Instructions: 6 SERVINGS DAIRY-FREE

Gumbo is a thick Cajun soup that is usually made with andouille sausage, seafood, chicken, beef or pork. This vegetarian version uses traditional ingredients like bell peppers, okra and file powder, a ground herb of sassafras leaves that is used to thicken and flavor many Cajun dishes

(available in the spice section of most supermarkets). This gumbos seafood flavor comes from sea vegetables, an ingredient foreign to Louisiana and most American tastes. This is unfortunate since they are tasty versatile and highly nutritious.

Make seasoning mix: In small bowl, mix all ingredients. Set aside.

In separate shallow dishes, combine hiziki, wakame and dulse with water to cover. Let stand until softened, about 15 minutes. Drain, rinse again and finely chop (at this point, sea vegetables may be mixed together). Set aside.

Meanwhile, in large pot, bring 4 cups water to a boil. Add carrots, bay leaf and salt and cook until carrots are tender, about 15 minutes. Drain, reserving cooking water. Discard bay leaf.

Transfer carrots and 2 cups reserved cooking water to food processor. Add miso, umeboshi paste, cider vinegar and hot sauce and puree until smooth.

Return to pot and set aside.

In large nonstick skillet, beat sesame oil over medium-high heat. Add seasoning mix and stir well. Add garlic, onion, celery, bell pepper, okra and soaked sea vegetables and cook, stirring often and lowering heat if necessary, 15 minutes. Stir in file powder.

Add okra mixture and remaining reserved cooking water to carrot puree, thinning with additional water (up to 2 cups) as needed. Cover partially and simmer over medium-low heat 30 minutes.

Remove soup from heat and stir in lemon juice and umeboshi vinegar. Let stand, covered, at least 30 minutes before adjusting seasonings with salt, pepper and extra hot sauce. Rewarm over low heat.

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