Vegan recipe #4: Chayote, Red Pepper & Corn Salad

[Guest guest]

Chayote (chy-oh-tay) is a small squash-like veggie, about the size of

a large pear and pale green.

 

Chayote, Red Pepper & Corn Salad

serves 4 or 5

 

salt

1 chayote

2/3 c roasted red bell pepper (1 medium)

3 c corn kernels (fresh from 3 medium ears, or frozen)

1/2 tsp cumin seeds

1 tsp dried oregano

1 garlic clove, minced

2 tbsp extra-virgin olive oil

1/2 c minced onion

1/8 tsp hot red pepper flakes

3 tbsp apple cider vinegar

 

Bring a pot of salted water to a boil. Cut the chayote in half and cut

out the central pit. Quarter, cut the quarters in half lengthwise,

then slice crosswise into 3/8 " pieces. Blanch the chayote until it is

cooked through but still firm, about 3 minutes. Refresh in cold water,

drain the water, then put the chayote in a medium bowl.

 

Peel and seed the roasted pepper. Cut into 1/4 " strips, and cut those

into 1 " pieces. Add to the bowl.

 

Heat a medium cast iron skillet until very hot. (If you don't have a

cast iron skillet, be especially careful doing this in a regular

skillet.) Add the corn and dry roast the kernels, placing no more than

2 layers of the kernels in the pan at a time. Cook, stirring

continuously, for 4 to 5 minutes, or until the corn is browned in

places and cooked through. Add to the chayote and red pepper.

 

In the same skillet, lightly toast the cumin and oregano, stirring

frequently, until fragrant, about 1 minute. Place the toasted spices

in a mortar and pestle or a spice grinder and grind. Add to the

vegetables along with the garlic.

 

Warm the oil in medium skillet. Add the onions and red pepper flakes,

and saute over medium low heat for 10 minutes, or until teh onions are

softened and have begun to brown. Pour te onions over the salad in the

bowl and mix. Add the vinegar and 1/2 teaspoon of salt and stir to

combine.

 

From " The Voluptuous Vegan " by Myra Kornfeld

 

Notes:

I sometimes just buy the jars of roasted pepper - it's peeled and

seeded already, and good to have on hand for quick things. You can

also buy jars of cut ones.

 

I also use the same cast iron skillet for the onions; I don't really

know why she has you use a different one - just turn the heat down a

little! When the onions are about half done I put the garlic in - I

like it warmed up a little rather than raw in this dish - and use

ground cumin, sprinkled over the onions as they cook. Another step

saver - crush the oregano between your fingers and sprinkle over the

vegetable bowl, skipping the mortar and pestle routine. (The fresh

grinding does add flavor, but when you're pressed for time the

pre-ground stuff, warmed, does fine.)

[Guest guest]

At 04:43 PM 4/30/2005 +0000, you wrote:

>Chayote (chy-oh-tay) is a small squash-like veggie, about the size of

>a large pear and pale green.

 

If you can't find them under the name Chayote, they are also called

Mirlitons. They good...a little like a green pepper.

 

Veronica

 

 

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