Receta Sea Vegetable Gumbo
Raciónes: 6
Ingredientes
- 1 tsp paprika
- 1 tsp grnd cumin
- 1 tsp dry mustard
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1 tsp salt
- 1/8 tsp cayenne
- 1/8 tsp freshly grnd white pepper
- 1/8 tsp freshly grnd pepper
- 1/3 c. hiziki, rinsed
- 1/3 c. wakame, rinsed
- 1/3 c. smoked dulse, rinsed
- 1Â 1/2 lb carrots, minced
- Â Â (4 1/2 c.)
- 1 x bay leaf
- 1/2 tsp salt
- 1 Tbsp. dark miso
- 1 tsp umeboshi paste
- 1 tsp cider vinegar
- 1/4 tsp warm pepper sauce
- 4 tsp dark sesame oil
- 4 med clove garlic, chopped
- 1 med onion, diced
- 1 stalk celery, minced
- 1/2 c. minced green bell pepper
- 1 lb packaged frzn cut okra
- 2 tsp file pwdr
- 1/4 c. fresh lemon juice
- 1 tsp umeboshi vinegar
Direcciones
- 6 SERVINGS DAIRY-FREE
- Gumbo is a thick Cajun soup which is usually made with andouille sausage, seafood, chicken, beef or possibly pork. This vegetarian version uses traditional ingredients like bell peppers, okra and file pwdr, a grnd herb of sassafras leaves which is used to thicken and flavor many Cajun dishes
- (available in the spice section of most supermarkets). This gumbo's seafood flavor comes from sea vegetables, an ingredient foreign to Louisiana and most American tastes. This is unfortunate since they are tasty versatile and highly nutritious.
- Make seasoning mix: In small bowl, mix all ingredients. Set aside.
- In separate shallow dishes, combine hiziki, wakame and dulse with water to cover. Let stand till softened, about 15 min. Drain, rinse again and finely chop (at this point, sea vegetables may be mixed together). Set aside.
- Meanwhile, in large pot, bring 4 c. water to a boil. Add in carrots, bay leaf and salt and cook till carrots are tender, about 15 min. Drain, reserving cooking water. Throw away bay leaf.
- Transfer carrots and 2 c. reserved cooking water to food processor. Add in miso, umeboshi paste, cider vinegar and warm sauce and puree till smooth.
- Return to pot and set aside.
- In large nonstick skillet, beat sesame oil over medium-high heat. Add in seasoning mix and stir well. Add in garlic, onion, celery, bell pepper, okra and soaked sea vegetables and cook, stirring often and lowering heat if necessary, 15 min. Stir in file pwdr.
- Add in okra mix and remaining reserved cooking water to carrot puree, thinning with additional water (up to 2 c.) as needed. Cover partially and simmer over medium-low heat 30 min.
- Remove soup from heat and stir in lemon juice and umeboshi vinegar. Let stand, covered, at least 30 min before adjusting seasonings with salt, pepper and extra warm sauce. Rewarm over low heat.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 226g | |
Recipe makes 6 servings | |
Calories 117 | |
Calories from Fat 33 | 28% |
Total Fat 3.81g | 5% |
Saturated Fat 0.58g | 2% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 818mg | 34% |
Potassium 632mg | 18% |
Total Carbs 20.23g | 5% |
Dietary Fiber 6.2g | 21% |
Sugars 7.16g | 5% |
Protein 3.41g | 5% |