Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Sun, 3 Mar 1996 18:23:37 -0500 From: ReddHedd@aol.com (Christy Hardin Smith) Heres a recipe for Gumbo which I made this evening for dinner. It was a big hit in our house. I modified a recipe given a while back (one which originally was given with meat and oil), and it turned out really tasty. Brown flour in 350 F oven in pan for 15 minutes, stirring every 5 minutes until the color of caramel. Meanwhile, reconstitute the TVP in 1 c. boiling water, with 2 Tbsp. cajun sauce & 1 tsp. "chicken" vegetarian bouillion. Let TVP sit, covered, for 10 minutes to soak in the flavors. Saute vegies in 1/4 c. vegetable broth until onions are tender. Add browned flour, stirring constantly, until all vegies are coated. Add 2 qts. hot water and stir well. Add remaining ingredients, including the TVP and its soaking liquid, except for the rice. Reduce heat to simmer, and cook for 1 hour, stirring occasionally. Add rice, and cook for 15 minutes more, until the broth begins to thicken. Serve with a crusty loaf of bread & a green salad. Nutrition (per serving): 192 calories Saturated fat 0 g Total Fat 1 g (6% of calories) Protein 5 g (10% of calories) Carbohydrates 40 g (83% of calories) Cholesterol 0 mg Sodium 208 mg Fiber 1 g Iron 2 mg Vitamin A 1275 IU Vitamin C 38 mg Alcohol 0 g NOTE: This comes out fairly spicy, especially if you add extra cajun seasoning like I did. I like Tony Cacheres seasoning -- its the best. I also have a request -- does anyone have a good recipe for scones which is vlf, but doesnt taste spongy? I miss a good flaky scone with my tea in the morning, and would love a good recipe which is low fat. I havent had much success in modifying my recipes. TIA! FATFREE DIGEST V96 #62 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
