I made Cajun Okra for the first time last night, I usually add okra to Gumbo or fry it up and serve it as a side. I ran across a Cajun Okra recipe on "My Vegan Cookbook" website. It tasted amazing on top of Wild Rice. The original recipe wasn't Sebi Approved*, so I had to omit a few ingredients and substitute others. The rice takes the longest to prepare, so start with that dish first, then the okra. While the okra is roasting, fry the zucchini.
WILD RICE
1 C Wild Rice
4oz Portabella Mushrooms
1/2 Large Onion
1/2 Large Bell Pepper
1 1/2tsp Sea Salt
1tsp Thyme
1tsp Sage
3 C Spring Water
Grapeseed Oil
DIRECTIONS
Bring 3 cups of spring water to a boil, add 1tsp of sea salt, add rinsed rice to water. Simmer until all water is absorbed, 45min to 1hr.
While rice is simmering, slice the mushrooms, onions and peppers. Sauté over high heat with grapeseed oil, thyme, sage and the rest of the sea salt (1/2 tsp). Toss around for about 5 min, then sit to the side.
Once all of the water is absorbed in the rice, mix in the sautéed veggies.
CAJUN OKRA
1 16oz Bag Frozen Okra (or 4 cups of fresh chopped okra)
2 Roma Tomatoes (or handful of chopped cherry tomatoes)
3T Kamut Flour
2T Spelt Flour
1/2tsp Cayenne Pepper (or more)
2T Dried Onion Flakes
1tsp Onion Powder
1tsp Oregano
1/2tsp Sea Salt
DIRECTIONS
Preheat oven to 400 degrees.
Partially thaw the okra if you are using frozen, place in colander under running water.
In a mixing bowl mix together Kamut Flour, Spelt Flour, cayenne pepper, dried onion flakes, sea salt, oregano and onion powder.
Pour okra and tomato into the mixing bowl with flour and spices, mix together to coat the okra.
Coat baking sheet with grapeseed oil and pour okra onto the sheet. Cook for 20 minutes, stirring halfway through the cooking time.
CRISPY FRIED ZUCCHINI
1 16oz Bag Frozen Okra (or 4 cups of fresh chopped okra)
2 Roma Tomatoes (or handful of chopped cherry tomatoes)
3T Kamut Flour
2T Spelt Flour
1/2tsp Cayenne Pepper (or more)
2T Dried Onion Flakes
1tsp Onion Powder
1tsp Oregano
1/2tsp Sea Salt
DIRECTIONS
Preheat oven to 400 degrees.
Partially thaw the okra if you are using frozen, place in colander under running water.
In a mixing bowl mix together Kamut Flour, Spelt Flour, cayenne pepper, dried onion flakes, sea salt, oregano and onion powder.
Pour okra and tomato into the mixing bowl with flour and spices, mix together to coat the okra.
Coat baking sheet with grapeseed oil and pour okra onto the sheet. Cook for 20 minutes, stirring halfway through the cooking time.
CRISPY FRIED ZUCCHINI
3-4 Zucchinis
1-2C Kamut Flour
1C Spelt Flour
2T Onion Powder
Sea Salt
Spring Water
Cayenne
Grapeseed
DIRECTIONS
Slice zucchini into 1/4" thick coins. Sprinkle with a bit of sea salt and let absorb for a deeper flavor.
Heat oil up in a Dutch Oven, if you don't have one, a pot or a fryer will do also.
Combine the onion powder and spelt, then season with salt and cayenne pepper. Add spring water to the mix, enough to form a creamy batter, not too thick.
Put kamut flour in a separate bowl.
Dip the sliced zucchini in the batter first, then toss around in the kamut flour. The kamut flour has a texture like cornmeal and gives the zucchini an awesome crispy crunch.
Carefully place in the hot oil and cook for about 5 minutes or until brown. Drain on a wire rack sitting over a cookie sheet or you can drain the old school way using napkins. Just know that freshly fried foods sitting on top of napkins will produce steam and can cause it to become soggy.
Tip: Scoop them out with a long handled, stainless steel strainer. It's much easier than using tongs.
PLATE UP!
Scoop wild rice mix onto plate and add a hearty portion of cajun okra on top with a side of fried zucchini. Fancy it up by sprinkling chopped scallions on top of the okra. Serve with a simple side salad w/homemade dressing.
Bon appétit!
Remember to buy organic and, as always, to stick with Sebi Approved* ingredients for optimum health.
Thanks for visiting :)
