|Okra saute plated with veggie burger and savoy cabbage slaw
|Savoy and red cabbage slaw
So, since I've been using the vegan label, I decided I would actually go completely vegan (and dabble into raw cooking sometimes) for two weeks. I also secretly hoped going vegan might help me lose some weight. That was a pipe dream. You see, you actually have to reduce your caloric intake to lose weight.
It's also a perfect time to become vegan as my garden is overflowing with produce. This year, I grew okra, a vegetable I remember fondly from childhood. My father was a good ole Alabama boy who loved his okra. But somehow, eating okra as an adult escaped me. It probably didn't help that everytime I mentioned it to my husband, he would respond, "Oh, you mean that slimy stuff."
Strangely, I didn't remember it as a slimy vegetable.When I saw okra in this year's seed catalog, I knew I had to give it a try. Okra, fresh from the garden, is amazing! Just make sure you pick it when the pods are four or less inches long. I didn't realize this on my first harvest and let them get really big before picking. It was like eating wood. Pick them small and they are wonderfully tender.
I must admit after many years of not eating okra, I wasn't sure how to prepare it. I searched the internet and found a vegan recipe for okra saute which I adapted to fit my needs.
Okra Veggie Saute on Veggie Burgers with Savoy Cabbage Slaw
(serves one or two)
- 5-6 small okra sliced into rounds
- pan spray and olive oil
- salt and pepper
- optional: cumin
- half a medium onion sliced into half moons
- small or medium zucchini, diced
- veggie burger(s)
- cole slaw (recipe for my version below)
- Heat oil in a medium skillet.
- Add onion and cook 2 minutes.
- Add okra and zucchini and continue cooking until all veggies are tender. Salt and pepper and add any other spices, herbs.
- While the veggies are cooking, slide them over and add your veggie burgers to cook.
- Serve on a bed of slaw with a drizzle of your favorite vegan dressing or more of the slaw dressing described below.
- 1/4 head savoy cabbage chopped
- 1/4 head red cabbage chopped
- 1 carrot peeled and chopped or shredded
- For dressing: 1/4 cup tahini, juice of one lime, 3-4 T. water, 1 tsp. sesame oil, salt and pepper, stevia to taste, 2 diced green onions, 2 T. raw sunflower seeds (Makes more than you will need for slaw.)
- Mix dressing ingredients in a food processor. Add more water to make it pourable.
- Put veggies in a large bowl and drizzle on desired amount of dressing.
- Toss and mix.