Recipes
Sancocho Summer Bowl
Uses: vegetarian sancocho stew, iceberg lettuce, cucumber, tomato
Ingredients:
- 1 cup vegetarian sancocho stew with beans and vegetables
- 1 cup chopped iceberg lettuce
- 1/4 cucumber, diced
- 1/2 plum tomato, diced
- 1 teaspoon vinegar or oil, if available
Instructions:
- Warm the sancocho stew on the stove or in the microwave until hot.
- Chop the lettuce, cucumber, and tomato.
- Place lettuce in a wide bowl and spoon the warm stew over one side, leaving some lettuce cool and crisp.
- Add cucumber and tomato over the top.
- Finish with black pepper and a tiny splash of vinegar or oil if available.
Good for: A hearty vegetarian lunch bowl with beans, vegetables, and fresh summer crunch.
Optional: Serve with toasted wheat bread for dipping.