class="separator" style="clear: both; text-align: left;">I finally got back in my kitchen last night! To cook, not just to get a glass of water. This is a big accomplishment, y’all. I’m still getting back up to full energy level after my rowdy birthday weekend, so it may take a few more days to get back into my regular routine, but getting back into the kitchen was a big step.
And, I can’t think of a better way to get back to it, than with a fantastic vegetarian taco.
I’ve never been a huge veggie eater. I pretty much only like certain ones…but I’m trying to branch out more and try new veggies, refine my palate, you might say. Okra…well, I actually love okra, but usually only if it’s fried. I don’t eat boiled okra or any other variation that is soft and, err…slimy. But this okra…is neither fried, nor slimy and it is damn delicious. The pan-sautee and cornmeal crust give it that crunch that I like and it goes perfectly inside a soft tortilla with tomatoes and ranch dressing.
If all vegetarian dishes tasted this good (to me), I would definitely eat them more often. But hey, I’ve found a few so far, which means there is hope for me yet! Maybe you could share with me some of your favorite vegetarian dishes? Don’t bother with tofu though, that’s just not going to happen. But, I’m open to other suggestions! 🙂 And, I highly recommend you add this one to your menu, even if you don’t think you like okra…you just might find you love it!
Source: Pink Parsley
6 Tbsp canola or peanut oil
- 2 lbs okra, sliced into 1/2-inch pieces, stems and tips discarded
- kosher salt and freshly ground black pepper
- 1/2 cup fine yellow cornmeal
- 1 tomato, diced
- Ranch dressing
- Flour tortillas
- Heat 3 tablespoons of oil in a large, non-stick skillet over medium-high heat.
- Add the okra, stir to coat with oil, and cover. Reduce the heat to medium and cook, stirring frequently, until the okra is bright green, about 10 minutes.
- Remove the lid and season liberally with salt and pepper, then sprinkle cornmeal over the top of the okra. Stir to coat, and drizzle the remaining oil over the top, if needed.
- Continue cooking, stirring frequently, until the okra is tender, browned, and crispy, 5-10 minutes. Taste and season with more salt and pepper if necessary.
- Warm the tortillas, fill with okra and tomatoes, and drizzle with ranch dressing. Serve immediately.