Page 78

CH AYOT E RATATO U I L L E A N D RE D B E ANS SERVES 8

When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta. 3 2 2

1 Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.

2

Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired. PER 1-CUP SERVING 162 CAL; 6 G PROT; 6 G TOTAL FAT (<1 G SAT FAT); 24 G CARB; 0 MG CHOL; 332 MG SOD; 7 G FIBER; 8 G SUGARS

“SECRET INGREDIENT” M A NG O S A LS A MAKES 3½ CUPS | 30 MINUTES OR LESS

What to do when you want fresh-tasting salsa before tomatoes are in season? Blend a can of tomatoes with a chayote, then embellish the base with your favorite flavors. Chayote adds cucumberlike texture to this salsa, without cucumber’s distinctive flavor. Serve with chips, or as a condiment to your favorite Mexican dishes. 1 1 8 1 4 1 1 ½

15-oz. can diced tomatoes chayote, peeled, pitted, and cut into chunks green onions, cut into 1-inch pieces clove garlic, peeled tsp. lime juice tsp. olive oil large or 2 small mangos, peeled and finely diced tsp. hot sauce, such as Cholula, optional

Blend tomatoes, chayote, green onions, garlic, lime juice, and olive oil in food processor until smooth. Transfer to bowl, season with salt and pepper, if desired, and stir in mango and hot sauce, if using. PER ¼-CUP SERVING 38 CAL; <1 G PROT; <1 G TOTAL FAT (<1 G SAT FAT); 8 G CARB; 0 MG CHOL; 207 MG SOD; 1 G FIBER; 6 G SUGARS

76 MARCH 2016

vegetariantimes.com

FOOD STYLIST: ERIC LESKOVAR; ASSISTANT FOOD STYLIST: COLIN BARCLAY; PROP STYLIST: NICOLE DOMINIC

Tbs. olive oil small onions, quartered and thinly sliced (2 cups) small red, orange, or yellow bell peppers, cut into thin 1½-inch-long strips 1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups) 3 cloves garlic, minced (1 Tbs.) 4 chayotes, peeled and cut into 1-inch chunks (8 cups) 2 15-oz. cans chopped tomatoes 4 sprigs fresh thyme 4 sprigs fresh oregano 2 bay leaves ½–1 tsp. harissa paste, optional 1½ cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained

19sdfghkjhf  
Advertisement