St. Patrick's Gumbo - Vegan

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* Exported from MasterCook *

 

St. Patrick's Gumbo - Vegan

 

Recipe By :www.worldveganday.org

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups coarsely chopped kale

4 cups coarsely chopped spinach leaves

4 cups coarsely chopped mustard greens

3 cups shredded green cabbage

2 cups coarsely chopped watercress

1/2 cup coarsely chopped parsley

4 green onions -- cut into 2-inch pieces

2 bay leaves

8 cups water

2 T olive oil

3 celery stalks -- chopped fine

2 green pepper -- chopped fine

2 cloves garlic -- minced

1 T hot pepper sauce

1 T salt

1 tsp. dried basil

1 tsp. dried thyme

1/8 tsp. ground allspice

2 T olive oil -- Optional

2 cups sliced mushrooms -- Optional

1/4 cup flour

12 cups cooked rice

Bottled pepper sauce

 

In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage,

watercress, parsley, onions, bay leaves, and water. Bring to boil, reduce

heat, and simmer, uncovered for 20 minutes.

 

While greens are simmering, heat 2 T olive oil to medium heat. Add celery,

green pepper, garlic. Sauté over medium heat 10 minutes.

 

Add to saucepan. Add hot pepper sauce and spices, then simmer all for 40

minutes.

 

Remove bay leaves.

 

Remove 2 cups of vegetables and set aside.

 

In blender or food processor, puree remaining vegetables (in batches) and

return to saucepan.

 

Sauté optional mushrooms in optional olive oil 10 minutes. Add to

saucepan.

 

In skillet, brown flour to light golden rue. Gradually stir in 2 cups

reserved vegetables, stirring constantly until mixture thickens. Return

mixture to saucepan and bring all to boiling.

 

To Serve:

Mound 1 cup rice per serving in center of bowl. Carefully surround with

gumbo, then serve.

 

Place bottled pepper sauce and remaining rice on table for guests to add

as desired.

 

 

 

 

 

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Per Serving (excluding unknown items): 10788 Calories; 872g Fat (72.3%

calories from fat); 71g Protein; 681g Carbohydrate; 21g Dietary Fiber; 0mg

Cholesterol; 2731mg Sodium. Exchanges: 42 Grain(Starch); 5 1/2 Vegetable;

173 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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