Caribbean Vegan Cookbook Update: Okra Tomato
No I did not neglect the blog. OK I did for a few weeks so I could go to Barbados to do the photo shoot and come back and get the book together.
I wanted to give you an update the title is now Caribbean Vegan subtitle will be revealed when I post again.
It has been a hard road for me and I apologize greatly for not getting back to everyone as fast as I use to. Everything is going smoothly on my end and we are hoping for a Fall 2010 release. Let me just say that the photo shoot experience was amazing and I learned a lot from my friend and photographer Cynthia Nelson at http://www.tasteslikehome.org/who had the patience with me while I cooked several dishes a day and tried to get them out in time. It was like a restaurant and I was this eccentric potty mouth chef with a short fuse ( I am not calling names) but we did it with the help of my parents as well and that so far has been to most enjoyable aspect of the book so far.
I planned to release 5 recipes from the book spread over 6 months and the first one is an okra dish made with fresh okras called okra tomato and it is a very healthy dish. You can chop up your favourite vegan sausage or seitan pieces inside to make a balanced meal. The okras are sauteed to seal off the slime and then they are cooked in a Sofrito like sauce and served on hot rice or alone.
Okra Tomato from Caribbean Vegan Fall 2010
When using okras fresh is preferred as everyone knows fresh is always better. There is a lot of water in frozen okras and it dilutes the taste and, the shape of the okra is usually ruptured. Everyone likes to rush for the giant okras but they tend to be hard and fibrous as they are older. Go for medium sized okras that are firm to the touch and not to soft. Like okras but cannot stand the slime? Saute them and seal off some of that slime. Okras are what I turn to when I go on a diet. I made slush, soup sautees and of course this okra in sofrito.
12 medium okras sliced in 1/4- 1/2 inch rounds
1 tbs olive oil
3 medium tomatoes chopped
2 garlic cloves finely minced
1/2 medium onion chopped
1/2 cup of vegan sausage chopped (optional)
1/2 tsp hickory smoke
3 tbs green sweet pepper chopped or 3 tbs of green mild chillies chopped
1/2 tsp habeneros/ scotch bonnet peppers
1/2 cup water
1 tbs chopped fresh parsley
1 can spanish styled tomato sauce*( 8 oz can 227 g)
1 tsp fresh thyme
1/4 tsp white pepper
1tbs Braggs Liquid Amino acids
1 tsp sea salt to taste
Heat olive oil on medium heat and add the okras and cook the okras for 3 minutes, turning them occasionally. They should start to get a brown colour.
Take out half of the okras and add onion,garlic, tomatoes, sausages,peppers and cook for 4 minutes lowering the heat after two minutes.
Add, water, tomato sauce, parsley, tomato sauce,thyme, white pepper and braggs and cook on low heat for 10 minutes.
Add back the other half of the sauteed okras to the pan/
Add salt to taste and cook for an additional 10 minutes on low heat
Serve with hot rice