MAKES 24 9-oz servings. Serve on rice or with cornbread. Saute onions in vegetable oil for 3 to 4 minutes. Add cabbage and chilies (or cayenne) and continue to saute until the onions are translucent. Add ginger, stock (or water), and sweet potatoes with a sprinkle of salt. Bring to a boil and simmer for 3 minutes. Add the peppers and tomatoes and simmer for 3 more minutes. Add the zucchini and okra and simmer until all the vegetables are tender. Stir in the lime juice, additional salt to taste and cilantro. Garnish with optional roasted peanut and cilantro sprigs. >From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). >MC+elf firstname.lastname@example.org PER SERVING: 160CAL, 3.6G fat (18.8% cff); with peanuts, 1 tbs. PER SERVING: 213CAL, 8.1G fat (32.1% cff). Recipe by: Moosewood for a Crowd Posted to Digest eat-lf.v097.n014 by KitPATh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (331g)|
|Recipe Makes: 24|
|Calories from Fat: 81 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 426.1mg||15 %|
|Potassium 851.6mg||22 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 23g|
|Protein 7.6g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 214
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!