My Dad gave me Veganomicon for Christmas, and I can say that I’ve ever been more excited about a cookbook. I took it for a test drive at a small dinner get together with Preston’s sister and family on Sunday night. It was supposed to be a really chilly weekend, so I asked BG to pick out a soup – he chose the Roasted Red Pepper and Bean Gumbo. Perfect!
I can’t violate the lovely ladies’ copyright by posting the recipe here, but I’d be happy to email it to you if you’d like. It took about 2 hours, beginning to end, to make – and was well worth it.
Here’s where I’ll introduce my guest photographer for this post, and (lucky me!) the resident dishwasher.
We began by snapping a photo of a very essential cooking activity – enjoying a cocktail
Then, it was on to the roux and veggies
Then more veggies – okra, cloves of garlic and roasted red peppers to name a few
The chef adding okra to the gumbo. I enjoyed all that photo attention – I might have to ask the BG to step in more often!
A lot more went into the pot, including some 2 below, tomato paste, fire roasted tomatoes and veggie broth. Then, we had a beautiful bubbling (vegan) stew sure to please any carnivore around.
I served this with my sweet potato biscuits and not only was it enough to feed 4 hungry adults plus seconds, there is plenty left for lunches tomorrow. This recipe will definitely go into the “make again” file. Can’t wait to try more dishes from Veganomicon!