Seriously, though, if you don't like okra, I'd stay away. I've included pics because the veggies looked so bright and delicious to me (but were regrettably taken at night so it's all artificial light, bah!). Mmm.
1/2 large white onion, chopped
1 1/2 green bell pepper, seeded and chopped
3 celery ribs, diced
1 shallot, minced
2 Serrano chiles, seeded and minced
25 large okra, chopped
1 1/2 large carrots, peeled and chopped
4 cloves garlic, minced
1 cup fresh parsley, chopped
1 Tbl fresh oregano, chopped
1 Tbl fresh thyme, chopped
1 Tbl fresh white pepper, ground
6 tsp The Spice Hunter's Salt Free Cajun Creole Seasoning Blend (paprika, onion, garlic, black pepper, lemon peel, chile pepper, allspice, thyme, cloves, mace, red pepper, bay leaf)
3 bay leaves
1 1/2 cups black-eyed peas, soaked
1 1/2 cups uncooked brown rice
8 oz soy tempeh
1 box vegetable stock
8 oz tomato paste
1 tsp salt, or more, to taste
Tabasco to taste (lots!)
Black pepper to taste**Soak the black-eyed peas prior to making this.
In a heavy stockpot, heat the olive oil over medium heat.
Add the white onion, green bell pepper, celery, shallot, Serrano chiles, okra, carrots, and tempeh. Saute for 10 minutes, stirring often.
Add the spices and continue to sauteing and stirring for 2 minutes.
Add the rice, beans, tomatoes, tomato paste, and stock to the pot; everything should now be in there. Bring to a boil.
Reduce to low after incorporating the tomato paste and allow to cook until rice is done, stirring occasionally, about 45 minutes (maybe because I used short grain brown, though?).
Though good hot and out of the kettle, this is SO MUCH BETTER once it's sat in the fridge for about 3 days. Reheat it and consume.