Stewed Okra and Tomatoes

I had fun making southern black-eyed peas about a week ago, and thought I'd continue the theme this evening with okra, a decidedly southern vegetable.

Ingredients:

• 1 teaspoon canola oil
• 1/2 cup chopped onion
• 4 cups trimmed okra pods
• 1/2 cup water
• 1/2 teaspoon vegan sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) undrained can no-salt-added diced tomatoes

1. Heat the canola oil in a saucepan over medium heat.  Add the onion and saute for 2 minutes.

2. Add the okra, water, sugar, salt, black pepper, and tomatoes.  Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.

I rounded out the meal with mac and cheese (made with Daiya) and black-eyed peas.

Nutrition Info:
4 servings (1 cup), Calories 72

Tasting Notes:
Not quite as I hoped. For one thing, I would definitely slice the okra into rounds next time, and cook that way, and I also thought the mixture was too soupy; simmer with the lid off so that some liquid can evaporate, and I think you'll wind up with a better final product. In terms of seasonings, there was too much black pepper, but not enough other spices - thyme or a similar herb might have been nice in here. I'd stir black-eyed peas directly into the pot next time too, for a heartier one dish meal, and then this would have been a real keeper.

Rating: 
3