Okra Stew

Summer in the South means a lot of things: long days of humidity fading into beautiful sunsets, munching mosquitoes, cold drinks. It also means okra. Lots and lots of okra that love the sun and grow tall under its intense, summer gaze.

I love okra. Growing up, the only way I ever tasted it was fried. My Granny fries the best okra. She puts it in a cornmeal mix and pops it in the hot oil waiting on the stove. But in the past few years, I've discovered that I love okra in several form. I can't get enough of it raw. Just washed and eaten whole, dipped in hummus, or chopped in salads. It's also great pan roasted. Next summer, I want to try grilled.

Cooking the okra whole contains the slime. Frying also does this, as it helps the meal to stick and thus makes the perfect fried vegetable. But to be healthier, and still stay away from slime, cooking it whole works.

For this dish, simply put the okra in a frying pan over medium heat. Cover the bottom with water to prevent sticking. Cover with a lid and cook for about five minutes or until the okra is soft but still holds it's shape. Then add a tomato, salt, pepper, and cayenne, and cook it another minute, stirring occasionally. Remove from heat and add about one tablespoon of Bragg's or soy sauce to taste.  

I served this over brown rice. This would be a great side dish with a bean entree.

Chickpea & Cashew Cream Soup

This soup, adapted from Post Punk Kitchen, revealed the wonders of cashew cream. I had no idea that this little nut could make soups and stews creamy and delicious. It's a secret weapon ingredient.  

3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
Fresh black pepper
3/4 cup rice 
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale

Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides occasionally. 

Preheat a pot over medium heat. Add onion and saute in olive oil with a pinch of salt until translucent. Add garlic, salt and pepper and saute a minute more.

Add rice, celery and carrots to the onion and then pour in the broth. Cover and bring to a boil. Reduce to simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.

Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Let sit for about 10 minutes before serving.

Black lentils and ripe plantains

I love quick meals that I can fix after work. Let's face it, if it has a lot of prep or takes a long time to cook, my stomach usually won't let me wait long enough to make it. I usually go to the gym after work, unless I have to work late, which is really too often.  Either way I walk in the door famished!

I also love ripe plantains! They are sweet, cheap, and quick, a magical trio. This dish took a total of about 20 minutes from start to finish. I used a just ripe plantain. The skin is still mostly yellow with a motley crew of black spots. I don't measure out the ingredients so add more or less depending on your taste or to increase the serving size. The below makes two servings.

Heat 1 Tbsp olive oil in a pan over medium heat.
Add 1/4 onion, chopped.
While the onion is cooking, chop one just ripe plantain into bite size pieces.
Add the plantain to the pan.
Let the mixture cook for a few minutes, stirring and flipping the plantain occasionally, until it starts to deepen in color and get shiny. This will take about 3-5 minutes. Reduce heat if the plantain starts browning or the oil stars smoking.
Chop half of a red bell pepper into bite size pieces and add to the pan.
Add salt, pepper, and ground ginger to taste. I added 1/2 tsp of ginger.
Let cook for another few minutes, stirring frequently, until the pepper is a little shiny. It will not be sautéed completely but will remain crisp and crunchy.
Add 1/2 cup cooked black lentils. I used Trader Joes lentils. These things are good and hassle-free.
Continue cooking until the lentils are hot.
Dish up and enjoy!

Tomato Sauced Tempeh

I'm a sucker for sales. Anytime there is a bargain I want to grab it, which is what happened when tempeh went on sale for half off at my local Kroger. I had no idea what to do with it, but it ended up being so good I had to stop myself from eating the whole pan.

Tempeh
One package tempeh, cut in cubes
One jar of tomato sauce

Put tempeh and sauce in a pan over medium heat. Cover and cook at least fifteen minutes or until the sauce is thicker and the tempeh cooked.

I served it with broccoli, snap peas, and carrots that were stir-fried with Bragg's Amino, salt, and pepper over a bed of Israeli couscous.  

This ended up being just the thing for the weird, cold Spring weather we're having in Georgia. It was warm and the tempeh is hearty, while the couscous and vegetables are light.