Recipes
Italian Summer Sancocho Bowl with Fennel & Tomato
Uses: vegetarian sancocho stew, fennel, tomato, cucumber, wheat bread
Ingredients:
- 1 cup vegetarian sancocho stew
- 2 tablespoons thin sliced fennel
- 1/2 plum tomato, diced
- 1/4 cucumber, diced
- 1 slice wheat bread, toasted
Instructions:
- Warm the sancocho stew until hot in a pan or microwave.
- Slice fennel thinly and dice tomato and cucumber.
- Spoon stew into a bowl.
- Top with fennel, tomato, and cucumber so the bowl has both warm and cool textures. Season with salt, pepper and a splash of vinegar.
- Serve with toasted wheat bread for dipping.
Good for: A summer vegetarian dinner bowl with hearty stew and crisp fresh toppings.
Optional: Add a spoonful of hummus on top for extra creaminess.