Vegetarian gumbo

Vegetarian Gumbo

1 onion, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 C okra, sliced

2 garlic cloves, minced

1 stalk celery, diced

1 small can white beans

1/2 c mushrooms, sliced

2 chipotle peppers, minced

3T Tabasco

Salt and pepper to taste

2 C hot cooked brown rice
1t fresh chopped oregano
1t chopped fresh thyme
2 bay leaves
1 t chopped fresh basil

Sweat onions, celery, peppers, mushrooms, and garlic in their own juices. Add tomatoes, rinsed beans, chipotle peppers, okra and Tabasco and herbs. Cook over low heat about 20-30 minutes. Adding water as needed. Serve over hot cooked rice. Enjoy! Happy healthy cooking! 

Eggplant dip

This is a version of Baba Ganoush

1 large Eggplant, or several smaller garden variety

3 cloves of garlic

3/4 cup leaves fresh basil

3 chipotle peppers in adobo

Juice of 1/2 lime and 1/2 lemon

t salt

1/4 c tahini (sesame butter)

1/2 onion

1 small bunch asparagus
3T Olive Oil (Optional)

Cut eggplant ends, and slice in half lengthwise. Place on cookie sheet with 2 cups water, cut side down. Place asparagus on sheet as well. Roast on 350 degrees for 20-30 minutes until soft.

Cool somewhat, then place in blender with remaining ingredients. Use water or olive oil for moisture.

Serve with sliced vegetables or high fiber, crackers, or pita chips! A very nutrient rich healthy vegan

Dip, especially with no added oil. Enjoy! Happy cooking! Happy, healthy eating!