Vegan okra and tomato stew
Ragout and stew
Fresh okra at the store or farmers market is my personal sign of warmer weather coming soon (finally!). My mother introduced me to okra—frozen okra—when I was a child, and I always rather fancied the texture. When I found it was used in many African cuisines, it gave me a way to start cooking those cuisines. This lusty vegan stew is more than a little bit Creole influenced, with a pinch of haute French mixed up with its African origins and mixed together like only New Orleans can do. Serve it over fluffy cooked millet and some black eyed peas for a heartier entree. <br />
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