Veggie Bacon and Veggie Gumbo z'Herbs Recipe

[Guest guest]

>

>> There's such a thing as vegetarian bacon?!

>>

>> Never heard of it. Who makes it and where does one get it?

======================

 

I've not tried the bacon part of this recipe, however, the soup is good.

Everything I've ever made from this blog is good, so I suspect this recipe is

also good.

 

http://blog.fatfreevegan.com/2007/02/gumbo-zherbes-with-cajun-tempeh-bacon.html

 

Recipe courtesy of:

Fatfree Vegan Kitchen

 

Gumbo z'Herbes

 

1/4 cup flour (I used white whole wheat)

2 onions, chopped

4 cloves garlic, minced

2 bay leaves

12 cups water or vegetable broth (I used water)

3 ribs celery, finely chopped

1 bell pepper, finely chopped

1/2 head cabbage, finely chopped

1 pound chopped turnip greens (I used frozen)

10 ounces spinach leaves

1 cup minced parsley, packed

8-10 ounces collard greens, trimmed and chopped (about 6 cups chopped)

1 tablespoon dried thyme leaves

1/4-1/2 teaspoon cayenne pepper

1 tablespoon hot sauce (optional)

1 teaspoon liquid smoke (or to taste)

salt and black pepper to taste

 

Optional: 3 cups beans (great northern are good) or 1 pound smoked tofu, cubed

 

First, brown the flour in a dry skillet over medium-high heat. (If you avoid

flour products, you may skip this ingredient entirely, but it will give the

gumbo a richer, deeper flavor.) Add the flour to the hot skillet and stir

constantly, scraping the bottom, until it is a uniform medium-brown, about the

color of light brown sugar.

 

Expect to spend about 10 minutes browning the flour. Be careful not to burn it!

If it burns, please throw it out and start over.

 

When the flour is browned, remove it to a plate to cool.

 

Put the onions in a large soup pot, and brown them for about 5 minutes. Add the

garlic and bay leaves and sauté for another 2 minutes. Add the browned flour and

stir well. Add the water, a little bit at a time at first, stirring well. Add

all the remaining ingredients (except optional ones) and bring to a boil. Reduce

heat and simmer until all the vegetables are tender.

 

Once the vegetables are tender (about 15 minutes) puree the soup using a hand

blender or remove it to a blender and puree. Put it back into the pot and add

any optional ingredients and continue to cook for at least 1 hour. (Longer

cooking lets the flavors develop.) Just before serving, check the seasoning and

add more liquid smoke, salt, hot sauce, and pepper, if needed. Serve over brown

rice and with Cajun Tempeh Bacon, if desired.

 

Sherene

[Guest guest]

Sherene -

 

I really like the Morningstar " bacon " . The consistency is a little off from the

real stuff, but it tastes good...to me, anyway.

 

Hope this helps!

 

Steph

 

Sent from my iPhone. Please forgive any typos or errors.

 

On Feb 5, 2010, at 7:01 AM, Sherene Silverberg <sherene wrote:

 

 

There's such a thing as vegetarian bacon?!

 

Never heard of it. Who makes it and where does one get it?

======================

 

I've not tried the bacon part of this recipe, however, the soup is good.

Everything I've ever made from this blog is good, so I suspect this recipe is

also good.

 

http://blog.fatfreevegan.com/2007/02/gumbo-zherbes-with-cajun-tempeh-bacon.html

 

Recipe courtesy of:

Fatfree Vegan Kitchen

 

Gumbo z'Herbes

 

1/4 cup flour (I used white whole wheat)

2 onions, chopped

4 cloves garlic, minced

2 bay leaves

12 cups water or vegetable broth (I used water)

3 ribs celery, finely chopped

1 bell pepper, finely chopped

1/2 head cabbage, finely chopped

1 pound chopped turnip greens (I used frozen)

10 ounces spinach leaves

1 cup minced parsley, packed

8-10 ounces collard greens, trimmed and chopped (about 6 cups chopped)

1 tablespoon dried thyme leaves

1/4-1/2 teaspoon cayenne pepper

1 tablespoon hot sauce (optional)

1 teaspoon liquid smoke (or to taste)

salt and black pepper to taste

 

Optional: 3 cups beans (great northern are good) or 1 pound smoked tofu, cubed

 

First, brown the flour in a dry skillet over medium-high heat. (If you avoid

flour products, you may skip this ingredient entirely, but it will give the

gumbo a richer, deeper flavor.) Add the flour to the hot skillet and stir

constantly, scraping the bottom, until it is a uniform medium-brown, about the

color of light brown sugar.

 

Expect to spend about 10 minutes browning the flour. Be careful not to burn it!

If it burns, please throw it out and start over.

 

When the flour is browned, remove it to a plate to cool.

 

Put the onions in a large soup pot, and brown them for about 5 minutes. Add the

garlic and bay leaves and sauté for another 2 minutes. Add the browned flour and

stir well. Add the water, a little bit at a time at first, stirring well. Add

all the remaining ingredients (except optional ones) and bring to a boil. Reduce

heat and simmer until all the vegetables are tender.

 

Once the vegetables are tender (about 15 minutes) puree the soup using a hand

blender or remove it to a blender and puree. Put it back into the pot and add

any optional ingredients and continue to cook for at least 1 hour. (Longer

cooking lets the flavors develop.) Just before serving, check the seasoning and

add more liquid smoke, salt, hot sauce, and pepper, if needed. Serve over brown

rice and with Cajun Tempeh Bacon, if desired.

 

Sherene

 

 

---

 

Interested in rubber stamping? Contact me at jennyos_address. I

offer special discounts to all new Stampin' Up! customers. www.stampinup.com

 

[Guest guest]

Guess to each their own my friend likes that fake " bacon " too I tried it at her

house and didn't like it at all

 

But I do like morning stars " burgers " only eat them rarely like when we grill

for 4th of July at my moms house cause she hates mushrooms and can't stand to

see me eat a portabello as a " burger " lol she still has issues with me being a

vegetarian

 

Mari

Sent from my Verizon Wireless BlackBerry

[Guest guest]

On Feb 5, 2010, at 12:19 PM, Stephanie Nelson wrote:

 

> really like the Morningstar " bacon " . The consistency is a little off from the

real stuff, but it tastes good...to me, anyway.

============

 

thanks, however, I was just sending the info to the person who asked. I have

never eaten meat in any form and as such, the fake meats turn my stomach. I

have this weird psycho thing about pig, even if it is fake. I suppose the

brainwashing from childhood about pork and shellfish has transferred to my vegan

soul. LOL

 

Shez