Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Hacienda Hash (Vegan) I just finished making this for dinner, I have been making it about 3 years. I have used this for many different things, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, over pasta with a lil cheese or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me. 4 cups sweet potatoes, peeled and diced 1 1/2 tablespoons safflower oil 1 1/2 cups onions or red onions, diced 2 cups zucchini, diced 1 cup cut corn (fresh or frozen) 1 cup red peppers, destemmed, deseeded,and diced 1 cup green peppers, destemmed, deseeded,and diced 1/4 cup jalapeno peppers, destemmed, deseeded,and diced 3/4 cup green onions, thinly sliced 1 tablespoon garlic, minced 1/4 cup freshly chopped cilantro 1/4 cup freshly chopped parsley 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 This sounds wonderful! This is next on my list to try I'll be amazed if MY kids eat it though LOL Shelly , " AJ " <coolcook wrote: > > Hacienda Hash (Vegan) > > I just finished making this for dinner, I have been making it about 3 years. > I have used this for many different things, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, over pasta with a lil cheese or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me. > > 4 cups sweet potatoes, peeled and diced > 1 1/2 tablespoons safflower oil > 1 1/2 cups onions or red onions, diced > 2 cups zucchini, diced > 1 cup cut corn (fresh or frozen) > 1 cup red peppers, destemmed, deseeded,and diced > 1 cup green peppers, destemmed, deseeded,and diced > 1/4 cup jalapeno peppers, destemmed, deseeded,and diced > 3/4 cup green onions, thinly sliced > 1 tablespoon garlic, minced > 1/4 cup freshly chopped cilantro > 1/4 cup freshly chopped parsley > 1 1/2 teaspoons chili powder > 1 teaspoon ground cumin > 1 teaspoon salt > 1/4 teaspoon freshly ground black pepper > > In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. > Add the onion and saute an additional 5 minutes, stirring often. > Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. > Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. > Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. > Makes 6 servings. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 This sounds wonderful! This is next on my list to try I'll be amazed if MY kids eat it though LOL Shelly , " AJ " <coolcook wrote: > > Hacienda Hash (Vegan) > > I just finished making this for dinner, I have been making it about 3 years. > I have used this for many different things, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, over pasta with a lil cheese or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me. > > 4 cups sweet potatoes, peeled and diced > 1 1/2 tablespoons safflower oil > 1 1/2 cups onions or red onions, diced > 2 cups zucchini, diced > 1 cup cut corn (fresh or frozen) > 1 cup red peppers, destemmed, deseeded,and diced > 1 cup green peppers, destemmed, deseeded,and diced > 1/4 cup jalapeno peppers, destemmed, deseeded,and diced > 3/4 cup green onions, thinly sliced > 1 tablespoon garlic, minced > 1/4 cup freshly chopped cilantro > 1/4 cup freshly chopped parsley > 1 1/2 teaspoons chili powder > 1 teaspoon ground cumin > 1 teaspoon salt > 1/4 teaspoon freshly ground black pepper > > In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. > Add the onion and saute an additional 5 minutes, stirring often. > Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. > Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. > Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. > Makes 6 servings. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.