Tuesday, April 17, 2012

Eat Your Heart Our Paula Deen!

Although I didn't stay true to the entire recipe veganizing along the way, it is similar and got great reviews from my husband, daughter and friend! Then, it's followed by the yummy drink I concocted and am sipping now!

Serves 6

2 Tbsp high heat cooking oil (I used organic canola)
1 package Tofurky Smoked Sausage Style, quartered lengthwise then sliced
1/2 Medium onion, diced
6 cloves garlic, minced
1 green bell pepper, coarsely chopped
3 celery ribs, sliced
1/2 Tbsp dried parsley
1/3 C unbleached flour
2 Tbsp vegan butter
1/4 C Worcestershire sauce (vegan)
2 Tbsp Braggs or tamari
3 C Imagine's 'No-Chicken Broth' (or other faux chicken broth or veg broth)
1 Not-Beef bullion cube
1 Can Muir Glen fire roasted diced tomatoes (in liquid!)
2 C sliced frozen okra

Heat oil in Dutch oven. Add Tofurky sausage and cook over med/high heat until it starts to brown. Add onion, garlic, celery, pepper and parsley. Cook about 5 minutes over medium heat until they begin to soften. Move veggies with spatula to one side of Dutch over and add flour to the other side. Whisk flour to 'toast'. Add vegan butter to flour side and whisk together about a minute or so and then start to whisk with some of the veggies and sausage to incorporate. Add Worcestershire and Braggs and whisk together. Add broth and bullion and continue whisking until gumbo thickens a little bit, about 5 minutes. Add tomatoes and okra, stir, cover and simmer for about 20-30 minutes for flavors to blend. Optional: add hot sauce to taste! (I have a 4 year old so heat is always optional an added at the end).

Raspberry MojitoServes 2

1/4 C frozen organic raspberries
1 Lime, quartered
2 mint sprigs
3oz white rum
1 12oz can organic or natural lemon-lime soda (I used Whole Foods brand)

Divide raspberries, lime quarters and mint evenly among 2 glasses. Muddle, ad ice and 1.5oz rum. Top each with lemon-lime soda. Cheers!


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