| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jamaican |
Vegetables, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Onions; diced |
| 2 |
c |
Firm tofu; diced |
| 1/2 |
c |
;water |
| 1/2 |
c |
Red bell pepper; diced |
| 1/2 |
c |
Carrots; peeled and grated |
| 2 |
ts |
Garlic; minced |
| 1/2 |
ts |
Sea salt |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
c |
Run Down Sauce (see recipe) |
| 1 |
c |
Chayote squash; diced |
INSTRUCTIONS
Put all of the ingredients, including the sauce, but not the squash, in a
saucepan. Simmer for about 15 minutes. Then add the squash and continue
cooking until the vegetables are tender-crisp. Serve over rice.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE
Posted to MM-Recipes Digest V4 #241 by Jack Elvis <jackelvis@moonlink.net>
on Sep 10, 1997
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