4 SERVINGS VEGAN Sancocho, a hearty Caribbean stew, offers a taste of island "comfort food." Serve this meatless version with Jamaican Cook-Up Rice or any other rice dish. Look for plantains in large supermarkets or Latin or Hispanic food shops. In large pot, heat oil over medium heat. Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes. Stir in vegetable stock, stewed tomatoes, carrots, plantain, potato and seasonings and bring to a simmer. Cook over medium-low heat, stirring occasionally, until potato and carrots are tender, about 25 minutes. Serve hot. PER SERVING: 198 CAL.; 5G PROT.; 4G TOTAL FAT (0 SAT. FAT); 39G CARB.: 0 CHOL.; 1,092MG SOD.; 5G FIBER. Recipe by: Vegetarian Times Magazine, January 1998, page 39
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