Day 95 - Sautéed Okra Recipe
Now that I've decided to go vegan for a week, I've been mentally going through all of the recipes I typically cook, and making adjustments where needed, swapping out oil for butter and so forth.
However, there is one recipe that I frequently cook which doesn't require any tweaking at all. It's already totally vegan, and is one of my favorite dishes on the planet.
Okra is a common vegetable in India, and I love it with a passion that my husband doesn't understand. I think it has something to do with the fact that my great grandmother (not Sudie Mae, but a different great grandmother) used to make fried Okra, which she breaded in cornmeal and fried in bacon fat.
Her version was obviously not vegan, but I think it gave me my fondness for the flavor and texture of the vegetable itself. I love nothing more than to make a giant serving of sautéed okra and polish off the whole thing in one sitting. It's a weird vice, I do realize.
Below is my favorite way to prepare it, and this vegan recipe can be done completely waste free if you buy your ingredients loose at the market and bring your own grocery bag.
SAUTÉED OKRA WITH LEMON AND CORIANDER
- Cooking oil such as olive or coconut
- 4 garlic cloves, finely chopped
- Roughly 1 pound of okra, heads removed and chopped into half-inch pieces
- Salt to taste
- Freshly ground pepper to taste
- 1 small lemon
- 1 handful of coriander leaves, roughly chopped
Heat enough oil to coat the bottom of a sauté pan over medium heat. Add garlic and sauté, until it's soft and translucent, being careful not to let it brown. Add the Okra and stir to coat with oil and evenly distribute garlic. Squeeze the juice of the lemon over the okra and season with salt and pepper. Cover with a lid for a few minutes until the okra turns bright green. Off the heat, add in the chopped coriander. Serve warm.
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