{"id":19172,"date":"2022-04-25T09:00:20","date_gmt":"2022-04-25T13:00:20","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=19172"},"modified":"2022-04-08T12:15:43","modified_gmt":"2022-04-08T16:15:43","slug":"okra-veggie-stew","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2022\/04\/25\/okra-veggie-stew\/","title":{"rendered":"Okra Veggie Stew"},"content":{"rendered":"<p><a href=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/04\/Okra.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-19173\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/04\/Okra.jpg\" alt=\"\" width=\"600\" height=\"602\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/04\/Okra.jpg 600w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/04\/Okra-300x300.jpg 300w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/04\/Okra-150x150.jpg 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>Photo and recipe by Rissa Miller<\/p>\n<p>(Serves 6)<\/p>\n<p>1 Tablespoon olive oil<\/p>\n<p>1\/2 cup sliced\u00a0onion<\/p>\n<p>2-3 cloves garlic, minced<\/p>\n<p>One 16-ounce block extra-firm tofu, drained and cubed<\/p>\n<p>8-ounce bag frozen okra, thawed and drained<\/p>\n<p>1 small zucchini, chopped<\/p>\n<p>1 bell pepper, seeded and chopped<\/p>\n<p>Two 14-ounce cans diced tomatoes with juices<\/p>\n<p>3-4 springs fresh thyme<\/p>\n<p>1 teaspoons cumin<\/p>\n<p>1 teaspoon ground coriander<\/p>\n<p>1 teaspoon dried ginger<\/p>\n<p>Pinch red pepper flakes (optional, more or less to taste)<\/p>\n<p>1\u00bd cups low-sodium vegetable stock (if needed)<\/p>\n<p>3 cups fresh spinach, roughly chopped<\/p>\n<p>In a soup pot, warm\u00a0olive oil for 1-2 minutes, then saut\u00e9\u00a0onions\u00a0and garlic for about 3-5 minutes until lightly browned and fragrant. Add tofu, okra, zucchini, bell pepper, tomatoes, and all spices. Stir gently and simmer for 10-15 minutes. Add extra broth if you want more broth in the stew and spinach. Simmer another 5 minutes until spinach is wilted but still bright green. Remove thyme branches from the soup and serve warm. Optionally, serve over prepared brown rice or whole wheat noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photo and recipe by Rissa Miller (Serves 6) 1 Tablespoon olive oil 1\/2 cup sliced\u00a0onion 2-3 cloves garlic, minced One 16-ounce block extra-firm tofu, drained and cubed 8-ounce bag frozen okra, thawed and drained 1 small zucchini, chopped 1 bell pepper, seeded and chopped Two 14-ounce cans diced tomatoes with juices 3-4 springs fresh thyme [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19172","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/19172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=19172"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/19172\/revisions"}],"predecessor-version":[{"id":19174,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/19172\/revisions\/19174"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=19172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=19172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=19172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}