Gumbo is an excellent old-school example of American fusion cuisine.  Various traditional recipes include okra brought from Africa, American ingredients like tomatoes and bell peppers, the Native American influence of sassafras, and traditional French cooking methods.  While some purists might scoff at a version without meat or seafood, we think even the staunchest Cajun would enjoy a bowl of this tasty and hearty vegan gluten-free gumbo.

Okra Gumbo

Ingredients

• 1/2 cup preferred vegan butter substitute
• 1/2 cup rice flour
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 large cloves garlic, diced
• 1 large green bell pepper, chopped
• 1 pound okra, cut into 1/4 inch rounds
• 3 medium red tomatoes, diced
• 1 15-ounce can kidney beans
• 4 cups prepared vegetable broth
• 1 1/2 teaspoons thyme
• 1 teaspoon oregano
• 5 allspice berries
• 3 bay leaves
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1 teaspoon gumbo filé powder (ground sassafras – recommended optional since it causes liver cancer)
• Salt to taste

Preparation

1. Prepare a roux by melting the butter substitute in a medium pan over medium heat. Once melted, reduce temperature to low and whisk in rice flour.  Cook and continue whisking until the roux has a thick texture and smells slightly nutty, about three minutes.  Remove from heat and set aside.
2. In a large soup pot saute onions, garlic, bell pepper in olive oil over medium-high heat until the volume reduces and onions are nearly translucent, about 5 to 8 minutes.
3. Add okra, tomatoes, and allspice berries to the saute and stir. Reduce heat to low and allow okra to soften, stirring frequently, about 10 minutes.
4. While the okra is cooking, return the roux to low heat and whisk in 2 cups of stock. It should have a thick, creamy texture without chunks.
5. Add the remaining stock and the roux to the gumbo. Add oregano, thyme, bay leaves, paprika, cayenne, and black pepper. Cook the gumbo for 20 minutes over low heat, stirring frequently.
6.  After the gumbo has simmered, stir in filé powder and remove from heat.
7. Serve over prepared rice with your favorite Louisiana hot sauce.

Every Sunday we try to make something in the slow cooker that we can eat a few days for lunch. Most weeks this is some type of bean dish since beans are cheap, versatile, and delicious. This week, with the beginning of tomatillo season, we decided to start this tomatillo chili over night and in the morning we were greeted with delicious smells and the promise of a few good lunches to look forward to.

Slow Cooker Tomatillo Chili

Ingredients

• 1 1/2 cups dry pinto beans, rinsed
• 1 cup textured vegetable protein (TVP)
• 1 pound tomatillos, husked, washed, and diced
• 2 medium yellow onions, diced
• 3 cloves garlic, minced
• 1 medium jalapenos, diced (seeded if you prefer less heat)
• 1 tablespoon ground cumin
• 2 whole dried chipotle peppers
• 1 teaspoon dried Mexican oregano
• 1/2 cup diced cilantro
• 6 cups water
• Salt to taste

Preparation

1. Combine all of the above ingredients in a slow cooker. Cover and set the slow cooker to high heat.
2. Cook until beans are soft, 6-8 hours.

Note: This recipe does not require soaked beans. However, if you use soaked beans reduce cooking time to 2 or 3 hours.

These enchiladas pair a tangy tomatillo filling with a sweet ripe tomato ranchero style sauce.

Tomatillo Enchiladas with fresh Ranchero Sauce

Ingredients

• 1 Pound tomatillos, diced
• 29 ounces cooked pinto beans
• 2 tablespoons vegetable oil, divided
• 4 cloves of garlic, minced and divided
• 1 large yellow onion, chopped and divided
• 1 large green bell pepper, diced
• 2 small serrano peppers or one medium jalapeno, minced
• 1 tablespoon ground cumin, divided
• 2 pounds ripe tomatoes, diced
• 1 dried chipotle, halved
• 1 teaspoon dried Mexican oregano
• 12 fresh corn tortillas
•  1/2 cup cilantro, minced and divided
• 1 medium ripe avocado, sliced

Preparation

1. To start the sauce saute 3/4 of the onion and 1/2 the minced garlic in 1 tablespoon oil. Add bell pepper, minced serrano, and 1/2 a teaspoon ground cumin and cook until the peppers have softened. Add tomatoes and half of the chopped cilantro and allow the sauce to come to a simmer over medium heat. Season with salt to taste. Continue to simmer, stirring occasionally while you prepare the filling.
2. In a medium pot heat the remaining 1 tablespoon of oil over medium-high heat and saute the remaining onion and garlic. Add tomatillos, pinto beans, oregano, dried chipotle, and 1/2 a teaspoon cumin. Bring to a simmer, stirring occasionally to prevent burning. Cook until the tomatillos have softened, about 10 minutes. Remove the chipotle from the filling and season with salt to taste.
3.  Fill tortillas with about 1/4 of the tomatillo mixture and roll tightly and arrange in a large baking dish. When the dish is full of tortillas top with the ranchero sauce covering evenly. Bake at 400 degrees Fahrenheit for 20 minutes.
4. Remove from the oven and allow to cool for 10 minutes. Top with remaining cilantro and avocado slices. Serve warm.

Amaranth, generally grown for its superfood-quality seeds, also produces delicate and delicious edible greens.  Amaranth greens, with their colorful leaves containing dashes of phytonutrient-rich purple and red are also quite healthy, and they’re attractive to boot.  These greens can be used as a substitute for spinach in many cooked dishes or raw salads.  This recipe keeps it simple and is a nice easy introduction for those who are new to amaranth greens.

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cloves garlic, diced
• 1 bunch amaranth greens, coarsely chopped
• 2 tablespoons balsamic vinegar
• dash of red pepper flakes (optional)
• salt and pepper to taste

Preparation

1. Heat the olive oil over medium-high heat in a large, heavy pan.
2. Once the oil is hot and moves freely around the pan, add the diced garlic.  Saute for about 30 seconds.
3. Add the amaranth greens and stir frequently until they are wilted, about 4 minutes.
4. Add the balsamic vinegar and red pepper flakes, tossing the greens a few more times to distribute the vinegar and pepper.  Add salt and pepper to taste.
5. Remove the cooked greens from heat and serve immediately.

Tomatillos

Tomatillos  are a type of fruit closely related to tomatoes with similar uses. Two good things to know about tomatillos is that the husk is inedible and that the outside of the fruit inside the husk may be a little slimy to the touch. This doesn’t mean the fruit is bad, just that you may want to wash it before using.

For me, there are two major differences between tomatillos and tomatoes. First, tomatillos have less acid and I describe them as tart and fruity compared to tomatoes which are (at least in my vocabulary) bright and savory. Second, tomatillos are high in pectin which is the same carbohydrate that is used as a gelling agent in most jellies and jams. So, again, comparing them to tomatoes, if you use tomatillos in a salsa or stew they will have a somewhat thicker consistency, whereas tomatoes are typically juicier.