Vegan Recipe Collection Over 800 Vegan Recipes

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1 medium zucchini, cut into strips
2 carrots cut into strips
1 chayote, cut into strips or 1/2 cup peas
4 cups hot water
salt to taste
1 tsp pepper
1 sprig fresh thyme
Heat the oil in a 1 1/2 quart pot with a tight-fitting lid. Brown the garlic and rice for about 15 minutes.
Add the onion and tomatoes and brown with the rice for 5 more minutes. Add the chile, zucchini and
chayote (or peas) and brown for 2 more minutes. Add the water, salt, black pepper, and thyme, and
bring to a boil. Lower the heat, cover with a tight fitting lid and simmer for another 20 minutes.
A Taste of Mexico by Kippy Nigh
Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce)
1 head of cabbage
2 cups of cooked rice
1 tbsp garlic, chopped
1/4 cup almonds, blanched and peeled
1/4 cup sliced green olives
1/4 cup parsley, chopped
1 tsp thyme
1/4 cup chopped zucchini
sea salt to taste
Chipolte sauce:
4 medium tomatoes, roasted
3 chipolte chiles, seeded and washed
2 cloves of garlic
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