This Lent, CatholicMom.com is once again privileged to partner with CRS Rice Bowl by sharing the CRS Rice Bowl featured recipes on each Lenten Friday. Why not try these simple recipes in solidarity with our brothers and sisters around the world?
Don’t forget to place the money you saved by serving a meatless meal into your CRS Rice Bowl! Those funds help feed the hungry around the world and in your own community. If you don’t have a CRS Rice Bowl program in your own parish, click here to find out how to donate.
HAITIAN VEGETABLE STEW
Makes 6 servings
4 scallions, chopped
6 sprigs parsley
4 sprigs fresh thyme, stems removed
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 t salt
1 T fair trade olive oil
1 small onion, chopped
2 carrots, sliced
1 chayote squash, peeled and chopped
1 small eggplant, peeled and chopped
3 c cabbage, chopped
1 15-oz can of coconut milk
4 c water or vegetable broth (or more, as needed)
1 large tomato, chopped
Salt to taste
For the seasoning, mix first 6 ingredients in a food processor and set aside. Sauté onions, carrots, squash, eggplant and cabbage in oil in large pan for 3 to 4 minutes. Add coconut milk and 3 cups broth. Bring to a boil, reduce heat and simmer 10 minutes, or until soft. Add tomatoes and continue to simmer. Add more broth if the mixture appears too dry. Add seasoning to simmering vegetables and cook one minute. Mash vegetables with a large fork. Season with salt, to taste.
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