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a_guy_named_ai
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Registered: 09/24/07
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Humble Jumbo Vegan Gumbo
#7518260 - 10/15/07 01:19 AM (16 years, 3 months ago) |
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Humble Jumbo Vegan Gumbo
Hello, one of my favorite hobbies is cooking and I thought I would share one of my favorite recipes. This is a recipe for a delicious vegan gumbo that even meat eaters will devour. It is very adaptable, and you could easily add mushrooms, cannabis or whatever you feel fits your tastes. The fat used in the roux makes it an excellent medium for cannabanoid absorbtion (although such fat is not absolutely necessary). This is one of my favorite recipes, not just because it tastes delicious, but because it uses cheap materials and will last a very long time. Those of you who don't like to cook very often, or are in college, this is a great recipe for you.This is a basic gumbo that can be easily altered. It does not require sassafras file, but you could use it if you want to. But if you use file, you don't need to use a roux (but you can just be careful).
Ingredients:
1 jar vegetable bullion. I use organic "better than bullion" vegetable bullion. I've seen this at health food stores and commercial grocery stores also have it. Use this type of bullion because it can be measured in small amounts and you don't need to have the water to go with it that you would need in broth or stock. This can be crucial if you need to adjust the broth.
1/2 cup olive oil 1 cup WHITE flour (I'm not racist I've just discovered white flour works alot better) 4 stalks celery, diced 3 large GREEN bell peppers, diced evenly (you can use one red, but using red just doesn't taste the same) 2 large onions, diced 3 garlic cloves, minced 3 carrots, sliced 3 medium potatos, cooked and mashed 1 cup green french lentils (Note: It is very important you use these kinds of lentils. They have some sort of membrane that keeps them from falling apart like other lentils in soups.) 1 cup chopped okra
Optional: cannabis
I suggest using a full ounce of cannabis to begin with. The soup itself will measure I'm guessing out to about 5 liters (3 liters broth and about 2 liters other stuff I'm guessing) I believe so keep that in mind. I suggest 1 ounce to begin. To use this, you will not be putting cannabis directly into the soup (although you can add some if you like the taste). You will need to first grind the weed as finely as possible preferably with a coffee grinder specifically for this purpose. Make sure you use grade A cheeba. You can use shake but I think that using low quality weed in cooking is just a waste.I think you should save it for bubble hash. After you grind the weed you need to mix it with olive oil in a glass jar. Don't use a bottle it will be hard to get out. For 1 oz of weed mix it with 1 cup of olive oil. Let it sit for 3 days in a dark cool place, stirring periodically. Then strain leaf material as well as possible from oil using cheesecloth. If you plan on saving this oil for later use, store it in a dark cool place. I don't think it's a good idea to store it in the fridge while you're making the oil, but after you make it it's the best place to store it.
If you want to add more cannabis then this, put the canna-oil in a double boiler and heat it up gently, then add good hash and stir until hash is mixed in real good. Don't cook for too long. The idea is to cook the cannabanoids as little as possible and with the gentlest heat. High heat will damage it.
Optional: mushrooms
Don't use anything fancy. I suggest using 12 oz. plain white button mushrooms, or portobello mushrooms trimmed of their gills.
Spices:
1 1/2 tsp. each: thyme, oregano, and basil 1 1/4 tsp. allspice 1/2 tsp cloves 2 bay leaves cayenne pepper to taste salt and fresh ground pepper to taste (only add salt at end of cooking ) 1/4 cup fresh parsley, chopped optional : 2 tsp file powder. Just be careful, never add until the end of cooking.
Instructions:
First, put 3 liters of water in a big pot on the stove and put it on high to bring it to boil with the appropriate amount of bullion. Remember you're not trying to make the stock real strong, it's just a base for the rest of the ingredients. It should not be very salty at all. Make sure you have all of your vegetables cut up and everything ready before hand.
Put the onions, bell peppers, and celery, mushrooms and garlic cloves into one bowl. Then put the carrots and okra into another bowl. Keep the mashed potatos in a separate bowl.
Next to make the roux.
ROUX:
First, you're going to need something to cook the roux in. You'll need a large saucepan preferably the wide kind, or what I use is a big non-stick coated wok. Whatever you use it would be a really good idea to use something nonstick, it will make it easier. Also handy is one of those high temp latex spatulas.don't use anything cheap plastic, it might melt.
Mix the flour and the oil in the pan and turn heat up to medium high. Don't use the canna-oil for this. You're using a smaller amount of oil because the canna-oil has to be added too. You can only get so much cannabis in suspension in oil from what I've read.
You have to get a rythym down with the roux, if the heat is higher, have a faster rythym, if the heat is lower, have a slower rythym. The idea is to get it to brown, but not burn. If you burn the roux, you have to start all over. Not really a big deal but it's not something you want. It should bubble and after a few minutes it will start to turn darker. You don't want it black, some people like that but it's disgusting and unecessary (it really smells nasty too). By the time you get done making the roux your water will hopefully be boiling. Make sure you keep the water going, keep it hot. When the roux looks good you'll turn the heat of the pan down to medium, add the vegetables to the roux and mix it up and let it cook down for several minutes.If you need to add a bit more oil do it. Then you go on to the next step.
When the vegetables are all cooked down and sauted to your liking, take the whole thing and carefully pour it into the water. Lower the temperature carefully to a nice simmer. You want it to steadily simmer, not boil. This is important especially if your adding canna-oil because if you heat it too high then it damages the actives in the cannaoil. By the way don't add the canna-oil yet.
Add the seasonings, okra, and carrots and simmer for 45 minutes. After 45 minutes add the lentils and simmer until the lentils are cooked. Make sure to stir the bottom of the pan so things don't stick and burn. Then add the mashed potatos gradually until a desired consistancy is reached. It should be gloopy and bubbly in a really good way. then simmer 10 more minutes. Then add canna-oil and gently simmer 5 more minutes. Then turn heat down low, and wait until it is cool enough to taste. Taste and adjust water or bullion if needed. If anywhere during the cooking process you feel you need to add water do it, then add the appropriate amount of bullion. Take out the bay leave and serve.
Now pour the gumbo over a bowl of rice that you had cooking in the rice cooker. I prefer healthy brown rice. This is really filling so be careful. Have a bottle of hot sauce and pickapeppa sauce on the table as condiments. This should last you at least a week if not more if you are single. probably more. Remember it gets better the next day.
Enjoy.
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snoot
look alive ∞



Registered: 01/30/05
Posts: 9,640
Loc: 45º parallel
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Quote:
jonathan_206 said: Humble Jumbo Vegan Gumbo You have to get a rythym down with the roux, if the heat is higher, have a faster rythym, if the heat is lower, have a slower rythym. The idea is to get it to brown, but not burn. If you burn the roux, you have to start all over. Enjoy.
That sounds absolutely delicious, you don't really need to brown the roux's, a roux needs to get too about 200 degree's before flour will reach its thickening point.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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tiny_rabid_birds
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Registered: 11/08/05
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Loc: estados unidos
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sounds delicious.. but i must comment on the cannabis suggested. i'm not sure where you're from, but around here an ounce of primo bud costs about $300-400usd. there is absolutely no way i'd be able to justify that sort of expense on soup... also, i was always under the impression that when you're making canna-oil, you're just extracting the cannabinoids from the plant matter anyways, so why would it matter if the pot was good or not?
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snoot
look alive ∞



Registered: 01/30/05
Posts: 9,640
Loc: 45º parallel
Last seen: 5 hours, 14 minutes
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Quote:
tiny_rabid_birds said: sounds delicious.. but i must comment on the cannabis suggested. i'm not sure where you're from, but around here an ounce of primo bud costs about $300-400usd. there is absolutely no way i'd be able to justify that sort of expense on soup... also, i was always under the impression that when you're making canna-oil, you're just extracting the cannabinoids from the plant matter anyways, so why would it matter if the pot was good or not?
alot of pot smells different, and you'd be very surprised how much flavor is released from good headies, especially sativa buds.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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a_guy_named_ai
Stranger

Registered: 09/24/07
Posts: 767
Last seen: 15 years, 7 months
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Quote:
sounds delicious.. but i must comment on the cannabis suggested. i'm not sure where you're from, but around here an ounce of primo bud costs about $300-400usd. there is absolutely no way i'd be able to justify that sort of expense on soup... also, i was always under the impression that when you're making canna-oil, you're just extracting the cannabinoids from the plant matter anyways, so why would it matter if the pot was good or not?
well, If you grow your own plants then it's really not that much. But even if you don't, If you used an ounce for this recipe, I thought and if it's 5 liters of soup (might be more even ) you could have a bowl every night for 21 days. 5 liters equals 21 cups. Have a cup of gumbo and some rice. Remember this is seriously filling, I'm not kidding. You could eat it for lunch and have a heavier meal for dinner. So would buying an ounce be worth it for this soup for close to a month? If you have the money, definitely. Eating weed lasts a lot longer than smoking it btw, and can be much more intense if done right.
What I have realized, is the unfortunate truth that if you cook with cannabis you have to have good herb and lots of it. If you try to cut corners, I have witnessed that you end up wasting the weed and not getting high like you want to. But if you put out, then your experience will be well worth it.
I have read testimonies of people who use shake for cooking, and it just doesn't work as well. It ends up being a waste. for instance I've witnesses large amounts of lower quality weed being used to make green dragon and after numerous attempts it still didn't work. The high that you get from shake btw is not the same as good weed. It contains much less thc and more cbd and contains cbn.
In the end, if you have less weed you could just cut the recipe down to size.
Edited by jonathan_206 (10/15/07 02:08 PM)
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a_guy_named_ai
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Registered: 09/24/07
Posts: 767
Last seen: 15 years, 7 months
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I didn't intend to drag this thread up, but I made this recipe last night and after adding all the ingredients except for cayenne,salt, and pepper I felt the soup needed a boost and I used tony chacheres creole seasoning in it's stead. It turned out nice. I am going to experiment using different dried powdered peppers.
This time I put collard greens,green onions,and a whole pack of apple sage grain meat sausage. It has more of a bitter taste from the collards but I think it turned out very well. I do think I maybe should have added more potato but it's fine. I think it's because I have used potato flakes before, and they seem to work much better.
I am also thinking of using file next time instead of roux. I think i'm staring to dislike the taste.
Edited by jonathan_206 (11/05/07 11:41 AM)
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