I make what I consider a cajun dust, which features smoky paprika, cayenne, garlic, and onion powders, and dried or ground oregano. The okra holds up well to intense spices as well as your smokier versions. Season as simple as with salt and pepper or use your favorite spice mix.As mentioned earlier choose smaller, less than thumb size okra pods.Besides looking pretty cool presentation-wise, this helps whole okra to cook faster while killing off that slime. When cooked at high heat this will allow the okra to open up almost as if it were fanning open visually think about a dolphin opening its mouth wide. I like to clip the tips of the okra right down the center with a knife or pair of kitchen scissors.These okra go well with any of these popular soul food meat dishes. Occasionally, I'll doctor up some mayo with my favorite hot sauce or dry spice mix of paprika, salt, and pepper with a splash of lemon juice. I typically eat this as is since the seasoning mix packs a lot of flavor. Cook time will vary some based on okra size. Roast for 13-15 minutes (or slightly longer), until the ends are golden.Spread okra in a single layer on the baking sheet, then drizzle with olive oil.Then, spread them out on a baking sheet and roasted in a preheated hot oven for about 15 minutes. Season - Roast - Eat! To roast okra, simply trim the ends off of the pods and toss them in olive oil. Roasting is a delicious way to enjoy okra.This is a really simple dish requiring very little instruction. Your favorite spice mix (cajun spice mix is excellent).It both deepens the flavor and gets you to crispy. Don’t fear the burn a good browning is actually a good thing. The other key is to actually let them cook long enough for a good char. The end result is not potato chip crisp, but its a good crunchy bite and just as irresistible. There are few steps to achieve that desired level of crispiness, but it’s actually pretty simple. I was somewhat hesitant initially as I feared I wouldn’t be able to get that crisp I so love. Fear almost kept me from okra whisperer status. It seems that lately fear tactics have been used as the tools of incompetence. ”Fear can push to greatness or keep you from achieving your greatness. The brave man is not he who does not feel afraid, but he who conquers that fear. Nelson Mandela once said, “I learned that courage was not the absence of fear, but the triumph over it. Also, if you’re looking for more healthy okra recipes, roasting solves this issue. However, lately out of convenience I’ve been all about that roasted okra life. My preferred way to eat okra is grilled, fried or stewed. Things done changed now my okra game is nice and I got okra recipes galore including vegan ones! I admit though, I used to fear that okra slime! For the longest time I avoided okra like it was the plague, unknowingly depriving myself of all its beauty. Plus it's only 3 ingredients.ĭespite its bad reputation, you can never have enough okra recipes. Crunchy, spicy and delicious, perfect for a side dish, snack or an appetizer. It's also a contender for my favorite okra dish. The high heat of roasting intensifies the flavor of the okra, while also keeping it crisp.Ĭrispy vegan roasted okra is the perfect way to enjoy a healthy side dish. The results were sublime: the smokiness of roasted okra with the flavor of onion, ginger, cumin, and pepper.It's okra season!!! This soul food roasted okra recipe is a healthy and tasty way to enjoy this tasty summer vegetable. I roasted the okra while I prepared the masala, or onion-spice mixture, and then added the okra once it was done. I’d just bought some okra that I’d planned on roasting, and I briefly considered using it to make my old Bhindi Masala recipe.īut these okra were young and tender, perfect for roasting, and I couldn’t bring myself to cut them up. So the other day, I was fixing Dal Tadka for dinner and needed a side dish. Even people who don’t usually like okra will eat it like French fries when it’s roasted and seasoned. It’s as simple as putting it in a hot oven and letting it cook, but the flavor and texture belies the easiness of the preparation. Frozen okra is fine for gumbos and stews, but only fresh okra will do for my favorite way to prepare it, roasted. Next to vine-ripened tomatoes, the vegetable I look most forward to in the summer is okra, small, tender okra pods that are impossible to get during the winter. Tender, young okra are roasted and then combined with a spicy Indian masala for an excellent vegan side dish. Jump to Recipe Pin Recipe Share on Facebook
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |