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The seafood taste comes from sea vegetables
Ingredients:
1/2 lb okra, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, seeded and sliced
2 celery ribs, sliced
1 garlic clove, crushed
2 tablespoons whole wheat flour
4 drops dark sesame oil
3 cups water or vegetable broth
2 bay leaves
1 teaspoon dried thyme
1/2 cup tomatoes
1 sheet kombu, 8 X 10 cut in 1-inch squares
1/2 cup wakame seaweed
1/4 teaspoon salt
fresh ground black pepper
1/2 teaspoon hot pepper (cayenne powder or any hot sauce)
Procedure:
Soak seaweeds in hot water or veggie broth and set aside.
In small amount of water or veggie broth, saute okra, onion, pepper and garlic over medium heat until onions are translucent,
about 5 minutes. Set aside.
Make a roux with the flour and oil by blending until well mixed and cooking over a medium heat until brown (but not black),
about 10 minutes.
Add liquid from seaweed very slowly, mixing to remove any lumps and simmer. Add seaweed, bay leaves, thyme and hot pepper
until mixed. Add tomatoes, combine with cooked okra and simmer 5 minutes. Remove bay leaves and serve.
Serving Size:
4 servings
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