- 2 green onions minced
Preparation
tear greens into small pieces with cabbage and massage into a very wilted state, chop ocra into rounds, dice mushrooms and soak in olive oil and rosemary. place juices and all spices, bell pepper, garlic, celery into blender and blend until smooth, if to spicey or over whelming, add water to taste! pour over wilted greens, add okras, and mushrooms place in dehydrator to “cook” and enjoy with a cajun salad(recipe to follow)! ordinarily there would be brown stock, pork and rice but i didnt miss it! well maybe the rice…..;) recipe modified fromcajun creole cooking by terry thompson
Comments
writeeternity writes: (July 14, 2007)
This sounds great! I’m a little afraid of raw ocra- or any ocra. What is it like in this? I love the carrot juice idea.
omshanti writes: (July 14, 2007)
We this recipe needs a bit of playing with, it was good but not great, the okra is a bit slimy but if you stir it thickens the broth nicely, sooo i dont know what to do to make it better, good luck with it! btw i made your chicken fingers and for some reason mine turned out like crackers where yours softer? I think i over dehydrated! teeeheeI was os proud of myself for sprouting mung beans!!! hahaha
writeeternity writes: (July 16, 2007)
Wow that’s so cool! I know mung beans are the coolest.. My chicken didn’t turn out like crackers but I put huge globs of it on the dehydrator. Also if you come up with a recipe that works better by all means post it! Cashews might make them softer. One thing I really miss is ranch dressing so if you come up with that- POST! I’d like to eat okra because it has silicone in it for joints. So I think I would try to blend the ocra in the recipe to smithereens so it would be in there, thicken the sauce, but I wouldn’t have to bite into them. =)
omshanti writes: (July 17, 2007)
thats a great idea about the okra, i personally like them though and am gonna try the “tempura” dealy on them in the dehydrator!
Tamar writes: (September 04, 2008)
hello writeeternity and omshanti! i did not try this recipe yet but decide to write now because i love okra, eggplant, zuchinni! Always since kid i eat them raw! not for the raw, but because i like! regarding specifically OKRA, i can tell you to try again because okra is like this, you have to brake the end point to see if they are fresh! if they are not, they are gonna be exactly the way omshanti describe! i will do and come back! Omshanti, i love all your recipes, i also love thai and my husband is from middle east so almost all your recipes are really our taste! Thanks, and keep in posting! Namaste!
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