{"id":1397,"date":"2017-10-24T08:21:33","date_gmt":"2017-10-24T12:21:33","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1397"},"modified":"2017-10-28T06:57:13","modified_gmt":"2017-10-28T10:57:13","slug":"crispy-lowfat-vegetarian-okra-pie-and-okra-eggplant-burgers","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/crispy-lowfat-vegetarian-okra-pie-and-okra-eggplant-burgers\/","title":{"rendered":"Crispy Lowfat Vegetarian Okra Pie and\u00a0Okra Eggplant Burgers"},"content":{"rendered":"
\"\"<\/a>

Crispy Okra Pie<\/center><\/p><\/div>\n

Mmmmm, sounds yummy, right? You’d be surprised. The way I usually make okra is\u00a0CRISPY LOW FAT OVEN FRIED OKRA\u00a0\u00a0<\/strong>where I take thawed out, cut frozen okra and dip it into beaten egg then into breadcrumbs and bake in a 400 degree oven 12-15 minutes in a metal pan sprayed with olive oil Pam. I spray the tops with more Pam so they’ll brown.\u00a0\u00a0This time I tried something different. Again, I had a 12 oz bag of frozen cut okra that I took out 6 oz of it to thaw. I made a<\/span><\/p>\n

\"\"<\/a>LOW FAT VEGETARIAN <\/span><\/span><\/strong>OKRA PIE (think cheesy bread without the heavy crust)<\/strong><\/span><\/p>\n

First, saute in olive oil one big chopped onion<\/span> along with 2 chopped celery<\/span> stalks, few chopped garlic cloves<\/span> if you have them. Once they are golden they’ll add great flavor to this dish.<\/span><\/p>\n

Put the sauteed onions, celery and garlic into a large mixing bowl with the thawed okra<\/span> along with 1\/2 tp each salt, pepper, garlic powder, onion powder<\/span> and 1\/4 tsp each crushed fennel seed, basil, tarragon, curry powder<\/span> along with one beaten egg<\/span>.\u00a0 \u00a0<\/span><\/p>\n

At this point, if you are a cheese eater you could add up to 1 cup of shredded cheese.
\nFor a full fat version, you could add 2 tablespoons of olive oil or mayo, which would also add flavor.<\/em><\/span><\/p>\n

Add panko and\/or regular Italian seasoned bread crumbs<\/span> and mix until it becomes an almost doughy consistency.<\/span><\/p>\n

Spray the bottom of a 9″ round pan and squeeze the mixture very flat into the bottom of the pan. The flatter it is, the more crispy it will be. Into a preheated\u00a0<\/span>425f oven for maybe 15-20 minutes. It will turn out very crispy on top and bottom and slightly soft in the center.<\/span><\/p>\n

Cut into strips or pie slices and serve with your favorite hot sauce or dipping sauce.<\/span><\/p>\n

You could also make this recipe adding or substituting steamed eggplant or<\/span> artichoke hearts<\/span>\u00a0<\/span>for the okra.<\/span><\/span><\/p>\n

You may like the following recipe also:<\/span><\/em><\/p>\n

LOW FAT VEGETARIAN OKRA BURGER<\/span><\/h2>\n
\"\"<\/a>

I buy the 12 oz bag<\/center><\/p><\/div>\n

First, you’ll mix the same ingredients as in my LOW FAT VEGETARIAN OKRA PIE above:<\/span><\/p>\n

First, saute in olive oil one big chopped onion<\/span> along with 2 chopped celery<\/span> stalks and a few chopped garlic<\/span> cloves if you have them. Once they are golden they’ll add great flavor to this dish.<\/span><\/p>\n

Put the sauteed onions, celery and garlic into a large mixing bowl with the thawed okra<\/span> along with 1\/2 tp each salt, pepper, garlic powder, onion powder<\/span> and 1\/4 tsp each crushed fennel seed, basil, tarragon, curry powder<\/span> along with one beaten egg<\/span>. You can add an extra egg if you like.<\/span><\/p>\n

At this point, if you are a cheese eater you could add up to 1 cup of shredded cheese.
\nFor a full fat version, you could add 2 tablespoons of olive oil or mayo, which would also add flavor.<\/em><\/span><\/p>\n

Add panko and\/or regular Italian seasoned bread crumbs<\/span> and mix until it becomes an almost doughy consistency.<\/span><\/p>\n

Spray the bottom of a cookie sheet with Pam. Make palm sized burgers about 3\/4″ thick. Place them onto the cookie sheet, sides not touching because we want them to get crisp on the sides also.<\/span><\/p>\n

Into a preheated\u00a0425f oven for 12 – 15 minutes. They will turn out very crispy on top and bottom, soft and chewy in the center. Serve on toasted buns<\/span> with a good mustard<\/span> along with lettuce, tomato, onion and<\/span> pickle.\u00a0It packs a great crunch\/tender texture for a veggie burger.\u00a0<\/span><\/span><\/span><\/p>\n

You could also make this recipe adding or substituting steamed eggplant<\/span>\u00a0or artichoke hearts<\/span> for the okra. I especially like them made with eggplant. The celery is an important flavor component.<\/span><\/span><\/span><\/p>\n

RELATED:<\/span>
\nCrispy, Crunchy Low Fat Oven Fried Eggplant<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mmmmm, sounds yummy, right? You’d be surprised. The way I usually make okra is\u00a0CRISPY LOW FAT OVEN FRIED OKRA\u00a0\u00a0where I take thawed out, cut frozen okra and dip it into beaten egg then into breadcrumbs and bake in a 400 degree oven 12-15 minutes in a metal pan sprayed with olive oil Pam. I spray […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1397","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-mx","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1397"}],"version-history":[{"count":9,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1397\/revisions"}],"predecessor-version":[{"id":1413,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1397\/revisions\/1413"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1397"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}