| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegtime2 | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 2 | c | Cubed fresh pumpkin |
| 1 | c | Cubed potato; unpeeled |
| 1/2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Crushed red pepper flakes or to taste |
| 1/2 | ts | Freshly ground white pepper |
| 3 | c | Vegetable stock or canned broth |
| 1 | c | Fresh or frozen peas; thawed |
INSTRUCTIONS
4 SERVINGS VEGAN Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes. Serve hot. PER SERVING: 156 CAL.:6G PROT.; 4G TOTAL FAT (1 G SAT. FAT); 27G CARB.; 0 CHOL.; 1,080MG SOD.; 5G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 44 Converted by MM_Buster v2.0l.
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