Maque Choux

If you live in the Northeast, the window for okra is slim. Maybe a month, month and a half before it disappears. While it’s available at grocery stores, the taste of fresh is hard to beat. I wanted to make something that highlights the flavor of the okra minus the slime that so many folks hate. The tomato in this recipe helps to neutralize that texture (other slime reducers include acidic stuff like vinegar, lemon juice).

Chopping board

The recipe is adapted from Chef Lynnie. Maque Choux is believed to be a Louisiana/Cajun adaptation of a traditional Native American food, not unlike succotash. Many versions of the dish are out there, including ones with bell peppers, celery, ham among other ingredients. I didn’t set out to make a vegan version, it just turned out that way. This version holds its own.

Servings: 3
Prep Time: 5 minutes
Cook Time: 20 minutes
1 cup corn
1 cup okra, chopped into bite size pieces
1 large tomato chopped, small
2 oz onion, chopped
1 t paprika
½ t cayenne pepper
1 t garlic powder
1 T apple cider vinegar
1 T smart balance
pepper to taste
salt to taste
a few ounces almond or non-dairy milk

Method:

Heat pan with a little oil to medium-low. Toss in chopped onions and allow 5 minutes to wilt a little. Add okra and cook for around 5 minutes. Next throw in all other ingredients and mix well. Cook for 15 minutes covered. Once the okra’s appearance has darkened and tomato full breaks down, it’s done. Taste and adjust seasoning as desired.