Recipe - Chili Roasted Peanuts

One half pound Okra
2 Ancho chile peppers
2 teaspoon Olive oil
1 One half cup Yellow onion; chopped
1 tablespoon Flour
2 Stalks celery; cut or sliced up
1 small Green pepper; seeded and
chopped
1 md Red pepper; seeded and
chopped
2 Serrano peppers; seeded and
minced
1 tablespoon Garlic; minced
1 cup Tomatoes; chopped
2 Bay leaves
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
3 cup Vegetable stock; with tomato
5 ounce Tempeh; chopped
1 tablespoon Red wine vinegar; to taste,
to 2 T.
One half cup Cilantro; minced

Prep Time: 20 minutes Cooking Time: 2 hours

Booknotes: Traditional tastes of the Southwest are added to a typical Cajun
Gumbo resulting in this fiery fullmeal soup.

1. Trim stem ends from okra, then slice each piece into 1inch pieces.
Cover a baking sheet with a clean kitchen towel. Place okra on the towel
and sprinkle with salt and pepper. Allow it to rest at room temperature for
30 minutes. Holding the ancho peppers under cold tap water, pull off their
stems, tear them in hali and scrape out their seeds. Trim and discard any
large ribs. Chop the chilies into 1inch pieces and place them in a small
bowl. Cover with hot water and set aside to soften for 30 minutes.

2. In a 4quart saucepan, heat the oil until hot, but not smoking. Add the
onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and
cook, stirring often, until onions have caramelized (they will be soft and
brown), about 20 minutes.

3. Raise heat slightly and add the flour. Cook, stirring constantly, until
the flour turns light brown. Add the okra and cook for 5 minutes. Stir in
the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and
stock. Drain the ancho chilies, saving One half cup of their soaking liquid,
then add the chilies and reserved liquid to the gumbo. Cover and simmer,
stirring often, for 1 One half hours. Add water as the gumbo cooks if the liquid
evaporates below the top surface of the okra.

4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10 minutes.
Serve hot. The gumbo may be prepared up to 3 days in advance if
refrigerated in an airtight container. It may be frozen for 1 month.

MC formatted by Brenda Adams and Buster MCPER SERVING: 211CAL, 6g fat
(23% cff) edited for inclusion in Eatlf archives with permission.

Recipe by: New Vegetarian Classics: Soups, by Mary F. Taylor

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998