| 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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