| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”