Okra Marshmallow Delights
Did you know you can make marshmallows out of this peculiar plant? Anything is possible when it comes to okra! Whether it’s a treat you’re creating at home with your family or an on-the-go snack, okra marshmallows will certainly become one of your favorites. Check out this amazing recipe by Katrina Blair.
The following is an excerpt from The Whole Okra by Chris Smith. It has been adapted for the web.
This creative recipe falls squarely into the you’ve- got-to-try-it-to-believe-it category. For anyone already familiar with Blair’s book The Wild Wisdom of Weeds (Chelsea Green, 2014), that should come as no surprise. I have a mind to keep a stash of these perfectly sweet, deep green, chewy treats in my bag at all times so I can hand them out whenever someone tells me they don’t like okra (which happens a lot).
Katrina noted that the mixture tends to flatten out while dehydrating, which is why she created strips (a little like making fruit leathers) and formed the marshmallow shapes afterward. If you don’t have a dehydrator, you could follow the same process using an oven at its lowest temperature setting; check regularly so the okra doesn’t overcook. The aim is tacky-chewy, not hard-crunchy.
Makes 15–20 pieces
Ingredients
2 cups (200 g) sliced fresh okra
1 cup (225 ml) water, plus more if needed
1/2 cup (170 g) honey
2 tablespoons vanilla
1/2 cup (60 g) cashews, raw or roasted
Procedure
- Blend the okra with the water, honey, and vanilla in a high-powered blender until it creams up and becomes thick.
- Pour the mixture onto a dehydrator sheet in long strips and dry at 115°F (45°C) for about 6 hours. The mixture is dry enough once it can be peeled off the dehydrator sheet.
- Remove the strips from the sheet and tightly roll them up. The rolls can then be cut and formed into marshmallow-esque pieces.
- Powder the dry cashews in a food processer.
- Transfer the powder to a shallow bowl and roll the individual pieces in the powder until they appear white. These marshmallow treats can be eaten raw or skewered on a stick and warmed over a fire.
Recommended Reads
Read The Book
The Whole Okra
A Seed to Stem Celebration
$34.95
You may like...
-
$40.00 -
$27.95
Recent Articles
If you’re ready to start growing a portion of your own food, but you aren’t quite ready for something that requires a big time commitment or a lot of effort, this is a good place to start. Sprouts are easy to cultivate, mature very quickly, can be used in a variety of delicious dishes, and…
Read More
Have you heard of silvopasture? This system of managing grazing animals is an ancient practice that integrates trees and pasture into a single system for raising livestock. These systems are managed for both forest products and forage, providing short-and long-term income sources in a mutually beneficial way for healthier animals, better soil, less pest control and mowing, and…
Read More
Want to spice up your traditional bread recipes? This salt-rising bread recipe by fermentation expert Sandor Ellix Katz has all the simplicity, flavor, and uniqueness you’ve been searching for! The following is an excerpt from Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz. It has been adapted for the web. What Is Salt-Rising Bread? Salt-rising…
Read More
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this Milkweed Bud Pizza recipe.
Read More
Oxeye daisies are one of the most important plants for pollinators including beetles, ants, and moths that use oxeye daisies as a source of pollen and nectar. Instead of thinking about removing a plant like oxeye daisy, consider how you can improve the fertility and diversity of habitat resources in your home landscape, garden, or…
Read More