Brown Rice • Red Beans • Carrots • Celery • Bell Peppers • Parsley • Rich Savory Vegetable Broth
Salad recipe by Green Garden Bakery youth and chef coach Bertrand Weber from MPS Culinary & Wellness Services
Transformation Nation by Green Garden Bakery
Would you like soup or salad?
Daraartu, Seth, Lalah and Aiisha from Green Garden Bakery on the Northside of Minneapolis channeled inspiration gleaned from their leadership trip to New Orleans last fall, which they described as personally transformative. They embraced the transformation theme by creating a salad that, with a few clever adjustments, turns into a gumbo.
Transformation Nation Gumbo
Makes 12 (1-cup) servings
Gumbo Ingredients
- 1 cup uncooked brown rice
- ½ cup vegan butter
- ½ cup flour
- 2 quarts vegetable broth, divided
- 1 ½ cups chopped rainbow carrots
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- ½ cup finely chopped red onion
- ½ cup chopped fresh parsley
- 1 Tbsp. Cajun spice blend
- 1 tsp. finely chopped garlic
- 1 (15-oz.) can red beans, rinsed and drained
Directions
- Cook brown rice according package directions.
- Meanwhile, melt butter in a large soup kettle over medium heat. Stir in flour; cook and stir until light brown. Gradually pour in 2 cups broth, whisking continuously until smooth.
- Stir in remaining 6 cups broth, cooked rice, vegetables and seasonings. Cover pan; simmer about 20 minutes or until vegetables are tender. Add beans. Serve hot with warm cornbread if you’d like.
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