Vegetarian Gumbo (adapted from River Road Recipes II for a Brannan Progessive Dinner Party)

2/3 cup salad oil

2/3 cup flour

1 bell pepper

1 large onion, chopped

6 to 8 garlic cloves, minced

1 1/2 lb okra (fresh or frozen) + oil for frying

2 quarts hot water + boullion

1/4 tsp thyme

1 bay leaf

3/4 tsp cayenne

1 lb. can tomatoes, undrained

8-10 allspice berries (optional)

1/2 cup chopped green onions

1 lb. package frozen edemame (soy beans, our adaptation)

1/2 cup chopped cilantro and chopped green onions

First you make a roux! Dark! Add onions and garlic. Cook slowly until onions are transparent. Add tomatoes, cook on low heat until oil rises to top. (about 30 minutes).

Stir frequently. In separate skillet, fry okra in oil on moderately high heat; stir constantly until okra is no longer stringy. Add okra to other mixture; stir and simmer about 10 minutes. Add water, salt, pepper. Simmer partially covered about 45 minutes. Add edemame and other seasonings and simmer additional 20 minutes. Taste carefully for seasoning. Top with green onions, cilantro and serve over rice. Serves 8-10.

Brian and Marilyn - 21 July 2007