Spicy sancocho

Yield: 4 servings

Measure Ingredient
1 tablespoon Canola oil
1 medium Yellow onion; diced
1 medium Green bell pepper; diced
8 ounces White mushrooms; sliced
1 Jalapeno peppers; seeded and minced
(1 to 2)
2 cups Vegetable stock
Canned broth or water
14 ounces Canned stewed tomatoes
2 larges Carrots; peeled and diced
1 large Green plantain
Peeled and coarsely chopped
1 large Boiling potato; peeled and diced
2 tablespoons Minced fresh parsley
1 tablespoon Chopped fresh oregano
OR 1 tsp. dried oregano
½ teaspoon Freshly ground black pepper
½ teaspoon Salt

4 SERVINGS VEGAN

Sancocho, a hearty Caribbean stew, offers a taste of island "comfort food." Serve this meatless version with Jamaican Cook-Up Rice or any other rice dish. Look for plantains in large supermarkets or Latin or Hispanic food shops.

In large pot, heat oil over medium heat. Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes.

Stir in vegetable stock, stewed tomatoes, carrots, plantain, potato and seasonings and bring to a simmer. Cook over medium-low heat, stirring occasionally, until potato and carrots are tender, about 25 minutes. Serve hot.

PER SERVING: 198 CAL.; 5G PROT.; 4G TOTAL FAT (0 SAT. FAT); 39G CARB.: 0 CHOL.; 1,092MG SOD.; 5G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 39 Converted by MM_Buster v2.0l.

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