My friend Maya came over and we had a crazy cookathon. In one evening we made gazpacho, spiced stuffed okra, pesto, an amazingly delicious Swiss Rice Burger, and bread in the bread machine. She promises to post the recipe for the veggie burgers soon at her blog. (of all things, the bread is the only thing that completely failed…)
I think the gazpacho qualifies as a zero point soup, and I’m not counting the okra for any points because, I’m eating okra!

Michelle Pickett’s Gazpacho

4 c tomato juice ( I use R.W. Knudsen’s Very Veggie or Organic Tomato)

1/2 finely chopped cucumbers

1/2 c finely chopped tomato

1/2 c finely chopped green pepper (I use red bell pepper)

1/4 c finely chopped onion

1/4 c diced pimento

2 tbs olive oil

2 tbs wine vinegar

salt, pepper, and Tabasco to taste

Combine in a large bowl. Serve cold.

Spice-stuffed Okra by Madhur Jaffry

3/4 # young okra

1 tbs ground coriander

1 tbs cumin

1 tbs amchoor (I use lemon juice instead)

1/4 tsp cayenne

1/2 tsp salt

freshly ground pepper

1 onion, sliced into thin 1/2 rings.

vegetable oil for frying

1. Rinse and dry okra well.

2. Stuff okra with spice mixture.

3. Fry onion and add okra.

4. Cook slowly uncovered at med-low heat until lightly browned (~15 min).

5. Cover and cook 15 min. more at low.

6. If no amchoor, add juice of 1-2 lemons.

08-14-06_2008.jpg Make a slit in each okra and stuff with pinches of spice

Advertisements