Hello, Hello!

It was another great week here at Mother Hubbard’s cupboard. We had lots of positive response to the meal and the rafters were filled with people!

I have this week a great recipe for gumbo (adapted out of necessity from Veganomicon, my new bible). There was also 3 bean hummus and corn bread, but I wont be bothered to put that recipe up because it really wasn’t that great- for awesome cornbread see the previous post on cornbread.

Beany Gumbo-

Margarine (non-hydrogenated)

Flour (I used Buckwheat)

Onions

Red peppers

Celery

Garlic, minced

Diced tomatoes (plenty)

Kidney beans (plenty)

Vegetable broth

Tomato Paste

Allspice

Thyme

Nutmeg

Cayenne

Salt

Melt the margarine at low heat- add the flour and stir- let simmer gently for about 10 minutes. Add the onions and peppers, stirring well to coat for about 5 minutes. Add the celery, garlic, and spices, stirring frequently (I needed to add a bit of oil to prevent the bottom burning a bit). After another 5 minutes add the broth, tomatoes, and pre-cooked kidney beans. Let simmer for about 30 minutes. Serve with rice and good company.

Enjoy!

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