| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 4 | c | West Indian pumpkin |
| (calabaza) — butternut | ||
| Squash or acorn squash | ||
| 1 | md | Onion — sliced |
| 1/2 | Scotch bonnet pepper OR | |
| 1 | Jalapeno pepper — seeded | |
| And | ||
| Minced | ||
| 1 | c | Celery — sliced |
| 2 | Garlic cloves — minced | |
| 1 | tb | Ginger root, fresh — |
| Minced | ||
| 6 | c | Vegetable stock or water |
| 1 | tb | Parsley, fresh — minced |
| 1 | tb | Thyme — fresh OR |
| 1 | ts | Thyme — dried |
| 1 | tb | Curry powder |
| 1 | ts | Cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Allspice |
| 1 | c | Kale — finely chopped |
| 1 | c | White beans — cooked |
INSTRUCTIONS
In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately. Serves 8 to 10. Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1. Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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