Feed The Resistance: Meat Free in 23!

It’s the start of a new year, and that means people are making their New Year’s Resolutions.  A good chunk of those resolutions will have something to do with being more healthy, a good chunk of THOSE will revolve around eating more healthy, and a good chunk of THOSE will include a meat-free diet, or at least eating LESS meat.

With that in mind, this week I grabbed a recipe from Forks Over Knives magazine.  Their Quick Creole Gumbo is a really simple vegetarian take on the traditional Creole Gumbo.  I said really simple – it uses a frozen pepper & onion mix, canned beans, and some really simple spices.  About the only thing that you need to cut up, is the garlic.  Even the roux for this gumbo is simple – you just toast some flour until it turns brown, and then it later add it to your stock.  While the recipe for Quick Creole Gumbo is not on the Forks Over Knives website, I did find an article on making the simple Dry Roux that is used in the recipe – in fact America’s Test Kitchen has a couple of options on how you can make a simple roux, without spending an hour standing at the stove stirring it up.

Dee paired Midwesty Pilsner from Karben4 with this dish – figuring that the crisp taste of the pilsner would cut the spice of the gumbo nicely…and it did!