We live near an urban organic vegetable garden where okra grows in abundance. On Saturday mornings my Mom volunteer works in the garden and brings home fresh colorful plant foods that remind us of the farm we lived on when I was a child. One of my favorite childhood foods was fried okra dipped in ketchup. (By the way, many brands of ketchup are vegan, especially organic ones. See this note: PETA FAQ.)
Back then we ate the Standard American Diet (SAD), so my Mom would fry up the okra in oil… Well, now we eat healthy vegan, so this Summer she re-created that old recipe. Typically I will not be sharing many recipes on this blog, since there are already so many wonderful vegan recipe blogs, but occasionally I will share a recipe such as this one.
To get energized and inspired for making this recipe, turn on this fun and jazzy song by Olu Dara: “Okra” …
Momma Sara’s Roasted Okra Recipe: Vegan, Gluten-Free, Oil-Free
- 1/2 lb okra
- 1 small tomato, chopped
- 2 tsps cornmeal
- dried oregano
- Himalayan pink salt
- black pepper
Preheat oven to 425 degrees, F. Cut the okra lengthwise in halves, and put in a large mixing bowl. Add tomato and cornmeal, and stir gently. Spread on parchment paper on a baking sheet and sprinkle with oregano, salt, and pepper. Roast for 30 minutes.
Serving suggestion: dip in organic ketchup!
Cheers to life’s simple vegan joys!
Okra: elouis73 on Pixabay.
