Vegan: Braised Mexican-Spiced Vegetables

[Guest guest]

From Vegetarian Times, October, 2000

 

 

* Exported from MasterCook *

 

Braised Mexican-Spiced Vegetables(Vegan)

 

Recipe By :Vegetarian Times, October, 2000

Serving Size : 4 Preparation Time :0:30

Categories : Mexican Soups & Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

5 scallions, cut into 1 " pieces

1 stalk celery, thinly sliced on diagonal

10 large tomatillos (8 oz) husked, rinsed, and

quartered

2 medium clove garlic, minced

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon chili powder, preferably Mexican

3 cups Winter squash, peeled, cubed 3/4 "

1/2 teaspoon salt(or more to taste)

1 medium red bell pepper, cut into 3/4 " squares

1 cup frozen corn

1 teaspoon fresh lime juice

fresh cilantro sprigs for garnish (optiona

 

1. In medium saucepan, heat oil over medium heat. Add scallions and celery and

cook, stirring occasionally, until softened, about 4 minutes. Add tomatillos,

garlic, oregano, coriander and chili powder and cook, stirring occasionally, 4

minutes.

2. Stir in 1 1/2 cups water, cover, increase heat to high and bring to a boil.

Add squash and salt and return to a boil. Reduce heat to medium-low, cover

partially and simmer 5 minutes. Stir in bell pepper and continue simmering,

partially covered, until squash is almost tender, 3 to 5 minutes.

3. Stir in corn and simmer, partially covered, until all vegetables are just

tender, about 5 minutes. Remove from heat and stir in lime juice and a little

more salt if necessary. Serve hot, garnished with cilantro if desired.

Per Serving: 185 CAL; 4GProt; 5GTotal Fat (0 Sat.Fat); 37GCARB; 0 CHOL;

289MGSOD; 10G Fiber

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 69 Calories; 4g Fat (45.2% calories from

fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat.

 

NOTES : " This chunky, satisfying vegetable stew is medium spicy. For those who

like their food picante, replace the chili powder with a canned minced chipotle

chili in adobo sauce. To finish cooking this dish within half an hour, cook and

prep simultaneously-cut up the ingredients as you go along. To save time, look

for ready-cut packaged winter squash at the supermarket. Menu Plan:

Serve the stew over rice (wehani is especially good) with thin wedges of ripe

avocado sprinkled with lime juice and salt. Finish the meal with slices of

fresh mango. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0