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Suggest a better descriptionSaute onion and cloves in small amount of vegetable stock until onion softens. Remove cloves, add green pepper, and saute another minute or two. Add remaining ingredients, including the liquid from the tomatoes, and simmer 15 minutes. Notes: I like frozen okra better than fresh because its less mucilaginous, and I generally use frozen corn and baby limas for convenience. My vegetable stock is always the accumulated liquid from cooked mild vegetables (such as summer squash, spinach, green beans or peas). Adding more limas, corn, and/or okra turns this into a tasty stew. Adding cooked brown rice is another option. vegan Posted to fatfree digest V97 #281 by Bette Turlington
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 188 | ||
Calories from Fat: 47 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 210.1mg | 7 % | |
Potassium 521.1mg | 14 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 31g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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