veggumbo.jpgThis vegetarian meal gets it sea-flavor from dulse flakes. It’s a great way to use squash and okra, since as everybody knows, when they come into season, you can’t not give them away fast enough.

1 pound of pinto beans, cooked in water
1/2 c olive
1/2 c (2 oz or 56.7g) Better Batter Gluten Free flour
2 c diced onion
2 c diced green peppers
1 c diced
3 cloves minced garlic
4-6 cups chopped tomatoes
4 quarts
vegetable stock or water
1 tbsp dulse flakes
1/8 tsp dried oregano
tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne
1/8 tsp celery salt
tsp paprika
1/4 tsp basil

1 large
winter squash, cut into 1/2 inch cubes
1 pound okra, with the stems cut

1 large pan warm cooked


Keep pinto beans aside.

Saute the olive oil and
flour, until the flour thickens. Add the onion, green peppers, celery, and
garlic and saute until soft, about 5 minutes. Add the tomatoes, water, and
seasonings and saute for another 5 minutes. Add the winter squash, okra, and
beans, and simmer over low heat for about 30 minutes. Or until okra is tender
and squash is beginning to soften.

Serve over rice.