Yield: 4 servings
|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|
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.